Blood Sugar Cookie Magic

I come from a long line of chocolate chip cookie makers. I started making them young and by high school was the best cookie baker in town. I loved making them, eating them, and sharing them. But, the best part of all was eating the dough. Eating fist full after fist full isn’t such a problem in high school – your blood sugar spikes and you think you’re going to puke, so you crash on the couch and watch a few episodes of Saved By the Bell. Before you know it you’re good as new.

Once I hit my twenties, my body didn’t seem to tolerate the cookie dough as well. The butter and sugar overdose did me in and I felt physically ill every time I baked cookies. I tried not eating the dough, but the torture ruined the experience for me. I gave up cookie making all together and started bringing boxed brownies instead (being as I can control myself with the batter).

A few weeks ago, I found a recipe that lured me out of cookie baking retirement. The better-for-you ingredients make these little cookies a dream for the carb, dairy, and blood sugar conscious. They’re nothing short of delicious and my new go to recipe for a sweet treat. Plus, the dough doesn’t have the same cult-like effect on me as traditional cookie dough does.


Blood Sugar Cookie Magic

The genius behind this recipe is The Betty Rocker and you can check out her website or Instagram account for more healthy recipes and tips.

Recipe for Blood Sugar Cookie Magic

Recipe yields approximately two dozen cookies.


  • 2 1/2 cups of almond meal
  • 1/3 cup unsweetened coconut shavings
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/3 cup grape seed oil
  • 1 T vanilla
  • 1/3 cup honey
  • 2 tsp pure maple syrup
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup raisins (I don’t like raisins in my cookies, so I leave these out.)


  1. Preheat oven to 350 degrees.
  2. Combine all of the dry ingredients in a medium sized bowl.
  3. Combine all of the wet ingredients in a large bowl.
  4. Add the dry ingredients to the wet ingredients and stir until the dough is mixed well. The dough is slightly different than traditional cookie dough, but do not fear.
  5. Add the chocolate chips and mix until they’re distributed throughout the dough.
  6. Press dough into small balls and place on a prepared cookie sheet (either parchment paper or cooking oil spray). Press the balls down a bit for flatter (crispier cookies).
  7. Cook for 9-11 minutes depending on how brown you like your cookies.

Question for you, do you like raisins in your cookies?

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  • Reply
    11/21/2013 at 7:17 am

    Yum!! I would love to try these! Can I use olive oil instead of grape seed oil?

    • Reply
      11/21/2013 at 11:25 am

      Grape seed oil is tasteless, so I think olive oil would change the flavor quite a bit. Coconut oil would work well though and maybe even enhance the flavor!

  • Reply
    Ashlee Spear
    12/05/2013 at 4:09 pm

    Printing this recipe out right now….! I’m trying to remove wheat flours and white & brown sugars from my diet, which poses a challenge for homemade chocolate chip cookies. Excited to try these!

    PS to answer your raisins question: I love raisins in oatmeal cookies, but not a fan of them in chocolate chip cookies.

  • Reply
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