Hello, Blood Sugar Cookie Magic

My kindergartener came home from school earlier this week and requested that I put a cookie in her lunch. (Evidently, Jane’s mom put a super special Halloween cookie in her lunch. Thanks a lot Jane’s mom.) She asked that it be homemade and have a pumpkin in the center. Not sure about that pumpkin part, but I can do homemade.

Here’s what I’m whipped up this afternoon. It’s my favorite cookie recipe from the archives…

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 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. And 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, after experimenting with tofu cookies which give me the worst gas ever.

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

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. 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 well.
  6. Press dough into small balls and place on a prepared cookie sheet (I use parchment paper). Press the balls down a bit for flatter and crispier cookies.
  7. Cook for 9-11 minutes.

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.


Blood sugar cookie magic

You Might Also Like


  • Reply
    12/18/2017 at 5:53 pm

    These got 12 thumbs up from my crew this afternoon. I left subbed more almond flour for the coconut because I didn’t have any. They are delicious! Great recipe

  • Reply
    01/26/2018 at 10:10 am

    Hi Katie! Glad to hear! I think a batch might be in my future this weekend…

  • Leave a Reply