Diabetic-Friendly Cool Whip Cookies
Ingredients
- 1 cup whipped topping (sugar-free or light version)
- 1 cup almond flour
- ¼ cup erythritol or monk fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
Optional flavor add-ins:
- 1–2 tbsp cocoa powder (for chocolate version)
- Lemon zest (for lemon cookies)
- Sugar-free chocolate chips
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet.
- In a bowl, mix whipped topping, egg, vanilla, and sweetener.
- Stir in almond flour, baking powder, and salt until a soft dough forms.
- Scoop spoonfuls onto baking sheet (dough will be sticky).
- Bake 10–12 minutes until edges are lightly golden.
- Let cool completely—they firm up as they cool.
Why this works for diabetes
- No cake mix or refined sugar
- Almond flour keeps carbs low
- Sugar-free whipped topping maintains softness without glucose spikes
- Portion-controlled, small cookies help manage intake
Tips
- Chill dough 10–15 minutes if too sticky to scoop
- Don’t overbake—keeps them soft like classic Cool Whip cookies
- Add cocoa + a pinch of salt for a brownie-cookie version
