Pregnancy is hard enough on its own, and managing gestational diabetes can feel like a lot to handle—especially when you thought it would be a time to indulge! But don’t worry—it’s all about making simple swaps and finding GD-friendly alternatives. We’ve rounded up 6 delicious low-carb, high-protein, gestational diabetes friendly cookie recipes so you can still enjoy a little sweetness while keeping things in balance. Treat yourself, because pregnancy can still be sweet!
½ cup butter
½ cup low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
1 large egg: 6g protein
⅔ cup cottage cheese (blended): 4g carbs, 18g protein
2 tsp vanilla extract
1 tsp almond extract
2 cups almond flour: 24g carbs, 48g protein
1 tsp baking powder
½ tsp baking soda
2 tbsp unsweetened almond milk
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Blend the cottage cheese until smooth and set aside. In a large bowl, cream the butter and sweetener until fluffy. Add the egg, blended cottage cheese, vanilla, and almond extract. Mix well. In a separate bowl, whisk almond flour, baking powder, and baking soda. Slowly add the dry mixture into the wet mixture. If too thick, add almond milk to soften. Scoop the dough into small balls and flatten slightly. Bake for 10-12 minutes until the edges are golden brown. Let the cookies cool before transferring them to a wire rack.
Nutritional info (per cookie, assuming 12 cookies):
Total for entire batch: 28g carbs, 72g protein
Per cookie: ~2.5g carbs, ~6g protein
¾ cup cottage cheese (blended): 4.5g carbs, 21g protein
1 cup almond flour: 12g carbs, 24g protein
1 scoop vanilla protein powder (for example Truvani vanilla protein powder): 5g carbs, 20g protein
⅓ cup low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
1 tbsp lemon zest: 1g carbs
1 tbsp lemon juice: 1g carbs
1 egg: 6g protein
1 tsp vanilla extract
½ tsp baking soda
pinch of salt
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Blend the cottage cheese until smooth. In a bowl, whisk together the cottage cheese, egg, lemon zest, lemon juice, and vanilla. In another bowl, whisk almond flour, protein powder, sweetener, baking soda, and salt. Gradually combine the dry ingredients with the wet until a thick dough forms. Scoop the dough into small balls, flatten, and bake for 10-12 minutes until edges are golden brown. Let the cookies cool before transferring them to a wire rack.
Nutritional info (per cookie, assuming 12 cookies):
Total for entire batch: ~23.5g carbs, ~71g protein
Per cookie: ~2g carbs, ~6g protein
1 egg white: 4g protein
½ cup cottage cheese (blended): 3g carbs, 14g protein
1 tsp vanilla extract
4 tbsp coconut oil (melted)
1 scoop chocolate or vanilla protein powder(for example Truvani vanilla protein powder): 5g carbs, 20g protein
3 tbsp unsweetened cocoa powder: 9g carbs, 3g protein
2 tbsp low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
4 tbsp dark chocolate chips or sugar-free chocolate chips (optional, for example Lily's dark chocolate baking chips): 4g carbs
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Blend the cottage cheese until smooth. Whisk together egg white, cottage cheese, vanilla, and melted coconut oil. In a separate bowl, whisk protein powder, cocoa powder, sweetener, baking powder, baking soda, and salt. Gradually mix dry ingredients into wet mixture until a thick dough forms. Stir in dark chocolate chips. Scoop dough into balls, flatten, and bake for 10-12 minutes. Let cool before transferring to a wire rack.
Nutritional info (per cookie, assuming 12 cookies):
Total for entire batch: ~21g carbs, ~41g protein
Per cookie: ~2g carbs, ~3.5g protein
For the cookie dough:
1 cup Greek yogurt: 12g carbs, 24g protein
1 egg: 6g protein
⅓ cup low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
1 cup almond flour: 12g carbs, 24g protein
1 tsp vanilla extract
1 tsp baking powder
1 tsp ground cinnamon
For the cinnamon swirl:
1 tbsp melted butter or coconut oil
2 tbsp cinnamon
2 tbsp low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
For the glaze (optional):
2 tbsp cream cheese, softened: 2g carbs, 2g protein
1-2 tbsp almond milk or heavy cream
1 tsp vanilla extract
1 tbsp low-carb sweetener
Preheat to 350°F (175°C) and line a baking sheet with parchment paper. Whisk together Greek yogurt, egg, vanilla, sweetener, and cinnamon. In another bowl, whisk almond flour and baking powder, then mix into the wet ingredients. Roll out the dough between two sheets of parchment paper into a thin rectangle, add a cinnamon swirl (brush the cinnamon mixture evenly over the dough), and starting at one end, gently roll the dough into a log shape, like a cinnamon roll. Slice the dough into 1-inch rounds and place them on the prepared baking sheet. Press down lightly on each slice to flatten them into a cookie shape. Bake for 12-15 minutes or until the cookies are slightly golden and set. Allow to cool completely before adding the glaze. To prepare the glaze whisk together the cream cheese, almond milk, vanilla extract, and powdered sweetener until smooth.
Nutritional info (per cookie, assuming 12 cookies):
Total for entire batch: ~26g carbs, ~56g protein
Per cookie: ~2.5g carbs, ~5g protein
½ cup natural peanut butter: 24g carbs, 24g protein
2 eggs: 12g protein
1 tbsp coconut oil or butter
½ cup almond flour: 6g carbs, 12g protein
⅓ cup low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
1 tsp vanilla extract (optional)
4 tbsp sugar-free chocolate chips (optional, for example Lily's dark chocolate baking chips): 4g carbs
Preheat to 350°F (175°C) and line a baking sheet with parchment paper. Whisk together peanut butter, eggs, coconut oil, and vanilla. In another bowl, combine almond flour, sweetener, and baking powder. Stir in sugar-free chocolate chips if using. Scoop dough, flatten, and bake for 10-12 minutes. Let cool before enjoying.
Nutritional info (per cookie, assuming 12 cookies):
Total for entire batch: ~34g carbs, ~48g protein
Per cookie: ~3g carbs, ~4g protein
1 cup oatmeal: 56g carbs, 10g protein
1 cup almond flour: 12g carbs, 24g protein
1 scoop vanilla protein powder (for example Truvani vanilla protein powder): 5g carbs, 20g protein
4 tbsp natural almond butter: 12g carbs, 12g protein
½ cup pumpkin puree: 10g carbs, 2g protein
⅓ cup low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
½ tsp pumpkin pie spice
4 tbsp sugar-free chocolate chips (optional, for example Lily's dark chocolate baking chips): 4g carbs
Preheat to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, combine the oatmeal, almond flour, protein powder, pumpkin pie spice, and salt. In a separate bowl, mix together the almond butter, low-carb sweetener, pumpkin puree, melted butter, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients and mix until thoroughly combined. If using, fold in the Lily's sugar-free chocolate chips. Scoop tablespoon-sized portions onto a baking sheet lined with parchment paper, flattening each cookie slightly. Bake for 10-12 minutes or until the edges are golden brown. Let cool before enjoying.
Nutritional info (per cookie, assuming 12 cookies):
Total for entire batch: ~99g carbs, ~68g protein
Per cookie: ~8.5g carbs, ~6g protein
Some days, baking just isn’t in the cards — especially when you’re juggling appointments, meals, and everything else that comes with pregnancy or new motherhood. For those moments, having a few store-bought options on hand can be a game-changer.
Many mamas in the HIgedi community have found Quest Protein Cookies surprisingly satisfying — especially the Strawberry Cake Frosted Cookies and Chocolate Chip Protein Cookies. They’re soft, sweet, and one of the few options that actually feel like a treat without spiking blood sugar.
Fiber One Snack Bars are another go-to. Individually wrapped and easy to stash in a bag or drawer, they’ve been a quick fix for many. And while these aren’t technically cookies, they definitely count when you just need something sweet and grab-and-go. Favorites include Cinnamon Coffee Cake and Chocolate Fudge — some even freeze them and warm them up for a cozy bite. Just a heads-up: the fiber content can be intense for some, so it’s smart to start slow if you’re new to them.
For those craving a bit of crunch, Rip Van LEOs (Cookies & Cream) and Rip Van Romeos (Dark Chocolate Fudge) are low-sugar, portion-friendly picks that feel like classic cookies. One mom described them as “a coffee break savior,” and honestly — fair.
These options aren’t about replacing every homemade recipe — they’re about making space for ease, flexibility, and small moments of joy when they’re needed most.
Managing gestational diabetes doesn’t mean giving up on sweet moments — it just means getting creative. Whether you're mixing up a batch of protein-packed cookies or reaching for a smarter store-bought option, there are ways to enjoy a treat without compromising your blood sugar goals. You deserve that little moment of joy — especially during a time when you're giving so much of yourself.
Did you try one of these cookie recipes, or do you have a low-carb favorite of your own? We’d love to hear about it! Share your baking adventures with other mamas on the HIgedi app. It’s a space where we celebrate the small wins, swap real-life tips, and support one another through the ups and downs of pregnancy, postpartum, and life after gestational diabetes. You’re not doing this alone — and your sweet tooth doesn’t have to sit this one out. 💜
1. What sweeteners are safe for gestational diabetes?
Natural and low-glycemic sweeteners like stevia, monk fruit, and allulose are great alternatives to sugar. Limit high-glycemic sweeteners like honey, maple syrup, or coconut sugar, as they can spike blood sugar.
2. Can I use bananas in GD-friendly cookies?
Bananas are naturally high in carbohydrates and sugar, so they should be used in moderation. If a recipe calls for a banana, consider using a smaller portion or balancing it with fiber and protein to minimize blood sugar spikes.
3. Are these cookies safe for diabetics in general?
These recipes can also be enjoyed by anyone managing diabetes. Always check the ingredients and portion sizes to ensure they fit your individual dietary needs.
4. How can I make my cookies more blood sugar-friendly?
Using almond or coconut flour instead of regular flour, adding healthy fats (like nuts or peanut butter), and including protein (such as Greek yogurt, cottage cheese, and eggs) can help slow down sugar absorption and keep blood sugar levels stable.
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