Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Chinese Almond Cookies

Original Recipe: Adapted from Through The Kitchen Door, originally from My Secret Recipe Series: New Year Cookies by Alan Ooi


  • 1 cup almond flour (not meal)
  • 1 ½ cup Paleo flour (Bob’s Red Mill)
  • ½ cup + 2 Tbsp Monk Fruit sugar
  • ¼ tsp kosher or sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ cup  coconut oil
  • 1 large egg yolk
  • roasted unsalted almonds (optional; for decoration)


      1. Gather all the ingredients. Center a rack in the oven and preheat the oven to 350ºF (180ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
      2. Combine all the dry ingredients in a stand mixer. With your mixer on low medium speed (with the beater attachment), mix all together.
      3. Slowly add oil and mix until a cohesive dough forms.
      4. The dough should be just enough to hold its shape when you try to roll it into a ball. If they look more like crumbs, add 2-3 tsp (10-15 ml) vegetable oil at a time.
      5. Weigh the dough to make 1-inch (2.5 cm) cookie (0.4 oz, 10 g) or 1 ½-inch (3.8 cm) cookie (0.7 oz, 20 g). Roll the dough into a ball with your palms. Place it on a baking sheet lined with parchment paper and repeat until all the dough is used up. You can make a 10-gram ball using a teaspoon measuring spoon.
        Chinese Almond Cookies 1
      6. [optional] If you want to put a piece of almond on the cookie, hold the cookie ball on your palm and gently press the almond into the dough.
        Chinese Almond Cookies 2
      7. Beat the egg yolk in a small bowl. Using a pastry brush, lightly glaze the top of the cookie balls with the egg yolk.
        Chinese Almond Cookies 3
      8. Bake at 350ºF (180ºC) for 15-20 minutes, or until the cookies become slightly golden. Let them cool on a wire rack and store in an airtight container.
        Chinese Almond Cookies 4


      • You can keep the leftovers in an airtight container and store on the countertop for 4-5 days or in the freezer for a month.
        The recipe is adapted for lower carb count.