Diabetic Dessert Recipe: Low-Sugar Carrot Macaroons

Updated on February 5, 2020
Om Paramapoonya profile image

Om is an inquisitive foodie who likes to share recipes that everyone can enjoy.

Low-Sugar Carrot Macaroons
Low-Sugar Carrot Macaroons | Source

Being born to a family of type 2 diabetics has been both a curse and a blessing to me. On one hand, knowing that I am genetically predisposed to this disease is like having a gloomy cloud over my head. Sometimes when I get a regular headache or have to "go number one" a little more frequently than usual, my paranoia will start chanting the word "hyperglycemia" in my head. On the other hand, the same paranoid little voice has always pushed me to take excellent care of my health, so I'm not only diabetes-free but also very healthy. As much as I try to maintain good eating habits, however, I do have one weakness. I love, love, love, love to bake sweet treats!

I simply cannot and will not quit baking. What I can do, though, is make my desserts more healthy and diabetic-friendly. The carrot macaroon recipe I'm sharing with you today is really great for diabetics, as it is high-fiber, low-sugar, and cholesterol-free. Yet, this doesn't mean diabetics can just munch on them all day or enjoy a whole jar of them at once. These cookies are low-sugar but not sugar-free, so portion control is still very important.

How would you know how many cookies you can eat without risking a blood sugar spike? Here's an effective way to judge it: monitor your overall diet, count your daily carb intake, and decide how many of these carrot cookies can fit into your diet plan without exceeding your carb and calorie allotment. I'll share the nutrition facts of this recipe at the end of the article. But now, let's start baking!

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: about 20 macaroons

Ingredients for Low-Sugar Carrot Macaroons

  • 1/2 cup carrot, shredded and cut into about one-inch pieces
  • 1/2 cup whole-grain granola, with no added sugar
  • 2/3 cup unbleached all-purpose flour
  • 3 tbsps light margarine, (trans-fat-free and cholesterol-free)
  • 1/3 cup brown sugar
  • 1 egg white, beaten until stiff
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • Cooking spray
Star Ingredients: Carrot & Granola
Star Ingredients: Carrot & Granola | Source

About These Diabetic-Friendly Ingredients

Carrot: This bright orange vegetable is rich in dietary fiber, a vital component of a diabetic diet. Fiber decelerates sugar absorption into the bloodstream and promotes better blood-sugar control. Plus, it can also lower cholesterol and reduce the risk of heart disease, one of the most common diabetic complications.

Whole-Grain Granola: Granola usually consists of rolled oats and nuts, which makes it a high-fiber ingredient with a boost of protein and healthy fats. For this diabetic cookie recipe, try to use whole-grain granola with no added sugar, honey or dried fruits. If possible, choose a brand that is labeled "sugar-free" and "high-fiber."

Unbleached All-Purpose Flour: This brownish flour may not look as nice as white flour, but it surely is better for diabetics' health. According to the Organic Consumers Association, alloxan, a chemical that makes white flour appear so "clean" can actually harm the beta cells in the pancreas and cause the body to produce less insulin. In other words, it can put non-diabetics at risk of developing diabetes and worsen the symptoms in those who already suffer from the disease. Unbleached flour, although a high-carb ingredient, is free from harmful chemicals that can handicap your pancreas.

Egg White: As diabetics are prone to heart disease, it is important to limit the consumption of cholesterol, a type of dangerous fat that clogs the arteries and causes all kinds of cardiovascular problems. While one whole egg has about 180 milligrams of cholesterol, egg whites contain none! So for diabetics who like to eat eggs, it is wiser to leave out the yolks.

Margarine: This butter substitute has gotten a bad rap for being high in trans fat, another type of harmful fat that not only clogs the arteries but also lowers the amount of healthy fats in the body. However, not all margarines are created equal. While stick margarine is high in trans fat, soft margarine hardly contains any. Some brands even carry the label "trans fat free." Margarine manufacturers nowadays have become a lot more responsive to consumers' health concerns. By switching their main ingredient from hydrogenated vegetable oil to liquid vegetable oil, the amount of trans fat in margarine is significantly lower. For this recipe, I use Country Crock light margarine, which contains zero trans fat and zero cholesterol. Compared to a high-cholesterol ingredient like butter, it is a lot better for diabetics' heart health. Keep in mind, though, that soft margarine may not be suitable for all baking recipes. From my experience, it's great for cake, muffin, and soft cookie recipes, but doesn't work so well for crispy cookies.

Cinnamon: There is another good reason for diabetics to use this famous spice other than its fantastic aroma. Recent studies have found that cinnamon can improve glucose metabolism as well as increase insulin sensitivity. Dr. Joseph Mercola, a physician and author of several health books, has recently written on the Huffington Post that only half a teaspoon of cinnamon a day has been shown to significantly lower blood sugar levels, triglycerides, and total cholesterol levels in type 2 diabetics.


  1. Preheat an oven to 400 degrees F.
  2. In a large bowl, cream margarine and sugar until light and fluffy. You may do this by hand with a whisk or a big fork, or you may use an electric hand mixer instead. If you're using the same portions of ingredients as shown above, it's not too time-consuming at all to just do it by hand. If you're planning to make a much bigger batch of cookies, however, an electric mixer will save a lot of time and energy. Why is this process important? The better you mix these ingredients together, the lighter and more delicate your macaroons will be. Failing to do so won't affect the taste of your macaroons, but the texture just won't come out as lovely.
  3. Add egg white and vanilla extract. Mix together until combined.
  4. In another bowl, sift together all-purpose flour, baking soda and ground cinnamon.
  5. Add the flour mixture, carrot and granola to the egg mixture. Mix together well with a fork. The consistency of your macaroon batter should be slightly dense and sticky, not too soft or too crumbly.
  6. Lightly grease a baking sheet with cooking spray. Drop spoonfuls of the carrot macaroon batter onto the baking sheet.
  7. Bake in the preheated oven for about 10 - 15 minutes or until the edges start to brown.
  8. Remove your carrot macaroons from the oven. Carefully transfer them from the baking sheet to a wire rack. Allow them to cool for about 10 to 20 minutes before serving or putting them into a cookie jar.

Carrot Macaroons Photo Guide

Cream margarine and sugar until light and fluffy.
Cream margarine and sugar until light and fluffy. | Source
This is what your macaroon batter should look like.
This is what your macaroon batter should look like. | Source
Bake for 10 - 15  minutes.
Bake for 10 - 15 minutes. | Source
Let cool on a wire rack for 10 - 20 minutes.
Let cool on a wire rack for 10 - 20 minutes. | Source
Nutrition Facts
Serving size: 1 macaroon
Calories 50
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 9 g3%
Sugar 4 g
Fiber 1 g4%
Protein 1 g2%
Cholesterol 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Note: The number of calories and other nutrition details may vary slightly, depending on the brands of ingredients you use. The size of your macaroons also matters. These nutrition facts are based on one small macaroon with about a 1.5-inch diameter.

Enjoy your healthy, low-sugar carrot macaroons!
Enjoy your healthy, low-sugar carrot macaroons! | Source

Tweaking Ideas and Serving Suggestions

Make Them Sweeter Without Adding Sugar

These diabetic cookies are pretty sweet but might not be sweet enough for some. If you think the amount of natural sugar in these carrot macaroons may not be high enough to satiate your sweet tooth, you can add either some sucralose (Splenda) or stevia to the recipe. Compared to other sugar substitutes, these two have been linked to fewer potential side effects and have caused the least controversy among consumer groups. (2 teaspoons of sugar = 1 packet of sucralose / 1 packet of stevia / 4–6 drops of liquid stevia)

Make Them Egg-Free and Vegan

Dissolve 1 tablespoon of plain agar powder in 1 tablespoon of water. Whip up the mixture, chill it and then whip it again before using. This is a good substitute for one egg white! Also, use vegan margarine instead of regular margarine, which often contains trace amounts of animal products.

Don't Make Too Many at a Time

If you're not going to share these macaroons with other people, don't make a huge batch of them. They only stay good for 2–4 days in a cookie jar, and up to a week in a refrigerator. After a few days, the cookies' texture tends to get a bit too soft and the carrot usually loses its nice color. It's best to bake a small batch at a time and invite others to enjoy them with you.

Smart Pairing

If you plan to have these macaroons as an afternoon snack, don't pair them with a creamy cappuccino, fruit juice, or smoothie. You don't need any extra fat from coffee creamer or extra sugar from fruity drinks. Instead, savor your carrot cookies with a glass of plain, non-fat or low-fat milk, or a cup of tea with no added sugar.

Rate this Diabetic Cookie Recipe

4.6 stars from 8 ratings of Carrot Macaroons


Submit a Comment
  • Om Paramapoonya profile imageAUTHOR

    Om Paramapoonya 

    8 years ago

    Thanks for your feedback, guys! So glad to see you all. Hope you give this recipe a try soon :)

  • dianetrotter profile image

    G. Diane Nelson Trotter 

    8 years ago from Fontana

    I hesitate to make them because I would eat two or three times the suggested serving. That is always a problem!

  • prasetio30 profile image


    8 years ago from malang-indonesia

    Great hub and very informative, sister. It sound delicious and healthy as well. I'll share with my friend. Voted up :-)


  • chepkoluumugulel profile image


    8 years ago from Texas

    I will definitely have to give it a try. Thanks for a very educational and detailed recipe.

  • GiancarloLorenzo profile image

    Ray Williams 

    8 years ago from Little Rock, Arkansas

    Wow, what an absolutely outstanding hub. My dad is a diabetic. He should love this.

  • dianetrotter profile image

    G. Diane Nelson Trotter 

    8 years ago from Fontana

    I gotta make these!

  • anglnwu profile image


    8 years ago

    How did i miss this one? Great ingenious solution to healthy diabetic eating. Nicely done and well-deserved HOTD.

  • iefox5 profile image


    8 years ago

    Seems really delicious, thanks for sharing this wonderful recipe!

  • Om Paramapoonya profile imageAUTHOR

    Om Paramapoonya 

    8 years ago

    Thanks for your lovely comments, EVERYONE!!! I'm so glad you found this recipe interesting and worth trying. Also, thanks sooooooooo much HubPages for choosing this as hub of the day =D

  • Hui (蕙) profile image

    Hui (蕙) 

    8 years ago

    Looks delicious, and it is useful. Smart idea!

  • jennzie profile image


    8 years ago from Pennsylvania

    This looks good! My dad's a diabetic so I will share this with him. Voted up!

  • urmilashukla23 profile image


    8 years ago from Rancho Cucamonga,CA, USA

    My family will love this recipe. I am gonna give them surprise. Perfect timing. Looks yummy too. Thanks for sharing it. Voted up and Congratulations on getting Hub of the day award!

  • Vatijn profile image


    8 years ago

    My sister is a diabetic. So this is a great dessert! Looks tasty.

  • BlissfulWriter profile image


    8 years ago

    Looks tasty. Nice that you have the grams of sugar and carbohydrate listed. And thanks for pointing out that since it does have some sugar and carbohydrate, it is a good snack to have in moderation, but not to munch on all day. Of course, that also depends on the individual's severity of glucose intolerance and diabetes.

  • Marcy Goodfleisch profile image

    Marcy Goodfleisch 

    8 years ago from Planet Earth

    Oh, YUM! Macaroons are so good - must try these. Soon!

  • Natashalh profile image


    8 years ago from Hawaii

    I am about to spend a week with my diabetic grandmother. I wonder if she likes macaroons. If so, I'll have to share this with her. Thanks for posting it (and all the fantastic photos, too!)

  • Janine Huldie profile image

    Janine Huldie 

    8 years ago from New York, New York

    Wish I would have had this recipe while my grandmother was still alive. She was diabetic towards the end of her life and loved sweets, but couldn't enjoy them anymore. Great recipe though and have voted and shared too. Congrats also on the HOTD!

  • vespawoolf profile image

    Vespa Woolf 

    8 years ago from Peru, South America

    What a beautiful hub! I love the step-by-step instructions, nutrition information and pairing tips. Congratulations on Hub of the Day, a well-deserve win!

  • jpcmc profile image

    JP Carlos 

    8 years ago from Quezon CIty, Phlippines

    Healthy and yummy. Good combination!

  • Om Paramapoonya profile imageAUTHOR

    Om Paramapoonya 

    8 years ago

    Glad you like this low-sugar recipe, lindacee. I totally understand what you mean. My sweet tooth can sometimes get pretty unrestrainable, too. LOL

  • lindacee profile image

    Linda Chechar 

    8 years ago from Arizona

    This is a great, healthy recipe for everyone. I have to admit my sweet tooth gets the better of me quite often. But with this recipe I can enjoy a sweet treat with almost no guilt! I love the idea of using carrots in baking. I like that you included information on portion control and alternative ways to enjoy this recipe. Your photos made my mouth water! Can't wait to try your recipe.

  • Om Paramapoonya profile imageAUTHOR

    Om Paramapoonya 

    8 years ago

    You're welcome, Simone! Glad you're going to try this recipe :)

  • Simone Smith profile image

    Simone Haruko Smith 

    8 years ago from San Francisco

    I'm not a big fan of sweets, but this recipe is actually something I feel compelled to try! I LOVE carrots and granola, and these look deliciously crunchy... plus I like that they're loer in sugar, because I'm not huge on super sweet things.

    Thanks for sharing the awesome dessert recipe!

  • Om Paramapoonya profile imageAUTHOR

    Om Paramapoonya 

    8 years ago

    rsusan - Hi Rika! Long time no see! I've never tried using carrot pulp from juicing to make fritters but I'm pretty sure it will work just fine.

    Austinstar - Hopefully, this recipe will make you like carrots a little more. Thanks for dropping by!

  • Austinstar profile image


    8 years ago from Somewhere near the heart of Texas

    Any diabetic recipe is a friend of mine. I will try these even though I'm not too fond of carrots.

  • rsusan profile image

    Rika Susan 

    8 years ago from South Africa

    Looks delicious and easy to make, Om! Thanks! I am going to try using the carrot pulp left over from juicing and see how it turns out. It works in carrot cake, so why not in these...


  • Om Paramapoonya profile imageAUTHOR

    Om Paramapoonya 

    8 years ago

    You're very welcome, ASchwartz! Hope you mom enjoys these low-sugar macaroons :)

  • ASchwartz profile image


    8 years ago from Kentucky

    This came at a perfect time! I was looking for something to make at my families next grill out that my diabetic mom could much on too. Thanks.


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