Here’s a simple, delicious sugar-free cookie recipe that’s soft, slightly sweet, and easy to make. Perfect if you want to avoid refined sugar but still enjoy a treat.
Sugar-Free Cookies
Ingredients (makes ~12–15 cookies):
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1 cup almond flour (or regular flour if preferred)
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1/4 cup coconut flour (optional, for structure)
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
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1/3 cup sugar substitute (like erythritol, monk fruit, or stevia blend)
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1 large egg
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1 teaspoon vanilla extract
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Optional: 1/4 cup sugar-free chocolate chips, chopped nuts, or dried fruit (unsweetened)
Instructions:
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Preheat oven: 350°F (175°C) and line a baking sheet with parchment paper.
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Mix dry ingredients: In a bowl, combine almond flour, coconut flour (if using), baking soda, and salt.
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Mix wet ingredients: In a separate bowl, whisk together melted butter, egg, vanilla, and sugar substitute until smooth.
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Combine: Add dry ingredients to the wet ingredients and mix until a dough forms. Fold in chocolate chips or nuts if using.
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Shape cookies: Scoop tablespoon-sized portions of dough onto the baking sheet. Flatten slightly with a fork or your fingers.
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Bake: 10–12 minutes, or until edges are lightly golden.
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Cool & enjoy: Let cookies cool 5–10 minutes—they firm up as they cool. Store in an airtight container for up to a week.
Tips & Variations:
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Chewy cookies: Add 1–2 tablespoons unsweetened applesauce.
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Nutty flavor: Use almond or peanut butter in place of butter.
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Spiced option: Add 1/2 teaspoon cinnamon or nutmeg for extra flavor.
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Crispy option: Bake 1–2 minutes longer for crunchier cookies.
💡 Pro tip: Sugar substitutes like erythritol don’t brown the same way as sugar, so don’t rely on color alone—watch the edges for doneness.
I can also give a super low-carb, keto-friendly version that’s soft, fudgy, and sugar-free—perfect if you’re avoiding carbs entirely.