20 Delicious Sugar Free Cookies Recipes Healthy

Craving something sweet but skipping the sugar? You’re in luck! Whether you’re baking for dietary needs or just cutting back on refined sugar, these 20 delicious sugar-free cookie recipes are about to become your new go-tos. From chewy chocolate chip to spiced snickerdoodles, we’ve got healthy treats that taste indulgent—no guilt required. Ready to satisfy your sweet tooth the wholesome way? Let’s dive in!

Almond Flour Sugar Free Chocolate Chip Cookies

Kick off your baking shoes because we’re about to dive into making some seriously delicious almond flour sugar-free chocolate chip cookies that’ll have you forgetting all about the traditional stuff. Perfect for when you’re craving something sweet but want to keep it on the healthier side, these cookies are a game-changer.

Ingredients

• 2 cups almond flour
• 1/2 cup unsalted butter, softened
• 1/2 cup erythritol
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions

1. Preheat oven: Start by preheating your oven to 350°F (175°C) to ensure it’s ready when your cookie dough is.
2. Mix wet ingredients: In a large bowl, cream together the softened butter and erythritol until light and fluffy. Beat in the egg and vanilla extract until well combined.
3. Combine dry ingredients: In a separate bowl, whisk together the almond flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until a dough forms.
4. Fold in chocolate chips: Gently stir in the sugar-free chocolate chips until evenly distributed throughout the dough.
5. Shape cookies: Using a tablespoon, scoop out dough and roll into balls. Place them on a parchment-lined baking sheet, flattening slightly with your palm.
6. Bake to perfection: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies come out with a delightful chewiness and a rich, buttery flavor that pairs perfectly with the bursts of chocolate. Try serving them warm with a glass of almond milk for the ultimate cozy treat.

Oatmeal Raisin Sugar Free Cookies

Unbelievably, these oatmeal raisin sugar-free cookies are about to become your new best friend for those sweet cravings without the guilt. They’re chewy, packed with flavor, and honestly, you won’t even miss the sugar.

Ingredients

• 1 1/2 cups rolled oats
• 1 cup almond flour
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup raisins

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, combine the rolled oats, almond flour, cinnamon, baking soda, and salt. Tip: Make sure your baking soda is fresh for the best rise.
3. Combine wet ingredients: In another bowl, whisk together the applesauce, melted coconut oil, and vanilla extract until smooth.
4. Merge mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the raisins. Tip: Don’t overmix to keep the cookies tender.
5. Shape cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
6. Bake to perfection: Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
7. Cool down: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies come out with a perfect balance of chewiness from the oats and a slight crisp around the edges. The raisins add little bursts of sweetness, making them irresistible. Try dunking them in almond milk for an extra cozy treat.

Peanut Butter Sugar Free Cookies

You know those days when you’re craving something sweet but also trying to keep it somewhat healthy? Yeah, me too. That’s why I’m obsessed with these peanut butter sugar-free cookies—they’re easy, delicious, and won’t make you feel like you’ve completely derailed your diet.

Ingredients

• 1 cup creamy peanut butter (no sugar added)
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• A pinch of salt

Instructions

1. Preheat oven: Start by heating your oven to 350°F (175°C). This ensures it’s ready to go once your cookie dough is prepped.
2. Mix ingredients: In a medium bowl, combine the peanut butter, egg, vanilla extract, baking soda, and salt. Stir until everything is well blended. Tip: If the dough feels too sticky, pop it in the fridge for 10 minutes to firm up.
3. Shape cookies: Roll the dough into 12 equal-sized balls and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with a fork to create a crisscross pattern. Tip: Dipping the fork in water between cookies prevents sticking.
4. Bake: Slide the baking sheet into the oven and bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Don’t overbake—they’ll firm up as they cool.
5. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are wonderfully chewy with a rich peanut butter flavor that’s not too sweet. Try crumbling them over vanilla ice cream for an epic dessert hack.

Coconut Flour Sugar Free Snickerdoodles

Now, who doesn’t love a cookie that’s both guilt-free and delicious? These Coconut Flour Sugar Free Snickerdoodles are about to become your new best friend, especially if you’re trying to keep things on the healthier side without sacrificing flavor. Let’s dive right in, shall we?

Ingredients

• 1/2 cup coconut flour
• 1/4 cup softened butter
• 3 large eggs
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions

1. Preheat oven: Crank that oven up to 350°F because we’re getting ready to bake some magic.
2. Mix wet ingredients: In a bowl, beat together the softened butter, eggs, and vanilla extract until they’re best friends.
3. Combine dry ingredients: Whisk together the coconut flour, erythritol, baking powder, cinnamon, and salt in another bowl. No lumps allowed!
4. Merge mixtures: Gradually add the dry ingredients to the wet ones, stirring until you’ve got a dough that’s just right—not too sticky, not too dry.
5. Shape cookies: Roll the dough into 12 little balls and flatten them slightly on a parchment-lined baking sheet. They won’t spread much, so no need to space them out like social distancing.
6. Bake to perfection: Pop them in the oven for 12-15 minutes, or until the edges are just starting to golden. Watch them like a hawk after 10 minutes!
7. Cool down: Let them chill on the baking sheet for 5 minutes before moving to a wire rack. Patience is key here, unless you’re into cookie crumbles.

These snickerdoodles come out with a soft, slightly chewy center and a hint of cinnamon that’s just *chef’s kiss*. Perfect with a cup of tea or as a sneaky midnight snack. And hey, if you’re feeling fancy, a drizzle of sugar-free chocolate wouldn’t hurt.

Pumpkin Spice Sugar Free Cookies

Unbelievably, it’s that time of year again when everything gets a pumpkin spice makeover, and honestly, we’re not mad about it. Today, we’re whipping up some sugar-free pumpkin spice cookies that are so good, you’ll forget they’re actually kinda healthy. Perfect for when you’re craving something sweet but don’t want to derail your wellness goals.

Ingredients

• 1 cup almond flour (packed, for that perfect cookie texture)
• 1/2 cup pumpkin puree (not pie filling, just plain ol’ pumpkin)
• 1/4 cup coconut oil (melted, because we’re keeping it dairy-free)
• 1 egg (room temperature, for easier mixing)
• 1 tsp vanilla extract (the good stuff, none of that imitation business)
• 1 tbsp pumpkin pie spice (because more is more when it comes to pumpkin spice)
• 1/2 tsp baking soda (to give these babies a little lift)
• A pinch of salt (to balance all that sweetness)

Instructions

1. Preheat oven: Crank that oven up to 350°F (175°C) and line a baking sheet with parchment paper. No sticking allowed.
2. Mix dry ingredients: In a bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt. This ensures every bite is perfectly spiced.
3. Combine wet ingredients: In another bowl, mix the pumpkin puree, melted coconut oil, egg, and vanilla extract until smooth. Pro tip: If your coconut oil is too hot, it might scramble the egg, so let it cool a bit first.
4. Bring it all together: Gradually add the dry ingredients to the wet, stirring until just combined. Overmixing is the enemy of tender cookies.
5. Scoop and shape: Use a tablespoon to scoop the dough onto the prepared baking sheet, then gently flatten each mound with the back of a spoon. They won’t spread much, so shape them how you want them to look.
6. Bake to perfection: Pop them in the oven for 12-15 minutes, or until the edges are just starting to turn golden. They’ll be soft but will firm up as they cool.
7. Cool down: Let them chill on the baking sheet for 5 minutes before transferring to a wire rack. Patience is key here; they’re fragile when hot.

These cookies are wonderfully soft with a cake-like texture, packed with all the cozy flavors of fall. Try serving them with a dollop of whipped coconut cream for an extra indulgent treat that’s still sugar-free.

Lemon Poppy Seed Sugar Free Cookies

First off, let me tell you, these Lemon Poppy Seed Sugar Free Cookies are the little rays of sunshine your snack drawer has been missing. They’re zesty, they’ve got that delightful crunch from the poppy seeds, and guess what? No sugar, so you can totally justify having two…or three.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat oven: Crank that oven up to 350°F (175°C) and line a baking sheet with parchment paper. This is your cookie’s first-class ticket to non-stickville.
2. Mix dry ingredients: In a bowl, whisk together the almond flour, erythritol, baking powder, and salt. Tip: Sifting the almond flour can prevent lumps, but if you’re lazy like me, a good whisk does the trick.
3. Combine wet ingredients: In another bowl, mix the melted coconut oil, lemon zest, lemon juice, and vanilla extract. Pro tip: Melt the coconut oil just until liquid; too hot and it’ll cook the eggs if you’re using them in another recipe.
4. Bring it all together: Pour the wet ingredients into the dry and stir until a dough forms. Then, fold in the poppy seeds. The dough should be slightly sticky but manageable.
5. Shape cookies: Roll the dough into 12 balls, place them on the baking sheet, and gently flatten each with your palm. They won’t spread much, so no need to space them out like social distancing guidelines.
6. Bake to perfection: Slide them into the oven for 10-12 minutes, until the edges are just starting to golden. They’ll firm up as they cool, so resist the urge to poke them right away.

These cookies come out with a tender crumb and a bright lemon flavor that’s not too in-your-face. Perfect with a cup of tea or as a cheeky mid-afternoon pick-me-up. Try crumbling them over Greek yogurt for a next-level breakfast situation.

Double Chocolate Sugar Free Cookies

Hey there, let’s dive into making these irresistible Double Chocolate Sugar Free Cookies that’ll have you forgetting they’re actually good for you. Perfect for when that chocolate craving hits but you’re trying to keep things on the healthier side.

Ingredients

• 1 cup almond flour (packed)
• 1/4 cup cocoa powder (unsweetened)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips
• 1/4 cup coconut oil (melted)
• 1/4 cup sugar-free maple syrup
• 1 tsp vanilla extract
• 1 large egg

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt until no lumps remain.
3. Combine wet ingredients: In another bowl, mix melted coconut oil, sugar-free maple syrup, vanilla extract, and egg until smooth.
4. Merge mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in sugar-free chocolate chips.
5. Scoop dough: Use a tablespoon to scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake to perfection: Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
7. Cool down: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies come out fudgy in the middle with a slight crunch on the outside, packed with rich chocolate flavor. Try serving them warm with a dollop of sugar-free whipped cream for an extra indulgent treat.

Vanilla Bean Sugar Free Shortbread Cookies

Ready to whip up something sweet without the guilt? Let’s dive into making these Vanilla Bean Sugar Free Shortbread Cookies that are so good, you won’t even miss the sugar. Perfect for when you’re craving a little treat but want to keep things light.

Ingredients

• 1 cup almond flour (fine, not almond meal)
• 1/4 cup coconut flour (sifted to avoid lumps)
• 1/2 cup unsalted butter (softened at room temperature)
• 1 vanilla bean (split and seeds scraped out)
• 1/4 tsp salt (fine sea salt works best)
• 1/4 cup erythritol (or your favorite sugar-free sweetener)

Instructions

1. Preheat oven: Set your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. Cream butter: In a mixing bowl, beat the softened butter with erythritol until light and fluffy. Tip: Make sure your butter is at room temperature to avoid a lumpy mixture.
3. Add vanilla: Scrape the seeds from the vanilla bean into the butter mixture and mix well. Tip: If you don’t have a vanilla bean, 2 tsp of vanilla extract works in a pinch.
4. Combine dry ingredients: Whisk together almond flour, coconut flour, and salt in a separate bowl.
5. Mix dough: Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Tip: The dough should be soft but not sticky. If it’s too dry, add a teaspoon of water.
6. Shape cookies: Roll the dough into small balls, then flatten them into discs about 1/4 inch thick on the prepared baking sheet.
7. Bake: Place in the oven and bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them after 10 minutes to prevent over-baking.
8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies come out with a melt-in-your-mouth texture and a rich vanilla flavor that’s not too sweet. Try serving them with a cup of tea or crumbled over sugar-free ice cream for an extra special treat.

Banana Walnut Sugar Free Cookies

Okay, so you’re staring at those bananas on your counter that are just a tad too ripe for your morning cereal, and you’re thinking, ‘What the heck can I do with these?’ Well, my friend, let me introduce you to the magic of Banana Walnut Sugar Free Cookies. They’re chewy, they’re nutty, and they’re guilt-free—perfect for when you’re craving something sweet but don’t want to undo your day.

Ingredients

• 2 cups mashed ripe bananas (about 4 medium bananas)
• 1 cup rolled oats (not instant)
• 1/2 cup chopped walnuts
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions

1. Preheat oven: Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly.
2. Mix wet ingredients: In a large bowl, combine the mashed bananas, melted coconut oil, and vanilla extract. Stir until well mixed.
3. Add dry ingredients: To the same bowl, add the rolled oats, chopped walnuts, cinnamon, and salt. Mix everything together until you have a cohesive dough.
4. Shape cookies: Drop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper. Flatten each slightly with the back of a spoon.
5. Bake to perfection: Pop them in the oven for 15-20 minutes, or until the edges are golden brown. Keep an eye on them after 15 minutes to avoid over-baking.
6. Cool down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool.

These cookies are wonderfully soft with a slight crunch from the walnuts, and the banana gives them a natural sweetness that’s just right. Try serving them with a dollop of almond butter on top for an extra protein kick!

Gingerbread Sugar Free Cookies

Just when you thought gingerbread cookies couldn’t get any better, here comes a sugar-free version that’s just as cozy and festive. Perfect for those who love the warm spices but could do without the sugar rush, these cookies are about to become your new holiday (or anytime) favorite.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut oil, melted
• 1/4 cup erythritol
• 1 egg
• 1 tbsp molasses
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp baking soda
• Pinch of salt

Instructions

1. Preheat oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together almond flour, erythritol, ginger, cinnamon, cloves, baking soda, and salt.
3. Combine wet ingredients: In another bowl, mix melted coconut oil, egg, molasses, and vanilla extract until well combined.
4. Merge mixtures: Pour the wet ingredients into the dry ingredients and stir until a dough forms. Tip: If the dough is too sticky, chill it for 10 minutes.
5. Shape cookies: Roll the dough into 1-inch balls, place them on the prepared baking sheet, and flatten slightly with your hand.
6. Bake to perfection: Bake for 10-12 minutes, until the edges are just starting to brown. Tip: They’ll firm up as they cool, so don’t overbake.
7. Cool down: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: For extra flavor, sprinkle a little cinnamon on top while they’re still warm.

These cookies are delightfully soft with a chewy center and a spicy kick that’s not too overpowering. Try serving them with a dollop of whipped coconut cream for an extra indulgent treat.

Matcha Green Tea Sugar Free Cookies

Ready to whip up something that’s as fun to make as it is to eat? Let’s dive into these Matcha Green Tea Sugar Free Cookies that’ll have you feeling like a pastry pro, no fancy skills required. They’re the perfect mix of earthy, sweet, and downright addictive, with a color that’ll make your Instagram followers swoon.

Ingredients

– 1 cup almond flour
– 1/4 cup coconut flour
– 2 tbsp matcha green tea powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/3 cup coconut oil, melted
– 1/4 cup erythritol
– 1 large egg
– 1 tsp vanilla extract

Instructions

1. Preheat the oven: Crank it up to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and clean-up is a breeze.
2. Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, matcha powder, baking soda, and salt. Tip: Sift the matcha to avoid clumps for a smoother texture.
3. Combine wet ingredients: In another bowl, mix melted coconut oil, erythritol, egg, and vanilla extract until well blended. Tip: If your coconut oil is too hot, let it cool a bit to avoid cooking the egg.
4. Merge mixtures: Gradually add the dry ingredients to the wet, stirring until a dough forms. It should be slightly sticky but manageable.
5. Shape cookies: Roll dough into 12 equal balls, then flatten slightly on the prepared baking sheet. Tip: Wet your hands to prevent sticking when shaping.
6. Bake to perfection: Pop them in the oven for 10-12 minutes until the edges are just starting to golden. They’ll firm up as they cool, so don’t overbake.
7. Cool down: Let them sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

These cookies come out with a crisp edge and a chewy center, packed with that unmistakable matcha kick. Serve them with a dollop of coconut cream for an extra indulgent treat, or just enjoy them as is with your afternoon tea.

Almond Joy Sugar Free Cookies

Baking these Almond Joy Sugar Free Cookies is like giving your sweet tooth a hug without the guilt. They’re packed with all the chocolatey, coconutty goodness you love, minus the sugar, and they’re so easy to whip up, you’ll be sneaking bites before they even cool.

Ingredients

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/4 cup sugar-free maple syrup
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sugar-free chocolate chips
• 1/4 cup chopped almonds

Instructions

1. Preheat oven: Heat your oven to 350°F and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
3. Combine wet ingredients: In another bowl, mix the melted coconut oil, sugar-free maple syrup, and vanilla extract until smooth.
4. Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until a dough forms. Tip: If the dough is too sticky, add a little more almond flour.
5. Add mix-ins: Fold in the shredded coconut, sugar-free chocolate chips, and chopped almonds until evenly distributed.
6. Shape cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
7. Bake: Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake!
8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra chocolatey cookies, drizzle with melted sugar-free chocolate after cooling.

These cookies are delightfully chewy with a rich chocolate flavor and a satisfying crunch from the almonds. Serve them with a cold glass of almond milk for the ultimate guilt-free treat.

Chai Spice Sugar Free Cookies

You know those days when you’re craving something sweet but also want to keep it on the healthier side? Yeah, me too. That’s why I’m obsessed with these Chai Spice Sugar Free Cookies—they’re the perfect little treat to satisfy that sweet tooth without the guilt.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut oil, melted
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 egg

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the almond flour, erythritol, cinnamon, ginger, cardamom, cloves, nutmeg, and salt.
3. Combine wet ingredients: In another bowl, mix the melted coconut oil, vanilla extract, and egg until well combined.
4. Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until a dough forms. Tip: If the dough is too sticky, chill it in the fridge for 10 minutes.
5. Shape cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon.
6. Bake: Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Don’t overbake; they’ll firm up as they cool.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re fragile when warm, so handle with care.

These cookies are wonderfully soft with a bit of chew, packed with all the warm, cozy flavors of chai. Try crumbling them over your morning yogurt for an extra special treat.

Blueberry Almond Sugar Free Cookies

Let me tell you about these blueberry almond sugar-free cookies that are about to become your new favorite guilt-free treat. They’re packed with juicy blueberries and crunchy almonds, and the best part? No sugar crash after!

Ingredients

• 1 cup almond flour (packed)
• 1/4 cup coconut oil (melted)
• 1/4 cup erythritol (granulated)
• 1 large egg (room temperature)
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup fresh blueberries (washed and dried)
• 1/4 cup sliced almonds

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together almond flour, erythritol, baking soda, and salt until well combined.
3. Combine wet ingredients: In another bowl, mix melted coconut oil, egg, and vanilla extract until smooth.
4. Merge mixtures: Pour the wet ingredients into the dry ingredients and stir until a dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to thicken.
5. Fold in blueberries and almonds: Gently mix in the blueberries and sliced almonds to distribute evenly without crushing the berries.
6. Shape cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Wet your fingers slightly to press down the dough without sticking.
7. Bake to perfection: Bake for 12-15 minutes or until the edges are golden brown. Tip: The cookies will be soft when hot but firm up as they cool, so don’t overbake.
8. Cool down: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are wonderfully soft with a slight crunch from the almonds, and the blueberries burst with flavor in every bite. Try serving them with a dollop of Greek yogurt for an extra treat!

Pistachio Cranberry Sugar Free Cookies

Vegan or not, you’re gonna flip for these Pistachio Cranberry Sugar Free Cookies. They’re the perfect mix of crunchy, chewy, and sweet (without the sugar crash), and honestly, they’re so easy to whip up, you’ll be sneaking them for breakfast.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup dried cranberries, chopped
• 1/4 cup pistachios, shelled and chopped

Instructions

1. Preheat oven: Crank your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and clean-up is a breeze.
2. Mix dry ingredients: In a bowl, whisk together the almond flour and salt. This is your base, so make sure it’s well combined to avoid any floury pockets.
3. Combine wet ingredients: In another bowl, mix the melted coconut oil, erythritol, egg, and vanilla extract until smooth. Pro tip: If your coconut oil is too hot, it might scramble the egg, so let it cool a bit first.
4. Bring it all together: Pour the wet ingredients into the dry and stir until just combined. Then, fold in the cranberries and pistachios. Don’t overmix, or your cookies will be tough.
5. Scoop and bake: Drop tablespoon-sized balls of dough onto the prepared sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, until the edges are golden but the centers are still soft. They’ll firm up as they cool.
6. Cool completely: Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This step is crucial for that perfect cookie texture.

These cookies are a dream with their nutty crunch from the pistachios and little bursts of tartness from the cranberries. Try crumbling them over Greek yogurt for a next-level breakfast or snack.

Carrot Cake Sugar Free Cookies

Dude, if you’re trying to sneak some veggies into your dessert or just craving something sweet without the guilt, these Carrot Cake Sugar Free Cookies are about to become your new best friend. They’re packed with all the cozy spices of carrot cake but in a chewy, cookie form that’s surprisingly easy to whip up.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 cup grated carrots
• 1/4 cup chopped walnuts
• 1/4 cup sugar-free maple syrup

Instructions

1. Preheat oven: Heat your oven to 350°F and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
3. Combine wet ingredients: In another bowl, mix melted coconut oil, applesauce, vanilla extract, and sugar-free maple syrup until smooth.
4. Fold in carrots and walnuts: Add the grated carrots and chopped walnuts to the wet mixture, stirring until evenly distributed.
5. Combine mixtures: Pour the wet ingredients into the dry ingredients, mixing until a dough forms. If it’s too sticky, let it sit for 5 minutes to thicken.
6. Shape cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening slightly with your fingers.
7. Bake: Bake for 12-15 minutes, or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies come out soft in the middle with a slight crunch around the edges, and the spices really shine through. Try serving them with a dollop of cream cheese frosting for an extra indulgent treat that still keeps it sugar-free.

Chewy Sugar Free Molasses Cookies

Alright, let’s dive into making these chewy sugar-free molasses cookies that are about to become your new favorite guilt-free treat. Imagine biting into a cookie that’s perfectly chewy, with a deep molasses flavor that doesn’t scream ‘I’m healthy!’ but totally is.

Ingredients

• 1 cup almond flour (packed, for that perfect chew)
• 1/4 cup coconut oil (melted, but not hot)
• 1/4 cup blackstrap molasses (the star of the show)
• 1 egg (room temperature, please)
• 1 tsp vanilla extract (the good stuff)
• 1/2 tsp baking soda (for lift)
• 1/2 tsp ground ginger (for a little kick)
• 1/2 tsp ground cinnamon (because cinnamon makes everything better)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat oven: Crank that oven to 350°F (175°C) and line a baking sheet with parchment paper. No sticking allowed.
2. Mix wet ingredients: In a bowl, whisk together the coconut oil, molasses, egg, and vanilla until they’re best friends.
3. Combine dry ingredients: In another bowl, mix the almond flour, baking soda, ginger, cinnamon, and salt. Tip: Sifting the almond flour can prevent lumps.
4. Bring it together: Gently fold the dry ingredients into the wet until just combined. Overmixing is the enemy of chewiness.
5. Scoop and bake: Drop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so resist the urge to overbake.
6. Cool: Let them chill on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re fragile when warm, so handle with care.

These cookies are the epitome of chewy with a rich, molasses-forward flavor that’s perfectly spiced. Try serving them warm with a dollop of coconut whipped cream for an extra indulgent twist.

Peanut Butter and Jelly Sugar Free Cookies

Guess what? We’re making Peanut Butter and Jelly Sugar Free Cookies today, and trust me, they’re as fun to make as they are to eat. Perfect for when you’re craving something sweet but want to keep it on the healthier side.

Ingredients

• 1 cup creamy peanut butter (no sugar added)
• 1 large egg
• 1/2 cup sugar-free jelly (your favorite flavor)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• A pinch of salt

Instructions

1. Preheat oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix wet ingredients: In a bowl, combine the peanut butter, egg, and vanilla extract. Stir until smooth.
3. Add dry ingredients: Sprinkle in the baking soda and salt, mixing well to ensure everything is evenly distributed.
4. Form cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to make a small indent in the center of each ball.
5. Add jelly: Fill each indent with about 1/2 tsp of sugar-free jelly. Don’t overfill, or it’ll spill out during baking.
6. Bake: Pop them in the oven for 10-12 minutes, or until the edges are just starting to brown. They’ll firm up as they cool, so don’t overbake.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are wonderfully soft with a little chew, and the peanut butter-jelly combo is a nostalgic win. Try serving them slightly warm with a glass of almond milk for the ultimate treat.

Espresso Chocolate Sugar Free Cookies

Alright, let’s dive into making these Espresso Chocolate Sugar Free Cookies that are about to become your new favorite guilt-free treat. Imagine biting into a cookie that’s rich, chocolatey, with just the right kick of espresso to keep you going — and yes, it’s sugar-free, but you’d never guess it from the taste.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1 tbsp instant espresso powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup melted coconut oil
• 1/4 cup sugar-free maple syrup
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions

1. Preheat oven: Start by heating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the almond flour, cocoa powder, espresso powder, baking soda, and salt until well combined.
3. Combine wet ingredients: In another bowl, mix the melted coconut oil, sugar-free maple syrup, and vanilla extract until smooth.
4. Merge mixtures: Pour the wet ingredients into the dry ingredients and stir until a dough forms. Tip: If the dough feels too dry, add a tablespoon of water to bring it together.
5. Add chocolate chips: Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
6. Shape cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon. Tip: Wetting the spoon can prevent sticking.
7. Bake to perfection: Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake!
8. Cool down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are wonderfully chewy with a deep chocolate flavor and a subtle coffee kick that’s not overpowering. Serve them with a cold glass of almond milk for the ultimate sugar-free treat that feels anything but deprived.

White Chocolate Macadamia Sugar Free Cookies

Hey there, let’s talk about making some seriously indulgent yet sugar-free white chocolate macadamia cookies that’ll have you forgetting they’re actually kinda good for you. Perfect for when you’re craving something sweet but don’t want the sugar crash.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup erythritol
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup sugar-free white chocolate chips
• 1/2 cup macadamia nuts, roughly chopped

Instructions

1. Preheat oven: Start by heating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt until well combined.
3. Cream butter and sweetener: In a large bowl, beat the softened butter and erythritol together until light and fluffy. Tip: Make sure your butter is at room temperature to avoid a lumpy mixture.
4. Add wet ingredients: Beat in the egg and vanilla extract until the mixture is smooth.
5. Combine mixtures: Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in extras: Gently fold in the white chocolate chips and macadamia nuts until evenly distributed.
7. Shape cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
8. Bake: Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will look soft but will firm up as they cool.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies come out with a delightful crunch from the macadamias, a creamy sweetness from the white chocolate, and a texture that’s perfectly chewy in the middle. Try serving them slightly warm with a drizzle of sugar-free caramel for an extra treat.

Conclusion

With 20 delicious sugar-free cookie recipes, there’s something here for every craving—without the guilt! Whether you’re baking for health, dietary needs, or just to try something new, these treats are sure to satisfy. Give them a try, and let us know which ones you love in the comments below. Don’t forget to share your favorites on Pinterest so others can enjoy them too. Happy baking!