These sugar free cookie recipes prove that cutting out refined sugar doesn’t mean giving up soft, chewy, and satisfying cookies. Using natural sugar substitutes like erythritol and monk fruit, these cookies deliver all the flavor and texture you crave without the sugar crash. Whether you’re managing diabetes, following a low-carb diet, or simply reducing your sugar intake, these three recipes are simple, reliable, and genuinely delicious.
Ingredients
For the Classic Chocolate Chip Cookies:
- 2 cups (240 g) almond flour
- 1/2 cup (100 g) granulated erythritol or monk fruit sweetener
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (90 g) sugar free chocolate chips
For the Peanut Butter Cookies:
- 1 cup (256 g) natural creamy peanut butter (no added sugar)
- 1/2 cup (100 g) granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt
For the Oatmeal Raisin Cookies:
- 1 1/2 cups (150 g) old-fashioned rolled oats (certified gluten-free if needed)
- 1/2 cup (60 g) almond flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) packed brown erythritol sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (80 g) raisins (no sugar added)
Instructions
For Chocolate Chip Cookies:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together almond flour, sweetener, baking soda, and salt.
- In a large bowl, beat the softened butter with an electric mixer until creamy. Add the egg and vanilla, beating until well combined.
- Gradually add the dry ingredients to the wet, mixing until a dough forms. Fold in the chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with your hand.
- Bake for 10-12 minutes, until the edges are golden brown. The centers will look slightly soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For Peanut Butter Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix together peanut butter, sweetener, egg, vanilla, baking soda, and salt until a smooth dough forms.
- Roll tablespoon-sized balls of dough and place them on the prepared baking sheet. Use a fork to press a crisscross pattern on top, flattening each cookie slightly.
- Bake for 8-10 minutes, until the edges are lightly browned. The cookies will look soft; they firm up as they cool. Let cool on the baking sheet for 5 minutes before moving to a wire rack.
For Oatmeal Raisin Cookies:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together oats, almond flour, cinnamon, baking soda, and salt.
- In a large bowl, beat the softened butter and brown sweetener until light and fluffy. Add the egg and vanilla, beating well.
- Gradually add the dry ingredients to the wet, mixing until combined. Stir in the raisins.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart. Flatten slightly.
- Bake for 10-12 minutes, until golden brown around the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips
- Sweetener matters: Erythritol and monk fruit blends measure like sugar and bake well. Avoid liquid sweeteners like stevia drops, as they add too much moisture and make cookies flat and gummy.
- Don’t overbake: Sugar free cookies firm up significantly as they cool. Remove them from the oven when the edges are just set and the centers look slightly underdone. Overbaking makes them dry and crumbly.
- Chill the dough: If your dough feels too soft or sticky, refrigerate it for 30 minutes before scooping. This prevents spreading and gives a thicker, chewier cookie.
- Measure almond flour correctly: Spoon it into your measuring cup and level off with a knife. Packing it down adds too much flour and results in dry cookies.
Serving Suggestions
Serve these cookies with a glass of cold almond milk or a cup of hot tea or coffee. They also make a great base for a sugar free ice cream sandwich—just pair two cookies with a scoop of your favorite low carb ice cream. For a fun dessert board, arrange the three varieties on a platter with fresh berries and a dollop of whipped cream.
Variations
- Add nuts: Fold in 1/2 cup (60 g) of chopped walnuts or pecans to the chocolate chip or oatmeal cookie dough for extra crunch.
- Swap the fruit: In the oatmeal cookies, replace raisins with dried cranberries (unsweetened) or chopped dried apricots.
- Make them dairy-free: Use coconut oil or a plant-based butter alternative in place of butter. The texture will be slightly different but still delicious.
- Try coconut: Add 1/2 cup (40 g) of unsweetened shredded coconut to the chocolate chip dough for a tropical twist.
- Spice it up: Add 1/2 teaspoon of nutmeg or ginger to the oatmeal cookie dough for a warmer flavor profile.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer in a freezer-safe bag for up to 3 months. To reheat, place a cookie on a microwave-safe plate and heat for 10-15 seconds, or warm in a 300°F (150°C) oven for 5 minutes to restore chewiness. You can also freeze the raw dough balls for up to 3 months; bake directly from frozen, adding 2-3 minutes to the baking time.
Frequently Asked Questions
Can I use coconut flour instead of almond flour? Coconut flour is much more absorbent, so you cannot substitute it 1:1. If you want to try it, use about 1/4 cup (30 g) of coconut flour for every 1 cup (120 g) of almond flour, and increase the eggs by one. The texture will be more cake-like.
Why do my sugar free cookies spread too much? This usually happens when the butter is too soft or the dough is too warm. Chill the dough for 30 minutes before baking, and make sure your butter is softened but not melted. Also, check that your baking soda is fresh.
Are these cookies keto-friendly? Yes, all three recipes are low in net carbs, making them suitable for a ketogenic diet. The main carbs come from the chocolate chips (choose sugar free) and raisins, which you can omit or swap for a lower-carb option like chopped nuts.
Can I use honey or maple syrup instead of sweetener? No, honey and maple syrup are still sugars and will raise blood sugar. They also add liquid, which would change the dough consistency. Stick with erythritol, monk fruit, or another sugar alcohol blend for a truly sugar free cookie.
Do these cookies taste like artificial sweetener? Erythritol and monk fruit have a very clean, sweet taste with minimal aftertaste, especially when combined. Some people notice a slight cooling sensation from erythritol, but it’s subtle and fades as the cookies cool completely.
Can I make these cookies without eggs? Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) for each egg. The cookies will be a bit more crumbly, but they will still hold together.
Related
- Thermomix Steaming Recipes: Fish, Veg & More
- They Love Crushing Loaf: Easy No-Knead Bread
- Tiny Batch Cooking: Single-Serve Recipes That Work
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).