Best 20 Sugar Free Sugar Cookies Recipes

SUGAR-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar substitute until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour, baking soda and salt; mix into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-10 minutes or until golden brown around the edges. Remove to wire racks to cool.

SUGAR-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until center appears dry, about 8 minutes.

GLUTEN-FREE SUGAR COOKIES

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.

SUGAR-FREE OATMEAL COOKIES

Steps:

• Beat together: shortning, sugars, egg, water, and vanilla until creamy.
• Combine in a separate bowl, flour, salt and soda and cinnamon.
• Add to creamy mixture, then fold in the raisins and oats, mix well.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Makes 5 dozen small or you can make them larger.
• Bake 12-15 minutes.

SUGAR-FREE "SUGAR" COOKIES WITH SUGAR-FREE "SUGAR" ICING

Steps:

• Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy.
• Beat in egg until well blended. Beat in vanilla.
• Whisk flour, baking powder and salt together. Stir into butter mixture in two additions.
• Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick.
• Using desired cookie cutter, cut out desired shapes.
• Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
• Glaze cookies with Pyure Sugar Free Cookie Icing.
• Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined.
• Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry.
• If adding food coloring, add a drop at a time until desired color is reached.
• Refrigerate icing for 10 minutes until set.
• Spread or pipe over cooled Sugar Free "Sugar" Cookies. Use day of.

SUGAR-FREE OATMEAL BANANA RAISIN COOKIES

Steps:

• Preheat oven to 350°.
• Mash bananas in a large bowl. Stir in the rest of the ingredients and combine well.
• Drop by teaspoonfuls onto a cooking sheet sprayed with baking spray.
• Bake for 15 minutes or until lightly browned.

3 INGREDIENT SUGAR-FREE NO-BAKE OATMEAL COOKIES

Steps:

• 1. Place frosting and peanut butter in microwave safe bowl and heat for one minute at 50% power. I used a 1200 watt microwave.
• 2. Stir in quick cooking oats until mixed well.
• 3. Spoon out balls on to parchment paper and allow to set up. You can refrigerate if you like.

SUGAR-FREE PUMPKIN COOKIES

Steps:

• Preheat oven to 350°F.
• Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
• Cream butter and Splenda in large mixing bowl.
• Add pumpkin, eggs, and vanilla extract; beat until blended.
• Gradually add flour mixture into pumpkin mixture at low speed until combined.
• Stir in nuts, if using.
• Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
• Bake for 12 to 15 minutes, or until edges are golden brown.
• Remove to wire rack to cool completely.

SUGAR FREE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Grease cookie sheet.
• Mix 2/3 cup melted butter, 4 egg whites, 1/2 cup skim milk and 1 teaspoon vanilla extract.
• Add oats and Splenda, flour, salt, cinnamon and baking powder to the butter mixture.
• Drop by teaspoons onto cookie sheet 1-2 inches apart.
• Bake 10-15 minutes.

PEANUT BUTTER BLISS COOKIES - VEGAN, GLUTEN-FREE, NO-SUGAR-ADDED

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheet with parchment paper.
• Combine dates and peanut butter in a food processor; process on high in 15-second intervals, gradually adding almond milk while processing, until mixture is smooth. Add vanilla extract and mix well.
• Mix oat flour, baking soda, and salt together in a bowl. Mix date mixture into flour mixture, adding more oat flour if needed, until dough holds together. Form dough into balls, 1 to 2 tablespoons each, and arrange on the prepared baking sheets. Press a fork into each dough ball, dipping fork in water after each press. Gently press a few raisins into each one.
• Bake in the preheated oven until edges are just beginning to turn golden, 8 to 12 minutes. Cool completely before eating.

SUGAR-FREE, GLUTEN-FREE OATMEAL RAISIN COOKIES

Steps:

• Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
• Use a cookie scoop to drop onto parchment-lined baking sheet.
• Bake at 375°F for 10 to 15 minutes or until browned.

SUGAR-FREE DATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine the dates, pecans, water, banana, egg, butter, and vanilla extract in a bowl.
• Whisk flour, baking powder, cinnamon, and salt together in a separate bowl. Add to the date mixture and stir until well combined.
• Drop dough by tablespoonfuls about 1 inch apart onto the prepared baking sheet and flatten lightly with the palm of your hand.
• Bake in the preheated oven until cookies start to brown around the edges, being careful not to over-bake, for 11 to 13 minutes. Transfer cookies immediately to a wire rack to cool.

OATMEAL PEANUT BUTTER COOKIES - SUGAR FREE

Steps:

• Mix all together.
• Roll into small balls and then roll in more Splenda.
• Flatten with a fork.
• Bake at 350 for 8 - 12 mintues.

SUGAR FREE JELLO COOKIES

Steps:

• Cream margarine, sugar, 1 package of jello and eggs together in a medium to large bowl.
• Add the rest of the ingredients.
• Mix well.
• Roll dough into one inch balls, then roll them in the additional box of jello and place on a greased and floured cookie sheet.
• Flatten each with a fork. (Sometimes a little flour on the fork keeps it from sticking).
• Bake 6-8 minutes at 350 degrees.

SUGAR FREE PUDDING COOKIES

Steps:

• Mix pudding and Bisquick.
• Add oil and beaten egg.
• Shape in balls and place on ungreased cookie sheet.
• Push thumb into centre and add a dab of sugar-free jam OR criss cross with a fork.
• Bake 350 5-8 minutes.

SUGAR FREE, LOW FAT OATMEAL COOKIES

Steps:

• 1. Using a fork, smash the ripe bananas in a medium bowl.
• 2. Mix in applesauce and almond milk.
• 3. Blend in cinnamon and vanilla.
• 4. Stir in oats and raisins, just mixing until all ingredients are well incorporated.
• 5. Spoon onto cookie sheet by Tablespoon and bake in preheated oven at 350 degrees for 15 mins.

SUGAR FREE CHOCOLATE CHIP COOKIES

Steps:

• Blend first six ingredients on med speed for 2 mins then blend flour and baking soda until well blended.
• fold in chocolate
• Bake at 350 20- 25 mins until lite golden brown.

DELICIOUS DAIRY-FREE SUGAR COOKIES

Steps:

• Beat shortening and sugar in large bowl until smooth and creamy. Beat in egg, soy milk and vanilla until well blended.
• Combine flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
• Bake 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.

SUGAR-FREE CRISPY OATMEAL COOKIES

Steps:

• Thoroughly cream shortening and sugars: add eggs, vanilla and beat well. (until fluffy). Add flour, salt and soda to creamed mixture: add nuts and oats and mix well. Form dough in log rolls, 1 to 1 1/2 inches in diameter. Wrap logs in waxed paper, aluminum foil, or clear wrap, put in freezer until almost frozen.
• With knife slice cookies about 1/4 inch thick. Bake on un-greased cookie sheet at 300°F until golden brown. (The slow baking makes a crispy cookie). Enjoy.

GLUTEN-FREE BASIC SUGAR COOKIES

Steps:

• Stir gluten-free flour, baking powder, xanthan gum, nutmeg, and salt together in a large bowl.
• Beat sugar and shortening with an electric mixer in a large bowl until smooth. Add beaten eggs, milk, and vanilla extract; beat until light and airy, about 2 minutes. Add gluten-free flour mixture in small batches and stir until dough is just combined.
• Pat dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Dust rolling pin and cookie cutters with confectioners' sugar. Roll out dough to 1/2-inch thickness; cut cookies and place 2 inches apart onto the baking sheets.
• Whisk egg yolk with food coloring and water in a small bowl. Decorate cookies with mixture using a child's paintbrush. Sprinkle sugar sprinkles on top.
• Bake in the the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.