Sugarless Low Calorie Sugar Cookies
Sugar Free Sugar Cookies with a gluten free option!
Who doesn’t love sugar cookies during the holidays? These are made without sugar and you can use any flour of choice to suit your needs. I’ve made them originally with whole wheat and now gluten free as well. Both are equally delicious!
Don’t these look pretty? And they taste great too! Made with whole wheat pastry flour and sweetened with stevia, there is absolutely NO aftertaste. Easy to make cut out shapes with your kids and even frost if you like. Nice and flaky with a perfect amount of sweetness!
If you’re used to the texture of a softer sugar cookie than these wouldn’t be the ones to make. Check my Whole Wheat Refined Sugar Free Cookies instead sweetened with sucanat which is still alot healthier and better for your family than white sugar any day.
My VERY picky hubby who really doesn’t like many of ,my sugar free desserts and prefers all white flour and sugar products actually said these were good! That my friends is AMAZING!
Either sugar cookie you choose everyone will enjoy them and you can feel good about serving them and eating them yourself! They certainly won’t hurt your calorie budget for the day as one of these is only 80 calories!
Happy Holidays!
Here are some other Holiday treats you might enjoy:
- No Bake Honey Peanut Butter Balls
- No Bake Chocolate Coconut Balls
- Three Ingredient Chocolate Bark
- Low Sugar Chocolate Bark
- Chocolate Hardening Sauce, (aka magic shell)
- Double Chocolate Cherry Refined Sugar Free Cookies
- Chocolate Chip Refined Sugar Free Cookies
- Oatmeal Raisin Cookies
*To make this without stevia and refined sugar free, check this post: Whole Wheat Refined Sugar Free Sugar Cookies.
Nutritional Information is using Bobs’ Red Mill All purpose Gluten free flour and does not include frosting on cookies.
MAKE THIS RECIPE KETO AND LOW CARB HERE
Sugarless Low Calorie Sugar Cookies
Ingredients
- 1 cup butter softened
- 1 cup Swerve or 3 tablespoons powdered stevia
- 1 teaspoon vanilla extract
- 1/2 teaspoon liquid vanilla stevia or cinnamon liquid stevia
- 2 eggs
- 2 1/2 cups whole wheat pastry flour or Bob's Red Mill Gluten Free All Purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer combine butter, Swerve or powdered stevia, vanilla extract, vanilla stevia.
- Beat on medium speed for 3 minutes.
- Beat in eggs until well blended.
- Whisk together flour, baking soda, baking powder and salt.
- Reduce mixer speed to low and gradually add flour.
- Using a tablespoon, roll into balls, flatten and bake 10 minutes on a parchment lined baking sheet.
- To make cut out shapes spread dough between two pieces of plastic wrap, roll to 1/4 inch thickness and use cookie cutters to shape.
- Bake on parchment lined baking sheet for 10 minutes.
- Makes about 48 cookies.
- Once cooled add my Sugar-Free Buttercream frosting!
Notes
Nutrition
Did you know I have a cookbook soon to be released on December 17, 2014. Right now you can pre-order on Amazon at a discount!
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
If making gluten free, why not use a gluten free pastry flour? Wouldn’t that be more like the gluten ones?
This recipe was published back in 2012 and I’ve not worked on adapting it but sure gluten free pastry flour would work.
Hi! was wondering if it’d be weird or possible to sub oat flour (ground oatmeal) instead of the other flours? It’s one of the only things that doesn’t give me inflammation. Thanks so much and love your stuff!!!
I think that would work.
I always see yummy looking recipes but there will be something odd as an ingredient I’ve never heard of such as Liquid Vanilla Stevia. I ‘ve never seen that even in the store. And to go traipsing around in Brookshires or WF trying to find it is wayyy too much trouble. Try to keep to ingredients that most people have in their cupboards. Or give us a substitute.
Just a thought for those who had problems with binding , you
Could try adding a little xanthan gum maybe 1/4 teaspoon.
I am useing a combination of almond flour , regular all purpose flour and Triticale . I got this at a farm show and have Been wanting to use it so here goes, wish me luck
I don’t like the chemical taste of Stevia so I used a half a cup of coconut sugar instead. YUM!
This was a mess! No liquids how do you expect to bind. I added more shortening and no binding. What a catastrophe
Which type of flour did you use. Eggs are enough of a binding agent to work in this recipe as you can see from my photos.
I made these cookies with stevia and they taste horrid! I love the texture and how they keep shape but they just don’t taste good, I added strawberry preserves on top to give them a better taste and it worked. I just wanted to inform others to probably use the swerve when they make these cookies because the stevia tastes horrible.
Could be the stevia you used. My recipe includes both Swerve and only 1/2 tsp vanilla stevia.
Oh, i used the powdered stevia and the vanilla stevia for the cookies. was I not supposed to?
I made these gluten free and they turned out amazing!
Here’s what I did as far as the changes…
I used pamelas brand gf flour artisan all purpose blend, 2cups and 1/2 cup cornstarch
1 1/2 sticks butter
Vanilla extract- i didnt have liq stevia
1tsp baking powder
For the swerve, I used a stevia/sugar blend-swerve is cup for cup so I checked the ratios of mine to balance it to the recipe, in my case using 1/2 cup
Other than that followed the recipe, refrigerated like 10 min while I cleaned dishes up. used ample flour on parchment paper to avoid sticking while cutting out shapes and everything worked great. Love these cookies! thanks so much for a great base recipe!
Thanks for sharing! I made these with chickpea flour and swerve. I did 2 c chickpea flour with 1/2 c rice flour. Also, I did not have vanilla stevia so I used a bit of regular liquid stevia. I sprinkled Truvia on top of the cookies (I was too lazy to make frosting lol).
The way I made them was good! Not quite like classic sugar cookies but good in their own right. A smudge dry so I dunked in milk.
Thank you! I can’t tolerate any sugar except Stevia or fruit juice
I was skeptical, but was surprised, these are actually good! They are light and tasty.
Went sugar free and gluten free for first time, and can’t wait to try more recipes now!
Hi Brenda. I just want to make sure I understood it correctly. At first you have to make balls with tablespoon and bake them for 10 min. After that you have to put all the balls back together and roll the dough 1/4 inch thick and bake for another 10 min. Is that correct?
Directions in #8 are only if you want to make the cut outs. You do not do both. #7 is just roll into balls and flatten cookies.
I have a Low Carb All Purpose Flour and Almond flour I’d rather use instead of the whole wheat flour. Any suggestions on the quantities? I’m very new to baking low carb/low sugar. Pre-Diabetic 🙂
Ok just made these however, instead of cutting them out and frosting them, I made them like snickerdoodles and rolled them into a ball and in a swerve cinnamon mixture. I didnt have pastry flour so used all purpose. I only had 1 stick of salted butter on hand, so used coconut oil for the other 1/2 cup of butter. This was my first time to use SWERVE. The dough tasted sweet and amazing. I was surprised that after baking for 10 mins, that they were dry and cakey. I was expecting greasy and crispy lol but instead had to rush down a cup of coffee so not to choke. Again, my first time to use Swerve but love the texture of the sweetener and weight. I guess Swerve still doesnt give the “liquid” consistency that real sugar does, but here’s the reality. We’re diabetics and MUST have sugar free recipes. This is a great cookie. And opens the door to many new recipes. I know it might be a challenge to get a sugar free match in taste and texture of the very real sugary world, but I think were on our way. THANK YOU for your recipe. I intend to study your recipes without guilt.
I just made these, but they have a bitter after taste. After researching, I’m thinking to much stevia?
They were delicious! Thank you for your recipe! I did have a couple problems (I’m a total baking newb)
1st- the dough was ‘sticky’ and really difficult to roll
2nd-the cookies fell apart when baked and didn’t keep their form. They’d crumble instantly.
What do u think I did wrong?
Well I’m glad you liked the taste nonetheless. Did you change or sub any ingredients listed?
Wonder how coconut flour would work? Then they would be gluten free…
I need to work on the recipe for gluten free but that’s a good idea.
I was wondering if there was any way to make this without the liquid vanilla stevia?
you could use plain stevia and add more vanilla extract or you could try without stevia and see if they come out sweet enough with just the powdered stevia.
2 sticks of butter!
Well I could have tried to use less but I wasn’t going for less fat, my goal was no sugar.
How many grams are there in 2 sticks of butter? I am in NZ and our butter only comes in 500gram blocks 🙂
A stick equals approx 1/2 cup of butter. Here in Canada our butter comes in 450 gram blocks (approx 1 pound blocks) as well in 4 individually wrapped sticks. Each stick being 1/2 cup. Hope that helps!
Brenda, I noticed that you have something “sprinkled” on the cookies, which looks like sugar, but I am sure it isn’t. Could it be granulated erythritol? Actually, I think this would work because the erythritol keeps its “crunchy” texture longer than sugar. Just wondering….Thanks!
Yes I didn’t use it on all of them but wanted a few to be sparkly!
I’ve been trying to come up with a good lower sugar recipe. . .definitely will be trying these!
Your cookies are so cute and look super yummy.
LOL my daughter made the cut out shapes! Thank you!
Do you have a good sugar-free icing recipe? So excited to make these for Santa with my daughter.
I only have a cream cheese sugar free frosting on my dessert page, sorry.
The daughter of a good friend of mine was just diagnosed with diabetes. I can’t wait to make these for her! Just ordered the powdered stevia :). Thanks for sharing!
WOW just because she is diabetic she cant have sugar trust me i know because i am a diabetic she can have sugar
It’s best not to have sugar on Diabetes. I have diabetes… Do you have diabetes, Kaitlin?
Sugar and high carbs are terrible for diabetics!!!!
So true, flour products, starch vegetables, and sugar send my blood sugars out the roof. 🙁
That would depend on your doctor and what type of diabetes you have, I have had type1 diabetes for over 20 yrs and my doctors which one is trained in treating diabetes and how it affects the body has always told me not to eat sugary foods they told me if you eat sugary stuff you are just gonna want more of it plus in my case if i eat something sugary it makes my sugar go up so i guess it all depends on the person.
YES. YUM. WOW.
I love my stevia. I love my cookies. Yup.
LOL thanks!
When I tried to beat the eggs into the butter, vanilla, stevia, vanilla stevia mixture it didn’t blend. At all.
I actually bought a whole bunch of it on sale and ended up hating it because it has this bitter after taste unlike Splenda so I no longer use it in my tea but I found that baking it into things like this makes it taste completely different so now I love it for baking.
When you first start using it. it does have an after taste but after using it for a while you don’t notice the after taste in use it in everything