Sugar Free Cookies: 100% Natural Sweeteners

sugar free cookies

Hmm sugar free cookies are a lovely-gift especially for those on a restricted diet program. Try out these delicious sugar free cookie recipes. They are pretty easy to make and they taste amazing.

It’s hard not to love cookies, but with the sugar content in a typical cookie, they sometimes don’t love us back. BUT there is nothing to feel-guilty about enjoying these tasty cookies without sugar added!!

“Peek a boo! Here’s some sugar free cookies for you!” -Hello Sugar Free

Give these sugar free cookies a try and let us know what you thought of them. Feel free to leave your comments at the bottom of this page. Thanks a lot.

10 Tasty

Sugar Free Cookies

to Make Tonight!


#1 Sugar Free Chocolate Coconut Cookies (Flourless)

Sugar Free Chocolate Coconut Cookies (Flourless)



  1. Raise the oven temperature to 375°F.
  2. In a clean mixing bowl whisk together the egg, vanilla extract, sun-flower-oil and liquid vanilla stevia (Set aside).
  3. In separate bowl, mix together the swerve-sweetener, cocoa powder and salt.
  4. Now, add the wet to the dry and stir ingredients until just combined. Then add in the chocolate chips (sugar free) and coconut (shredded).
  5. Once these ingredients are all combined well, Scoop out and drop 12-mounds onto baking sheet (parchment-lined).
  6. Bake 12-minutes at 375 degrees F and Enjoy!


#2 Sugar Free Lemony Butter Cookies

Sugar Free Lemony Butter Cookies


  • ¼ C coconut flour.
  • 1 C gluten-free flour (Bob’s Red Mill).
  • ¼ C applesauce (unsweetened).
  • ½ C butter (softened).
  • ¼ C lemon juice (used 1 ½ lemons).
  • ½ tsp baking powder.
  • ½ tsp baking soda.
  • 2 eggs (beaten).
  • ½ tsp salt.
  • ½ C Eerythritol.
  • 1 tsp Stevia (lemon liquid).

Lemon Iciing:

  • 2 tbsp lemon juice.
  • 3 tbsp Erythritol (powdered).


  1. Pre-heat your oven to (375°F).
  2. Line two baking sheets with parchment paper or silpat paper.
  3. In a bowl whisk together the gluten-free flour, coconut flour, baking powder, baking soda and salt set aside.
  4. In bowl of an electric mixer, combine together the applesauce, butter, erythritol, lemon juice, eggs and lemon liquid stevia (until smooth).
  5. Slowly, pour the dry mixture into the wet in bowl of an electric mixer (just until incorporated).
  6. Using a one tbsp measure, make 30-cookies of dough and place onto parchment.
  7. Bake for 14 to 16 minutes or (until slightly-golden on top) and allow to cool on a wire-rack.
  8. To make lemon icing: in a mixing bowl, mix the lemon juice, powdered erythritol (until just smooth), then drizzle all over the cookies (cooled).

Note: icing will take about 25 to 35 minutes to set and Enjoy!


#3 Sugar Free Chocolate Almond Fudge Cookies (Flourless)

Sugar Free Chocolate Almond Fudge Cookies (Flourless)



  • ¼ C cocoa powder (unsweetened).
  • ½ tsp almond extract.
  • ¼ C heavy cream.
  • 1 tsp double chocolate (Liquid Stevia).
  • Slivered almonds (Optional => Topping).


  1. Pre-heat your oven to 375°.
  2. Line a cookie sheet with parchment paper/nonstick baking mat.
  3. In a bowl, whisk together cocoa powder, salt and stevia extract (Set aside).
  4. In a stand mixer (on medium), stir together butter, almond butter, almond extract and liquid stevia until smooth.
  5. Then, add the dry to the wet and stir ingredients until well combined
  6. Spoon onto parchment (lined) baking sheet.
  7. Bake 12-minutes and allow to cool.

To Make Frosting:

  1. Simply, in a microwavable bowl, add the heavy cream, cocoa powder, almond extract and liquid stevia (Microwave for 20s), whisk unti smooth. Then, spread over each cookie (Optional Topping => slivered almonds) and Enjoy!


#4 Sugar Free Cranberry Pistachio Cookies (Grain Free)

Sugar Free Cranberry Pistachio Cookies (Grain Free)


  • 1 tbsp lemon juice.
  • ½ C cranberries (fresh).
  • ⅛ tsp salt.
  • ¼ C Swerve sweeteneror.
  • ¾ C raw pistachios (unsalted), (chopped).
  • ½ C butter, room temperature (unsalted).
  • ½ tsp pure vanilla (extract).
  • 1 tbsp lemon juice.
  • 2 tsp lemon zest.
  • ½ tsp Stevia (liquid lemon).


  1. Batter 1: In a food processor, add together fresh cranberries, ¼ C Swerve sweetener, 1 tbsp lemon juice and ⅛ tsp salt, process until well combined (Set aside).
  2. Batter 2: Add together the coconut flour, ½ C Swerve sweetener, xanthan gum, baking powder and ½ tsp salt in a stand mixer on slow speed to incorporate.
  3. Pour batter 1 into batter 2, then add remaining ingredients: butter, lemon juice, lemon zest, vanilla extract and lemon liquid stevia (Except the pistachios) mix well until combined.
  4. Now, taste-batter to adjust sweetener (If needed).
  5. On low-speed stir in ¼ C pistachios.
  6. Shape dough into 24-balls and place balls onto parchment lined baking sheet.
  7. Flatten each then roll-outer edges of dough in remaining pistachios (chopped).
  8. Bake for 12 to 15 minutes at 350 degrees F and Enjoy!


#5 Sugar Free Soft Gingerbread Cookies (Grain Free)

Sugar Free Soft Gingerbread Cookies (Grain Free)



  1. Preheat your oven to 350’F (175 degrees C).
  2. In a stand mixer, combine together the butter, eggs, vanilla extract, cinnamon liquid stevia, heavy cream and blackstrap molasses (until just combined) set aside.
  3. In a separate bowl, whisk together the sunflower seed flour, coconut flour, Swerve sweetener, baking powder, cinnamon, ground ginger, ground nutmeg, ground cloves and salt.
  4. The dough (it will be sticky and difficult to gather), so place cookie dough in plastic wrap and refrigerate for 1 hour (at least).
  5. Roll out cookie dough onto a gluten-free floured surface and use a rolling pin until it’s ½-inch in thickness.
  6. Using cookie cutters (the gingerbread men is our favorite of course:), cut out the cookies and place on a silpat-lined baking sheet or parchment.
  7. Now, add buttons and chocolate chip eyes (if desired).
  8. Bake 11-12 minutes and cool 10 minutes then removing gently from pan, transfer to wire rack to cool completely and Enjoy!


#6 Sugar Free Biscoff Cookies (Grain Free)

Sugar Free Biscoff Cookies (Grain Free)


  • ½ C butter (softened).
  • 2 C flour (sesame).
  • 2 eggs.
  • ¼ tsp salt.
  • ¼ tsp nutmeg (ground).
  • 1 tsp cinnamon (ground).
  • ¼ tsp cloves (ground).
  • ¼ tsp ginger (ground).
  • 1 tsp pure vanilla extract.
  • ½ C Swerve sweetener.
  • 1 tsp Stevia (vanilla liquid) or (cinnamon liquid).


  1. Set the oven to 350 degrees F (175 degrees C).
  2. In a stand mixer, add together the flour (sesame), Swerve, butter, eggs, vanilla extract, liquid stevia, cinnamon, ginger, nutmeg, cloves and salt (mix until completely combined).
  3. Transfer mixture to silpat-lined baking pan or parchment-lined baking sheet and press with your hands to ¼-inch thickness.
  4. Use a small cookie cutter to make shapes out of cookies (Makes 4 ½ dozen).
  5. Bake in the oven for 11-13 minutes or until just golden (around edges), cool then transfer to rack to cool completely.
  6. Enjoy as is or spread with Sugar Free frosting!


#7  Sugar Free Pumpkin Cookies (Flourless)

Sugar Free Pumpkin Cookies (Flourless)


  • ½ C pumpkin (puree).
  • 2 ½ tsp pumpkin pie spice.
    1 egg.
  • ½ C sunbutter.
  • ½ C coconut butter (softened).
  • 1 tsp vanilla extract (pure).
  • ½ C Pure Stevia.
  • ¼ tsp Stevia (vanilla liquid).
  • (optional => toppings): pumpkin seeds (raw), sugar free chocolate (melted).


  1. Preheat your oven to 350’F.
  2. Line a baking-sheet with parchment or silpat paper.
  3. In mixing bowl add together the coconut butter, sunbutter, pumpkin puree, egg, pyure stevia, pumpkin pie spice, vanilla extract and liquid stevia (mix until incorporated).
  4. Measure one tbsp of batter into each cookie and place onto baking sheet (parchment paper) about an-inch apart (Makes between 18 to 20 cookies of dough).
  5. Bake 13 to 15 minutes or until cracks form in cookies (remove and let cool slightly).
  6. Now, you can add chocolate drizzle (melted) and pumpkin seeds if needed and Enjoy!


#8 Sugar Free Cranberry Almond Cookies

Sugar Free Cranberry Almond Cookies


  • 1 C almond flour (Bob’s Red Mill).
  • ¼ C almonds (sliced).
  • 1 oz cranberries (dried).
  • 1 tbsp coconut oil.
  • 1 egg.
  • 2 Stevia (packets).


  1. In a stand mixer, combine together the almond flour, coconut oil, egg and packets stevia (mix until combined), then add the cranberries and almonds (blend until well-mixed).
  2. Roll the dough (into a log) and wrap the log in wax paper, then place in the refrigerator for 60 minutes (at least).
  3. Make 12 cookies of dough and place on a silicone mat or parchment paper.
  4. Place into the oven and bake 8 to 10 minutes, cook until brown at the edges.
  5. Allow the cookies to cool for 10 minutes, before transferring to a cooling rack and Enjoy!


#9 Sugar Free Chocolate Fudge Zucchini Cookies

Sugar Free Chocolate Fudge Zucchini Cookies


  • ½ C cocoa powder (unsweetened).
  • ⅓ C applesauce (unsweetened).
  • 1 ¼ C gluten free flour (Bob’s Red Mill 1-1).
  • 4 tbsp butter (softened).
  • ½ tsp baking soda.
  • ¼ tsp salt.
  • ½ C zucchini (grated).
  • 1 egg.
    1 tsp pure vanilla extract.
  • ½ C Erythritol.
  • 1 tsp stevia (vanilla liquid).
  • Optional: ¼ C chocolate chips (sugar-free).


  1. Preheat oven (350°F).
  2. In a bowl, blend together the gluten-free flour, baking soda, cocoa powder, salt and erythritol (set aside).
  3. In a food processor, place together the applesauce, butter, vanilla extract, liquid stevia, egg and grated zucchini (process until well combined).
  4. Now, while the mixer is on low speed (slowly, pour in the dry into the wet) until mixed well.
  5. Add chocolate chips and stir (if desired).
  6. Using a small dough scoop or tablespoon, make 24-mounds of cookie dough and place on parchment-lined baking sheet or two silpat lined.
  7. Flatten 24-mounds slightly and bake for 11-13 minutes.
  8. Allow to cool for 4 minutes, then transfer to rack complete cooling and Enjoy!


#10 Sugar Free Meringue Cookies

Sugar Free Meringue Cookies


  • ¼ tsp + ⅛ tsp cream of tartar.
  • 5 eggs (whites).
  • ¾ tsp liquid Stevia (Sweet Leaf).


  1. Heat oven to 215 degrees F.
  2. Line 2 pans or (cookie sheets) with parchment paper.
  3. Using an electric hand whisk, take a bowl (perfectly clean) and pour the egg whites (beat the egg whites until they start to form soft peaks) Now, slowly add the cream of tartar while continuing to beat the egg whites (until they hold soft peaks), then add the liquid stevia and continue to beat (until stiff peaks form).
  4. Using 2 spoons, drop the mixture from a spoon onto the prepared cookie sheets.
  5. Bake 2 hs or (until cookies begin to brown) then turn-off oven, open the door a crack, leave meringue cookies in warm oven to brown (to desired color) and Enjoy!


How to Make Coconut Ginger Cookies | Gluten-free & Sugar-free


Be sure to check-out the links below for MORE:

1- Sugar free chocolate chip cookies.

2- Sugar free peanut butter cookies.

3- Sugar free desserts.


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