Sugar-Free Sugar Cookies (WHAT?!?!)

As you can tell from the title of this recipe, I’m pretty stoked to share it with you! All of the sugar cookie goodness, with none of (or very little of), the guilt!

These little guys are the perfect combination of:

Butter.

Vanilla.

And, of course, almond flavors!

So, grab that mixing bowl and let’s get our sugar-free baking on!

Sugar-free sugar cookies ingredients, substitutions, and tips

• 2 ½ cups almond flour, sifted

• ¼ teaspoon kosher salt

• ¼ teaspoon xanthan gum or cornstarch

• 8 tablespoons (1 stick) unsalted butter, room temperature

• k1/3 cup sugar free granulated sugar

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

Possible variations:

First off, these cookies aren’t just sugar free, they’re also gluten-free and keto friendly! So you’re already covered on a lot of alternative diets.

To make this recipe vegan: To go vegan and dairy-free, just substitute in vegan butter. 

I only made this recipe with almond flour, but if you don’t have that close at hand, you can sub in all-purpose flour or one of these almond flour substitutes instead.

A few tips:

Do I really have to freeze or refrigerate the cookie dough?

Yup, that’s a thing. When working with almond flour it really does like to be chilled before hitting the oven. But, as I like to say, that a little “you time!” Go for a stroll around the neighborhood, put on that podcast, or just play with your favorite dog or cat. It’s a little “passive enjoyment,” time while the dough cools.

Also, if you’d like to decorate these wonderful little cookies, just grab your favorite keto sprinkles!

How to make sugar-free sugar cookies

• In a medium bowl whisk together the almond flour, salt, and xanthan gum. Reserve.

• Using a hand held mixer, or in the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar until it’s completely combined.

• Add in the vanilla and almond extract.

• Spoon the dough onto a piece of plastic wrap, and roll into a cylinder approximately 2 ½-inches wide.

• Freeze for 20 minutes, or refrigerate for up to an hour.

• Preheat oven to 350 degrees.

• Fit a large, rimmed baking sheet with parchment.

• Remove plastic wrap from the dough, and cut into ½-inch pieces.  

• Place the rounds 1 ½-inches apart.

• Bake for 8-10 minutes, or until the edges are golden.

• Let cookies cool completely on the baking sheet.

Storage notes

You can store these delicious cookies at room temperature in an airtight container for up to 3 days, and in the refrigerator for up to 1 week. (You can also freeze for up to three months. Just pop them in the oven and heat them back up!)

Recipes and Tips:

• Coconut Oil Chocolate Chip Cookies
• 2-ingredient almond flour cookies
• 59 Different Sugars and Sugar Substitutes: The Ultimate Cook’s Guide

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