28 Delicious Sugar-Free Cookie Recipes for Diabetics

Now, who says having diabetes means giving up on sweet treats? We’ve gathered 28 delicious sugar-free cookie recipes that are perfect for satisfying your cravings without spiking your blood sugar. From classic chocolate chip to festive favorites, these easy-to-make cookies will become your new go-to snacks. Keep reading to discover your next guilt-free baking adventure!

Almond Butter Sugar-Free Cookies

A perfect batch of almond butter sugar-free cookies begins with simple, wholesome ingredients that come together beautifully for a guilt-free treat. As we walk through this recipe step by step, you’ll discover how easy it is to create cookies that are both delicious and mindful of your dietary preferences. Let’s gather our ingredients and get started on this satisfying baking project.

Ingredients

For the cookie dough:

• 1 cup creamy almond butter
• 1/2 cup granulated erythritol
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup creamy almond butter, 1/2 cup granulated erythritol, 1 large egg, and 1 teaspoon vanilla extract in a medium mixing bowl.
3. Mix the wet ingredients thoroughly with a wooden spoon until completely incorporated and smooth.
4. Add 1/2 teaspoon baking soda and 1/4 teaspoon salt to the bowl.
5. Stir the dry ingredients into the wet mixture until no white streaks remain and the dough comes together uniformly.
6. Use a tablespoon to scoop rounded portions of dough onto your prepared baking sheet, spacing them 2 inches apart.
7. Gently flatten each cookie with the back of a fork, creating a classic crisscross pattern on top.
8. Bake the cookies at 350°F for exactly 10-12 minutes, until the edges appear lightly golden and the centers look set.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up.
10. Transfer the cookies to a wire rack to cool completely before serving.

Enjoy these wonderfully chewy cookies that boast a rich, nutty flavor from the almond butter and just the right amount of sweetness without any sugar. The crisscross pattern not only looks professional but helps the cookies bake evenly throughout. Extra cookies store beautifully in an airtight container for up to five days, making them perfect for quick snacks or packed lunches.

Coconut Flour Chocolate Chip Cookies

Venturing into gluten-free baking doesn’t mean sacrificing your favorite treats, and these coconut flour chocolate chip cookies prove just that with their soft texture and rich flavor. We’ll walk through each stage methodically, ensuring even beginners achieve perfect results every time. Let’s begin by gathering our ingredients and preparing our workspace for success.

Ingredients

For the Cookie Dough

– 1/2 cup coconut flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup coconut oil, melted
– 1/2 cup maple syrup
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together 1/2 cup coconut flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl until fully combined.
3. In a separate large bowl, vigorously whisk 1/2 cup melted coconut oil, 1/2 cup maple syrup, 2 eggs, and 1 teaspoon vanilla extract for 60 seconds until emulsified. Tip: Ensure all ingredients are at room temperature to prevent the coconut oil from solidifying during mixing.
4. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until a thick dough forms.
5. Fold in 1/2 cup dark chocolate chips until evenly distributed throughout the dough.
6. Scoop 1-tablespoon portions of dough and roll into balls between your palms. Tip: Lightly wet your hands to prevent the sticky dough from adhering to your skin.
7. Place dough balls 2 inches apart on the prepared baking sheet and gently flatten each to 1/2-inch thickness with your palm.
8. Bake at 350°F for 10-12 minutes until the edges turn golden brown while centers remain soft. Tip: The cookies will firm up as they cool, so remove them when they still appear slightly underdone in the center.
9. Transfer the baking sheet to a wire rack and let cookies cool completely for 20 minutes before serving. Ultimately, these cookies emerge with a delightfully cake-like crumb that contrasts beautifully with the molten chocolate pockets. Unlike traditional cookies, they maintain a tender, almost brownie-like interior that pairs wonderfully with cold almond milk or crumbled over coconut ice cream for an extra-indulgent treat.

Oatmeal and Raisin Sugar-Free Cookies

Every baker needs a reliable sugar-free cookie recipe in their arsenal, and these oatmeal raisin cookies deliver wholesome flavor without refined sugars. Essentially, we’ll combine pantry staples with natural sweeteners to create chewy, satisfying treats that even beginners can master successfully.

Ingredients

• For the wet mixture:
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup mashed ripe banana (about 1 medium banana)
  • 1 large egg
  • 1 teaspoon vanilla extract
• For the dry mixture:
  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
• For mixing in:
  • 1/2 cup raisins

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Place 1/2 cup softened butter in a large mixing bowl.
3. Add 1/2 cup mashed banana to the butter.
4. Use an electric mixer on medium speed to cream the butter and banana together for 2 minutes until smooth and slightly fluffy.
5. Crack 1 large egg into the mixture.
6. Pour in 1 teaspoon vanilla extract.
7. Beat the wet ingredients on medium speed for 1 minute until fully combined.
8. In a separate medium bowl, whisk together 1 1/2 cups rolled oats, 3/4 cup flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
9. Gradually add the dry ingredients to the wet ingredients while mixing on low speed.
10. Mix just until no dry streaks remain, being careful not to overmix.
11. Fold in 1/2 cup raisins with a spatula until evenly distributed.
12. Scoop 2 tablespoon-sized portions of dough and place them 2 inches apart on prepared baking sheets.
13. Flatten each dough ball slightly with your palm to about 1/2-inch thickness.
14. Bake one sheet at a time in the preheated oven for 12-14 minutes until edges are golden brown.
15. Remove cookies from oven when centers still look slightly soft.
16. Let cookies cool on baking sheet for 5 minutes to set.
17. Transfer cookies to a wire rack to cool completely.

Outstandingly chewy with subtle cinnamon warmth, these cookies develop a delightful crisp edge while maintaining a soft center. Offering natural sweetness from banana and plump raisins, they pair wonderfully with afternoon tea or crumbled over Greek yogurt for breakfast.

Peanut Butter and Jelly Thumbprint Cookies

Perfect for beginner bakers, these peanut butter and jelly thumbprint cookies combine nostalgic flavors with simple techniques that guarantee success every time. Preparing these treats requires just basic pantry ingredients and straightforward steps that build confidence in the kitchen.

Ingredients

• For the cookie dough:
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
• For assembly:
  • 1/4 cup strawberry jam

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract in a medium bowl.
3. Mix the ingredients with a wooden spoon until a cohesive dough forms, about 2 minutes.
4. Scoop 1 tablespoon of dough and roll it into a smooth ball between your palms.
5. Place the dough balls 2 inches apart on the prepared baking sheet.
6. Press your thumb into the center of each dough ball to create a deep indentation.
7. Fill each thumbprint with 1/2 teaspoon of strawberry jam, being careful not to overfill.
8. Bake the cookies at 350°F for 10-12 minutes until the edges are lightly golden.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.
10. Transfer the cookies to a wire rack to cool completely, about 20 minutes.

Here you’ll find these cookies develop a slightly crisp exterior while remaining wonderfully chewy inside. The classic peanut butter and jelly combination shines through with every bite, making them perfect for packing in lunchboxes or serving alongside afternoon coffee.

Chia Seed Lemon Sugar-Free Cookies

Just when you thought healthy cookies couldn’t be delicious, these chia seed lemon sugar-free cookies prove otherwise. Join me as we methodically create these zesty treats that are perfect for anyone watching their sugar intake while still craving something sweet. Each step is designed to build your confidence in the kitchen.

Ingredients

For the dry ingredients:
– 2 cups almond flour
– 1/4 cup chia seeds
– 1 tsp baking powder
– 1/2 tsp salt

For the wet ingredients:
– 1/2 cup melted coconut oil
– 1/4 cup sugar-free maple syrup
– Zest of 2 medium lemons
– 3 tbsp fresh lemon juice
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together almond flour, chia seeds, baking powder, and salt in a medium bowl until fully combined.
3. In a separate large bowl, combine melted coconut oil, sugar-free maple syrup, lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until a cohesive dough forms.
5. Scoop 1 tablespoon of dough and roll it into a ball between your palms.
6. Place the dough ball on the prepared baking sheet and gently flatten it to 1/4-inch thickness with your palm.
7. Repeat with remaining dough, spacing cookies 2 inches apart on the baking sheet.
8. Bake at 350°F for 12-14 minutes until the edges turn golden brown.
9. Remove the baking sheet from the oven and let cookies cool on the sheet for 10 minutes.
10. Transfer cookies to a wire rack to cool completely for 30 minutes.

Expect cookies with a delightfully crisp exterior that gives way to a soft, chewy center. Each bite delivers bright lemon flavor complemented by the subtle crunch of chia seeds. Enjoy them crumbled over Greek yogurt for breakfast or paired with afternoon tea for a sophisticated treat.

Keto-Friendly Snickerdoodle Cookies

Oftentimes, those following a keto diet miss the simple pleasure of warm, cinnamon-spiced cookies straight from the oven. Our keto-friendly snickerdoodles deliver that classic flavor and soft, chewy texture without the sugar spike, using almond flour and a sugar substitute. Let’s walk through the process together to ensure your cookies turn out perfectly.

Ingredients

For the Cookie Dough:

• 2 cups almond flour
• 1/2 cup granulated erythritol
• 1/2 cup unsalted butter, softened
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Cinnamon Coating:

• 2 tbsp granulated erythritol
• 1 tbsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 2 cups almond flour, 1/2 cup granulated erythritol, 1 tsp cream of tartar, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl, whisking for 30 seconds to ensure even distribution. Tip: Whisking the dry ingredients first prevents overmixing later, which can make cookies dense.
3. In a separate large bowl, beat 1/2 cup softened unsalted butter with an electric mixer on medium speed for 1 minute until creamy.
4. Add 1 large egg and 1 tsp vanilla extract to the butter, beating for another minute until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until a dough forms and no dry streaks remain.
6. In a small bowl, mix 2 tbsp granulated erythritol and 1 tbsp ground cinnamon for the coating.
7. Scoop 1 tablespoon of dough, roll it into a ball between your palms, then roll it in the cinnamon-erythritol mixture to coat evenly. Tip: If the dough is too sticky, chill it in the refrigerator for 15 minutes for easier handling.
8. Place the coated balls 2 inches apart on the prepared baking sheet and gently flatten each to 1/2-inch thickness with the bottom of a glass.
9. Bake at 350°F for 10–12 minutes, until the edges are lightly golden but the centers are still soft. Tip: For the chewiest texture, avoid overbaking; the cookies will firm up as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Ultimately, these cookies emerge with a delightfully soft, cake-like interior and a subtle crackle from the cinnamon coating. The warm spice and buttery notes make them ideal for pairing with a cup of keto-friendly coffee, or try crumbling them over Greek yogurt for a quick dessert parfait.

Hazelnut Sugar-Free Biscotti

Crafting homemade biscotti doesn’t have to be intimidating, especially when you’re making these hazelnut sugar-free versions that deliver all the satisfying crunch without the guilt. Consider this your foolproof guide to creating twice-baked Italian cookies that pair perfectly with your morning coffee or afternoon tea. We’ll walk through each stage methodically, ensuring even beginner bakers achieve perfect results every time.

Ingredients

For the dough:

• 2 cups almond flour
• 1/2 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract

For mixing in:

• 3/4 cup chopped hazelnuts

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 2 cups almond flour, 1/2 cup erythritol, 1 tsp baking powder, and 1/4 tsp salt in a large mixing bowl.
3. Whisk 2 large eggs and 1 tsp vanilla extract in a separate small bowl until fully blended.
4. Pour the wet ingredients into the dry ingredients and mix until a cohesive dough forms.
5. Fold in 3/4 cup chopped hazelnuts until evenly distributed throughout the dough.
6. Shape the dough into a log approximately 12 inches long and 3 inches wide on the prepared baking sheet.
7. Bake for 25 minutes at 350°F until the log is firm to the touch and lightly golden.
8. Remove the baked log from the oven and let it cool on the baking sheet for 15 minutes.
9. Reduce the oven temperature to 325°F while the log cools.
10. Transfer the cooled log to a cutting board and slice it diagonally into 1/2-inch thick pieces using a serrated knife.
11. Arrange the slices cut-side down on the baking sheet, spacing them about 1/2 inch apart.
12. Bake for 15 minutes at 325°F, then flip each biscotti slice over.
13. Continue baking for another 15 minutes until the biscotti are dry and crisp.
14. Transfer the baked biscotti to a wire rack to cool completely.

These hazelnut biscotti develop an incredibly satisfying snap with subtle nutty sweetness that makes them ideal for dunking. Their sturdy texture holds up beautifully when dipped in hot coffee or tea, releasing delightful hazelnut aromas. Try crumbling them over Greek yogurt or pairing with dark chocolate for an elegant dessert presentation that showcases their sophisticated flavor profile.

Pumpkin Spice Sugar-Free Cookies

Gently welcoming the crisp autumn air calls for these pumpkin spice sugar-free cookies that bring all the cozy flavors without any refined sweeteners. This straightforward recipe guides you through creating soft, spiced cookies perfect for fall gatherings or quiet evenings. You’ll master each technique with clear, methodical steps that ensure baking success even if you’re new to cookie-making.

Ingredients

For the cookie dough:

• 2 cups almond flour
• 1/2 cup pumpkin puree
• 1/4 cup melted coconut oil
• 1/4 cup erythritol
• 1 large egg
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 2 cups almond flour, 1/4 cup erythritol, 2 teaspoons pumpkin pie spice, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl, whisking until thoroughly blended.
3. In a separate bowl, mix 1/2 cup pumpkin puree, 1/4 cup melted coconut oil, 1 large egg, and 1 teaspoon vanilla extract until smooth and fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until a cohesive dough forms. Tip: Don’t overmix—stop as soon as no dry spots remain to keep cookies tender.
5. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheet.
6. Gently flatten each ball to 1/2-inch thickness using the bottom of a glass or your palm. Tip: Lightly oil the glass to prevent sticking if the dough is tacky.
7. Bake for 12-14 minutes at 350°F until the edges are lightly golden and the centers appear set.
8. Remove the baking sheet from the oven and let cookies cool on the sheet for 5 minutes to firm up. Tip: They’ll continue cooking slightly as they cool, so avoid overbaking for soft results.
9. Transfer cookies to a wire rack to cool completely, about 20 minutes.

These cookies emerge with a cake-like softness and subtle warmth from the pumpkin spice blend, making them ideal alongside coffee or crumbled over Greek yogurt. Their natural sweetness from erythritol pairs wonderfully with a drizzle of sugar-free caramel sauce for an elegant dessert presentation.

Dark Chocolate Avocado Cookies

Sometimes the most decadent treats come from the most unexpected ingredients. Start with these surprisingly simple dark chocolate avocado cookies that deliver rich flavor with a healthier twist. Simply follow these methodical steps to create cookies that are both delicious and nutritious.

Ingredients

For the wet mixture:
– 1 ripe avocado, mashed (about ½ cup)
– ½ cup coconut sugar
– 1 large egg
– 1 tsp vanilla extract

For the dry mixture:
– 1 cup all-purpose flour
– ½ cup cocoa powder
– 1 tsp baking soda
– ¼ tsp salt

For finishing:
– ¾ cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, mash the ripe avocado completely with a fork until no large chunks remain.
3. Add coconut sugar to the mashed avocado and mix vigorously for 2 minutes until well combined.
4. Crack the egg into the avocado mixture and whisk until fully incorporated.
5. Stir in vanilla extract until evenly distributed throughout the wet mixture.
6. In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
7. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
8. Fold in dark chocolate chips until evenly distributed throughout the cookie dough.
9. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
10. Bake at 350°F for 10-12 minutes until the edges are set but centers still appear slightly soft.
11. Remove the baking sheet from the oven and let cookies cool on the sheet for 5 minutes.
12. Transfer cookies to a wire rack to cool completely.

Just out of the oven, these cookies boast a wonderfully fudgy texture with crackled tops that give way to a moist, cake-like interior. The dark chocolate provides deep, bittersweet notes that perfectly complement the subtle creaminess from the avocado. For an extra special treat, try serving them slightly warm with a dusting of sea salt or alongside a scoop of vanilla bean ice cream.

Vanilla Almond Shortbread Cookies

Just imagine biting into a buttery, crumbly cookie with the warm aroma of vanilla and the subtle crunch of almonds. These vanilla almond shortbread cookies are surprisingly simple to make, requiring just a few basic ingredients and some patience. Let’s walk through each step together to create these delicate treats.

Ingredients

For the dough:

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For finishing:

• 1/4 cup sliced almonds
• 1 tablespoon granulated sugar for sprinkling

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add 1 teaspoon pure vanilla extract and mix for 30 seconds until fully incorporated.
4. Gradually add 2 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture, mixing on low speed just until the dough comes together. Tip: Avoid overmixing to prevent tough cookies.
5. Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together.
6. Roll the dough into a log approximately 2 inches in diameter and 12 inches long.
7. Press 1/4 cup sliced almonds evenly over the surface of the dough log, gently pressing them in so they adhere.
8. Sprinkle 1 tablespoon granulated sugar over the almond-covered log, rolling it gently to coat all sides.
9. Wrap the log tightly in plastic wrap and refrigerate for 1 hour until firm. Tip: Chilling ensures clean slices and prevents spreading.
10. Using a sharp knife, slice the chilled log into 1/2-inch thick rounds and place them 2 inches apart on the prepared baking sheet.
11. Bake at 325°F for 18-20 minutes until the edges are lightly golden. Tip: The centers should remain pale for that classic shortbread texture.
12. Transfer the cookies to a wire rack and let them cool completely for 30 minutes.

You’ll notice these cookies have a satisfying sandy texture that melts in your mouth with each bite. Their delicate vanilla flavor pairs beautifully with the toasted almond crunch, making them perfect for afternoon tea or as an elegant dessert plate addition. Yes, they store beautifully in an airtight container for up to two weeks, though I doubt they’ll last that long once your family discovers them.

Sugar-Free Ginger Molasses Cookies

Even the most dedicated sweet tooth will appreciate these sugar-free ginger molasses cookies, which deliver all the cozy warmth of traditional versions without refined sugars. Each step builds methodically to create cookies with perfect texture and balanced spice. Follow along carefully to master this healthier holiday classic.

Ingredients

For the dry ingredients:
– 2 cups almond flour
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp cinnamon
– 1/4 tsp salt

For the wet ingredients:
– 1/2 cup sugar-free molasses substitute
– 1/4 cup melted coconut oil
– 1 large egg
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups almond flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon cinnamon, and 1/4 teaspoon salt in a medium bowl until thoroughly combined.
3. In a separate large bowl, vigorously whisk 1/2 cup sugar-free molasses substitute, 1/4 cup melted coconut oil, 1 large egg, and 1 teaspoon vanilla extract for exactly 2 minutes until the mixture becomes slightly thickened and emulsified.
4. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until a cohesive dough forms with no dry flour pockets remaining.
5. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to prevent excessive spreading during baking.
6. Using a tablespoon measure, portion the chilled dough into 16 equal balls and place them 2 inches apart on the prepared baking sheets.
7. Gently flatten each dough ball to 1/2-inch thickness using the bottom of a glass dipped in almond flour to prevent sticking.
8. Bake one sheet at a time in the center rack for 10-12 minutes until the edges appear set and the tops develop slight cracks.
9. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crisp edges give way to wonderfully chewy centers in these aromatic cookies, with the ginger and cinnamon creating layers of warmth that unfold with each bite. Consider serving them slightly warm with a dollop of sugar-free whipped coconut cream for an elegant dessert, or crumble them over Greek yogurt for a spiced breakfast treat.

Zucchini Chocolate Chip Cookies

Frequently, we find ourselves with an abundance of zucchini from the garden, and these zucchini chocolate chip cookies are the perfect solution—they transform that summer squash into a surprisingly moist and delicious treat that even picky eaters will love.

Ingredients

For the zucchini preparation:

• 1 cup grated zucchini

For the cookie dough:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Grate 1 cup of zucchini using the large holes of a box grater.
3. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
4. In a large mixing bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
5. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture, then beat for 1 minute until fully incorporated.
6. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
8. Fold in 1 cup semi-sweet chocolate chips and the squeezed zucchini with a spatula until evenly distributed.
9. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
10. Bake for 12-14 minutes until the edges are lightly golden but the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Buttery and chewy with subtle vegetable sweetness, these cookies have a cake-like tenderness from the zucchini that pairs wonderfully with the melted chocolate pockets. For an extra treat, serve them slightly warm with a scoop of vanilla ice cream sandwiched between two cookies, creating an unexpected zucchini cookie ice cream sandwich that will disappear quickly.

Maple Pecan Sugar-Free Cookies

Unbelievably delicious and guilt-free, these maple pecan sugar-free cookies offer the perfect balance of nutty richness and warm maple flavor without any refined sugars. Using simple pantry ingredients and straightforward techniques, you’ll create cookies that are crisp on the edges yet wonderfully chewy in the center. This recipe proves that healthy treats can satisfy even the most discerning sweet tooth.

Ingredients

For the Dry Ingredients:

• 2 cups almond flour
• 1/2 cup chopped pecans
• 1 tsp baking soda
• 1/2 tsp salt

For the Wet Ingredients:

• 1/2 cup sugar-free maple syrup
• 1/4 cup melted coconut oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 2 cups almond flour, 1/2 cup chopped pecans, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl.
3. Whisk together 1/2 cup sugar-free maple syrup, 1/4 cup melted coconut oil, 1 large egg, and 1 tsp vanilla extract in a separate bowl until fully incorporated.
4. Pour the wet ingredients into the dry ingredients and stir until a thick cookie dough forms.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Gently flatten each cookie with the back of a spoon to about 1/4-inch thickness.
7. Bake for 10-12 minutes until the edges turn golden brown and the centers appear set.
8. Transfer the baking sheet to a wire rack and let cookies cool completely for 15 minutes before serving.

Very satisfying in both texture and flavor, these cookies develop a delightful crisp exterior while maintaining a soft, chewy interior that melts in your mouth. The toasted pecans provide a wonderful crunch that complements the rich maple undertones perfectly. For an extra special treat, try crumbling them over Greek yogurt or serving them warm with a drizzle of sugar-free caramel sauce.

Conclusion

Satisfy your sweet tooth without compromising your health with these 28 delicious sugar-free cookie recipes! We hope this collection inspires you to bake up some treats that everyone can enjoy. Give your favorites a try, then come back and let us know which ones you loved most. Don’t forget to share this helpful roundup with friends on Pinterest!