Did you know?
Eel cookies or sweet and crispy unagi pies are basically cookies made from pulverized eel bones, eel extract, garlic, and fresh butter! They are a specialty of the Japanese city of Hamamatsu.But leaving eel bones aside, well-baked cookies are a favorite among children and adults alike. What we are dealing with, in this article is however more to do with ways to make cookies without using sugar - the most widely used sweetening agent in the world.Due to the alarming health complications of increased sugar intake, many health-conscious people prefer to have sugar-free cookies instead of the normal ones. In most recipes, a sugar substitute (made from fruits) is used for sweetening instead of table sugar. Almost every variety of cookie that is conventionally made using sugar can be made with a sugar-free alternative without compromising on the taste, texture, and color. So basically if you are or someone you know is diabetic, allergic to gluten, on a diet, resolute on consuming low quantities of carbohydrates among other things, this page will cater to your cookie demands.
Easy Sugar-free Cookies
Ingredients
- Egg, 1
- Strawberry gelatin, 1 packet (sugar-free)
- Wheat flour, 1 cup
- Butter, cup
- Vanilla extract, 1 tsp.
- Baking powder, tsp.
Cream the butter and gelatin in a bowl. In another bowl, mix baking powder, flour, egg, and vanilla extract. Add this mixture to the cream of butter and gelatin; beat for about 1 - 2 minutes. Roll out the dough and cut it into square shapes. Place the cut cookies on a non-greased cookie sheet. Bake in preheated oven at 350 F (177 C) for about 10 - 15 minutes. Remove the baked cookies from the oven. Cool them and serve.
Spicy Sugar-free Cookies
Ingredients
- Eggs, 2
- All-purpose flour, 2 cups
- Water, 1 cups + 2 tbsp.
- Raisins, 1 cup
- Shortening, cup
- Cinnamon, 2 tsp. (ground)
- Liquid artificial sweetener, 2 tsp.
- Baking soda, 1 tsp.
- Baking powder, 1 tsp.
- Nutmeg, tsp. (ground)
- Salt, tsp.
To make 4 dozen cookies, begin by preheating the oven to 350 F. In a cooking pan, pour the 1 cups of water along with the cinnamon, nutmeg, raisins, and shortening and let it come to a boil. After that, remove the concoction from heat and beat the two eggs into the mixture one after the other. Now commingle the two remaining tablespoons of water, the liquid artificial sweetener, the baking soda, and the salt separately and divide into two equal parts. In another bowl, mix the flour and the baking powder and divide this into two equal parts as well. Now, pour the two parts of the liquid sweetener mixture and the flour mixture into the nutmeg-raisin mixture alternately and mix uniformly. Grease a cookie sheet and then use a tablespoon to drop bits of the mixture onto it. Maintain a gap of 1 inch between cookies. Bake the cookies for a minimum of 8 minutes and a maximum of 10. Let them cool down before serving.
Sugar-free Oatmeal Cookies
Ingredients
- Eggs, 2
- Applesauce, 1 cup (unsweetened)
- Oatmeal, 1 cup
- Whole wheat flour, 1 cup
- Raisins, cup
- Nuts, cup (chopped)
- Vegetable oil, cup
- Water, cup
- Cinnamon, 1 tsp. (ground)
- Baking powder, 1 tsp. (ground)
- Vanilla extract, 1 tsp.
- Baking soda, tsp.
- Allspice, tsp. (ground)
- Cloves, tsp. (ground)
- Nutmeg, tsp. (ground)
- Salt, to taste
Combine all the ingredients in a large bowl. Mix and beat well. Prepare small balls (about the size of a walnut). Place them on a lightly greased cookie sheet. Then press down with a fork. Bake for about 10 - 15 minutes at 350 F. When the cookies turn golden-brown, remove from the oven. Allow the cookies to cool down properly and store them in an air-tight container.
Sugar-free Banana Cookies
Ingredients
- Bananas, 3 (large, mashed)
- Quick-cooking oats, 2 cups
- Flour, 1 cup
- Honey, cup
- Molasses, cup
- Walnuts, cup chopped
- Baking soda, 2 tsp.
- Cinnamon, 1 tsp.
- Ginger, tsp.
- Nutmeg, tsp.
Preheat the oven to 350 F. Gently but thoroughly mix the bananas, honey, and molasses and then add in the other ingredients. Blend well. Grease a sheet pan with cooking spray. Now, use a tablespoon to drop blobs of this mixture onto the sheet pan. Remember to maintain a gap of an inch between cookies and bake for a good 13 minutes. When done, they will take on a light brownish hue.
Sugar-free Chocolate Chip Cookies
Ingredients
- Egg, 1
- Dietetic chocolate candy, 2 lbs. (diced)
- All-purpose flour, 1 cup
- Butter, cup (softened)
- Natural sweetener, cup
- Dry milk, cup (nonfat)
- Water, cup
- Vanilla extract, 1 tsp.
- Baking powder, tsp.
- Baking soda, tsp.
Cream together artificial sweetener and butter in a bowl. Add vanilla extract and egg, and mix thoroughly. Now, add flour, non-fat dry milk, baking powder, and baking soda. Beat the mixture for about two minutes. Finally, add diced chocolate candy and mix well. Drop the dough by a teaspoon onto a non-greased cookie sheet. Bake at 400 F for about 15 - 20 minutes, till the cookies turn golden-brown.
Sugar-free Peanut Butter Cookies
Ingredients
- Egg, 1
- Flour, 1 cup
- Butter, cup
- Natural peanut butter, cup
- Maple syrup, cup (sugar-free)
- Liquid sweetener, 1 tsp.
- Vanilla extract, 1 tsp.
- Baking powder, tsp.
First, mix butter, peanut butter, vanilla extract, liquid sweetener, maple syrup, and egg. Then, add flour and baking powder to the liquid mixture. Beat the mixture well. Make small balls (one teaspoonful) from the dough. Place them on a greased baking sheet. Flatten them with the help of a fork. Now, bake the cookies at 400 F for about 10 minutes. Make sure that the cookies are not overbaked. Remove them from the oven and store in a sealed container.
Sugar-free Chocolate Walnut Cookie Bars
Ingredients
- Butter, 2 sticks (softened)
- Eggs, 2
- All-purpose flour, 1 cups
- HERSHEY'S Sugar Free Chocolate Chips, 1 cups (1 8-oz. packet)
- Walnuts, 1 cup (chopped)
- HERSHEY'S Cocoa (Special Dark), cup
- SPLENDA Brown Sugar Blend, cup
- SPLENDA No Calorie Sweetener (Granulated), cup
- Vanilla extract, 2 tsp.
- Baking soda, 1 tsp.
- Salt, tsp.
To make 4 dozens of square cookies, begin by preheating the oven to 350 F. Next, line a 1-inch deep 15 x 10 jelly roll pan with foil and then go about greasing it. Now commingle the baking soda, cocoa, flour, and salt thoroughly and keep aside. Now whisk butter, the granulated sugar, the brown sugar blend, and the vanilla extract really well. Once you have a very uniformly blended mixture, fold in the eggs and whisk again until smooth. Then slowly add the cocoa-flour mixture to this, continuously whisking all the while. Finally, throw in the walnuts and the chocolate chips and stir to distribute evenly. Spread this dough evenly on the foiled jelly roll pan and bake for 17 minutes max. The preparation is ready to be cooled and cut into square bars when you press the center of it and it springs back. Once cool, use the foil edges to lift the flattened and baked dough from the jelly roll pan and cut away. The calories per serving is slightly on the higher side at 120.
Sugar-free Honey-butter and Almond Cookies
Ingredients
- Egg, 1 (large)
- Almonds, 1 cup (whole, toasted, finely ground to cup) + 2 tbsp. (sliced, toasted)
- Whole-wheat pastry flour, 1 cup
- All-purpose flour, 1 cup
- Honey, cup + cup
- Canola oil, cup
- Butter, 3 tbsp. (unsalted, at room temperature, divided)
- Baking powder, 1 tsp.
- Vanilla extract, 1 tsp.
- Salt, tsp.
Mix whole-wheat pastry flour, all-purpose flour, baking powder, and salt with the ground almond uniformly. Now in a separate bowl, blend half a cup of honey, 2 tablespoons of the softened butter, and canola oil in a food processor on medium speed. Once properly commingled, add in the egg and the vanilla extract until all is uniformly blended. Next, pour the wet mixture onto the dry mixture, mix, and knead to prepare the dough. Keep the dough in the fridge for 60 minutes. In the meanwhile, preheat thy oven to 350 F and then grease two sheet pans with some cooking spray. Now make 36 one-inch balls from the cookie dough and then use your palms to semi-flatten them. Place these on the greased sheet pans, maintaining a gap of 1 inch between cookies. Make a slight indentation at the center of every cookie and then get them baking for a good 15 minutes. While the cookies are getting baked, whisk 1 tablespoon of butter and cup of honey until you are left with a creamy mixture. Once the cookies are baked (which can be gauged by checking whether they are slightly golden on the underside), let them cool down for half an hour. Fill the indent on each cookie with the butter-honey mixture and top it with 2 almond slices for garnishing. It will take you about two and a half hours to make these delights (including the preparation time) and a serving has approximately 94 calories.
Sugar-free Gluten-free Pumpkin Cookies
Ingredients
- Eggs, 3
- SPLENDA No Calorie Sweetener (Granulated), 1 cups
- Pumpkin pure, 1 cup
- Butter, cup (softened)
- Coconut flour, cup (sifted)
- Cinnamon, 2 tsp. (ground)
- Baking powder, 1 tsp.
- Baking soda, 1 tsp.
- Vanilla extract, 1 tsp.
- Nutmeg, tsp. (ground)
- Cloves, tsp. (ground)
- Salt, tsp.
- SPLENDA No Calorie Sweetener (Granulated), cup (powdered)
- Heavy whipping cream. 1 tbsp.
- Butter, 1 tsp. (molten)
- Vanilla extract, tsp.
Mix the flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and the salt and keep aside. Now, commingle the softened butter and granulated SPLENDA in a food processor using the paddle attachment. Once a frothy, creamy consistency is reached, add the eggs, pumpkin pure, and vanilla extract and blend again. Next, add the dry mixture to this concoction and keep blending until the dough is ready. Refrigerate for an hour. Once you have placed the dough in the fridge, preheat the oven to 350 F. Grease a sheet pan with cooking spray. Use your palms to roll balls out of the cookie dough and then semi-flatten them. Place them on the sheet and let them bake for 15 - 20 minutes.
In the meanwhile, prepare the icing. Add the powdered SPLENDA to the molten butter and vanilla extract. Now pour the whipping cream gradually and whisk gently to achieve a creamy icing mixture. Once the cookies are baked, use an icing bag to decorate them with this mixture. Only 43 calories per serving in these low-carb babies.
Aren't these recipes of sugar-free cookies easy to make? Try making them at home and see how they will delight your family and friends. These cookies can be served for breakfast, as an item for brunch, or evening snacks.
Did you know?
Eel cookies or sweet and crispy unagi pies are basically cookies made from pulverized eel bones, eel extract, garlic, and fresh butter! They are a specialty of the Japanese city of Hamamatsu.But leaving eel bones aside, well-baked cookies are a favorite among children and adults alike. What we are dealing with, in this article is however more to do with ways to make cookies without using sugar - the most widely used sweetening agent in the world.Due to the alarming health complications of increased sugar intake, many health-conscious people prefer to have sugar-free cookies instead of the normal ones. In most recipes, a sugar substitute (made from fruits) is used for sweetening instead of table sugar. Almost every variety of cookie that is conventionally made using sugar can be made with a sugar-free alternative without compromising on the taste, texture, and color. So basically if you are or someone you know is diabetic, allergic to gluten, on a diet, resolute on consuming low quantities of carbohydrates among other things, this page will cater to your cookie demands.
Easy Sugar-free Cookies
Ingredients
- Egg, 1
- Strawberry gelatin, 1 packet (sugar-free)
- Wheat flour, 1 cup
- Butter, cup
- Vanilla extract, 1 tsp.
- Baking powder, tsp.
Cream the butter and gelatin in a bowl. In another bowl, mix baking powder, flour, egg, and vanilla extract. Add this mixture to the cream of butter and gelatin; beat for about 1 - 2 minutes. Roll out the dough and cut it into square shapes. Place the cut cookies on a non-greased cookie sheet. Bake in preheated oven at 350 F (177 C) for about 10 - 15 minutes. Remove the baked cookies from the oven. Cool them and serve.
Spicy Sugar-free Cookies
Ingredients
- Eggs, 2
- All-purpose flour, 2 cups
- Water, 1 cups + 2 tbsp.
- Raisins, 1 cup
- Shortening, cup
- Cinnamon, 2 tsp. (ground)
- Liquid artificial sweetener, 2 tsp.
- Baking soda, 1 tsp.
- Baking powder, 1 tsp.
- Nutmeg, tsp. (ground)
- Salt, tsp.
To make 4 dozen cookies, begin by preheating the oven to 350 F. In a cooking pan, pour the 1 cups of water along with the cinnamon, nutmeg, raisins, and shortening and let it come to a boil. After that, remove the concoction from heat and beat the two eggs into the mixture one after the other. Now commingle the two remaining tablespoons of water, the liquid artificial sweetener, the baking soda, and the salt separately and divide into two equal parts. In another bowl, mix the flour and the baking powder and divide this into two equal parts as well. Now, pour the two parts of the liquid sweetener mixture and the flour mixture into the nutmeg-raisin mixture alternately and mix uniformly. Grease a cookie sheet and then use a tablespoon to drop bits of the mixture onto it. Maintain a gap of 1 inch between cookies. Bake the cookies for a minimum of 8 minutes and a maximum of 10. Let them cool down before serving.
Sugar-free Oatmeal Cookies
Ingredients
- Eggs, 2
- Applesauce, 1 cup (unsweetened)
- Oatmeal, 1 cup
- Whole wheat flour, 1 cup
- Raisins, cup
- Nuts, cup (chopped)
- Vegetable oil, cup
- Water, cup
- Cinnamon, 1 tsp. (ground)
- Baking powder, 1 tsp. (ground)
- Vanilla extract, 1 tsp.
- Baking soda, tsp.
- Allspice, tsp. (ground)
- Cloves, tsp. (ground)
- Nutmeg, tsp. (ground)
- Salt, to taste
Combine all the ingredients in a large bowl. Mix and beat well. Prepare small balls (about the size of a walnut). Place them on a lightly greased cookie sheet. Then press down with a fork. Bake for about 10 - 15 minutes at 350 F. When the cookies turn golden-brown, remove from the oven. Allow the cookies to cool down properly and store them in an air-tight container.
Sugar-free Banana Cookies
Ingredients
- Bananas, 3 (large, mashed)
- Quick-cooking oats, 2 cups
- Flour, 1 cup
- Honey, cup
- Molasses, cup
- Walnuts, cup chopped
- Baking soda, 2 tsp.
- Cinnamon, 1 tsp.
- Ginger, tsp.
- Nutmeg, tsp.
Preheat the oven to 350 F. Gently but thoroughly mix the bananas, honey, and molasses and then add in the other ingredients. Blend well. Grease a sheet pan with cooking spray. Now, use a tablespoon to drop blobs of this mixture onto the sheet pan. Remember to maintain a gap of an inch between cookies and bake for a good 13 minutes. When done, they will take on a light brownish hue.
Sugar-free Chocolate Chip Cookies
Ingredients
- Egg, 1
- Dietetic chocolate candy, 2 lbs. (diced)
- All-purpose flour, 1 cup
- Butter, cup (softened)
- Natural sweetener, cup
- Dry milk, cup (nonfat)
- Water, cup
- Vanilla extract, 1 tsp.
- Baking powder, tsp.
- Baking soda, tsp.
Cream together artificial sweetener and butter in a bowl. Add vanilla extract and egg, and mix thoroughly. Now, add flour, non-fat dry milk, baking powder, and baking soda. Beat the mixture for about two minutes. Finally, add diced chocolate candy and mix well. Drop the dough by a teaspoon onto a non-greased cookie sheet. Bake at 400 F for about 15 - 20 minutes, till the cookies turn golden-brown.
Sugar-free Peanut Butter Cookies
Ingredients
- Egg, 1
- Flour, 1 cup
- Butter, cup
- Natural peanut butter, cup
- Maple syrup, cup (sugar-free)
- Liquid sweetener, 1 tsp.
- Vanilla extract, 1 tsp.
- Baking powder, tsp.
First, mix butter, peanut butter, vanilla extract, liquid sweetener, maple syrup, and egg. Then, add flour and baking powder to the liquid mixture. Beat the mixture well. Make small balls (one teaspoonful) from the dough. Place them on a greased baking sheet. Flatten them with the help of a fork. Now, bake the cookies at 400 F for about 10 minutes. Make sure that the cookies are not overbaked. Remove them from the oven and store in a sealed container.
Sugar-free Chocolate Walnut Cookie Bars
Ingredients
- Butter, 2 sticks (softened)
- Eggs, 2
- All-purpose flour, 1 cups
- HERSHEY'S Sugar Free Chocolate Chips, 1 cups (1 8-oz. packet)
- Walnuts, 1 cup (chopped)
- HERSHEY'S Cocoa (Special Dark), cup
- SPLENDA Brown Sugar Blend, cup
- SPLENDA No Calorie Sweetener (Granulated), cup
- Vanilla extract, 2 tsp.
- Baking soda, 1 tsp.
- Salt, tsp.
To make 4 dozens of square cookies, begin by preheating the oven to 350 F. Next, line a 1-inch deep 15 x 10 jelly roll pan with foil and then go about greasing it. Now commingle the baking soda, cocoa, flour, and salt thoroughly and keep aside. Now whisk butter, the granulated sugar, the brown sugar blend, and the vanilla extract really well. Once you have a very uniformly blended mixture, fold in the eggs and whisk again until smooth. Then slowly add the cocoa-flour mixture to this, continuously whisking all the while. Finally, throw in the walnuts and the chocolate chips and stir to distribute evenly. Spread this dough evenly on the foiled jelly roll pan and bake for 17 minutes max. The preparation is ready to be cooled and cut into square bars when you press the center of it and it springs back. Once cool, use the foil edges to lift the flattened and baked dough from the jelly roll pan and cut away. The calories per serving is slightly on the higher side at 120.
Sugar-free Honey-butter and Almond Cookies
Ingredients
- Egg, 1 (large)
- Almonds, 1 cup (whole, toasted, finely ground to cup) + 2 tbsp. (sliced, toasted)
- Whole-wheat pastry flour, 1 cup
- All-purpose flour, 1 cup
- Honey, cup + cup
- Canola oil, cup
- Butter, 3 tbsp. (unsalted, at room temperature, divided)
- Baking powder, 1 tsp.
- Vanilla extract, 1 tsp.
- Salt, tsp.
Mix whole-wheat pastry flour, all-purpose flour, baking powder, and salt with the ground almond uniformly. Now in a separate bowl, blend half a cup of honey, 2 tablespoons of the softened butter, and canola oil in a food processor on medium speed. Once properly commingled, add in the egg and the vanilla extract until all is uniformly blended. Next, pour the wet mixture onto the dry mixture, mix, and knead to prepare the dough. Keep the dough in the fridge for 60 minutes. In the meanwhile, preheat thy oven to 350 F and then grease two sheet pans with some cooking spray. Now make 36 one-inch balls from the cookie dough and then use your palms to semi-flatten them. Place these on the greased sheet pans, maintaining a gap of 1 inch between cookies. Make a slight indentation at the center of every cookie and then get them baking for a good 15 minutes. While the cookies are getting baked, whisk 1 tablespoon of butter and cup of honey until you are left with a creamy mixture. Once the cookies are baked (which can be gauged by checking whether they are slightly golden on the underside), let them cool down for half an hour. Fill the indent on each cookie with the butter-honey mixture and top it with 2 almond slices for garnishing. It will take you about two and a half hours to make these delights (including the preparation time) and a serving has approximately 94 calories.
Sugar-free Gluten-free Pumpkin Cookies
Ingredients
- Eggs, 3
- SPLENDA No Calorie Sweetener (Granulated), 1 cups
- Pumpkin pure, 1 cup
- Butter, cup (softened)
- Coconut flour, cup (sifted)
- Cinnamon, 2 tsp. (ground)
- Baking powder, 1 tsp.
- Baking soda, 1 tsp.
- Vanilla extract, 1 tsp.
- Nutmeg, tsp. (ground)
- Cloves, tsp. (ground)
- Salt, tsp.
- SPLENDA No Calorie Sweetener (Granulated), cup (powdered)
- Heavy whipping cream. 1 tbsp.
- Butter, 1 tsp. (molten)
- Vanilla extract, tsp.
Mix the flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and the salt and keep aside. Now, commingle the softened butter and granulated SPLENDA in a food processor using the paddle attachment. Once a frothy, creamy consistency is reached, add the eggs, pumpkin pure, and vanilla extract and blend again. Next, add the dry mixture to this concoction and keep blending until the dough is ready. Refrigerate for an hour. Once you have placed the dough in the fridge, preheat the oven to 350 F. Grease a sheet pan with cooking spray. Use your palms to roll balls out of the cookie dough and then semi-flatten them. Place them on the sheet and let them bake for 15 - 20 minutes.
In the meanwhile, prepare the icing. Add the powdered SPLENDA to the molten butter and vanilla extract. Now pour the whipping cream gradually and whisk gently to achieve a creamy icing mixture. Once the cookies are baked, use an icing bag to decorate them with this mixture. Only 43 calories per serving in these low-carb babies.
Aren't these recipes of sugar-free cookies easy to make? Try making them at home and see how they will delight your family and friends. These cookies can be served for breakfast, as an item for brunch, or evening snacks.
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