Finding a cookie that is both delicious and fits a healthy lifestyle can feel impossible. If you’re on a gluten-free or sugar-free diet, the search for the perfect cookie recipe might seem even more challenging. However, this guide is here to change that. In this article, you won’t just get a simple recipe – you’ll find a foolproof, bakery-quality cookie that’s soft, chewy, and easy to make. Whether you’re looking for a classic treat or a variation with your favorite flavors, this guide has you covered, offering everything from a master recipe with flavor twists to an in-depth look at the best sugar substitutes to use in your baking.
Why This Recipe is the Only One You’ll Ever Need
This recipe stands out because it delivers the perfect cookie texture every time. The edges are delightfully crispy, while the center remains soft and chewy, just like a bakery treat. It’s incredibly simple to make, using common pantry staples and a straightforward process that anyone can follow. Whether you’re new to gluten-free or sugar-free baking or an experienced baker, this recipe is designed to work every time.
Additionally, this recipe is naturally gluten-free, sugar-free, keto, and low-carb, with easy and tested options for those who follow dairy-free and vegan diets. Unlike many sugar-free recipes that leave behind a bitter aftertaste from the sweeteners, this one ensures a smooth, pleasant taste that won’t ruin the flavor of your cookies. With this recipe, you can finally enjoy a cookie that satisfies your cravings without compromising your dietary preferences.
The Sweetener Showdown: A Baker’s Guide to Sugar Substitutes
Choosing the right sweetener is crucial when baking sugar-free cookies, as it impacts both the taste and texture of your cookies. While traditional sugar helps with browning, moisture, and texture, the right sugar substitute can do the same, without the added carbs or calories. Here’s a breakdown of the top sweeteners used in this recipe, so you can pick the best one for your baking needs.
Allulose
Allulose is a top choice for many bakers because it closely mimics the taste and texture of real sugar. It provides soft centers and crispy edges, making it ideal for achieving that perfect cookie texture. It also doesn’t have the bitter aftertaste that some other sugar substitutes can leave behind.
Monkfruit Sweetener (with Erythritol)
Monkfruit sweetener, often blended with erythritol, has gained popularity as a sugar substitute due to its natural sweetness and minimal impact on blood sugar. The classic version dissolves better in low-liquid recipes, making it perfect for cookies. The golden version, on the other hand, has a slight molasses-like flavor that can add depth to your baking.
Stevia
Stevia is a natural sweetener that is very sweet, so only a small amount is needed. However, it can sometimes have a bitter or artificial taste when used in baking. It’s best used in recipes where its strong sweetness is balanced with other flavors, though it might not be the best option for a cookie recipe like this one that relies on a delicate balance of texture and flavor.
Ingredients Needed for Gluten Free Sugar Free Cookies
Here’s a list of ingredients you will need to make these delicious gluten-free, sugar-free cookies. These simple and accessible ingredients are key to achieving the perfect cookie texture and flavor.
For the Base:
- 2 large eggs (room temperature)
- 1 cup + 2 tablespoons Monkfruit Sweetener (or sweetener of your choice)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 to 1/2 teaspoon almond extract (optional)
- 1 cup blanched almond flour
For the Fat and Binding:
- 1 cup almond butter (unsweetened, room temperature)
For the Crunch:
- 3/4 cup chopped almonds (roughly chopped)
- 20 whole almonds (for pressing into the tops of the cookies)
These ingredients are key to creating a cookie that is both gluten-free and sugar-free, while also ensuring a rich, satisfying flavor and texture. Feel free to customize the sweetener or use an alternative nut butter to suit your dietary preferences.
How to Make Gluten Free Sugar Free Cookies
Follow these easy steps to create your perfect batch of gluten-free, sugar-free cookies. With a little time and care, you’ll have delicious cookies with a soft center and crisp edges.
- Preheat the oven to 350°F (170°C) and line a large baking sheet with parchment paper. This helps prevent sticking and ensures an even bake.
- In a mixing bowl, beat together the eggs, Monkfruit Sweetener (or sweetener of your choice), baking powder, vanilla extract, salt, and almond extract (if using). Beat until the mixture is well combined and smooth.
- Gradually add the blanched almond flour to the wet mixture, mixing until fully incorporated. The dough should be thick and smooth at this point.
- Add the almond butter to the mixture, and continue mixing until the dough becomes stiff and well-combined. This is normal, so don’t worry if it feels firm.
- Chop the almonds to make about 3/4 cup of chopped almonds. Gently fold these into the dough for a bit of extra texture and crunch.
- Scoop out one tablespoon of dough at a time and roll it into a ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press each dough ball down to flatten slightly. Press one whole almond into the center of each cookie to add a touch of crunch and decoration.
- Bake the cookies for about 16 minutes or until the edges just start to brown and the center feels slightly soft when touched.
- Let the cookies cool on the baking sheet for at least 20 minutes. As they cool, they will firm up and become more cookie-like in texture.
Easy Flavor Variations
If you want to take these gluten-free, sugar-free cookies to the next level, try some of these delicious flavor variations. Each option adds a unique twist while keeping the base recipe intact.
Double Chocolate Chip
For a rich chocolatey treat, add sugar-free chocolate chips and one tablespoon of cocoa powder to the dry ingredients. This variation will give you a deeper chocolate flavor that’s sure to satisfy any chocolate cravings.
Snickerdoodle
For a warm, cinnamon-infused twist, omit the almond butter and substitute with butter. Before baking, roll the dough balls in a mixture of granulated sweetener and cinnamon for a delightful snickerdoodle flavor.
Lemon & Vanilla
Add one teaspoon of lemon zest to the dough along with the vanilla extract. This variation offers a refreshing, citrusy note that pairs perfectly with the soft, chewy texture of the cookies.
These simple adjustments will help you customize the cookies to fit your cravings, whether you’re in the mood for chocolate, cinnamon, or something citrusy.
Pro Tips for Baking Success
To ensure your gluten-free, sugar-free cookies come out perfectly every time, here are some expert tips to keep in mind:
- Do Not Over-Bake
Remove the cookies from the oven when they still feel slightly soft in the center. They will continue to firm up as they cool on the baking sheet. If you wait until they feel firm in the oven, they might become too crispy or dry.
- For Thicker Cookies
If you prefer thicker cookies, add 1/2 teaspoon of baking soda to the dough and refrigerate the dough for 30-40 minutes before baking. This will help prevent the cookies from spreading too much while baking, resulting in a thicker, fluffier texture.
- Let Them Cool Completely
Allow the cookies to cool on the baking sheet for at least 10-20 minutes before transferring them to a cooling rack. This helps them set properly and prevents them from breaking apart when moved. The cooling process is essential for achieving the perfect texture.
Serving and Storage Tips
To keep your gluten-free, sugar-free cookies fresh and delicious, here are some helpful storage tips:
Room Temperature:
Leftover cookies can be kept in a covered, airtight container for up to one week. Store them in a cool, dry place to maintain their texture and flavor.
Refrigerator:
For longer freshness, store the cookies in the fridge. They will stay good for up to four weeks. Just make sure the container is tightly sealed to prevent them from drying out.
Freezer:
If you want to store the cookies for an extended period, place them in a ziplock bag and freeze for up to six months. You can also freeze the raw dough balls and bake them fresh whenever you like. Just let them thaw for a few minutes before baking.
Conclusion
This gluten-free, sugar-free cookie recipe is a true winner. With its soft center and crispy edges, it offers the perfect balance of texture and flavor without compromising on your dietary needs. Whether you’re following a gluten-free, keto, or sugar-free lifestyle, these cookies are a treat you can enjoy without guilt.
If you try this recipe, I’d love to hear from you! Please leave a comment and a star rating to share your experience. Don’t forget to share your creations on social media, and feel free to tag me so I can see how they turned out!
What variations did you try? Let me know in the comments below!
More Gluten-Free Cookies & Biscuits Recipes To Try!
Gluten Free Dairy Free Cookies
Gluten Free Peanut Butter Cookies
Gluten free sugar free cookies
Ingredients
For the Base:
- 2 large eggs room temperature
- 1 cup + 2 tablespoons Monkfruit Sweetener or sweetener of your choice
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 to 1/2 teaspoon almond extract optional
- 1 cup blanched almond flour
For the Fat and Binding:
- 1 cup almond butter unsweetened, room temperature
For the Crunch:
- 3/4 cup chopped almonds roughly chopped
- 20 whole almonds for pressing into the tops of the cookies
- These ingredients are key to creating a cookie that is both gluten-free and sugar-free while also ensuring a rich, satisfying flavor and texture. Feel free to customize the sweetener or use an alternative nut butter to suit your dietary preferences.
Instructions
- Preheat the oven to 350°F (170°C) and line a large baking sheet with parchment paper. This helps prevent sticking and ensures an even bake.
- In a mixing bowl, beat together the eggs, Monkfruit Sweetener (or sweetener of your choice), baking powder, vanilla extract, salt, and almond extract (if using). Beat until the mixture is well combined and smooth.
- Gradually add the blanched almond flour to the wet mixture, mixing until fully incorporated. The dough should be thick and smooth at this point.
- Add the almond butter to the mixture, and continue mixing until the dough becomes stiff and well-combined. This is normal, so don’t worry if it feels firm.
- Chop the almonds to make about 3/4 cup of chopped almonds. Gently fold these into the dough for a bit of extra texture and crunch.
- Scoop out one tablespoon of dough at a time and roll it into a ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press each dough ball down to flatten slightly. Press one whole almond into the center of each cookie to add a touch of crunch and decoration.
- Bake the cookies for about 16 minutes or until the edges just start to brown and the center feels slightly soft when touched.
- Let the cookies cool on the baking sheet for at least 20 minutes. As they cool, they will firm up and become more cookie-like in texture.
Notes
- Calories: 120
- Total Fat: 10g
- Saturated Fat: 0.9g
- Unsaturated Fat: 8.7g
- Cholesterol: 19mg
- Sodium: 77mg
- Carbohydrates: 3.8g
- Fiber: 1.9g
- Sugar: 1g
Frequently Asked Questions (FAQ)
What is a good substitute for sugar when baking cookies?
When baking cookies, monkfruit sweetener, allulose, and erythritol are some of the best substitutes for sugar. These alternatives provide the sweetness you need without the added carbs or calories. Each has unique properties, so it’s important to choose one that fits the texture and flavor you desire.
What is the best gluten-free flour for baking cookies?
Blanched almond flour is one of the best gluten-free flours for cookies. It provides a soft, tender texture and works well in most gluten-free cookie recipes. Coconut flour can also be used, but it absorbs more moisture and requires adjustments in the recipe.
What holds gluten-free cookies together?
In gluten-free baking, ingredients like almond butter, eggs, or xanthan gum help bind the dough together. These ingredients provide the necessary structure and texture to prevent the cookies from crumbling or falling apart.
How do I prevent gluten-free cookies from being dry?
To prevent dryness in gluten-free cookies, make sure you use enough fat, such as almond butter, and don’t overbake the cookies. You can also try adding an extra egg or using a sweetener like allulose, which helps retain moisture.
Do I need to add xanthan gum to gluten-free flour for cookies?
Xanthan gum is not always necessary, but it can be helpful for providing structure and elasticity in gluten-free cookies. If your flour blend doesn’t include xanthan gum, adding a small amount (around 1/4 teaspoon) can improve texture.
What are common mistakes in sugar-free baking?
One common mistake is using the wrong sugar substitute. Some sweeteners, like stevia, can result in a bitter aftertaste, while others may affect the texture or spread of the cookies. It’s essential to choose a sweetener that works well for the recipe.
What happens if I bake without sugar?
Baking without sugar will affect the texture, moisture, and browning of the cookies. Sugar provides structure, moisture, and helps with browning, so using a good sugar substitute is key to achieving the right balance in your cookies.
How to tell if gluten-free cookies are done?
Gluten-free cookies may not brown the same way as traditional cookies. To check if they’re done, gently press on the center. If it springs back slightly and the edges are golden, they are likely ready. Be careful not to overbake them, as they can harden as they cool.
