Low-Sugar Cookies

Craving something sweet without the sugar overload? These Low-Sugar Cookies are the perfect guilt-free treat , soft, buttery, and just the right amount of sweetness. Made with natural sugar alternatives, this tried-and-tested recipe delivers that classic cookie texture and flavor without spiking your sugar intake. Ideal for diabetics, low-carb diets, or anyone who wants a light, satisfying cookie that still tastes homemade and delicious.

Ingredients

2 cups almond flour (or finely ground blanched almonds)
¼ cup unsalted butter, softened (or coconut oil for dairy-free)
⅓ cup granulated monk fruit sweetener or erythritol (low-sugar substitute)
1 large egg
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon baking soda
Optional: 2 tablespoons sugar-free chocolate chips or chopped nuts

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, beat softened butter, sweetener, egg, and vanilla until smooth and creamy.
Add dry ingredients: Stir in almond flour, baking soda, and salt until a soft dough forms.
Shape cookies: Scoop 1 tablespoon of dough, roll into balls, and place 2 inches apart on the prepared baking sheet.
Flatten slightly with your fingertips or the bottom of a glass.
Bake for 9–11 minutes, until edges are lightly golden.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips & Variations

For a touch of flavor, add a pinch of cinnamon or nutmeg.
Use sugar-free chocolate chips or unsweetened coconut flakes for variety.
Store cookies in an airtight container for up to 1 week, or freeze for 2 months.
For crispier cookies, bake 1–2 minutes longer; for softer cookies, reduce baking time slightly.