Sugar Free Cookies Recipes

SUGAR-FREE PEANUT BUTTER COOKIES

Steps:

• Set oven to 375 degrees.
• Grease a cookie sheet.
• In a bowl combine flour, Splenda or Sugar Twin and baking powder.
• Add in peanut butter, oil, egg, water and vanilla; mix well to combine.
• Shape into 1-inch balls and place on the cookie sheet.
• Flatten each cookie with a fork.
• Bake for about 10-12 minutes, or until lightly browned.

SUGAR-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until center appears dry, about 8 minutes.

THE BEST SUGAR FREE CHOCOLATE CHIP COOKIES

Steps:

• Start by preheating your oven to 350 and prepping a cookie sheet for nonstick.
• In a medium sized mixing bowl, use a fork or a whisk to mix together the flour and baking soda. Set this bowl aside. Next, in a large mixing bowl, cream together the butter and the sugar alternatives (white and brown alternatives).
• Stir in the dry ingredients from the medium mixing bowl (flour and baking soda) until just blended Then stir in the eggs and the vanilla extract. Do not over mix. Then fold in the chocolate chips.
• Bake your cookies for 10-12 minutes or until they begin to brown. Then allow them to cool on a baking rack.

SUGAR-FREE "SUGAR" COOKIES WITH SUGAR-FREE "SUGAR" ICING

Steps:

• Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy.
• Beat in egg until well blended. Beat in vanilla.
• Whisk flour, baking powder and salt together. Stir into butter mixture in two additions.
• Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick.
• Using desired cookie cutter, cut out desired shapes.
• Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
• Glaze cookies with Pyure Sugar Free Cookie Icing.
• Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined.
• Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry.
• If adding food coloring, add a drop at a time until desired color is reached.
• Refrigerate icing for 10 minutes until set.
• Spread or pipe over cooled Sugar Free "Sugar" Cookies. Use day of.

SUGAR-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar substitute until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour, baking soda and salt; mix into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-10 minutes or until golden brown around the edges. Remove to wire racks to cool.

SUGAR-FREE OATMEAL COOKIES

Steps:

• Beat together: shortning, sugars, egg, water, and vanilla until creamy.
• Combine in a separate bowl, flour, salt and soda and cinnamon.
• Add to creamy mixture, then fold in the raisins and oats, mix well.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Makes 5 dozen small or you can make them larger.
• Bake 12-15 minutes.

SUGAR FREE SNICKERDOODLE COOKIES

Steps:

• Preheat your oven to 375 and prep a cookie sheet for nonstick.
• In a small bowl, use a fork to mix together the cinnamon with 1/4 cup of the sugar alternative then set this bowl aside.
• Now, in a medium bowl, whisk or sift together your flour, cream of tarter, baking soda, and salt. Set this bowl aside for a moment while you continue to work
• Next in a mixing bowl, cream together 1 1/2 cups of the sugar alternative with the butter, and shortening.
• For the next step we will add the dry ingredients from the first bowl to the creamed ingredients in the mixing bowl. To do this simply add half of the dry ingredients, gently mix, and then add the remaining and the gently mix again.Now we will add the eggs, one egg at a time, and then the vanilla extract to the mixing bowl.
• To form the cookies, simply roll each individual cookie into a ball and then roll that ball into the first bowl (small bowl with the cinnamon and sugar alternative) to cover the cookie. Then place the rolled cookie on to the prepped cookie sheet and repeat until all of the cookies have been formed. Be sure to leave plenty of room between cookies on the sheet as they will flatten as they bake.
• Bake your cookies for 10-12 minutes or until they begin to 'crack'. Allow them to cool on the sheet before transferring.

NO-SUGAR SUGAR COOKIES

Steps:

• In a mixing bowl using an electric mixer, blend butter, Splenda® Sweetener, and vanilla extract on medium speed.
• Add egg substitute, water, and vinegar and mix briefly.
• Add flours, salt, and baking powder. Mix on low speed until dough is formed; do not overmix.
• Divide dough in half. Pat each half into a circle and wrap in plastic wrap. Refrigerate about 1 hour.
• Preheat oven to 350°F. Lightly grease a baking sheet.
• Remove dough from refrigerator and roll out on a floured work surface to about ¼" thick. Cut with cookie cutters. Place cookies on prepared baking sheet.
• Bake for 10-12 minutes or until lightly browned on the back. Cool slightly, then transfer to a wire rack to cool completely.