Sugar Free Cookies


This page is all about sugar free cookies and brownies.

You will find many recipes below for backing all sort of sugar free cookies. Click here for more sugar free desserts.

But first a bit about some of the ingredients.

Cinnamon sugar can be made by mixing ground cinnamon with a sugar substitute such as Sweet ‘n Low, Sugar Twin, DiabetiSweet, Nutra-Sweet, Equal, or granulated fructose. Use the amount of cinnamon that suits your taste. You can substitute cinnamon sugar for brown sugar in some recipes. Sprinkle it onto fruit or puddings. Prepare a larger quantity and keep it in a tightly sealed jar. Do not use the mixture made with Equal or NutraSweet if you are going to boil or bake with it. I prefer to make it with DiabetiSweet or Sweet ‘n Low.


Eggs and egg substitutes are important ingredients. Because of the higher cholesterol in eggs, you may want to use a substitute. Remember that you can’t use a substitute if the recipe calls for separated eggs. (But if you need whites only, you can now buy them alongside the egg substitutes.) Eggs are easier to separate while cold. Egg whites can be frozen and saved for later use.


Margarine can be a good substitute for butter, depending on the taste and texture you are seeking. Health authorities aren’t in agreement about which is better from a health perspective, so choose according to your pref­erence and remember that moderation is the key. There are so many different brands to choose from. For unsalted margarine, I use Fleishmans, and my choice for regular margarine is I Can’t Believe It’s Not Butter. If you buy margarine in stick form, it will be easier to measure. However, soft margarine is lower in fat than butter or stick margarine, which are both 100% fat.

Flour used in these recipes can be all-purpose, white cake, wheat cake, self-rising, or wheat. After flour is opened, it should be kept in tightly sealed containers.


Sugar Free Chocolate Chip Cookies

Sugar Free Cookies


2 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda

1/2 cup margarine or butter, at room temperature

1/2 cup granulated fructose or 5 1/2 teaspoons sugar substitute

1/2 teaspoon ground cinnamon

1/2 cup egg substitute or 2 large eggs, beaten

1 teaspoon vanilla extract

2/3 cup semisweet or bittersweet chocolate chips 2/3 cup coarsely chopped walnuts


Preheat oven to 375°. Set aside a large nonstick baking sheet.

In a bowl, whisk together flour, baking powder, and baking soda.

In a large bowl, cut in the margarine. In a cup, mix the fructose and cin­namon together. Gradually add to the margarine while creaming together thoroughly. In a cup, mix together egg substitute and vanilla. Add to the creamed mixture. Beat until smooth. Add flour mixture all at once. With a fork, mix it all together. It will seem quite dry. If it’s too dry, sprinkle on 1 teaspoon of water and mix in. Add chocolate chips and walnuts. Mix and distribute evenly.

With a teaspoon or your fingers, form a cookie on the baking sheet and slightly spread out. Place on baking sheet fairly close together. They will not spread much while baking. Try to make sure that there are equal amounts of chips and nuts in each cookie.

Bake for 10 to 15 minutes or until lightly browned. Remove from oven, cool for 5 minutes, and place cookies on a rack to finish cooling.

Makes 44 cookies


NUTRITION FACTS: Serving size-1 Calories 74 Protein 1 g. Fiber .42 g. Carbohydrates 8.5 g. Sugars 1.6 g. Total Fat 4 g. Saturated Fat 1 g. Sodium 56 mg. Cholesterol 1 mg.




Chocolate-Walnut Cake Brownies

Pict By: jeffreyw


8 tablespoons unsweetened cocoa

2  teaspoons sugar substitute or 2 tablespoons granulated fructose 1/2 cup boiling water

1  1/4 cups egg substitute or 5 large eggs, beaten

3 teaspoons vanilla extract

2  tablespoons sugar substitute

4  tablespoons granulated fructose or omit the 2 tablespoons sugar substitute and use only 9 tablespoons granulated fructose

2 1/2 cups sifted cake flour

2 teaspoons baking powder

1 cup softened unsalted butter, cut in pieces

1/2 cup softened margarine or butter

3/4 cup coarsely chopped walnuts


Pre-heat oven to 350°. Oil spray or butter an 8 x 12 x 2-inch ovenproof ass or ceramic dish or baking pan, or use a nonstick pan.

In a medium bowl, mix the cocoa, 2 teaspoons sugar substitute, and boiling water until smooth. When slightly cooled, add egg substitute, vanilla, 2 tablespoons sugar substitute, and 4 tablespoons fructose (or omit tablespoons sugar substitute and use only 9 tablespoons granulated fructose. Mix thoroughly.

In a large bowl, sift flour and baking powder together. Add the butter, margarine, and half the cocoa mixture to the dry ingredients. Beat with electric mixer on slow to medium until mixed thoroughly. Gradually add e rest of the cocoa mixture while beating. Scrape sides of bowl and mix  until batter is smooth. Stir in the walnuts by hand.

Spread the batter evenly in the prepared pan and bake for 35 to 60 min­es or until knife inserted in center comes out clean. Cool thoroughly and i into 60 or more pieces. The “chocoholics” should like these!

makes 60 pieces


Drop Cookies


Pict By: Andrea



2 cups cake flour

1 teaspoon baking powder

1/4 teaspoon salt (optional)

1/3 cup softened unsalted butter or margarine

1/3 cup milk

1/4 cup egg substitute or 1 egg, beaten

1   teaspoon vanilla extract

2   1/2 tablespoons granulated fructose or 1 1/4 tablespoons sugar substitute


Preheat oven to 375°. Oil a large baking sheet or use a nonstick one.

In a large bowl, sift the cake flour, baking powder, and salt together twice.

In a bowl, beat together butter, milk, egg substitute, vanilla, and fructose. Combine the wet ingredients into the dry ingredients and mix thoroughly.

Drop cookies on the baking sheet by the teaspoonful, and bake in center of oven for 20 minutes, or until a toothpick inserted in center comes out clean.

Makes about SO 1 1/2-inch cookies



Fruit Drop Cookies



Pict By: Vegan Feast Catering


2 cups cake flour

1 teaspoon baking powder

1/3 cup unsalted butter, at room temperature

1/3 cup white grape juice concentrate

1 teaspoon vanilla extract

1/4 cup egg substitute or 1 egg, beaten

1 cup chopped mixed dried fruit


Preheat oven to 375°. Oil a large baking sheet or use a nonstick one.

In a large bowl, sift flour and baking powder together twice.

In a medium bowl, beat together butter, grape juice concentrate, vanilla, and egg substitute. Gradually add the wet ingredients to the dry and mix thoroughly. Add the chopped fruit and mix in evenly.

Drop cookies by the teaspoonful onto the baking sheet and bake for 20 minutes in the middle of the oven, until toothpick inserted in center of cookie comes out clean. Remove cookies from sheet and cool on rack.

Makes 50 cookies

NOTE: You may use milk instead of white grape juice concentrate; how­ever, the grape flavor makes these cookies taste fruitier. Using milk will change Facts and Exchanges.



Pict By: Bonbon



Ginger-Lemon Cookies with Almonds


1 1/2 cups all-purpose flour 1/2 teaspoon ground ginger 1/2 teaspoon baking soda 1/2 cup finely ground almonds

1/2 cup unsalted butter or margarine, at room temperature 1 tablespoon (8 packets) sugar substitute

4 tablespoons granulated fructose or 8 tablespoons fructose and no

sugar substitute 1/4 cup egg substitute or 1 large egg, beaten 1/2 teaspoon almond extract

1   tablespoon thinly sliced and snipped or grated lemon zest

2   tablespoons lemon juice


Preheat oven to 350°. Set aside a large nonstick baking sheet. In a bowl, whisk together flour, ginger, baking soda, and finely ground almonds. Set aside.

In a meduim bowl, using electric mixer on medium speed, beat together butter, sugar substitute and 4 tablespoons fructose (or 8 tablespoons fruc­tose and no sugar substitute) until fluffy. Scrape down the sides of bowl while mixing. Add egg substitute, almond extract, lemon zest, and lemon juice. Mix well. Gradually add dry ingredients and beat until smooth.

Drop cookies onto baking sheet by teaspoonfuls 2 inches apart. Dip fork tines in water and press down on each cookie to flatten it out. For crisp

cookies, press them out thinner. Bake on middle shelf in oven for 12 to 15 minutes or until golden. Watch carefully so that they don’t burn. When baked, remove from oven. Cool slightly. With a spatula, place cookies on a rack to finish cooling. When fully cooled, store in an airtight container with waxed paper between layers.

Makes 36


Pict By: Vegan Feast Catering


Jelly-Almond Crescents

1   cup low-salt tub margarine or unsalted butter

2   cups all-purpose flour

1/4 cup egg substitute or 1 egg

1/3 cup plain cream yogurt, sour cream, or low-fat ricotta cheese 1 teaspoon almond extract

1/2 cup seedless all-fruit jelly or jam of your choice, no sugar added

1/4 cup ground almonds (not too finely ground)

1/4 teaspoon almond extract

1/4 cup unsweetened shredded coconut (optional)


Preheat oven to 350°. Oil a large baking sheet or use a nonstick one.

In a large bowl, using two knives or a pastry blender, cut butter into flour until it looks like small peas.

In a small bowl, beat together egg substitute, yogurt, and 1 teaspoon almond extract. Stir egg mixture into the flour and form a ball. Cover and chill for 3 hours to make dough easier to handle. (Sometimes, if the dough isn’t too sticky, I’ll roll it out right away.)

In a cup, mix together the jelly, almonds, and 1/4 teaspoon almond extract.

Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 10-inch circle and spread with the jelly mixture. Sprinkle some coconut on top. Cut each circle into 16 wedges. Starting at the wide end, carefully roll each wedge into a crescent.

Place crescents on the baking sheet 1/2 inch apart with point seam down. Bake 20 to 30 minutes, or until golden brown. Remove from oven. Cool 10 minutes, loosen crescents with a spatula, and place each on a wire rack to cool. You can eat these warm if you like.

Yields 64


If do not have time to make some yourself do not forget to check out our sugar free cookies at our store.