-33+ Tasty Gluten-Free Low-Fructose Cookie Recipes You’ll Love

Finding delicious and healthy alternatives to traditional cookies can be a challenge, especially when dietary restrictions come into play.

Whether you’re managing a gluten intolerance or reducing fructose intake, it’s crucial to find recipes that don’t compromise on flavor or texture.

In this post, we’ve curated a collection of gluten-free, low-fructose cookie recipes that are not only satisfying but also tailored for those with specific dietary needs.

From chewy chocolate chip delights to nutty almond bites, these cookies are the perfect treat for anyone seeking a sweet snack without the guilt.

33+ Tasty Gluten-Free Low-Fructose Cookie Recipes You’ll Love

No matter your dietary restrictions, these gluten-free, low-fructose cookie recipes prove that indulging in a sweet treat doesn’t have to come with compromises.

With simple ingredients and delicious flavors, you can enjoy baking (and eating) cookies that suit your needs and taste buds.

So, grab your mixing bowls and get ready to create cookies that are as healthy as they are delicious!

Almond Butter Chocolate Chip Cookies

These gluten-free, low-fructose almond butter cookies are perfect for anyone craving a soft, chewy cookie without the added sugar and gluten. They rely on the rich flavor of almond butter and the decadence of dark chocolate chips to satisfy your sweet tooth. They’re naturally sweetened with just a touch of stevia or monk fruit, making them ideal for people following a low-fructose diet.

Ingredients:

• 1 cup almond butter (smooth, unsweetened)
• 1/4 cup stevia or monk fruit sweetener
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup dark chocolate chips (preferably 70% cocoa)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond butter, sweetener, egg, vanilla extract, baking soda, and salt. Stir until well incorporated.
3. Gently fold in the dark chocolate chips.
4. Using a spoon, scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Gently flatten each cookie with the back of the spoon to shape them.
6. Bake for 8-10 minutes or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These almond butter chocolate chip cookies are an absolute treat, offering a rich, nutty flavor with a hint of chocolate. Their chewy texture and low-fructose sweetness make them a great option for those who need to limit sugar intake. They’re easy to make and perfect for satisfying that cookie craving without the gluten or excess sugar. Store them in an airtight container for up to a week, and they’re sure to become a favorite in your gluten-free, lw-fructose dessert rotation.

Coconut Flour Snickerdoodle Cookies

If you’re a fan of snickerdoodles but need a gluten-free, low-fructose version, these coconut flour snickerdoodle cookies will hit the spot. Using coconut flour gives them a light and airy texture, while cinnamon adds that comforting, sweet spice that makes snickerdoodles so beloved. With a hint of stevia and a generous coating of cinnamon-sweetener mix, these cookies are perfect for a cozy snack.

Ingredients:

• 1 cup coconut flour
• 1/4 cup stevia or monk fruit sweetener
• 1/2 tsp cinnamon, plus extra for coating
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 tbsp additional stevia or monk fruit sweetener for rolling

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the coconut flour, stevia, cinnamon, baking soda, and salt.
3. In a separate bowl, beat the eggs, melted coconut oil, and vanilla extract together.
4. Pour the wet ingredients into the dry ingredients and stir until the dough is well combined. Let the dough rest for 5 minutes to allow the coconut flour to absorb moisture.
5. In a small bowl, mix the remaining stevia and cinnamon for rolling.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and then roll them in the cinnamon-stevia mixture.
7. Place the cookie dough balls on the baking sheet, gently pressing them down to flatten slightly.
8. Bake for 10-12 minutes, until the cookies are golden and set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These coconut flour snickerdoodles are a perfect balance of soft and chewy with a slightly crisp edge. The combination of coconut flour and cinnamon offers a unique twist on the classic snickerdoodle flavor, while still keeping it gluten-free and low in fructose. Ideal for a snack or dessert, these cookies are both satisfying and wholesome. The cinnamon coating gives them an extra layer of sweetness without any refined sugars, making them a guilt-free indulgence.

Peanut Butter & Flaxseed Cookies

These peanut butter and flaxseed cookies are not only gluten-free but also low in fructose, making them a great option for anyone looking for a simple, hearty snack. The ground flaxseed adds a boost of fiber and omega-3s, while the peanut butter provides a rich, nutty base. Sweetened with a touch of stevia, these cookies are perfect for those who enjoy a slightly savory and satisfying treat.

Ingredients:

• 1 cup natural peanut butter (unsweetened)
• 1/4 cup stevia or monk fruit sweetener
• 1/4 cup ground flaxseed
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the peanut butter, stevia, ground flaxseed, egg, vanilla extract, baking soda, and salt. Stir until the dough is smooth and well combined.
3. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Gently press down on each cookie with a fork to flatten slightly and create a crisscross pattern.
5. Bake for 8-10 minutes, or until the cookies are golden brown around the edges.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These peanut butter and flaxseed cookies offer a unique, nutty flavor that’s both satisfying and healthy. The addition of flaxseed not only provides extra nutrients but also contributes to the cookie’s chewy texture. With the natural richness of peanut butter and the subtle sweetness from stevia, these cookies are a great treat for anyone following a gluten-free or low-fructose diet. They’re easy to make and can be stored for several days, making them a convenient and delicious option for on-the-go snacking.

Chia Seed Coconut Cookies

These Chia Seed Coconut Cookies are a delightful treat that’s both gluten-free and low-fructose. Packed with the nutritional benefits of chia seeds, coconut, and a dash of cinnamon, they’re a satisfying, nutrient-rich snack. The coconut gives these cookies a chewy texture, while the chia seeds add a slight crunch and help bind the dough. Sweetened with a small amount of monk fruit sweetener, they’re perfect for those on a low-fructose or sugar-free diet.

Ingredients:

• 1 cup shredded unsweetened coconut
• 1/4 cup chia seeds
• 1/4 cup monk fruit sweetener
• 1/4 cup coconut flour
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, chia seeds, monk fruit sweetener, coconut flour, cinnamon, and salt.
3. In a separate bowl, whisk together the eggs, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet, pressing them down slightly.
6. Bake for 10-12 minutes or until golden brown around the edges.
7. Allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.

These chia seed coconut cookies are a perfect combination of chewy and crunchy. With the health benefits of chia seeds, fiber from coconut flour, and the satisfying texture of shredded coconut, these cookies are a guilt-free indulgence. They’re not overly sweet, making them ideal for those looking for a more subtle treat. Plus, they’re simple to make and store well, making them an excellent option for a nutritious snack on the go.

Pumpkin Spice Almond Flour Cookies

These Pumpkin Spice Almond Flour Cookies are a seasonal delight, perfect for autumn or any time of year when you’re craving warm, comforting flavors. The almond flour base makes them gluten-free, while the pumpkin and spices lend them a rich, aromatic flavor. They’re sweetened with a low-fructose option, making them suitable for those with fructose sensitivities.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup stevia or monk fruit sweetener
• 1/4 cup canned pumpkin puree (unsweetened)
• 1 large egg
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp baking soda
• Pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, stevia, cinnamon, ginger, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together the pumpkin puree, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, flattening them slightly with your fingers.
6. Bake for 10-12 minutes or until the cookies are golden brown and firm to the touch.
7. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

These pumpkin spice almond flour cookies are the perfect fall treat with their aromatic blend of spices and moist, soft texture. The pumpkin adds a subtle sweetness while also making these cookies naturally moist. With almond flour as the base, they’re filling and provide a satisfying crunch. This recipe is a great low-fructose alternative to traditional pumpkin cookies, and they make a great addition to any autumn snack rotation.

Carrot Cake Protein Cookies

These Carrot Cake Protein Cookies offer a healthier twist on traditional carrot cake, making them perfect for those following a gluten-free and low-fructose diet. With added protein powder, these cookies are not only delicious but also serve as a great post-workout snack. The sweet spices and grated carrots provide all the flavor of carrot cake, while the protein powder helps keep you feeling full and satisfied.

Ingredients:

• 1 cup almond flour
• 1/2 cup vanilla protein powder (low-fructose)
• 1/2 cup grated carrots
• 1/4 cup stevia or monk fruit sweetener
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, protein powder, stevia, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, whisk together the egg, grated carrots, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
6. Bake for 8-10 minutes, or until the cookies are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These carrot cake protein cookies are the perfect fusion of a treat and a protein-packed snack. The natural sweetness of the carrots combined with warm spices makes these cookies reminiscent of carrot cake, but the addition of protein powder makes them a filling and nutritious option. Whether you enjoy them after a workout or as a satisfying afternoon snack, they are sure to please both your taste buds and your nutritional needs.

Lemon Poppy Seed Almond Cookies

These lemon poppy seed almond cookies are a zesty and refreshing treat, perfect for a light, gluten-free, low-fructose dessert. The tangy lemon flavor pairs wonderfully with the subtle crunch of poppy seeds, while the almond flour base keeps them gluten-free and gives them a nutty flavor. Sweetened with stevia, they’re a perfect balance of sweet and tangy.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup stevia or monk fruit sweetener
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, stevia, lemon zest, poppy seeds, baking soda, and salt.
3. In a separate bowl, whisk together the egg, vanilla extract, melted coconut oil, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet, gently pressing them down.
6. Bake for 8-10 minutes or until the edges are golden and the cookies have set.
7. Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

These lemon poppy seed almond cookies are refreshing and light with a perfect balance of citrusy tang and nutty almond flavor. The poppy seeds add an enjoyable crunch, making each bite interesting. With their fresh, zesty flavor, they’re a perfect treat for a warm afternoon, and they offer a gluten-free, low-fructose alternative to traditional lemon cookies. Enjoy them with tea or as a refreshing snack anytime.

Matcha Coconut Flour Cookies

For a unique twist, these matcha coconut flour cookies combine the earthy flavor of matcha with the light texture of coconut flour. These gluten-free cookies are sweetened with a minimal amount of stevia, making them ideal for a low-fructose treat. The matcha powder not only gives them a vibrant green color but also a rich, slightly bitter taste that complements the sweetness perfectly.

Ingredients:

• 1 1/2 cups coconut flour
• 1/4 cup stevia or monk fruit sweetener
• 2 tsp matcha powder
• 1/4 tsp baking soda
• Pinch of salt
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the coconut flour, stevia, matcha powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes or until the cookies are firm and golden around the edges.
7. Allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.

These matcha coconut flour cookies offer a sophisticated twist on your typical cookie with the unique flavor of matcha. The coconut flour provides a light, airy texture that pairs wonderfully with the slightly bitter and earthy taste of matcha. Perfect for those who love green tea, these cookies are a low-fructose, gluten-free option that’s both flavorful and nutritious. Whether you enjoy them as a snack or a dessert, they offer a refreshing alternative to more traditional cookies.

Cinnamon Pecan Cookies

These Cinnamon Pecan Cookies are a delightful gluten-free, low-fructose treat that offers a rich nutty flavor balanced with warm cinnamon spice. The combination of pecans and a touch of vanilla creates a comforting flavor profile, while the almond flour ensures a soft texture without gluten. Sweetened with monk fruit sweetener, these cookies are perfect for those watching their fructose intake.

Ingredients:

• 1 cup almond flour
• 1/2 cup chopped pecans
• 1/4 cup monk fruit sweetener
• 1 tsp cinnamon
• 1/4 tsp baking soda
• Pinch of salt
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, chopped pecans, monk fruit sweetener, cinnamon, baking soda, and salt.
3. In a separate bowl, whisk together the egg, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until the dough is fully combined.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, flattening slightly with your fingers.
6. Bake for 8-10 minutes, or until the cookies are golden brown and firm.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cinnamon pecan cookies are a flavorful, nutty treat with a touch of warmth from the cinnamon. The pecans add a satisfying crunch, while the almond flour creates a soft and chewy texture. They’re sweetened with monk fruit, making them a great low-fructose option for anyone looking for a healthy dessert or snack. These cookies are perfect for any occasion, and their comforting flavor makes them a favorite for those who love rich, nutty desserts.

Zucchini Lemon Cookies

These zucchini lemon cookies are a fresh and wholesome treat that are gluten-free and low-fructose. The zucchini adds moisture to the cookies, making them soft and chewy, while the zesty lemon provides a burst of refreshing flavor. Sweetened with stevia, these cookies are a great way to enjoy a sweet treat without all the sugar.

Ingredients:

• 1 cup almond flour
• 1/2 cup grated zucchini (squeezed dry)
• 1/4 cup stevia or monk fruit sweetener
• 1 tbsp lemon zest
• 1/2 tsp baking soda
• Pinch of salt
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, grated zucchini, stevia, lemon zest, baking soda, and salt.
3. In a separate bowl, whisk together the egg, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, flattening slightly with your fingers.
6. Bake for 10-12 minutes, or until the cookies are golden brown and firm.
7. Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

These zucchini lemon cookies are a refreshing and healthy treat, combining the freshness of zucchini with the tang of lemon. The almond flour creates a soft texture, and the zucchini adds moisture without compromising the flavor. These cookies are not only delicious but also a great way to sneak in some extra veggies. They are a perfect snack for anyone looking for a low-fructose, gluten-free dessert that is both light and satisfying.

Banana Nut Flour Cookies

Banana Nut Flour Cookies are a naturally sweetened, gluten-free option that makes the most of ripe bananas. They’re rich in flavor and have a soft, chewy texture, thanks to the nut flour base. These cookies use a small amount of stevia to keep them low-fructose while letting the banana’s natural sweetness shine through.

Ingredients:

• 1 1/2 cups nut flour (such as cashew or hazelnut flour)
• 1 ripe banana, mashed
• 1/4 cup stevia or monk fruit sweetener
• 1/4 tsp baking soda
• Pinch of salt
• 1/4 tsp cinnamon
• 1/4 cup chopped walnuts
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the nut flour, mashed banana, stevia, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the egg, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until fully combined. Fold in the chopped walnuts.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, flattening them slightly with your fingers.
6. Bake for 8-10 minutes, or until golden brown and firm.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool These banana nut flour cookies are a perfect way to enjoy the natural sweetness of bananas while keeping the recipe low in fructose. The nut flour gives the cookies a unique texture that is both soft and satisfying. The added walnuts provide a delightful crunch, making these cookies a great option for a nutritious snack or dessert. They’re perfect for those following a gluten-free diet and looking for a naturally sweet treat.

Ginger Almond Flour Cookies

For those who love the warming flavor of ginger, these Ginger Almond Flour Cookies are a must-try. They combine the aromatic heat of ginger with the nutty flavor of almond flour, creating a soft, chewy cookie that’s perfect for any occasion. Sweetened with stevia, they’re a fantastic low-fructose treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup stevia or monk fruit sweetener
• 1 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• Pinch of salt
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, stevia, ground ginger, cinnamon, baking soda, and salt.
3. In a separate bowl, whisk together the egg, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until the dough is fully combined.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, flattening them slightly with your fingers.
6. Bake for 8-10 minutes, or until the cookies are golden brown around the edges.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool : These ginger almond flour cookies offer a wonderful combination of warming spices and nutty almond flavor. The ginger provides a bold, aromatic kick that pairs perfectly with the richness of almond flour. These cookies are soft and chewy, with just the right amount of sweetness from the stevia. They make a perfect low-fructose, gluten-free snack for anyone who loves ginger-flavored treats.

Chocolate Coconut Flour Cookies

These chocolate coconut flour cookies are a decadent yet healthy dessert option that is both gluten-free and low-fructose. The coconut flour base gives them a soft, fluffy texture, while the dark chocolate chips provide a rich, indulgent flavor. Sweetened with stevia, they offer a guilt-free chocolate experience.

Ingredients:

• 1 1/2 cups coconut flour
• 1/4 cup stevia or monk fruit sweetener
• 1/2 cup dark chocolate chips (70% cocoa or higher)
• 1/4 tsp baking soda
• Pinch of salt
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the coconut flour, stevia, dark chocolate chips, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet, pressing them down slightly.
6. Bake for 8-10 minutes, or until the cookies are golden brown and firm around the edges.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These chocolate coconut flour cookies are a rich and indulgent treat that will satisfy your chocolate cravings without any gluten or excess sugar. The dark chocolate chips provide a deep, slightly bitter chocolate flavor that pairs beautifully with the subtle sweetness from stevia. Coconut flour creates a soft, chewy texture, making these cookies the perfect low-fructose, gluten-free dessert for any chocolate lover.

Orange Almond Flour Cookies

These Orange Almond Flour Cookies offer a citrusy twist on the classic almond flour cookie. With the addition of fresh orange zest and juice, they have a bright and refreshing flavor that’s complemented by the nutty richness of almond flour. Sweetened with a touch of stevia, they’re a wonderful low-fructose treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup stevia or monk fruit sweetener
• 1 tbsp orange zest
• 2 tbsp fresh orange juice
• 1/4 tsp baking soda
• Pinch of salt
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, stevia, orange zest, orange juice, baking soda, and salt.
3. In a separate bowl, whisk together the egg, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, flattening them slightly.
6. Bake for 8-10 minutes, or until the cookies are golden brown and firm.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These orange almond flour cookies are light and refreshing, with a citrusy zing that balances beautifully with the nutty almond flavor. The orange zest and juice infuse the cookies with a bright, fresh taste that makes them stand out from typical almond flour cookies. They’re perfect for anyone looking for a low-fructose, gluten-free dessert with a bit of a twist. These cookies are sure to be a crowd-pleaser for anyone who loves citrusy desserts!

Vanilla Chia Seed Cookies

These Vanilla Chia Seed Cookies are a light, gluten-free treat with a subtle vanilla flavor and a slight crunch from the chia seeds. They are low in fructose and sweetened with a small amount of monk fruit sweetener. The chia seeds provide a nutritional boost, rich in omega-3 fatty acids, fiber, and protein, making these cookies both healthy and satisfying.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup monk fruit sweetener
• 2 tbsp chia seeds
• 1/4 tsp baking soda
• Pinch of salt
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, monk fruit sweetener, chia seeds, baking soda, and salt.
3. In a separate bowl, whisk together the egg, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, flattening them slightly.
6. Bake for 8-10 minutes, or until the cookies are golden brown.
7. Allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.

anilla chia seed cookies are light, soft, and subtly sweet. The chia seeds not only offer a delightful crunch but also provide plenty of health benefits, making these cookies a great option for a snack or dessert. With just a hint of vanilla, they’re perfect for anyone craving a simple, nutritious treat that’s both low in fructose and gluten-free.

Coconut Almond Butter Cookies

These Coconut Almond Butter Cookies are rich and satisfying, with the natural sweetness of coconut and the creamy texture of almond butter. They are gluten-free and low in fructose, sweetened with a small amount of stevia. These cookies have a chewy texture with a slightly nutty flavor, making them the perfect balance of rich and sweet.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup almond butter (unsweetened)
• 1/4 cup stevia or monk fruit sweetener
• 1/4 tsp baking soda
• Pinch of salt
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp shredded unsweetened coconut

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, stevia, baking soda, salt, and shredded coconut.
3. In a separate bowl, mix together the almond butter, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet, flattening them slightly with your fingers.
6. Bake for 8-10 minutes, or until the cookies are golden and firm.
7. Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

These coconut almond butter cookies are rich and chewy, with the perfect blend of almond butter and coconut flavors. The almond flour and coconut flour give them a satisfying texture, while the almond butter keeps them moist and flavorful. Low in fructose and gluten-free, these cookies are a great option for anyone looking for a decadent yet healthy treat.

Cranberry Orange Almond Cookies

These cranberry orange almond cookies are a bright and flavorful treat. The tartness of dried cranberries combined with the citrusy zing of orange zest creates a perfect contrast with the nutty richness of almond flour. They’re gluten-free, low-fructose, and sweetened with monk fruit, making them a healthier alternative to traditional cookies.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup monk fruit sweetener
• 1/2 cup dried unsweetened cranberries, chopped
• 1 tbsp orange zest
• 1/4 tsp baking soda
• Pinch of salt
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, monk fruit sweetener, dried cranberries, orange zest, baking soda, and salt.
3. In a separate bowl, whisk together the egg, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet, flattening them slightly.
6. Bake for 8-10 minutes, or until the cookies are golden and firm.
7. Allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.

These cranberry orange almond cookies offer a refreshing burst of flavor with each bite. The tart cranberries and zesty orange complement the nutty almond flour base perfectly, creating a balanced cookie that’s both sweet and slightly tangy. These cookies are not only low in fructose and gluten-free, but they’re also a great snack or dessert for any time of year.

Chocolate Chip Almond Butter Cookies

These chocolate chip almond butter cookies combine the creamy richness of almond butter with the indulgence of dark chocolate chips. They are gluten-free, low-fructose, and sweetened with stevia, making them a perfect healthy dessert. The almond butter provides a soft and chewy texture, while the dark chocolate chips add a deep, satisfying flavor.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup almond butter (unsweetened)
• 1/4 cup stevia or monk fruit sweetener
• 1/4 tsp baking soda
• Pinch of salt
• 1/4 cup dark chocolate chips (70% cocoa or higher)
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, stevia, baking soda, and salt.
3. In a separate bowl, mix together the almond butter, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the dark chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, flattening them slightly.
7. Bake for 8-10 minutes, or until golden brown and firm.
8. Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

These chocolate chip almond butter cookies are rich, chewy, and full of flavor. The almond butter gives them a creamy texture, while the dark chocolate chips add a satisfying touch of indulgence. These cookies are gluten-free, low-fructose, and full of healthy fats and protein, making them an excellent choice for a treat that’s both delicious and nutritious.

Pistachio Date Cookies

These Pistachio Date Cookies combine the rich flavor of pistachios with the natural sweetness of dates, making them a delightful gluten-free, low-fructose snack. Dates are used sparingly, providing just enough sweetness to complement the earthy, nutty taste of pistachios. These cookies have a slightly chewy texture, perfect for anyone looking for a healthy, naturally sweetened dessert.

Ingredients:

• 1 cup almond flour
• 1/2 cup pistachios, chopped
• 1/4 cup unsweetened dried dates, chopped
• 1/4 cup stevia or monk fruit sweetener
• 1/4 tsp baking soda
• Pinch of salt
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, chopped pistachios, chopped dates, stevia, baking soda, and salt.
3. In a separate bowl, whisk together the egg, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet, flattening them slightly.
6. Bake for 10-12 minutes, or until golden brown and firm.
7. Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

These pistachio date cookies are a sweet, nutty treat with a delightful balance of flavors. The pistachios provide a rich, savory crunch, while the dates add just the right amount of natural sweetness. They are gluten-free, low-fructose, and packed with healthy fats and fiber, making them a satisfying and nutritious snack. These cookies are perfect for those looking for a unique, flavorful treat that won’t disrupt their low-fructose diet.

Note: More recipes are coming soon