35+ Irresistible Gluten Free Sugar Free Cookie Recipes to Try

Who says you can’t enjoy cookies while following a gluten-free and sugar-free lifestyle?

Whether you’re avoiding gluten for health reasons or cutting out sugar to live a healthier life, there’s no need to miss out on a delicious, comforting cookie.

These 35+ gluten-free, sugar-free cookie recipes are proof that you can have it all—flavor, texture, and satisfaction—all without the gluten or sugar.

From rich chocolate chip cookies to nutty shortbreads and chewy oatmeal cookies, these recipes will satisfy your sweet tooth without any guilt.

Ready to bake up some healthy yet indulgent cookies?

Let’s get started!

35+ Irresistible Gluten Free Sugar Free Cookie Recipes to Try

Baking gluten-free, sugar-free cookies doesn’t mean compromising on taste or texture.

With these 35+ recipes, you can create cookies that are just as delicious, soft, and crunchy as their traditional counterparts.

Whether you’re treating yourself or sharing with loved ones, these recipes prove that you can still enjoy your favorite cookies while staying true to your dietary needs.

So, preheat the oven, grab your ingredients, and start baking your way to better, healthier cookies today!

Almond Flour & Coconut Oil Cookies

These soft, chewy cookies are perfect for those following a gluten-free and sugar-free diet. Made with almond flour, coconut oil, and a hint of vanilla, they offer a subtly sweet flavor and a satisfying texture.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup erythritol (or other sugar substitute)
• 1 egg

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
3. In a separate bowl, beat the egg, then add the melted coconut oil, vanilla extract, and erythritol. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring to combine until a dough forms.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon.
6. Bake for 10-12 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 cookies are a delightful treat for anyone looking for a healthy, gluten-free, and sugar-free option. The combination of almond flour and coconut oil results in a rich flavor and soft texture that can be enjoyed guilt-free. Perfect for satisfying your sweet cravings without the added sugar or gluten, these cookies are a great addition to your snack repertoire.

Peanut Butter & Flaxseed Cookies

These cookies are a simple yet delicious gluten-free and sugar-free snack. The richness of peanut butter blends perfectly with the added crunch of flaxseeds for a satisfying bite.

Ingredients:

• 1 cup peanut butter (unsweetened and creamy)
• 1 egg
• 1/4 cup ground flaxseeds
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup erythritol or preferred sugar substitute
• 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 mixing bowl, combine the peanut butter, egg, erythritol, vanilla extract, baking soda, and salt. Mix until smooth and well-combined.
3. Stir in the ground flaxseeds.
4. Scoop spoonfuls of dough onto the baking sheet, pressing them down gently with the back of a fork or spoon to flatten them slightly.
5. Bake for 8-10 minutes, or until the edges of the cookies start to turn golden brown.
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 are packed with protein and fiber, making them a filling and satisfying snack. The slight nuttiness from the flaxseeds adds a unique twist to the classic peanut butter cookie flavor. They are perfect for a post-workout snack or as a mid-afternoon treat when you’re craving something healthy and indulgent.

Coconut Macaroons

If you’re looking for a chewy, bite-sized treat, these coconut macaroons are the perfect option. With minimal ingredients and natural sweetness from shredded coconut and a touch of stevia, these macaroons are both satisfying and sugar-free.

Ingredients:

• 3 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup stevia or erythritol
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, egg whites, stevia, vanilla extract, and salt. Stir until the mixture is well combined.
3. Using your hands or a spoon, form small mounds of the mixture and place them on the baking sheet.
4. Bake for 12-15 minutes, or until the macaroons are golden brown on top.
5. Allow the macaroons to cool completely on the baking sheet before transferring them to a wire rack.

These coconut macaroons are delightfully chewy and packed with coconut flavor. They are incredibly easy to make and can be enjoyed by those on a gluten-free or sugar-free diet. The egg whites provide a light texture while the stevia adds just the right amount of sweetness. A great option for any occasion, these macaroons are both simple and satisfying.

Cinnamon Almond Butter Cookies

These warm and comforting cinnamon almond butter cookies are perfect for those seeking a healthy, gluten-free, and sugar-free snack. The almond butter adds a rich, nutty flavor while the cinnamon provides a cozy touch.

Ingredients:

• 1 cup almond butter (unsweetened)
• 1 egg
• 1/4 cup erythritol (or other sugar substitute)
• 1 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond butter, egg, erythritol, vanilla extract, cinnamon, baking soda, and salt. Stir until smooth.
3. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet and gently flatten each ball with a fork.
4. Bake for 8-10 minutes or until the edges are golden.
5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are perfect for a cozy snack with a cup of tea or coffee. The rich almond butter and warm cinnamon flavor combine for a comforting treat that’s both healthy and satisfying. The cookies are soft and chewy, making them the ideal snack for any time of the day.

Zucchini Chocolate Chip Cookies

Packed with fiber from zucchini and a rich chocolatey taste, these cookies are a guilt-free way to indulge in a sweet treat. The zucchini adds moisture to the dough, resulting in a soft, chewy cookie without the need for gluten or sugar.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup grated zucchini (excess water squeezed out)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol (or other sugar substitute)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips
• 1 egg
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk the egg, then add the erythritol, vanilla extract, and grated zucchini. Stir in the dry ingredients.
4. Fold in the chocolate chips until evenly distributed.
5. Drop tablespoon-sized portions of dough onto the baking sheet and flatten them slightly.
6. Bake for 12-14 minutes or until the cookies are firm to the touch.
7. Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

These zucchini chocolate chip cookies are a delicious and sneaky way to get more veggies into your diet. They’re soft and chewy with a deep chocolate flavor that’s complemented by the moisture of the zucchini. These cookies are a great option for those on a gluten-free and sugar-free diet without compromising on taste.

Pumpkin Spice Cookies

A perfect fall-inspired treat, these gluten-free and sugar-free pumpkin spice cookies are filled with the warm, cozy flavors of cinnamon, nutmeg, and pumpkin. They’re soft and slightly cakey, making them an ideal snack for chilly days.

Ingredients:

• 1 cup pumpkin puree (unsweetened)
• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred sugar substitute
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, whisk together the pumpkin puree, egg, and vanilla extract. Mix into the dry ingredients until a dough forms.
4. Drop spoonfuls of dough onto the baking sheet and flatten each slightly.
5. Bake for 12-14 minutes or until the cookies are golden 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 pumpkin spice cookies are the perfect combination of flavor and texture. The pumpkin puree provides a soft, moist cookie while the pumpkin pie spices create a warm, comforting aroma. These cookies are a wonderful gluten-free, sugar-free treat for the fall season or any time you crave something seasonal.

Lemon Poppy Seed Cookies

These refreshing lemon poppy seed cookies are a light and tangy treat that’s perfect for any time of year. The bright lemon flavor combined with the subtle crunch of poppy seeds makes for a delightful, gluten-free, sugar-free snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or other sugar substitute)
• 1 egg
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, erythritol, baking soda, and lemon zest.
3. In a separate bowl, whisk the egg, then add the lemon juice, vanilla extract, and poppy seeds. Combine with the dry ingredients.
4. Drop spoonfuls of dough onto the baking sheet and gently flatten them.
5. Bake for 10-12 minutes or until the cookies are lightly golden.
6. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These lemon poppy seed cookies are the perfect blend of tart and sweet. The citrusy flavor from the lemon brightens up the almond flour base, while the poppy seeds provide a satisfying texture. They’re light, refreshing, and a perfect option for a gluten-free and sugar-free cookie craving.

Chocolate Mint Cookies

These minty, chocolate-flavored cookies are a perfect balance of rich cocoa and refreshing mint, all while being gluten-free and sugar-free. The combination of mint extract and cocoa powder creates a cool, satisfying treat.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol (or preferred sugar substitute)
• 1 egg
• 1/2 tsp peppermint extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In another bowl, whisk the egg and then add the peppermint extract. Add this mixture to the dry ingredients and stir until combined.
4. Fold in the chocolate chips.
5. Drop spoonfuls of dough onto the baking sheet and flatten them slightly.
6. Bake for 10-12 minutes or until the edges are set and the cookies are firm.
7. Let the cookies cool for a few minutes before transferring them to a wire rack.

These chocolate mint cookies offer the perfect balance of rich chocolate flavor and cool mint. They are soft, chewy, and bursting with flavor. These cookies are ideal for those who love mint-chocolate combinations but need a gluten-free and sugar-free option.

Matcha Green Tea Cookies

These matcha green tea cookies offer a unique flavor with a delicate, earthy taste from the green tea powder. Packed with antioxidants and a subtle sweetness, these cookies are perfect for a healthy snack.

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp matcha green tea powder
• 1/4 cup erythritol or other sugar substitute
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, matcha powder, erythritol, baking soda, and salt.
3. In another bowl, whisk the egg and vanilla extract, then add it to the dry ingredients. Stir until fully combined.
4. Scoop spoonfuls of dough onto the baking sheet and flatten them slightly.
5. Bake for 10-12 minutes or until the edges are golden.
6. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.

These matcha green tea cookies are a great way to enjoy the health benefits of matcha in a sweet and indulgent treat. The cookies have a light, crisp texture and a beautiful green color, making them a unique and satisfying snack for anyone on a gluten-free and sugar-free diet.

Carrot Cake Cookies

These carrot cake-inspired cookies are filled with grated carrots, walnuts, and spices, offering a warm, comforting flavor with a healthy twist. They’re perfect for anyone on a gluten-free and sugar-free diet who loves the taste of carrot cake but wants a lighter, more portable option.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup grated carrot
• 1/4 cup chopped walnuts
• 1/4 cup erythritol (or preferred sugar substitute)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp baking soda
• 1 egg
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, whisk the egg and then add the erythritol, vanilla extract, grated carrot, and walnuts. Stir until well combined.
4. Fold the wet ingredients into the dry ingredients, mixing until a dough forms.
5. Drop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the cookies are lightly 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 carrot cake cookies offer the delicious flavors of carrot cake in a convenient cookie form. The grated carrots provide moisture, while the cinnamon and nutmeg bring warmth and spice. The addition of walnuts adds a delightful crunch. These cookies are perfect for a healthy treat without any sugar or gluten!

Raspberry Coconut Flour Cookies

If you’re a fan of fruity and tropical flavors, these raspberry coconut flour cookies will satisfy your cravings. The tartness of the raspberries pairs beautifully with the subtle sweetness of the coconut flour and a hint of vanilla.

Ingredients:

• 1 1/2 cups coconut flour
• 1/2 cup fresh raspberries (mashed)
• 1/4 cup erythritol (or other sugar substitute)
• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the coconut flour, erythritol, baking soda, and salt.
3. In a separate bowl, whisk the eggs and then add the mashed raspberries and vanilla extract. Mix well.
4. Stir the wet ingredients into the dry ingredients until a dough forms.
5. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten them gently.
6. Bake for 10-12 minutes or until the cookies are golden around the edges.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These raspberry coconut flour cookies are light, fruity, and perfect for those who prefer a tropical twist to their gluten-free, sugar-free treats. The coconut flour gives the cookies a slightly crumbly texture while the raspberries provide a refreshing tartness.

Cranberry Orange Cookies

These cranberry orange cookies are bursting with vibrant citrus and tangy cranberries, making them a refreshing and healthy option. They’re packed with antioxidants from the cranberries and offer a balance of tart and sweet.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup dried unsweetened cranberries (chopped)
• 1/4 cup erythritol (or other sugar substitute)
• 1 egg
• Zest of 1 orange
• 1 tsp orange extract (optional)
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, erythritol, baking soda, and salt.
3. In another bowl, whisk the egg, then add the orange zest, orange extract, and dried cranberries. Stir well.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Drop spoonfuls of dough onto the baking sheet, pressing them down slightly.
6. Bake for 10-12 minutes or until the cookies are golden and firm to the touch.
7. Let the cookies cool for a few minutes before transferring them to a wire rack.

These cranberry orange cookies are a delicious balance of tangy cranberries and fresh orange zest. The cookies are light and chewy with a vibrant, fruity flavor that’s perfect for a healthy snack. They make a great treat for those following a gluten-free and sugar-free lifestyle.

Hazelnut Espresso Cookies

For a decadent yet healthy treat, these hazelnut espresso cookies are rich with the flavors of roasted hazelnuts and deep espresso, making them a perfect snack for coffee lovers. They’re slightly crunchy on the outside and chewy on the inside, offering a flavorful indulgence without the guilt.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup ground hazelnuts
• 1 tbsp instant espresso powder
• 1/4 cup erythritol (or other sugar substitute)
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, ground hazelnuts, espresso powder, erythritol, baking soda, and salt.
3. In another bowl, whisk the egg and vanilla extract. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes or until the edges are golden and the cookies are firm.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These hazelnut espresso cookies are a rich and flavorful treat that combines the nutty goodness of hazelnuts with the bold flavor of espresso. Perfect for pairing with a cup of coffee or enjoying as a mid-day snack, they are a great gluten-free and sugar-free indulgence for coffee aficionados.

Chia Seed Lemon Cookies

Packed with omega-3s and a zesty lemon flavor, these chia seed lemon cookies are an incredibly healthy and refreshing treat. The chia seeds add a slight crunch while the lemon brings a fresh, citrusy taste.

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp chia seeds
• 1/4 cup erythritol (or preferred sugar substitute)
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, chia seeds, erythritol, baking soda, and salt.
3. In another bowl, whisk the egg, then add the lemon zest, lemon juice, and vanilla extract. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Drop spoonfuls of dough onto the baking sheet and flatten them slightly.
6. Bake for 10-12 minutes or until the cookies are golden and firm.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These chia seed lemon cookies are a refreshing treat that’s packed with nutrients and flavor. The chia seeds provide a light crunch, while the lemon adds a tangy burst of citrus. These cookies are perfect for anyone looking for a healthy, gluten-free, and sugar-free option.

Apple Cinnamon Cookies

These apple cinnamon cookies combine the classic flavors of cinnamon and apple in a soft, chewy cookie. The apples provide natural sweetness and moisture, while the cinnamon offers a comforting, warming touch.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened applesauce
• 1/4 cup erythritol (or other sugar substitute)
• 1 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/4 cup chopped dried apples (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, erythritol, cinnamon, baking soda, and salt.
3. In another bowl, whisk the egg and then add the applesauce. Mix well.
4. Add the wet ingredients to the dry ingredients and stir to form a dough. If desired, fold in the chopped dried apples.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes or until golden and firm to the touch.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These apple cinnamon cookies are a delightful combination of sweet apples and warm cinnamon, offering a healthy twist on a traditional fall favorite. With natural sweetness from the apples and a light texture, these cookies make a perfect snack for any time of the year.

Almond Joy-Inspired Cookies

These almond joy-inspired cookies are a healthy take on the classic candy bar, combining crunchy almonds, rich cocoa, and a hint of coconut. They’re the perfect balance of sweet and nutty without the sugar or gluten.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup shredded unsweetened coconut
• 1/4 cup erythritol (or other sugar substitute)
• 1 egg
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup whole almonds (or chopped)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In another bowl, whisk the egg and add the vanilla extract. Stir in the shredded coconut.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Gently fold in the almonds.
6. Drop spoonfuls of dough onto the baking sheet, pressing them down slightly.
7. Bake for 10-12 minutes or until the edges are set and golden.
8. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.

These almond joy-inspired cookies are rich, nutty, and chocolaty, offering a satisfying treat without any gluten or sugar. The crunch of almonds and the sweetness of coconut make them a great alternative to the traditional candy bar.

Panut Butter Chocolate Cookies

These peanut butter chocolate cookies are the perfect combination of creamy peanut butter and rich, sugar-free chocolate chips. They’re soft, chewy, and packed with flavor, making them the ultimate guilt-free indulgence.

Ingredients:

• 1 cup peanut butter (unsweetened)
• 1/4 cup erythritol (or other sugar substitute)
• 1 egg
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the peanut butter, erythritol, egg, vanilla extract, baking soda, and salt. Mix well.
3. Stir in the chocolate chips.
4. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet and gently flatten each one with a fork.
5. Bake for 8-10 minutes or until the edges are golden.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These peanut butter chocolate cookies are soft, chewy, and have a perfect balance of sweet and salty flavors. The combination of peanut butter and chocolate makes for an irresistible treat that is both satisfying and healthy.

Choco-Coconut Protein Cookies

If you’re looking for a high-protein, low-sugar snack, these choco-coconut protein cookies are a great choice. They’re packed with protein powder, shredded coconut, and cocoa, making them both filling and delicious.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup protein powder (vanilla or chocolate)
• 1/4 cup shredded unsweetened coconut
• 1/4 cup erythritol (or other sugar substitute)
• 1 egg
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, cocoa powder, protein powder, shredded coconut, erythritol, baking soda, and salt.
3. In another bowl, whisk the egg and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Drop spoonfuls of dough onto the baking sheet and flatten each slightly.
6. Bake for 10-12 minutes or until the cookies are firm to the touch.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These choco-coconut protein cookies are perfect for anyone looking to fuel up after a workout or need a protein-packed snack. They’re rich in cocoa and coconut with a delightful texture, making them a great healthy treat.

Maple Pecan Cookies

These maple pecan cookies have a light, nutty flavor with a hint of maple sweetness. The combination of the crunchy pecans and the rich maple flavor makes these cookies a perfect treat for fall or anytime you want something nutty and sweet without sugar.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup chopped pecans
• 1/4 cup erythritol (or other sugar substitute)
• 1 egg
• 1 tsp maple extract
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, baking soda, and salt.
3. In another bowl, whisk the egg and add the maple extract.
4. Stir the wet ingredients into the dry ingredients, then fold in the chopped pecans.
5. Drop tablespoon-sized portions of dough onto the baking sheet, pressing them down slightly.
6. Bake for 10-12 minutes or until the edges are golden.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These maple pecan cookies are a great way to enjoy the flavors of maple syrup and roasted pecans without any sugar. The cookies have a soft texture with a nutty crunch, making them an irresistible, healthy treat.

Strawberry Shortcake Cookies

These strawberry shortcake cookies bring the flavors of fresh strawberries and vanilla together in a soft, tender cookie. They’re light and refreshing while being completely gluten-free and sugar-free.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup freeze-dried strawberries (crushed into powder)
• 1/4 cup erythritol (or other sugar substitute)
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, freeze-dried strawberry powder, erythritol, baking soda, and salt.
3. In another bowl, whisk the egg and add the vanilla extract.
4. Mix the wet ingredients into the dry ingredients, stirring until a dough forms.
5. Drop spoonfuls of dough onto the baking sheet and flatten them slightly.
6. Bake for 10-12 minutes or until the cookies are golden.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These strawberry shortcake cookies are the perfect blend of fruity and creamy, bringing a light strawberry flavor and a subtle sweetness. They’re soft, chewy, and a great way to enjoy a healthy, sugar-free, and gluten-free dessert.

Cinnamon Roll Cookies

These cinnamon roll cookies offer the classic flavors of a cinnamon roll in a convenient, bite-sized treat. The cinnamon and almond flour base provide a cozy, comforting flavor, while the sugar-free glaze adds a touch of sweetness.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or other sugar substitute)
• 1 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup sugar-free glaze (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, erythritol, cinnamon, baking soda, and salt.
3. In another bowl, whisk the egg and vanilla extract.
4. Stir the wet ingredients into the dry ingredients, then mix until a dough forms.
5. Drop spoonfuls of dough onto the baking sheet and gently flatten each.
6. Bake for 10-12 minutes or until the cookies are golden.
7. If using, drizzle the sugar-free glaze over the cookies after they cool for a few minutes.

These cinnamon roll cookies bring the flavors of a cinnamon roll to a convenient cookie form. The soft texture and sweet cinnamon flavor make them a perfect treat for a cozy afternoon snack, without any sugar or gluten.

Note: More recipes are coming soon