Sugarless Low Calorie Sugar Cookies

Sugar Free Sugar Cookies with a gluten free option!

buttercream frosting5 (1 of 1)

Who doesn’t love sugar cookies during the holidays? These are made without sugar and you can use any flour of choice to suit your needs. I’ve made them originally with whole wheat and now gluten free as well. Both are equally delicious!


Don’t these look pretty? And they taste great too! Made with whole wheat pastry flour and sweetened with stevia, there is absolutely NO aftertaste. Easy to make cut out shapes with your kids and even frost if you like. Nice and flaky with a perfect amount of sweetness!

If you’re used to the texture of a softer sugar cookie than these wouldn’t be the ones to make. Check my Whole Wheat Refined Sugar Free Cookies instead sweetened with sucanat which is still alot healthier and better for your family than white sugar any day.

My VERY picky hubby who really doesn’t like many of ,my sugar free desserts and prefers all white flour and sugar products actually said these were good! That my friends is AMAZING!

Either sugar cookie you choose everyone will enjoy them and you can feel good about serving them and eating them yourself! They certainly won’t hurt your calorie budget for the day as one of these is only 80 calories!


Happy Holidays!



Here are some other Holiday treats you might enjoy:

buttercream frosting9 (1 of 1)


*To make this without stevia and refined sugar free, check this post: Whole Wheat Refined Sugar Free Sugar Cookies.

Nutritional Information is using Bobs’ Red Mill All purpose Gluten free flour and does not include frosting on cookies.

3.0 from 1 reviews
Sugarless Low Calorie Sugar Cookies
Nutrition Information
  • Serves: 48
  • Serving size: 1
  • Calories: 48
  • Fat: 2.3g
  • Saturated fat: 1g
  • Carbohydrates: 9.6g
  • Sugar: .2g
  • Sodium: 28mg
  • Fiber: .6g
  • Protein: .9g
  • Cholesterol: 13mg
Prep time: 
Cook time: 
Total time: 
  • 1 cup butter, softened
  • 1 cup Swerve or 3 tablespoons powdered stevia
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon liquid vanilla stevia or cinnamon liquid stevia
  • 2 eggs
  • 2 1/2 cups whole wheat pastry flour or Bob's Red Mill Gluten Free All Purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  1. Preheat oven to 350 degrees.
  2. In a stand mixer combine butter, Swerve or powdered stevia, vanilla extract, vanilla stevia.
  3. Beat on medium speed for 3 minutes.
  4. Beat in eggs until well blended.
  5. Whisk together flour, baking soda, baking powder and salt.
  6. Reduce mixer speed to low and gradually add flour.
  7. Using a tablespoon, roll into balls and bake 10 minutes on a parchment lined baking sheet.
  8. To make cut out shapes spread dough between two pieces of plastic wrap, roll to 1/4 inch thickness and use cookie cutters to shape.
  9. Bake on parchment lined baking sheet for 10 minutes.
  10. Makes about 48 cookies.
  11. Once cooled add my Sugar-Free Buttercream frosting!
Weight Watchers PointsPlus: 2+

Did you know I have a cookbook soon to be released on December 17, 2014. Right now you can pre-order on Amazon at a discount!


  1. Melodie says

    The daughter of a good friend of mine was just diagnosed with diabetes. I can’t wait to make these for her! Just ordered the powdered stevia :). Thanks for sharing!

  2. April says

    Brenda, I noticed that you have something “sprinkled” on the cookies, which looks like sugar, but I am sure it isn’t. Could it be granulated erythritol? Actually, I think this would work because the erythritol keeps its “crunchy” texture longer than sugar. Just wondering….Thanks!

    • Brenda says

      you could use plain stevia and add more vanilla extract or you could try without stevia and see if they come out sweet enough with just the powdered stevia.

  3. April says

    They were delicious! Thank you for your recipe! I did have a couple problems (I’m a total baking newb)
    1st- the dough was ‘sticky’ and really difficult to roll
    2nd-the cookies fell apart when baked and didn’t keep their form. They’d crumble instantly.

    What do u think I did wrong?

  4. Connie says

    Ok just made these however, instead of cutting them out and frosting them, I made them like snickerdoodles and rolled them into a ball and in a swerve cinnamon mixture. I didnt have pastry flour so used all purpose. I only had 1 stick of salted butter on hand, so used coconut oil for the other 1/2 cup of butter. This was my first time to use SWERVE. The dough tasted sweet and amazing. I was surprised that after baking for 10 mins, that they were dry and cakey. I was expecting greasy and crispy lol but instead had to rush down a cup of coffee so not to choke. Again, my first time to use Swerve but love the texture of the sweetener and weight. I guess Swerve still doesnt give the “liquid” consistency that real sugar does, but here’s the reality. We’re diabetics and MUST have sugar free recipes. This is a great cookie. And opens the door to many new recipes. I know it might be a challenge to get a sugar free match in taste and texture of the very real sugary world, but I think were on our way. THANK YOU for your recipe. I intend to study your recipes without guilt.


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