Did you know that low calorie cookies are much healthier than sugar-heavy ones?
And did you know that they’re even better when they’re low in fat and calories?
If you’ve been on a sugar-free cookie kick lately, you might be wondering what the fuss is all about.
After all, sugar-free cookies aren’t any less delicious, right?
Well, yes and no.
Sugar-free cookies are still very tasty and super easy to make.
But there are some big differences between them and regular cookies.
Here’s a rundown of those differences so you can make the best low calorie cookies ever!
These lemon shortbread cookies are a refreshing change of pace from chocolate or peanut butter cookies.
They’re a simple and quick dessert that only calls for three ingredients: flour, butter, and powdered sugar.
Plus, you can adjust the consistency by varying the amount of powdered sugar you use.
If you want it super tender and crumbly, add all the powdered sugar right after mixing everything else.
If you want them more like traditional shortbread cookies with crisp edges, add your sugar before mixing everything else.
You can also refrigerate these before baking if you need to make them last longer.
Just be sure they don’t over-bake!
If you’re looking for something quick and easy to satisfy a sweet tooth, these orange carrot oatmeal cookies with cranberries are the answer!
The combination of sweet carrots, tart orange juice, and light ginger adds a warmth that complements the clean taste of oats.
You can enjoy them as is or serve them with an extra sprinkle of dried cranberries on top.
These are officially the best cookies ever.
I mean, when did blueberry yogurt become a thing?
The texture and flavor of these will make your tongue literally jump on its tracks.
They’re so good, you’ll want to snarf them down in one.
The only problem is they take longer than normal to bake.
They still aren’t ready until after lunch though!
That said, I promise there’s no waiting for them to cool down before you devour them.
Sugar-free meringue cookies are a delightful treat for anyone who’s missing their favorite sweets.
The secret is to start by baking the sugar-free chocolate chips in the oven, so they don’t scorch or burn.
That way, you can get a nice golden brown top that looks just as good as traditional chocolate chip cookies.
They take about 10 minutes to make, and they’re super soft and chewy with a delicious cinnamon swirl on top.
These babies are so good that I could happily eat them all day long!
Just when you thought chocolate chip cookies couldn’t get any better, here comes this recipe!
If you love chocolate chip cookies but are tired of the same old recipe, then give this a try.
The key to success is using just four ingredients and a simple shape.
It’s easy to throw together healthy sugar cookies that pair perfectly with coffee or tea.
Why not try some of these other holiday cookie recipes?
They all have similar shapes and flavors, so it’s hard to go wrong with any of them!
I’m sure you’ve seen oatmeal cookies before, or at least tried them.
I was convinced they were a thing of the past!
But they’re actually pretty fun to make and not too bad on the waistline.
The ingredients list is full of oats and chocolate chips, so if you prefer something more indulgent, try an almond cookie recipe instead.
Low-calorie cookies are the perfect way to cut down on the calories in your usual dessert.
Instead of swapping out chocolate chips for low-cal sweetened chocolate chips, try using these vegan chocolate chips instead.
Just use regular dark cocoa powder and you’ll have a dreamy cookie that won’t empty your diet!
These keto peanut butter cookies are soft, chewy, and loaded with a decadent peanut butter filling.
Pumpkin puree is the perfect base for this cookie dough.
It gives it a rich flavor that really hits you in the right spot.
The cream cheese frosting on top adds an extra layer of decadence to these cookies.
These carrot cake thumbprint cookies are a terrific way to use up any leftover carrots and turn them into wholesome snacks.
They’re soft and chewy with just the right amount of sweetness.
The cinnamon-sugar topping is the perfect complement to the moist, tender carrots.
If you want to make these even healthier, add some raisins or sunflower seeds for added protein.
I’m all about a good cookie and peanut butter is the one to beat.
What could be better than creamy, sweet, and salty goodness?
If you like PB, you’ll love these fingerprint cookies.
They have no flour or sugar and are made with a few simple swaps.
These babies have dark chocolate chips in every bite!
These gingerbread cookies are a little bit like the ones you’re used to eating.
They’re soft and chewy, and they taste amazing.
But there’s something more — something that makes them even better.
They have a hint of spice from the cinnamon and cloves in addition to the ginger.
I think it adds so much more character to the cookies, which is what I love most about them.
Chocolate chip cookies are such a classic, and with all the different baked goods out there, it’s easy to miss out on the right recipe.
This copycat recipe is quick and easy to make, making them perfect treats any time of day.
The key is to roll the dough until it’s big enough for two cookies.
Then gently fold in your chocolate chips!
Made with cake mix, milk and butter, and lots of cinnamon, these cookies are crazy-moist.
They’re also extra chewy and soft.
You’ll love the way they look in the pan.
The bright red color is so pretty that it’ll make your friends drool.
This recipe will give you a dozen to try!
Keto coconut macaroons are an easy and delicious treat for keto-ers.
They’re made with a simple blend of almond flour and coconut flour, making them very nut-free.
Even if you’re not counting carbs, these cookies are so good that you won’t feel guilty about gobbling up a batch!
Maple oatmeal cookies are a delightful blend of sweetness and savory, plus they’re gluten-free, dairy-free, and vegan-friendly.
So if you’re looking for something to fill your belly or brighten up the holidays, these will be perfect.
You can also use maple syrup instead of honey.
Just remember that maple flavor is a bit different than honey.
So if you add too much sugar to the dough and end up with a sticky mess on your hands, it’s okay!
They taste just as good (and maybe even better) with some dark chocolate chips thrown in.
These cookies are so good, you’ll want to eat them by the spoonful.
Rich in protein and loaded with all kinds of yummy goodness, these cookies are a fabulous treat for kids and adults alike.
I love that this recipe uses oats for added texture and nutrition.
Plus, it infuses protein and fiber into every bite!
Serve these cookies with a scoop of ice cream or whipped cream on top.
I love baking with oats, and they’re so versatile.
For example, you can make these healthy pumpkin oat cookies, which are super-chewy and loaded with pumpkin.
These cookies have layers of oat crumb crust on top, but the filling is a paleo friendly blend of pumpkin puree and coconut sugar.
Thick, chewy cookies are made even better when baked in an oven.
Dairy-free and nut-free, these vegan treats will make your holiday party extra special!
These cookies are a must-make if you’re looking for the perfect mix of texture.
The oats and brown sugar add a nice crunch to the cookie, while the buttery shortbread base brings out its flavor.
These cookies will become your new favorite treat during holiday celebrations.
If you love banana bread, but have trouble eating it, these cookies are the ideal solution.
They’re soft and chewy, but they also contain oatmeal which gives them a boost of fiber.
The batter is sweet, nutty, and contains just a hint of spice that adds flavor without overdoing it.
Serve with a dollop of whipped cream for extra decadence.
Who doesn’t love a good pecan pie?
And these thumbprint cookies are the perfect little treat.
When you bite into this cookie, you’ll be greeted with a buttery, sweet taste that won’t disappoint.
The secret to their impressive flavor lies in the mixing of three different kinds of sugar: brown sugar, powdered sugar, and corn syrup.
Also, be sure to use unsweetened chocolate for best results.
The more coconut oil and creaminess the better!
This chocolate-filled cookie is the ultimate indulgence.
The sweet and nutty tahini base is a treat in itself, but then!
Then, it’s topped with a lovely chocolate ganache.
Trust me; you’ll need more than one.
Can I also add that these cookies are so easy to make?
You can’t beat that!
Chickpea cookie dough is simple to make and gets an extra boost of protein thanks to the chickpeas.
I love this sweet, salty treat for snacking in between meals or as a dessert after dinner.
It’s also gluten-free, sugar-free, and low in calories.
So, you don’t have to worry about missing out on this delicious snack!
Best of all, it only has ten grams of carbs per serving and zero net carbs.
Peanut butter cookies are the best kind of cookie, whether they’re soft and chewy or crunchy and fudgy.
I love them on their own, but you can also add peanut butter chips to make them even more fantastic!
You’ll be making these with whey protein powder, so if you prefer your cookies sweet, try using monk fruit instead.
It adds a wonderful flavor without affecting the texture too much.
These cookies are the perfect balance of sweet, crunchy, and chewy.
They’re buttery, salty, and loaded with bright flavors.
Plus, they’re vegan and gluten-free.
The only thing missing is a good vanilla ice cream topping!
Have you ever tried orange sugar cookies?
They’re a little more complex than regular sugar cookies but they’re just as delicious.
They’re also ridiculously low-calorie, which is nice when you have a sweet tooth.
Lemon Shortbread Cookies
- 1 oven
- ½ cup butter softened
- ⅓ cup cane sugar
- 1 Zest of lemon
- 1 tablespoon lemon juice fresh
- 1 tablespoon thyme leaves chopped
- 1¼ cups all-purpose flour
- ¼ teaspoon sea salt
- Place a large baking sheet in the oven and preheat the oven to 350°F.
- In the bowl of an electric mixer, cream the butter. When adding the sugar, whisk the mixture until frothy, scraping the bowl’s sides as necessary. After that, stir in the thyme, lemon juice, and zest. Finally, blend just before adding the flour and salt. The dough should be rolled out and pressed into a 1-inch disc on a floured board. Wrap the dough in plastic wrap if it’s sticky, and chill for 15 to 30 minutes, or until it’s firm but still malleable.
- On a lightly dusted surface, roll out the dough to a thickness of about 14″. You can roll the dough between two sheets of parchment paper if you’d like. Shapes can be cut out using 2″ cookie cutters. Bake for 10 to 14 minutes, or until the edges are just beginning to brown, after transferring to the baking sheet. Any additional cutout cookies should be stored in the refrigerator until baking time.
- Take the cookies out of the oven and place them on wire racks to cool. For up to five days, store at room temperature.