These Healthy Sugar Cookies are the perfect way to indulge in the classic taste of cookies. Made with wholesome ingredients like almond flour, monkfruit, and vanilla, these cookies are the perfect balance of sweet and satisfying. With no refined sugars and a soft, chewy texture, they’re a healthier option for any cookie lover.
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This post was originally published in 2018. It has since been updated.
Looking for Christmas cookies? This recipe is perfect. It makes soft cookies that aren’t crispy at all. Kids and adults alike will love them.
What Type of Sweetener to Use
I use zero calorie and zero carb monkfruit sweetener. It’s natural and doesn’t have any artificial ingredients. It measures 1:1 like refined sugar. I use the granulated sweetener, but the baking sweetener works well, too.
If you use stevia, you can follow your standard conversion calculation for how you would convert table sugar.
If you want to use table sugar, you can use the same amount noted in this recipe.
Ingredients like honey and pure maple syrup can be used in this recipe. You can use 1/2 cup honey or pure maple syrup or adjust to taste.
How to Make Healthy Sugar Cookies
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Line a cookie sheet or sheet pan with a silicone baking mat.
- Add the sweetener and butter to a mixing bowl and mix with a hand mixer. Add the cream cheese, egg, and vanilla. Add the almond flour and mix.
- Use a cookie scoop to scoop 10-14 cookies onto the sheet pan or cookie sheet. I made mine using 1 1/2 tablespoons of dough which made 10 cookies.
- Bake.
How to Store the Cookies
Store the cookies in an air tight container. They can be left at room temperature for 4 days.
Can You Use Coconut Flour?
Coconut flour absorbs flour differently in comparison to almond flour. Coconut flour is highly absorbent and will absorb a lot of moisture.
As such, I did not use any coconut flour in this recipe. For desserts and baking, I typically stick to almond flour.
Check out more Tips on Baking with Coconut Flour here.
Cooling is Important
The longer the cookies cool, the firmer they will be. Patience is crucial. I let these cool in a cooling rack for at least 30 minutes so they could firm up.
Freezer Tips
The cookies can be frozen for up to 3 months. Defrost at room temperature.
More Cookie Recipes
Keto Chocolate Chip Cookies
Keto Peanut Butter Cookies
Sugar Free Cookie Dough
Sugar Free Peanut Butter Cup Cookies
Sugar Free Lemon Cookies
More Sugar Free Desserts
Sugar Free Zucchini Bread
Sugar Free Cheesecake
Sugar Free Vanilla Cupcakes
Sugar Free Pound Cake
Sugar Free Cookie Dough
Sugar Free Blueberry Muffins
Healthy Sugar Cookies
Ingredients
- 4 tablespoons unsalted butter Softened
- 3/4 cup sweetener
- 3 oz cream cheese Softened
- 1 teaspoon vanilla
- 1 egg
- 3 cups almond flour
Optional Icing
- 3 oz cream cheese Softened
- 1 teaspoon vanilla
- 1 teaspoon powdered sweetener
Instructions
- Preheat oven to 350 degrees.
- Line a cookie sheet or sheet pan with a silicone baking mat.
- Add the sweetener and butter to a mixing bowl and mix with a hand mixer.
- Add in the cream cheese and mix.
- Add in the egg and vanilla. Mix.
- Add the almond flour and mix until cookie dough forms.
- With wet hands, use a cookie scoop or spoon to shape the cookies. For large cookies I make them with 1 ½ to 2 tablespoons of cookie dough. This will produce 10- 12 cookies. Flatten each using the palm of your hands.
- Bake for 10-14 minutes until the cookies begin to brown. Mine were done around 11 minutes. You don’t want the bottoms to turn brown, this will result in burnt cookies. The bottom should be golden when removed from the oven.
- Remove the cookie sheet from the oven. Allow the cookies to cool for about 10 minutes before transferring to a cooling rack.
Icing
- Combine the ingredients and spread on the cookies. If this doesn’t produce enough icing for you, add more cream cheese and confectioners sweetener as needed.
- Ice the cookies after they have cooled completely.
Becky
Thursday 21st of December 2023
Not too bad. I do like them a lot!
staysnatched
Tuesday 2nd of January 2024
Glad to hear it.
Cassie
Monday 23rd of May 2022
These are delicous. A hit with the whole family!
staysnatched
Tuesday 24th of May 2022
I’m glad they were a hit!
Pam S.
Saturday 16th of April 2022
I am trying to remain in my low carb way of eating even on Easter tomorrow. We are having a fruit tart as one of the desserts, so I made these cookies for me to have one with sugar free cool whip and berries on top while the other family members have "the real thing. " I absolutely love this recipe and so did my husband and teenage son!! Thank you!! I will definitely be making these again!!
staysnatched
Monday 25th of April 2022
I'm glad you all loved them!
Irene
Sunday 16th of January 2022
First time making these and I made a double batch of cookies. I followed the recipe exactly except mine came out slightly 1/2 cup less blanched almond flour only because I used up my entire bag for double batch of dough and didn’t feel like opening another bag lol. I read the reviews about some turned out dry but I made sure I used blanched almond flour and they came out amazing!! Made them for my boyfriend and his family and they all really liked it - even those who weren’t used to the sweetener substitute. The texture was just fine and tasted great with the icing! Definitely will make again!
staysnatched
Thursday 20th of January 2022
I’m so glad you all enjoyed them!
Audrey
Tuesday 11th of January 2022
Can I substitute liquid stevia for the sweetener?
staysnatched
Tuesday 11th of January 2022
Sure if you want. I don’t eat stevia so you will have to use their conversion.