Sugar Free Cookies

These sugar free cookies are soft, chewy, and need just 3 ingredients to make! Ready in just 10 minutes, they are simple and delicious. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Cook Time 10

Total Time 10

Servings servings

Calories 101kcal

Author Arman Liew

Ingredients

1 cup Almond butter * See notes
3/4 cup allulose * See notes
1 large egg room temperature

Instructions

Preheat the oven to 180C/350F and line a baking tray with parchment paper or a cookie sheet.
In a large mixing bowl, combine all your ingredients and mix until well combined.
Using a cookie scoop or your hands, form small balls on the cookie sheet, spread 3-4 inches apart. Press each ball into a cookie shape and press down with a fork. Bake for 8-10 minutes, or until cookies are 'just' golden brown but still soft.
Remove from the oven and allow to cool completely.

Video

Notes

Almond butter sub: Peanut butter, cashew butter, sunflower seed butter, or tahini works.
Sugar substitute: Allulose bakes like sugar and is best. I've also had success with keto brown sugar or a powdered sugar substitute. I don't really like monk fruit sweetener (it's too gritty) or stevia (it's too bitter).
Leftovers: Keep at room temperature, covered, for up to one week or in the fridge for four weeks. Freeze them, too, for up to 6 months.

Nutrition