These Chewy Gluten-Free, Sugar-Free Sugar Cookies are a healthier take on a classic holiday treat!
Today’s cookies were inspired by my grandma… kind of. The cranberry and pistachio combo is all her influence. The rest is me trying to come up with something festive, gluten-free, and sugar-free that was good enough to pass the holiday party test. Would it hold its own on the cookie tray? That was the question.
I have to admit, I was not feeling super confident going into sugar-free cookie territory. I’ve made plenty of gluten-free varieties, but cutting the sugar, too, is a whole new game. It took a few tries (and several awkward taste tests where I tried to convince myself my lackluster results were just “rustic”), but eventually I landed on a version I’m really happy with. These cookies are tender and buttery, and yes, they hold their own on the holiday cookie tray.
There’s something nostalgic about making these cookies that reminds me of childhood. Maybe it’s the dried cranberries or the fact that I ended up covered in flour halfway through, looking like a gluten-free snowman. Either way, these cookies came out of the oven feeling like something familiar but new at the same time. Just like something Grandma would have made.
Are Chewy Gluten-Free, Sugar-Free Sugar Cookies Healthy?
“Healthy” is a tough descriptor for a cookie, but considering these ones have no sugar, you could certainly do a lot worse. Instead, this recipe uses monk fruit, a natural, zero-sugar sweetener. You also have pistachios and cranberries in the mix, which add some vitamins, minerals, and healthy fats.
These cookies are gluten-free, and if you use ghee instead of butter, they’re also lactose-free. That said, they’re a treat; I still recommend enjoying them in moderation or for special occasions.
No Need For Icing
I know, I know—sugar cookies without icing? It might seem a bit blasphemous. But hear me out; these don’t need it! They are plenty sweet enough with the monk fruit in the dough, and the pistachio-cranberry combo does a lot of heavy lifting when it comes to a boost in flavor. You don’t want to bury all that goodness under a boatload of icing. So skip it this time around.
How Do I Store Leftovers?
Once your leftover cookies are fully cool, store them in an airtight container on the counter for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them in a sealed bag for up to 2 months.
Serving Suggestions
It can be difficult to come up with some satisfying sugar-free sweets, but I have you covered. Whether you’re filling up a holiday cookie tray or simply looking for ways to enjoy a treat without the guilt, you have plenty of options. Try baking up a loaf of Sugar-Free Banana Bread, some Sugar-Free Peanut Butter Cookies, or these decadent Sugar-Free Brownies.
Recipe
Ingredients
- 1 cup gluten-free all purpose flour 180 grams
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 cup granulated monk fruit
- 1/2 cup unsalted butter or ghee softened to room temperature
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1/4 cup no sugar added dried cranberries roughly chopped
- 3 tablespoons roasted salted pistachios roughly chopped
Instructions
- Preheat your oven to 350°F and line two cookie sheets with parchment paper.
- In a medium bowl, mix together the flour, salt, cornstarch, and baking powder. Set aside.
- In a large mixing bowl, beat the monk fruit and butter with an electric hand mixer until it is light and fluffy and pale in color.
- Add in the egg and vanilla and beat until well combined.
- Gradually stir the flour mixture into the butter mixture, stirring just until combined, and the dough forms a ball. Stir in the cranberries and pistachios.
- Using a cookie scoop, scoop the dough into balls on the prepared cookie sheet, pressing down until they are about 1/2-inch thick.
- Bake until the edges just begin to turn golden brown, about 13-15 minutes. They will still feel very soft and unbaked; that is good.
- Let them cool on the cookie tray for 5 minutes, and then transfer to a wire rack to finish cooling.
I’d love to make just the sugar cookie dough into the base for a fruit pizza for my daughter’s birthday. Will I be able to roll it out?
Hi there! Yes, you can definitely use the sugar cookie dough from this recipe as the base for a fruit pizza. To do that, you’ll need to make some adjustments to the recipe and the baking process.
First, you can remove the dried cranberries and pistachios from the recipe, as these aren’t necessary for a fruit pizza base. Next, instead of scooping the dough into balls, you can roll out the dough:
1. Prepare a clean surface and dust it with some gluten-free all-purpose flour to prevent the dough from sticking.
2. Place the dough on the floured surface and use a rolling pin to roll it out to your desired thickness (about 1/4 inch is a good starting point for a fruit pizza base).
3. To maintain a round shape, you might want to use a large round cookie cutter or any round object like a plate or a bowl to cut out the base.
4. Transfer the base to a parchment paper-lined baking sheet and bake it at 350 degrees for about 13-15 minutes, or until the edges start turning golden brown.
After letting the cookie base cool, you can now top it with your desired combination of fruits and any other toppings for a delicious and personalized fruit pizza! Enjoy, and happy birthday to your daughter!
How many cookies does this recipe make?
This makes 16 cookies, enjoy!
Can I make these with Splenda. I need gluten free and sugar free. Monk fruit gave me stomach issues? Thanks
Yes. Just ensure that you use the appropriate conversion ratio, as Splenda is sweeter than monkfruit.
Can you make these with splenda?
Yes, but it might slightly alter the texture and sweetness, so adjust to taste. Enjoy!