18 Delicious Sugar Free Christmas Cookie Recipes Healthy

Every holiday season brings the joy of baking, but who says it can’t be both delicious and healthy? Dive into our collection of 18 Delicious Sugar-Free Christmas Cookie Recipes that promise all the festive flavors without the guilt. Perfect for home cooks looking to indulge mindfully, these treats are sure to become your new seasonal favorites. Ready to bake your way to a healthier holiday? Let’s get started!

Almond Flour Sugar Free Christmas Cookies

Today, as the quiet hum of the morning wraps around me, I find myself drawn to the simplicity and warmth of baking. These almond flour sugar-free Christmas cookies are a tender nod to tradition, crafted for those moments when you crave something sweet yet mindful.

Ingredients

• 2 cups of almond flour, because it’s all about that nutty, tender base
• A pinch of salt, just to balance the sweetness
• 1/2 cup of melted coconut oil, for that rich, buttery feel without the dairy
• A splash of vanilla extract, because it’s the soul of the cookie
• 2 eggs, to bind everything together with love
• A couple of drops of liquid stevia, for that gentle sweetness
• 1/2 tsp of cinnamon, to whisper warmth into every bite

Instructions

1. Preheat your oven to 350°F, letting it warm up like a cozy hug.
2. In a large bowl, whisk together the almond flour and salt, ensuring no lumps are left behind.
3. Add the melted coconut oil, vanilla extract, eggs, liquid stevia, and cinnamon to the bowl. Mix until the dough comes together smoothly. Tip: If the dough feels too sticky, a little more almond flour can help.
4. Roll the dough into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Tip: Flatten them slightly with your palm for even baking.
5. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so don’t overbake.
6. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Perfectly crisp on the outside with a soft, chewy center, these cookies carry the essence of Christmas in every bite. Serve them alongside a cup of spiced tea, or gift them in a rustic box tied with twine for a heartfelt present.

Keto Peanut Butter Christmas Cookies

Kneading the dough for these Keto Peanut Butter Christmas Cookies, I’m reminded of the quiet joy that baking brings, especially during the holiday season. These cookies, with their rich peanut butter flavor and soft, chewy texture, are a testament to the simplicity and warmth of homemade treats.

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1/2 cup of granulated erythritol (for that sweet touch without the guilt)
• 1 large egg (because every good cookie needs a binder)
• A splash of vanilla extract (for that cozy, aromatic depth)
• A pinch of salt (to balance the sweetness)
• 1/2 tsp of baking soda (the secret to a little lift)
• A couple of sugar-free chocolate chips (because chocolate makes everything better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
2. In a medium bowl, mix together the peanut butter, erythritol, egg, vanilla extract, salt, and baking soda until well combined. Tip: If the dough feels too sticky, chilling it for 10 minutes makes it easier to handle.
3. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the dough.
4. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, leaving about 2 inches between each for spreading. Tip: Flatten each ball slightly with the back of a fork to create a classic peanut butter cookie look.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll seem soft when they come out, but they’ll firm up as they cool, so resist the urge to overbake.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Vividly rich in peanut butter flavor with a melt-in-your-mouth texture, these cookies are perfect with a cup of tea or as a festive gift wrapped in a pretty box. The chocolate chips add a delightful contrast, making each bite a little celebration.

Coconut Flour Sugar Free Snowball Cookies

Lately, I’ve been craving something sweet yet wholesome, a treat that feels like a hug in cookie form. These coconut flour sugar-free snowball cookies are just that—a tender, melt-in-your-mouth delight that’s as nourishing as it is comforting.

Ingredients

• 1 cup of coconut flour, because it’s light and gives a lovely texture
• A couple of eggs, to bind everything together beautifully
• A splash of vanilla extract, for that warm, aromatic touch
• 1/2 cup of melted coconut oil, it adds richness and helps in shaping the cookies
• A pinch of salt, to balance the flavors
• 1/2 cup of powdered erythritol, for sweetness without the guilt
• 1/4 cup of unsweetened shredded coconut, for rolling and that extra coconutty goodness

Instructions

1. Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper. This ensures your cookies won’t stick and bake evenly.
2. In a large bowl, whisk together the coconut flour, powdered erythritol, and salt. Breaking up any lumps now means a smoother dough later.
3. Add the eggs, melted coconut oil, and vanilla extract to the dry ingredients. Mix until a cohesive dough forms. If it’s too sticky, a tip is to let it sit for 5 minutes; coconut flour absorbs moisture over time.
4. Using a tablespoon, scoop the dough and roll into balls. Then, roll each ball in the shredded coconut until fully coated. This not only adds flavor but gives them their snowy appearance.
5. Place the balls on the prepared baking sheet, spacing them about an inch apart. They won’t spread much, but they need room to breathe.
6. Bake for 12-15 minutes, until the bottoms are lightly golden and the cookies are firm to the touch. Keep an eye on them; coconut flour can go from perfect to overdone quickly.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool, achieving that perfect snowball texture.

How these cookies turn out is nothing short of magical—crumbly yet moist, with a subtle sweetness that doesn’t overwhelm. Serve them alongside a cup of herbal tea for a cozy afternoon treat, or pack them as a guilt-free snack for your day out.

Low Carb Gingerbread Cookies

Baking these low carb gingerbread cookies feels like wrapping yourself in a warm, spiced blanket on a chilly afternoon. They’re a tender nod to tradition, minus the guilt, perfect for when you’re craving something sweet yet mindful.

Ingredients

• 2 cups almond flour, because it’s the perfect low carb base
• A generous 1/4 cup of coconut flour, to keep things light and airy
• 1/2 cup erythritol, for that just-right sweetness without the carbs
• A good pinch of salt, to balance all the flavors
• 1 tbsp ground ginger, for that warm, spicy kick
• 1 tsp cinnamon, because what’s gingerbread without it?
• A dash of nutmeg, for a little depth
• 1/2 tsp baking soda, to give them a slight lift
• 1/4 cup melted coconut oil, for richness
• 1 large egg, to bind everything together
• A splash of vanilla extract, for that cozy aroma

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, salt, ginger, cinnamon, nutmeg, and baking soda until well combined.
3. Add the melted coconut oil, egg, and vanilla extract to the dry ingredients. Mix until a dough forms. If it’s too sticky, a little more almond flour can help.
4. Roll the dough between two sheets of parchment paper to about 1/4 inch thickness. This prevents sticking without adding extra flour.
5. Use cookie cutters to cut out shapes, transferring them to the prepared baking sheet as you go.
6. Bake for 10-12 minutes, until the edges are just starting to turn golden. They’ll firm up as they cool, so don’t overbake.
7. Let them cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.

After cooling, these cookies have a delicate crispness that gives way to a soft, chewy center. The spices meld beautifully, offering a warm, comforting flavor that’s not too sweet. Try serving them with a dollop of whipped coconut cream for an extra indulgent treat.

Vegan Sugar Free Chocolate Chip Cookies

On a quiet afternoon like this, there’s something deeply comforting about the idea of baking. The thought of vegan sugar-free chocolate chip cookies, with their warm, inviting aroma, feels like a gentle hug.

Ingredients

• 1 1/2 cups of almond flour, because it gives a nice, tender crumb
• 1/4 cup of coconut oil, melted but not hot
• 1/4 cup of maple syrup, for that subtle sweetness
• A splash of vanilla extract, because it makes everything better
• A couple of tablespoons of almond milk, just enough to bring the dough together
• 1/2 cup of sugar-free chocolate chips, because we’re keeping it sweet but healthy
• A pinch of salt, to balance the flavors
• 1/2 teaspoon of baking soda, for a little lift

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, and salt.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients, stirring until just combined. Tip: Don’t overmix to keep the cookies tender.
4. Gently fold in the chocolate chips, then add almond milk a tablespoon at a time until the dough comes together but isn’t sticky.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten them slightly with your fingers for even baking.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor with a perfectly chewy center and crisp edges, these cookies are a delight. Try serving them slightly warm with a glass of almond milk for a cozy treat.

Pecan Shortbread Sugar Free Cookies

Falling into the rhythm of baking brings a quiet joy, especially when the recipe is as simple and wholesome as these pecan shortbread cookies. They’re a tender, buttery escape, perfect for those moments when you crave something sweet without the sugar.

Ingredients

• 2 cups of almond flour, for that perfectly crumbly texture
• A half cup of butter, cold and cubed, to keep things flaky
• A generous handful of pecans, roughly chopped, for a nutty crunch
• A splash of vanilla extract, because it makes everything better
• A pinch of salt, to balance the flavors

Instructions

1. Preheat your oven to 350°F, letting it warm up while you prepare the dough.
2. In a large bowl, mix the almond flour and salt together, ensuring they’re well combined.
3. Add the cold, cubed butter to the bowl, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
4. Stir in the chopped pecans and vanilla extract, mixing just until everything comes together into a dough.
5. Tip: Don’t overwork the dough to keep the cookies tender.
6. Roll the dough into small balls, about a tablespoon each, and place them on a baking sheet lined with parchment paper.
7. Gently flatten each ball with the back of a fork, creating a classic shortbread pattern.
8. Bake for 12-15 minutes, or until the edges are just starting to turn golden.
9. Tip: Keep an eye on them after 10 minutes to prevent overbaking.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Tip: They’ll firm up as they cool, so patience is key for the perfect texture.

Unassuming yet utterly satisfying, these cookies offer a delicate crunch with a rich, buttery flavor that’s subtly enhanced by the pecans. Serve them alongside a cup of tea for a serene afternoon treat, or crumble them over vanilla ice cream for a decadent dessert.

Oatmeal Raisin Sugar Free Christmas Cookies

Kneading the dough for these oatmeal raisin sugar-free Christmas cookies, I’m reminded of the quiet joy that baking brings, especially during the holiday season. It’s a simple pleasure, mixing ingredients that transform into something warm and comforting, much like the memories we cherish this time of year.

Ingredients

• 2 cups of old-fashioned oats
• 1 cup of almond flour
• A splash of vanilla extract
• A couple of eggs
• 1/2 cup of melted coconut oil
• 1/2 cup of unsweetened applesauce
• A handful of raisins
• 1 tsp of cinnamon
• 1/2 tsp of baking soda
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the oats, almond flour, cinnamon, baking soda, and salt until well combined.
3. In another bowl, whisk together the eggs, coconut oil, applesauce, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the cookies tough.
5. Fold in the raisins gently, ensuring they’re evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Tip: Wetting your hands slightly can prevent the dough from sticking.
7. Flatten each ball slightly with the back of a spoon or your fingers to help them spread evenly while baking.
8. Bake for 12-15 minutes, or until the edges are golden brown but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How these cookies turn out is nothing short of magical—chewy from the oats, subtly sweet from the applesauce, and with little bursts of raisin in every bite. Serve them with a cup of hot tea for a cozy afternoon treat, or pack them as a thoughtful homemade gift.

Pumpkin Spice Sugar Free Cookies

Beneath the golden hues of autumn, there’s a quiet joy in baking treats that warm the soul without weighing it down. These pumpkin spice sugar-free cookies are a tender nod to the season, offering a cozy embrace in every bite.

Ingredients

• 2 cups of almond flour, because it gives a lovely, tender crumb
• A generous sprinkle of pumpkin spice mix, about 2 teaspoons
• A pinch of salt, to balance the sweetness
• 1/2 cup of erythritol, for that gentle sweetness
• 1/4 cup of melted coconut oil, for richness
• 1 egg, to bind it all together
• A splash of vanilla extract, for that aromatic depth
• A couple of tablespoons of pumpkin puree, for moisture and flavor

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly ready for your cookies.
2. In a large bowl, whisk together the almond flour, pumpkin spice mix, salt, and erythritol until well combined.
3. Add the melted coconut oil, egg, vanilla extract, and pumpkin puree to the dry ingredients. Mix until a cohesive dough forms. Tip: If the dough feels too sticky, a little more almond flour can help.
4. Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough, rolling them into balls and placing them on the sheet. Flatten slightly with your palm. Tip: Space them about 2 inches apart to allow for spreading.
5. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so don’t overbake for a softer cookie.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor yet light in texture, these cookies carry the essence of fall in every bite. Serve them alongside a cup of spiced tea for an afternoon treat that feels like a hug from the inside.

Double Chocolate Sugar Free Cookies

There’s something deeply comforting about the ritual of baking, especially when it involves chocolate. Today, let’s embrace the quiet joy of making double chocolate sugar-free cookies, a treat that’s as rich in flavor as it is in memories.

Ingredients

• 1 cup of almond flour, for that perfect, tender crumb
• 1/4 cup of cocoa powder, because chocolate is always better doubled
• A pinch of salt, to balance the sweetness
• 1/2 teaspoon of baking soda, to give them just the right lift
• 1/3 cup of melted coconut oil, for a hint of richness
• 1/4 cup of sugar-free maple syrup, for a touch of sweetness without the guilt
• A splash of vanilla extract, because it makes everything better
• 1/2 cup of sugar-free chocolate chips, for those melty pockets of joy

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and bake evenly.
2. In a large bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Tip: Sifting the cocoa powder can prevent lumps for a smoother batter.
3. Add the melted coconut oil, sugar-free maple syrup, and vanilla extract to the dry ingredients. Stir until just combined. Overmixing can make the cookies tough.
4. Fold in the sugar-free chocolate chips gently. They’re the star of the show, so distribute them evenly.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread a bit as they bake.
6. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake for that perfect chewy texture.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This patience pays off in texture.

Out of the oven, these cookies are a study in contrasts: crisp edges giving way to a fudgy center, with bursts of molten chocolate. Serve them slightly warm with a glass of cold almond milk for a moment of pure bliss.

Lemon Glazed Sugar Free Shortbread Cookies

On a quiet afternoon like this, there’s something deeply comforting about the simplicity of baking. These lemon glazed sugar free shortbread cookies are a tender nod to tradition, with a bright twist that feels just right for now.

Ingredients

• 2 cups of almond flour, for that perfectly tender crumb
• A half cup of softened butter, because richness matters
• A generous splash of vanilla extract, for warmth
• The zest of one lemon, to bring a little sunshine
• A quarter cup of powdered erythritol, for sweetness without the sugar
• A tablespoon of fresh lemon juice, for that essential tang

Instructions

1. Preheat your oven to 325°F, ensuring it’s just the right temperature for delicate shortbread.
2. In a large bowl, cream together the softened butter and powdered erythritol until light and fluffy. This step is key for texture, so take your time.
3. Mix in the vanilla extract and lemon zest, stirring until everything is beautifully combined.
4. Gradually add the almond flour, mixing until the dough comes together. It should feel soft but not sticky.
5. Roll the dough into small balls, then flatten gently on a baking sheet lined with parchment paper. They’ll spread a bit, so give them space.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Watch closely—almond flour browns quickly.
7. While the cookies cool, whisk together the lemon juice and a bit more erythritol to create a thin glaze. Drizzle over the cooled cookies for that final, zesty touch.

Every bite of these cookies is a delightful contrast—crisp edges giving way to a melt-in-your-mouth center, all brightened by the lemon glaze. Try serving them alongside a cup of herbal tea for a moment of quiet indulgence.

Maple Walnut Sugar Free Cookies

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself craving something sweet yet simple, a treat that wouldn’t weigh me down. That’s when the idea of Maple Walnut Sugar Free Cookies came to mind, a humble delight that marries the earthy crunch of walnuts with the gentle sweetness of maple.

Ingredients

• 2 cups of almond flour, because it’s light and gives a nice texture
• A good splash of pure maple syrup, about 1/4 cup, for that deep, autumnal sweetness
• A couple of tablespoons of melted coconut oil, to bind everything together
• 1 teaspoon of vanilla extract, for a whisper of warmth
• A handful of walnuts, roughly chopped, because their crunch is everything
• A pinch of salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C), letting it warm up while you prepare the dough.
2. In a large bowl, mix the almond flour, maple syrup, melted coconut oil, vanilla extract, and salt until a dough forms. Tip: If the dough feels too sticky, a little more almond flour can help.
3. Gently fold in the chopped walnuts, ensuring they’re evenly distributed throughout the dough.
4. Line a baking sheet with parchment paper, then scoop tablespoon-sized balls of dough onto it, spacing them about 2 inches apart. Tip: Flatten each ball slightly with the back of a spoon for even baking.
5. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them after the 10-minute mark to prevent over-browning.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Remember, these cookies are a celebration of simplicity, with a texture that’s delightfully crumbly and a flavor that’s subtly sweet with a nutty depth. Serve them alongside a cup of herbal tea for a quiet afternoon treat, or crumble them over a bowl of vanilla yogurt for a playful twist.

Peppermint Chocolate Sugar Free Cookies

Just imagine the quiet of your kitchen, the soft hum of the oven warming up, and the comforting scent of peppermint and chocolate beginning to fill the air. These sugar-free cookies are a little nod to those moments of solitude, a sweet treat that doesn’t rush you.

Ingredients

• 2 cups of almond flour, because it’s just the right kind of nutty
• A generous 1/2 cup of cocoa powder, for that deep chocolate hug
• A pinch of salt, to make everything pop
• 1/2 cup of melted coconut oil, smooth and silky
• 1/3 cup of erythritol, keeping things sweet without the sugar
• A splash of vanilla extract, for that whisper of warmth
• 1/2 tsp of peppermint extract, because it’s the star of the show
• A couple of tablespoons of almond milk, just enough to bring it all together

Instructions

1. Preheat your oven to 350°F (175°C), letting it warm up like a cozy blanket.
2. In a large bowl, whisk together the almond flour, cocoa powder, and salt until they’re best friends.
3. Stir in the melted coconut oil, erythritol, vanilla, and peppermint extract until the mixture sings in harmony.
4. Add the almond milk a tablespoon at a time, mixing until the dough comes together like a soft hug.
5. Roll the dough into small balls, about the size of a walnut, and place them on a parchment-lined baking sheet.
6. Flatten each ball gently with the back of a spoon, leaving little cracks and crevices for character.
7. Bake for 10-12 minutes, until the cookies are just set but still soft in the center.
8. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

These cookies emerge with a crisp edge that gives way to a tender, almost fudgy center, the peppermint and chocolate dancing together in every bite. Try serving them with a cup of hot herbal tea, the steam curling up into the quiet of your kitchen.

Cashew Butter Sugar Free Cookies

On a quiet afternoon like this, when the light slants just so through the kitchen window, there’s something deeply comforting about baking. These cashew butter sugar-free cookies are my go-to for a sweet treat that feels both indulgent and wholesome, a little project that rewards patience with warmth and texture.

Ingredients

• 1 cup of smooth cashew butter, the kind that drips lazily off the spoon
• 1 large egg, at room temperature to keep things friendly
• A good splash of vanilla extract, because it makes everything better
• 1/2 tsp of baking soda, for that little lift
• A couple of pinches of sea salt, to balance the sweetness
• 1/4 cup of erythritol, for sweetness without the sugar

Instructions

1. Preheat your oven to 350°F (175°C), letting it warm up like a cozy blanket.
2. In a mixing bowl, gently whisk the egg until it’s just broken up, then stir in the cashew butter, vanilla extract, erythritol, baking soda, and sea salt until the mixture comes together like old friends.
3. Tip: If the dough feels too sticky, a light dusting of almond flour can help, but don’t overdo it—these cookies are meant to be tender.
4. With damp hands, roll the dough into balls about the size of a walnut and place them on a parchment-lined baking sheet, giving them room to breathe.
5. Flatten each ball slightly with the back of a fork, creating those classic crisscross patterns that promise crisp edges.
6. Bake for 10-12 minutes, until the edges are just golden but the centers are still soft—they’ll firm up as they cool, so patience is key.
7. Tip: Let them cool on the baking sheet for 5 minutes before moving to a wire rack; this prevents any heartbreak from broken cookies.
8. Once completely cool, store in an airtight container to keep them chewy, or enjoy immediately with a cup of tea for that moment of quiet joy.

Mmm, the texture is a dream—crisp at the edges with a center that’s soft and slightly chewy, the cashew butter lending a rich depth that’s perfectly balanced by the hint of vanilla. Try sandwiching a scoop of sugar-free vanilla ice cream between two cookies for an impromptu dessert that feels like a hug.

Cinnamon Roll Sugar Free Cookies

Baking these cinnamon roll sugar-free cookies feels like wrapping yourself in a warm blanket on a chilly morning, a simple pleasure that brings comfort without the guilt. They’re a tender nod to the classic cinnamon roll, reimagined into bite-sized treats that are as fun to make as they are to eat.

Ingredients

• 2 cups of almond flour, because it gives a nice, tender crumb
• A splash of vanilla extract, for that warm, familiar aroma
• A couple of tablespoons of melted coconut oil, to bring everything together
• 1 teaspoon of cinnamon, because what’s a cinnamon roll without it?
• A pinch of salt, to balance the sweetness
• 1/4 cup of erythritol, for a sugar-free sweetness that doesn’t spike your blood sugar
• 1 egg, to bind the dough with love

Instructions

1. Preheat your oven to 350°F (175°C), letting it warm up while you mix your ingredients.
2. In a large bowl, whisk together the almond flour, erythritol, cinnamon, and salt until they’re well acquainted.
3. Add the melted coconut oil, vanilla extract, and egg to the dry ingredients, stirring until a dough forms. Tip: If the dough feels too sticky, a little more almond flour can help.
4. Roll the dough into small balls, about the size of a walnut, and place them on a baking sheet lined with parchment paper.
5. Flatten each ball slightly with the back of a spoon, creating a little indentation in the center for that classic cinnamon roll look. Tip: Wetting the spoon lightly can prevent sticking.
6. Bake for 12-15 minutes, until the edges are just starting to turn golden. Tip: Keep an eye on them after the 10-minute mark to avoid overbaking.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Every bite of these cookies offers a soft, chewy texture with the warm spice of cinnamon shining through. Serve them alongside a cup of tea for a cozy afternoon treat, or crumble them over yogurt for a delightful breakfast twist.

Orange Cranberry Sugar Free Cookies

Lingering in the quiet of the morning, the thought of baking something sweet yet mindful of sugar crosses my mind. These orange cranberry sugar-free cookies are a tender nod to those moments when you crave a treat that feels both indulgent and kind to your body.

Ingredients

• 2 cups of almond flour, because it’s just the right amount for a batch that doesn’t last too long
• A splash of vanilla extract, for that whisper of sweetness
• The zest of one orange, to brighten every bite
• A handful of dried cranberries, for little bursts of tartness
• A couple of tablespoons of coconut oil, melted, to bring it all together
• 1 egg, to bind everything with ease
• A pinch of salt, because it makes all the flavors sing

Instructions

1. Preheat your oven to 350°F, and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the almond flour and salt to ensure they’re well combined.
3. Add the melted coconut oil, vanilla extract, egg, and orange zest to the bowl, mixing until the dough comes together. Tip: If the dough feels too sticky, a little more almond flour can help.
4. Gently fold in the dried cranberries, distributing them evenly throughout the dough.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each slightly with the back of a spoon for cookies that bake evenly.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them after the 10-minute mark to avoid overbaking.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Delightfully tender with a chewy center, these cookies carry the bright notes of orange and the tangy surprise of cranberries. Serve them alongside a cup of herbal tea for a quiet afternoon treat, or pack a couple for a midday pick-me-up that feels like a hug.

Vanilla Bean Sugar Free Cutout Cookies

Baking these vanilla bean sugar-free cutout cookies feels like wrapping yourself in a warm, sweet hug, a gentle reminder of the simple joys in life. The aroma of vanilla bean permeates the air, promising a treat that’s as delightful to make as it is to eat.

Ingredients

• 2 cups of almond flour, because it gives the cookies a tender crumb
• A pinch of salt, just to balance the sweetness
• 1/2 cup of softened butter, for that rich, melt-in-your-mouth texture
• 1 vanilla bean, scraped, because the little black specks make everything better
• A splash of vanilla extract, for an extra layer of flavor
• 1/4 cup of erythritol, to keep things sweet without the sugar
• 1 egg, to bind it all together

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for even baking.
2. In a large bowl, cream together the softened butter and erythritol until light and fluffy, about 3 minutes. Tip: Room temperature butter creams better, so take it out of the fridge ahead of time.
3. Beat in the egg, then the scraped vanilla bean and extract, mixing until just combined.
4. Gradually add the almond flour and salt, stirring until a soft dough forms. Tip: If the dough feels too sticky, chill it for 30 minutes for easier handling.
5. Roll the dough out between two sheets of parchment paper to about 1/4 inch thickness. Tip: This prevents sticking without adding extra flour that can toughen the cookies.
6. Cut into desired shapes and transfer to a baking sheet lined with parchment paper, spacing them about an inch apart.
7. Bake for 10-12 minutes, until the edges are just golden. Watch closely, as almond flour browns quickly.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Golden edges give way to a soft, buttery center, with the vanilla bean’s fragrance elevating each bite. Serve these alongside a cup of tea for a moment of quiet indulgence, or decorate them for a festive touch that’s sure to charm.

Espresso Sugar Free Christmas Cookies

Amidst the quiet hum of the morning, the thought of baking something sweet yet mindful of health brings to mind these espresso sugar-free Christmas cookies. They’re a cozy blend of warmth and spice, perfect for savoring slowly with a cup of your favorite brew.

Ingredients

• 2 cups of almond flour, for that tender crumb
• 1/4 cup of coconut oil, melted just until liquid
• A splash of vanilla extract, for that sweet aroma
• 1 tbsp of instant espresso powder, to wake up the flavors
• A couple of pinches of cinnamon, for a hint of warmth
• 1/4 tsp of baking soda, to give them a little lift
• 1/4 cup of sugar-free maple syrup, to sweeten things just right

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper, ensuring your cookies won’t stick.
2. In a large bowl, whisk together the almond flour, espresso powder, cinnamon, and baking soda to combine them evenly.
3. Pour in the melted coconut oil, vanilla extract, and sugar-free maple syrup, stirring until the dough comes together smoothly. Tip: If the dough feels too wet, a little more almond flour can help.
4. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Gently flatten each with the back of a spoon. Tip: For uniform cookies, use a measuring spoon to scoop the dough.
5. Bake for 10-12 minutes, until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so don’t overbake.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The cookies emerge with a delicate crispness outside, giving way to a soft, chewy center, the espresso and cinnamon dancing together in every bite. Serve them alongside a dollop of sugar-free whipped cream for an extra indulgent treat.

Cherry Almond Sugar Free Cookies

Now, as the quiet of the morning wraps around me, I find myself thinking about the simple joys of baking—especially when it involves creating something as delightful as cherry almond sugar free cookies. There’s something deeply comforting about the process, from the rhythmic mixing of ingredients to the warm, nutty aroma that fills the kitchen.

Ingredients

• 2 cups of almond flour, because it gives these cookies their tender crumb
• A splash of vanilla extract, for that whisper of sweetness
• A couple of tablespoons of almond butter, to bind everything together with its rich, nutty flavor
• 1/2 cup of dried cherries, chopped roughly for little bursts of tartness
• A pinch of salt, to balance the flavors
• 1/4 cup of coconut oil, melted, for a subtle richness
• 1 teaspoon of baking powder, to give them just the right lift

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper, ensuring your cookies won’t stick.
2. In a large bowl, whisk together the almond flour, baking powder, and salt, making sure there are no lumps for the perfect texture.
3. Add the melted coconut oil, almond butter, and vanilla extract to the dry ingredients, stirring until the dough comes together—it should be slightly sticky but manageable.
4. Gently fold in the chopped dried cherries, distributing them evenly throughout the dough for that perfect bite every time.
5. Using a tablespoon, scoop the dough and roll it into balls, placing them on the prepared baking sheet about 2 inches apart to allow for spreading.
6. Flatten each ball slightly with the back of a spoon, creating a rustic shape that’s full of charm.
7. Bake for 12-15 minutes, until the edges are just golden but the centers are still soft—this keeps them wonderfully chewy.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack, allowing them to set perfectly.

Light and tender, these cookies carry the gentle crunch of almonds and the bright pop of cherries, making them a delightful treat any time of day. Serve them alongside a cup of herbal tea for a moment of quiet indulgence, or crumble them over yogurt for a playful breakfast twist.

Summary

Outstanding options await in our roundup of 18 Delicious Sugar-Free Christmas Cookie Recipes! Perfect for keeping the holidays healthy without sacrificing flavor, these treats are sure to delight. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this collection, please share the sweet (but sugar-free!) joy on Pinterest. Happy baking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.