Sugar Free Holiday Cookie Recipes: 15 Easy Christmas Treats

Picture this: the aroma of cinnamon, fresh ginger, and toasty nuts swirling through your kitchen on a chilly December evening. The glow of Christmas lights flickers nearby, and you’re pulling a tray of golden, sugar free holiday cookies from the oven. You know what? There’s something magical about baking treats that look festive, taste incredible, and—here’s the kicker—are genuinely good for you. The first time I tried making sugar free Christmas cookies, I was skeptical (can you even get that classic cookie texture without sugar?). One bite in, though, I was totally hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Growing up, my grandma always had a tin of homemade cookies on the counter (usually just out of reach when I was knee-high to a grasshopper). Her secret ingredient? Love—and, honestly, a whole lot of sugar. Years ago, when I started tweaking her recipes to be healthier, I wished I’d discovered these wholesome swaps sooner. My family couldn’t stop sneaking cookies off the cooling rack (and I can’t really blame them). Even my picky uncle, who swears by “the real stuff,” asked for seconds. That’s the kind of social proof you just can’t fake!

Honestly, these sugar free holiday cookie recipes are dangerously easy, bursting with pure, nostalgic comfort, and perfect for potlucks, cookie swaps, or just brightening up your Christmas Pinterest board. You’ll find classic favorites, surprising twists, and plenty of options for gluten free and low-carb friends. I’ve tested these recipes more times than I care to admit—in the name of research, of course—and now they’re a staple for family gatherings, gifting, and cozy nights in. If you’re craving Christmas treats that feel like a warm hug, you’re going to want to bookmark this one!

Why You’ll Love These Sugar Free Holiday Cookie Recipes

Let’s face it: There are a million Christmas cookie recipes out there. But finding truly delicious sugar free holiday cookie recipes that don’t taste like cardboard? That’s a challenge. Here’s where these recipes shine—and why you’ll want to make them again and again:

• Quick & Easy: Most come together in under 30 minutes, so you can whip up a batch for last-minute holiday guests or a spontaneous treat.
• Simple Ingredients: No fancy grocery trips—think almond flour, coconut oil, eggs, and natural sweeteners like monk fruit or stevia. You probably have most of these on hand.
• Perfect for Christmas Gatherings: Whether it’s a festive brunch, office party, or family movie night, these cookies fit right in. They’re also ideal for cookie swaps and Pinterest-worthy gift boxes.
• Crowd-Pleaser: I’ve tested these sugar free Christmas cookie recipes with kids, adults, and even skeptical sugar lovers. Rave reviews every time!
• Unbelievably Delicious: Soft centers, crispy edges, and rich flavors. The texture and taste are next-level comfort food.

What sets these cookies apart? It’s not just swapping in a sugar substitute. I use techniques like creaming butter with natural sweeteners for that classic light texture, adding just the right amount of spice, and blending nut flours for a melt-in-your-mouth crumb. Even better, many are gluten free or low carb—so everyone at your holiday table can enjoy.

This isn’t just another list of sugar free treats—it’s my best collection of tried-and-true favorites. Each recipe is designed to be foolproof (I’ve made every one at least three times, tweaking along the way for perfect results). Whether you want a cookie that’s chewy, crisp, or packed with chocolate chips, these sugar free holiday cookie recipes are the kind that make you close your eyes after the first bite. Comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple December afternoon into something memorable.

What Ingredients You Will Need

This lineup of sugar free holiday cookie recipes uses simple, wholesome ingredients to deliver bold flavor and perfect texture—no complicated stuff and no mystery additives. If you’ve ever worried that sugar free means bland or dry, let me reassure you: these cookies are everything you want for Christmas, minus the sugar rush.

• Almond Flour: The base for many recipes—gives a tender, melt-in-your-mouth texture. I recommend Bob’s Red Mill for best results.
• Coconut Flour: Adds structure and a hint of sweetness. You’ll only need a little, as it absorbs lots of moisture.
• Oat Flour or Rolled Oats: Ideal for oatmeal cookies. Use gluten free oats if needed.
• Butter (Unsalted), Softened: Adds richness and classic cookie flavor. For dairy free, swap with refined coconut oil or vegan butter.
• Coconut Oil: Great for dairy free recipes—gives a subtle coconut note and lovely texture.
• Eggs, Large, Room Temperature: Bind everything together and help cookies rise. Use flax eggs for vegan adaptations.
• Natural Sweeteners: Monk fruit, erythritol, or stevia blend. My favorite is Lakanto Monkfruit for the cleanest sweetness—no aftertaste.
• Spices: Cinnamon, ginger, nutmeg, cloves—these transform basic dough into festive magic.
• Baking Powder and Baking Soda: For lift and lightness.
• Pure Vanilla Extract: Adds warm, aromatic flavor. Nielsen-Massey is a top choice.
• Salt: Just a pinch to balance flavors.

Add-Ins & Mix-Ins:

• Unsweetened Chocolate Chips: Lily’s or ChocZero brands are sugar free and taste amazing.
• Chopped Nuts: Pecans, walnuts, almonds—for crunch and richness.
• Dried Fruit: Unsweetened cranberries or cherries (optional, but they add festive color).
• Shredded Coconut: For texture and tropical flair.

For Glaze & Decoration:

• Powdered Erythritol: Mix with a splash of unsweetened almond milk for a simple glaze.
• Natural Food Coloring: Use beet or spinach powder to tint icing without artificial dyes.
• Sprinkles: Sugar free, available online or make your own with shredded coconut and coloring.

If you need substitutions, these recipes are forgiving. Almond flour can be swapped for sunflower seed flour. Butter can be replaced with coconut oil. You can even use applesauce or mashed banana to reduce fat. For nut allergies, oat flour is a great alternative. And if you’re out of monk fruit, stevia works in a pinch—just adjust to taste. In summer, fresh berries can stand in for dried fruit, and for a holiday twist, add orange zest or peppermint extract. Honestly, these ingredients are pantry staples in my house now. They make baking healthier treats so much easier!

Equipment Needed

Baking sugar free holiday cookie recipes doesn’t require fancy gadgets—just a few trusty tools will get you there. Here’s what I reach for every December:

• Baking Sheets: A couple of sturdy, rimmed sheets help cookies bake evenly. If you don’t have them, a pizza pan works in a pinch.
• Parchment Paper or Silicone Baking Mats: Prevent sticking and make cleanup a breeze. I love my Silpat mat—it’s lasted for years.
• Mixing Bowls: One large, one medium. Glass or stainless steel are easiest to clean.
• Electric Mixer or Whisk: For creaming butter and sweetener. A hand mixer is handy, but you can use good old elbow grease with a sturdy whisk.
• Measuring Cups and Spoons: Accurate measurements mean perfect cookies. If yours are faded, a new set is worth the investment (Target has budget-friendly options).
• Spatula: For scraping dough and lifting cookies. Silicone spatulas don’t stain and last forever.
• Cookie Scoop or Tablespoon: Makes portioning dough easy and keeps cookies uniform. You can use a regular spoon if needed.
• Wire Cooling Rack: Helps cookies cool without getting soggy on the bottom. If you don’t own one, just flip a baking sheet upside down.

If you’re making decorated cookies, grab some piping bags or zip-top bags for icing. For maintenance, I always hand wash my silicone mats to keep them in good shape. And if you’re just starting out, don’t worry—these recipes work with whatever you’ve got in your kitchen. The most important tool? A little holiday spirit!

Preparation Method

Here’s my go-to step-by-step guide for making a batch of classic sugar free holiday cookies. I’ll walk you through each stage, toss in some troubleshooting tips, and share a few secrets I’ve picked up over the years.

1. Preheat the Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. (If you skip this, cookies might stick—trust me, I’ve learned the hard way!)
2. Cream Butter and Sweetener: In a large mixing bowl, add 1/2 cup unsalted butter (115g, softened) and 3/4 cup monk fruit sweetener (150g). Beat with a mixer for 2-3 minutes until light and fluffy—like pale whipped cream. This step is key for that classic cookie texture.
3. Add Eggs and Vanilla: Crack in 1 large egg (50g), then pour in 1 teaspoon pure vanilla extract (5ml). Beat until combined. (If the mixture looks curdled, don’t panic—it’ll smooth out once you add the dry ingredients.)
4. Mix Dry Ingredients: In a separate bowl, whisk together 2 cups almond flour (200g), 2 tablespoons coconut flour (20g), 1/2 teaspoon baking powder (2g), 1/4 teaspoon baking soda (1g), 1/2 teaspoon ground cinnamon (1g), and 1/4 teaspoon salt (1g). For extra festive flavor, add 1/2 teaspoon ground ginger (1g) and a pinch of nutmeg.
5. Combine Wet and Dry: Gradually add the dry mixture to the wet, beating on low speed. The dough will be soft but shouldn’t be sticky—if it is, add a tablespoon more almond flour. (It should smell sweet and nutty, with a hint of spice.)
6. Stir in Mix-Ins: Fold in 1/3 cup sugar free chocolate chips (60g) and 1/4 cup chopped pecans (30g) with a spatula. If you’re adding dried fruit or coconut, toss them in here.
7. Shape Cookies: Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheets, spacing each about 2 inches (5cm) apart. Flatten gently with your palm for even baking.
8. Bake: Slide trays into the oven and bake for 10-12 minutes. The edges should be golden and the centers just set—they’ll firm up as they cool. (If cookies spread too much, chill dough for 15 minutes before baking.)
9. Cool: Transfer cookies to a wire rack and let cool completely—about 15-20 minutes. (This is when everyone starts “taste testing”!)
10. Decorate: If you want to add glaze, whisk 1/2 cup powdered erythritol (60g) with 2 tablespoons unsweetened almond milk (30ml). Pipe or drizzle over cooled cookies, then sprinkle with festive decorations.

For efficiency, I always measure everything out before starting—makes assembly super quick. If you notice cookies browning too fast, reduce oven temp by 10°F (5°C). And if you’re baking multiple trays, rotate halfway through for even color. These cookies freeze beautifully, so make a double batch if you want leftovers!

Cooking Tips & Techniques

Baking sugar free holiday cookies is a little different than traditional recipes, but honestly, it’s not rocket science. Here are my best tips, hard-earned through trial and error:

• Don’t Overmix: Once you add the flours, stir gently. Overmixing can make cookies tough (learned this after a few hockey puck batches—oops).
• Chill the Dough: For extra thick cookies, chill dough for 30 minutes. It helps prevent spreading and makes shaping easier.
• Use Room Temperature Ingredients: Butter and eggs blend better when not cold, leading to smoother dough.
• Watch Your Sweetener: Different brands of monk fruit or stevia blend have different sweetness levels. Taste the dough before baking and adjust if needed.
• Test for Doneness: Sugar free cookies often look underbaked when they’re actually done. The edges should be golden and centers just set. They’ll firm up on the rack.
• Multitask Smartly: While one tray is baking, prep the next batch or mix up glaze. I keep a timer handy so nothing burns (been there, done that).
• Consistency: Use a cookie scoop for uniform size. It’s a little trick that keeps cookies looking professional and helps them bake evenly.

One lesson I learned: don’t try to swap every ingredient at once. Start with the base recipe, then adjust to your taste. And if you have a baking fail, don’t sweat it—just call them “cookie crumbles” and serve over yogurt. Honestly, some of my best creations started as mistakes!

Variations & Adaptations

One of my favorite things about these sugar free holiday cookie recipes? They’re endlessly adaptable. Whether you’ve got dietary needs, seasonal cravings, or just want to switch things up, here are some fun ideas:

• Gluten Free & Dairy Free: Use almond or oat flour and coconut oil. Swap eggs for flax eggs (1 tablespoon ground flax + 2.5 tablespoons water).
• Festive Peppermint: Add 1/2 teaspoon peppermint extract and a handful of crushed sugar free candy canes for a holiday twist.
• Spiced Gingerbread: Mix in extra ginger, molasses extract, and cinnamon for a classic gingerbread vibe—decorate with sugar free royal icing.
• Nut Free: Substitute sunflower seed flour for almond flour, and skip nuts in mix-ins.
• Chocolate Lovers: Stir in cocoa powder and dark chocolate chips for double chocolate cookies. Top with a dusting of powdered erythritol.

I’ve tried swapping almond flour for oat flour when making cookies for my cousin (who can’t have nuts), and they turned out soft and chewy. For summer, I replace dried cranberries with fresh blueberries. You can bake smaller cookies for bite-sized treats, or make big, bakery-style rounds for gifting. If you want to use different cooking methods, try air frying—just reduce the baking time by a couple minutes. Basically, these recipes are your Christmas cookie canvas. Go wild and make them your own!

Serving & Storage Suggestions

Presentation is half the fun. I like serving sugar free holiday cookies on a festive platter, dusted with a bit of powdered erythritol for a snowy look. They’re best enjoyed at room temperature, but warm cookies straight from the oven? Honestly, that’s my weakness.

Pair with a mug of herbal tea, sugar free hot cocoa, or even a glass of almond milk for a cozy treat. These cookies fit right into a holiday brunch spread, or as a sweet ending to Christmas dinner. For parties, stack them in clear cellophane bags tied with ribbon—super cute and Pinterest-worthy!

To store, place cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in layers separated by parchment paper—thaw at room temp before serving. If you want to reheat, pop them in a 300°F (150°C) oven for a couple minutes (just until warm, not crispy).

Honestly, the flavors deepen overnight. Spiced cookies get even richer, and chocolate chips seem to get gooier. If you’re gifting, cookies hold up well in decorative tins. Just add a little festive tissue paper, and you’re golden!

Nutritional Information & Benefits

Most sugar free holiday cookies come in at around 80-120 calories each, depending on mix-ins. Almond flour is packed with healthy fats and protein, while coconut flour adds fiber. Natural sweeteners like monk fruit don’t spike blood sugar, making these treats suitable for diabetics and anyone watching carbs.

These cookies are often gluten free and can be made dairy free with easy swaps. Potential allergens include nuts, eggs, and coconut—always check labels if you’re baking for a crowd. I love that I can treat my whole family (including those with dietary needs) without worrying about sugar overload. Eating well doesn’t mean missing out on holiday joy!

Conclusion

If you love Christmas as much as I do, these sugar free holiday cookie recipes are honestly worth trying. They’re festive, easy, and so satisfying—perfect for busy families, health-conscious friends, or anyone who wants to indulge without the sugar. Customize them to suit your tastes, swap ingredients, or experiment with new flavors. That’s the beauty of homemade cookies!

Personally, baking these recipes has become my holiday tradition. It’s a way to connect, create, and share joy—one batch at a time. So, grab your mixing bowls and get baking! I’d love to hear how you make these cookies your own. Leave a comment below, share your favorite swaps, or tag me on social media with your Christmas creations. Wishing you a sweet, sugar free holiday—may your kitchen be warm and your cookie tins full!

FAQs

Can I use regular flour instead of almond or coconut flour?

Absolutely! You can substitute all-purpose flour in most recipes, though the texture might be a bit different. Just keep in mind, regular flour isn’t gluten free.

What’s the best sugar substitute for holiday cookies?

My favorite is monk fruit sweetener—it tastes closest to sugar without any weird aftertaste. Stevia and erythritol blends also work well.

How do I make these cookies vegan?

Swap eggs for flax eggs (1 tablespoon ground flax + 2.5 tablespoons water per egg) and use coconut oil or vegan butter instead of regular butter.

Can I freeze sugar free holiday cookies?

Yes! Freeze them in airtight containers, separated by parchment paper. Thaw at room temperature before serving—they taste just as good as fresh.

Are these cookies safe for diabetics?

Most sugar free cookie recipes use sweeteners that don’t spike blood sugar, like monk fruit or stevia. Always double-check ingredients and consult with your doctor if needed.

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