20+ Best Sugar Free Cookie Recipes for the Holidays

Holiday baking should bring joy, not a sugar crash, and these 20+ best sugar free cookie recipes for the holidays deliver cozy flavor with steadier energy. Using erythritol or monk fruit with pantry staples, they suit families managing diabetes, low-carb eaters, and guests who want treats without guilt. Expect tested classics and creative twists, plus clear swaps and smart tweaks like chilling dough or adding an egg yolk for golden color, tender centers, and crisp edges.

Classic Sugar-Free Holiday Cookie Recipes to Bring Tradition to Your Table

These are the timeless cookies everyone expects on a holiday tray, remade without refined sugar. The flavors stay true, the textures feel familiar, and the steps are simple. I keep the ingredient lists short, use pantry staples, and lean on erythritol or monk fruit to keep sweetness steady. Bring them to a cookie swap or set them out after dinner, and watch them disappear.

Classic Christmas Cutout Cookies Sugar Free

Cutouts are the heart of holiday baking. Stars, trees, bells, and snowflakes make any table look festive. This version keeps the crisp edges and soft bite, minus the sugar crash.

Ingredients:
- 2 cups almond flour
- 1/3 cup erythritol
- 1/2 cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- Icing: 1 cup powdered erythritol, 2 tbsp almond milk, food coloring optional
Directions:
1. Whisk almond flour, baking powder, and salt.
2. Cream butter and erythritol until light. Beat in egg and vanilla.
3. Add dry mix to wet and form a soft dough.
4. Chill 1 hour for clean cuts and minimal spread.
5. Roll dough, cut festive shapes, and bake at 350°F for 8 to 10 minutes.
6. Cool completely, then whisk icing and decorate.
Why they’re a must-have: The shapes set the holiday mood. Kids can help cut and decorate.
Made healthier: Almond flour adds healthy fats and fewer net carbs. Erythritol sweetens without raising blood sugar.

Pro tip: Dust your rolling pin with almond flour and work with half the dough at a time to keep shapes sharp.

Sugar Cookies Sugar Free

These are the soft, tender cookies grandma served with cocoa. The texture is gentle and the flavor is simple, which makes them perfect for sprinkles and icing.

Ingredients:
- 1 1/2 cups coconut flour
- 1/2 cup erythritol
- 1/2 cup butter
- 1 egg
- 1 tsp almond extract
- 1/4 tsp salt
- Icing: powdered monk fruit sweetener, water
Directions:
1. Beat butter and erythritol until fluffy.
2. Mix in egg and almond extract.
3. Add coconut flour and salt. Stir until a soft dough forms.
4. Roll to 1/4 inch and cut into rounds or simple shapes.
5. Bake at 375°F for 7 to 9 minutes. Cool, then ice and add sprinkles.
Why they’re a must-have: Every cookie tray needs a soft sugar cookie that takes color well.
Made healthier: Monk fruit and erythritol keep sweetness bright. Coconut flour bumps up fiber and reduces net carbs.

Tip for texture: Coconut flour absorbs more liquid. If the dough seems dry, let it rest 5 minutes before rolling to hydrate.

Classic Snickerdoodles Sugar Free

Warm cinnamon, a crackly top, and a soft center make these perfect for cold nights. The cinnamon-sugar coating becomes crisp and fragrant in the oven.

Ingredients:
- 1 cup butter, softened
- 1 cup erythritol
- 2 eggs
- 2 3/4 cups almond flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- Coating: 3 tbsp erythritol, 1 tbsp cinnamon
Directions:
1. Cream butter and erythritol. Beat in eggs.
2. Whisk almond flour, cream of tartar, baking soda, and salt.
3. Combine wet and dry until dough forms.
4. Roll small balls, coat in cinnamon mix.
5. Bake at 400°F for 8 minutes. Cool on the sheet to set the crackly top.
Why they’re a must-have: The spice feels nostalgic and makes the kitchen smell like the holidays.
Made healthier: Erythritol drops the sugar load, while almond flour keeps carbs in check.

Baker’s note: For extra lift, keep your cream of tartar fresh. It supports that classic tang and texture.

Shortbread Cookies Sugar Free

Shortbread is all about butter and that gentle, crumbly bite. Serve with tea or coffee, and you have a quiet moment in a cookie.

Ingredients:
- 1 cup butter, softened
- 1/2 cup erythritol
- 2 cups almond flour
- 1/4 tsp salt
- 1 tsp vanilla
Directions:
1. Beat butter and erythritol until creamy. Add vanilla.
2. Mix in almond flour and salt until it clumps.
3. Press into a pan or shape into logs. Chill 30 minutes.
4. Slice and bake at 325°F for about 20 minutes, until edges are lightly golden.
Why they’re a must-have: Buttery, delicate, and perfect for dunking. They feel special with almost no effort.
Made healthier: Almond flour keeps the crumb tender and lower in carbs. Erythritol provides clean sweetness.

Serving idea: Dip half of each cookie in melted sugar-free chocolate and sprinkle with crushed nuts.

Classic Christmas Sandies Sugar Free

Also called Mexican wedding cookies, these are tender pecan cookies that melt as you bite. A snowy dusting makes them look like little ornaments.

Ingredients:
- 1 cup butter
- 1/2 cup erythritol
- 2 cups almond flour
- 1/2 cup finely chopped pecans
- 2 tsp vanilla
- Powdered erythritol for dusting
Directions:
1. Cream butter and erythritol. Mix in vanilla.
2. Add almond flour and pecans until the dough holds together.
3. Roll into small balls and place on a lined sheet.
4. Bake at 350°F for 12 to 15 minutes. Cool, then dust with powdered erythritol.
Why they’re a must-have: They are classic gift cookies. They pack well and feel fancy in tins.
Made healthier: Erythritol keeps them sweet without sugar. Almond flour and pecans add satisfying fats and fewer net carbs.

Dusting tip: Roll warm cookies lightly in powdered erythritol, cool fully, then dust again for a pristine finish.

Chocolatey Indulgences: Sugar-Free Recipes for Cocoa Fans

Photo by Antoni Shkraba Studio

When the cookie tray needs a rich, fudgy anchor, reach for chocolate. These six sugar-free recipes keep the cocoa front and center while using erythritol and sugar-free chocolate chips to cut sugar and carbs. Expect bold flavor, clean sweetness, and textures that hit every mood, from crisp meringues to chewy, chip-packed drops.

A few helpful swaps:

Sugar-free chips: Look for dark, milk, and white options made with erythritol or monk fruit.
Almond or oat flour: Keeps carbs lower, adds a tender crumb.
Powdered erythritol: Ideal for meringues and rolling crinkles.

Cookies and Cream Cookies Sugar Free

Oreo nostalgia, holiday spirit. These are soft, studded with chocolate chips, and speckled with crushed sugar-free sandwich cookies.

Ingredients:
- 1 1/4 cups almond flour
- 1/2 cup erythritol
- 1/2 cup butter, softened
- 1 egg
- 1 tsp vanilla
- 1/2 cup crushed sugar-free Oreo-like cookies
- 1/2 cup sugar-free chocolate chips
Directions:
1. Whisk almond flour with a pinch of salt.
2. Cream butter and erythritol until fluffy. Mix in egg and vanilla.
3. Add dry mix. Fold in chips and cookie crumbs.
4. Scoop onto a lined sheet. Chill 15 minutes for thicker cookies.
5. Bake at 350°F for 10 to 12 minutes. Cool on the sheet.
Yield: About 24 cookies.
Texture note: Soft centers, crisp edges, and that familiar cookies-and-cream crunch.

Quick tip: For a stronger “Oreo” vibe, add 1 tsp black cocoa to the dry mix.

Chocolate Chip and Toffee Cookies Sugar Free

Chewy chips meet crunchy toffee. The contrast is perfect for holiday tins and cookie swaps.

Ingredients:
- 2 cups almond flour
- 3/4 cup erythritol
- 1 cup butter, softened
- 2 eggs
- 1 tsp vanilla
- 1 cup sugar-free chocolate chips
- 1/2 cup sugar-free toffee bits
Directions:
1. Cream butter and erythritol until pale and fluffy.
2. Beat in eggs and vanilla.
3. Stir in almond flour until just combined.
4. Fold in chips and toffee bits.
5. Scoop small mounds and bake at 375°F for 9 to 11 minutes.
Yield: About 36 cookies.
Texture note: Crisp edges with chewy centers; toffee adds a pleasant snap.

Make it your way: Use dark chips for deeper flavor, or milk chips for a creamier bite.

Magic Meringue Cookies with Chocolate Chips Sugar Free

Light as holiday snow. These melt on the tongue and feel almost weightless.

Ingredients:
- 4 egg whites, room temperature
- 1/2 tsp cream of tartar
- 1 cup powdered erythritol
- 1/2 cup sugar-free chocolate chips (mini works best)
Directions:
1. Beat egg whites with cream of tartar to soft peaks.
2. Slowly add powdered erythritol, beating to stiff, glossy peaks.
3. Gently fold in chips.
4. Pipe or spoon onto lined sheets.
5. Bake at 200°F for 1 1/2 hours. Turn off oven and let sit 30 minutes.
Yield: About 40 cookies.
Texture note: Airy and crisp, with tiny pops of chocolate.

Success keys:

Use a clean, grease-free bowl.
Powdered sweetener helps keep the meringue stable.

Multi Chip Cookies Sugar Free

All the chips in one bite. These are fun, colorful, and balanced by a hearty oat flour base.

Ingredients:
- 1 1/2 cups oat flour
- 1/2 cup erythritol
- 1/2 cup butter, softened
- 1 egg
- 1 tsp vanilla
- 1/3 cup sugar-free white chocolate chips
- 1/3 cup sugar-free dark chocolate chips
- 1/3 cup sugar-free milk chocolate chips
- 1/3 cup pecans
Directions:
1. Cream butter and erythritol until smooth.
2. Beat in egg and vanilla.
3. Mix in oat flour until a soft dough forms.
4. Fold in all three chips.
5. Bake at 350°F for 10 minutes. Cool to set.
Yield: About 24 cookies.
Flavor note: White chips bring sweetness, dark adds depth, milk rounds it out.

Swap idea: Use gluten-free oat flour if needed, or sub half with almond flour for a richer crumb.

Triple Chocolate Cookies Sugar Free

Deep cocoa flavor in every bite. Cocoa, melted chips, and more chips make these intense and festive.

Ingredients:
- 1 cup almond flour
- 1/3 cup cocoa powder
- 1/2 cup erythritol
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla
- 1/3 cup sugar-free white chocolate chips
- 1/3 cup sugar-free dark chocolate chips
- 1/3 cup sugar-free milk chocolate chips
Directions:
1. Melt butter with 1/2 cup chips until smooth; cool slightly.
2. Whisk almond flour, cocoa, and erythritol.
3. Mix in the butter-chocolate, eggs, and vanilla.
4. Fold in remaining chips.
5. Scoop and bake at 350°F for about 12 minutes.
Yield: About 20 cookies.
Taste note: Bold chocolate hit with a tender, brownie-like center.

For extra shine: Add 1 tbsp brewed espresso to the batter to amplify cocoa.

Chocolate Crinkles Sugar Free

A holiday classic with snowy crackles. The look says Christmas, the bite says brownie.

Ingredients:
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 cup erythritol
- 1/2 cup oil (light olive or avocado)
- 2 eggs
- 1 tsp baking powder
- 1/2 cup powdered erythritol for rolling
Directions:
1. Mix almond flour, cocoa, erythritol, baking powder, oil, and eggs.
2. Chill dough for 2 hours to prevent spread.
3. Roll into balls, coat well in powdered erythritol.
4. Bake at 350°F for about 10 minutes. Cool before moving.
Yield: About 24 cookies.
Visual payoff: High-contrast crackles that look like fresh snow.

Pro tip: Double roll in powdered erythritol for dramatic contrast after baking cools slightly.

Smart swaps that help across all six recipes:

Use mini chips for better distribution and sweetness per bite.
Choose higher cocoa percentage chips for lower sugar impact.
Chill dough if cookies spread too much, especially with almond flour.

Nutty and Fruity Sugar-Free Treats for Wholesome Holiday Bites

When you want cookies that satisfy and still feel balanced, nuts and fruit help a lot. Nuts add protein, fiber, and crunch without sugar, which keeps hunger steady. Unsweetened dried fruit brings chew and natural sweetness in small amounts. These five cookies lean hearty, not heavy, and pair well with coffee, tea, or a cozy night in.

Peanut Butter Cookies Sugar Free

This 4-ingredient classic delivers the crisp edge and tender middle you expect, with that nostalgic crisscross pattern. Keep a batch on hand for snack plates and cookie swaps.

Ingredients:
- 1 cup natural peanut butter
- 1/2 cup erythritol
- 1 egg
- 1 tsp vanilla
Directions:
1. Preheat oven to 350°F and line a baking sheet.
2. Stir peanut butter, erythritol, egg, and vanilla until smooth.
3. Roll into 20 small balls. Place on the sheet.
4. Press each ball with a fork twice to make a crisscross.
5. Bake 8 to 10 minutes, until edges set and centers puff.
6. Cool on the sheet 5 minutes, then move to a rack.
Yield: 20 cookies.
Tips:
- For a softer bite, pull at 8 minutes and let them finish on the sheet.
- Use salted natural peanut butter for a balanced, peanut-forward flavor.

Peanut Butter Blossoms Sugar Free

A holiday favorite with the peanut butter and chocolate combo everyone loves. The texture stays soft, the chocolate sets with a gentle shine.

Ingredients:
- 1/2 cup peanut butter
- 1/2 cup butter, softened
- 1/2 cup erythritol
- 1 egg
- 1 1/4 cups almond flour
- 1 tsp baking soda
- Sugar-free chocolate kisses
Directions:
1. Heat oven to 375°F. Line two baking sheets.
2. Cream butter, peanut butter, and erythritol until fluffy.
3. Beat in egg. Whisk almond flour with baking soda, then add to the bowl.
4. Scoop 36 small dough balls. Chill 10 minutes if dough feels soft.
5. Bake 8 minutes until puffed and lightly golden.
6. Press a chocolate kiss into each center right away.
7. Cool completely so the chocolate sets.
Yield: 36 cookies.
Tips:
- For round tops, chill the scooped dough before baking.
- A pinch of salt sharpens the chocolate flavor.

Double Almond Macaroons Sugar Free

Chewy, nutty cookies with almond on almond. These are simple to mix, quick to bake, and naturally gluten free.

Ingredients:
- 3 cups almond flour
- 1 cup erythritol
- 3 egg whites
- 1 tsp almond extract
- 1/4 cup chopped almonds
Directions:
1. Heat oven to 325°F and line a baking sheet.
2. Beat egg whites to stiff peaks in a clean bowl.
3. Gently fold in erythritol and almond extract.
4. Fold in almond flour, then chopped almonds until just combined.
5. Drop rounded spoonfuls onto the sheet.
6. Bake 15 minutes, until set with light golden edges.
7. Cool on the sheet for 5 minutes, then transfer to a rack.
Yield: 24 cookies.
Tips:
- Do not overmix after adding almond flour. Keep the batter airy.
- Add 1 tsp orange zest for a bright holiday lift.

Pecan Tassies Sugar Free

Mini pecan pies in cookie form, with a tender almond flour crust. Perfect for dessert platters and gifting.

Ingredients:
- Crust: 1 cup almond flour, 1/2 cup butter, 3 oz cream cheese
- Filling: 1 cup chopped pecans, 1/2 cup erythritol, 1 egg, 1 tsp vanilla, 2 tbsp butter, melted
Directions:
1. Heat oven to 325°F. Grease a 24-cup mini muffin pan.
2. For crust, beat butter and cream cheese until smooth. Mix in almond flour.
3. Divide dough among cups, pressing up the sides to form shells.
4. Stir filling ingredients until combined. Spoon into shells, covering pecans.
5. Bake 20 minutes, until filling is set and crust edges are golden.
6. Cool 10 minutes, then loosen gently and lift out.
Yield: 24 tassies.
Tips:
- Toast pecans first for deeper flavor.
- If crust sticks, chill the pan for 10 minutes before unmolding.

Fruitcake Bar Cookies Sugar Free

All the cozy fruitcake notes in an easy bar. The mix of nuts and unsweetened fruit gives chew, crunch, and color.

Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup erythritol
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla
- 1 cup mixed dried fruits, chopped and unsweetened
- 1/2 cup chopped nuts
Directions:
1. Heat oven to 350°F. Line an 8-inch pan with parchment.
2. Cream butter and erythritol until light. Beat in eggs and vanilla.
3. Stir in almond flour until smooth.
4. Fold in dried fruits and nuts until evenly distributed.
5. Spread in the pan and smooth the top.
6. Bake 25 minutes, until set and lightly golden at the edges.
7. Cool fully, then cut into 16 bars.
Yield: 16 bars.
Tips:
- Choose unsweetened cranberries, cherries, apricots, or figs for variety.
- Add 1 tsp warm spice, like cinnamon, for a classic fruitcake vibe.

Quick nutrition win: Nuts add protein, healthy fats, and crunch without sugar, which helps with satiety and makes each bite feel more satisfying. Keep portions small, and your holiday cookie plate stays both festive and balanced.

Cozy and Creative Sugar-Free Cookies for Festive Variety

Photo by ROMAN ODINTSOV

You want cozy, you want quick, and you want a few fun twists. These five sugar-free cookies bring warm spice, chewy texture, and bright holiday color, all with simple steps. Most use one bowl, bake at the same temperature, and cool fast. That means you can fill a tin in under an hour.

A few quick wins:

Quick prep: Most doughs mix in one bowl and bake at 350°F.
Fall flavor: Cinnamon, pumpkin spice, and anise make the kitchen smell amazing.
Make ahead: Chill or freeze dough balls for stress-free hosting.

Italian Sugar Cookies Sugar Free

Soft, tender, and lightly scented with anise, these look cheerful on any tray. The crumb is delicate, so they practically melt as you bite. If you prefer a bakery look, pipe the dough into small rounds before baking.

Ingredients:
- 2 1/2 cups almond flour
- 3/4 cup erythritol
- 1 cup butter
- 2 eggs
- 1 tsp anise extract
- sprinkles
Directions:
1. Heat oven to 350°F. Line two baking sheets.
2. Cream butter and erythritol until fluffy.
3. Beat in eggs and anise extract until smooth.
4. Mix in almond flour until a soft dough forms.
5. Pipe small mounds or roll into balls. Top with sprinkles.
6. Bake 10 minutes, just until set. Cool on the sheet 5 minutes.
Yield: About 30 cookies.
Tips:
- Use sugar-free sprinkles for a fully sugar-free finish.
- For a glossy top, brush warm cookies with a thin glaze of powdered erythritol and almond milk.

Chewy Oatmeal Cookies Sugar Free

Hearty and spiced, these are your everyday holiday cookie. The texture is soft in the center with a toasty edge. Great for coffee breaks and late-night snacks.

Ingredients:
- 1 cup oats
- 1 cup almond flour
- 1/2 cup erythritol
- 1/2 cup butter
- 1 egg
- 1 tsp cinnamon
- 1/2 tsp baking soda
Directions:
1. Heat oven to 350°F and line a sheet.
2. Mix all ingredients in a bowl until combined.
3. Scoop small mounds, spacing 2 inches apart.
4. Bake 10 to 12 minutes. Let set on the sheet.
Yield: 24 cookies.
Tips:
- If using quick oats, the cookies spread a bit more and bake faster.
- Add a pinch of salt to sharpen the cinnamon.

Oatmeal Raisin Cookies Sugar Free

Classic and chewy with plump raisins and warm cinnamon. The butter-cream step keeps the texture tender, while vanilla rounds out the flavor.

Ingredients:
- 1 1/2 cups oats
- 1 cup almond flour
- 1/2 cup erythritol
- 1/2 cup butter
- 1 egg
- 1 tsp vanilla
- 1/2 cup raisins
- 1 tsp cinnamon
Directions:
1. Heat oven to 350°F and line a baking sheet.
2. Cream butter and erythritol until light.
3. Beat in egg and vanilla.
4. Stir in oats, almond flour, cinnamon, and raisins.
5. Scoop and bake 11 minutes. Cool on the sheet.
Yield: 24 cookies.
Tips:
- Soak raisins in warm water for 10 minutes, then pat dry for extra plumpness.
- A small pinch of nutmeg adds a subtle holiday lift.

Pumpkin Chocolate Chunk Cookies Sugar Free

Pumpkin and chocolate feel like a warm sweater in cookie form. These bake up soft, with cozy spice and big pockets of sugar-free chocolate.

Ingredients:
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/3 cup erythritol
- 1/4 cup butter
- 1 egg
- 1 tsp pumpkin spice
- 1/2 cup sugar-free chocolate chunks
Directions:
1. Heat oven to 350°F and line a baking sheet.
2. Mix all ingredients in a bowl until smooth.
3. Fold in chocolate chunks.
4. Scoop mounds and bake 12 minutes. Cool to set.
Yield: 20 cookies.
Tips:
- Blot pumpkin puree with a paper towel if it looks watery. This prevents excess spread.
- Sprinkle a few extra chunks on top before baking for a bakery look.

Classic No Bake Cookies Sugar Free

Fast, fudgy, and the easiest cookie on this list. Perfect for busy weeknights or last-minute gifting. The cocoa and peanut butter set up into a chewy cluster.

Ingredients:
- 2 cups oats
- 1/2 cup peanut butter
- 1/4 cup cocoa
- 1/3 cup erythritol
- 1/4 cup milk
- 1 tsp vanilla
Directions:
1. In a saucepan, warm peanut butter, milk, cocoa, and erythritol until smooth.
2. Remove from heat. Stir in oats and vanilla.
3. Drop spoonfuls onto parchment.
4. Chill 30 minutes until firm.
Yield: 24 cookies.
Tips:
- Use creamy natural peanut butter for easy mixing and clean flavor.
- Add a pinch of flaky salt on top before chilling for contrast.

Bake one, bake all, or prep the doughs back to back if you want variety without chaos. These cookies keep well, pack nicely, and bring that cozy, made-with-love energy to every plate.

Which recipe will you bake first? Share your favorite in the comments, or subscribe for more healthy baking ideas, test notes, and make-ahead guides.