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Sugar-Free Sugar Cookies

Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins


  • Oven
  • Baking sheets
  • Medium-size bowl


  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 c butter vegan
  • 2 3/4 c flour almond
  • 1/2 c Stevia
  • 1/2 c LadyBoss® LEAN
  • 1 large egg


  • Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Combine the flour, baking soda, baking powder, and salt in a medium-sized bowl and set aside.
  • Cream the butter, Splenda, and LEAN together in a large mixer bowl until the mixture is light in color and fluffy. Add egg and mix until combined.
  • Mix the vanilla extract in well.
  • Add the dry ingredients and mix until the dough is well combined. It will be thick and should not be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  • Create 1 1/2 tablespoon-sized balls of cookie dough. Gently roll into a ball. Set the balls on the baking sheet. (If using a cookie cutter, use the rolling pin to flatten dough. Should be about 1/4 to 1/2 inch thick)
  • Bake cookies for 7-8 minutes. The cookies will spread, and the centers will look soft but should look done. Remove just before the edges begin to turn golden. Don't over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
  • Remove from the oven and cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.