Naturally Sweetened Sugar Cookies

Naturally Sweetened Sugar Cookies

This post is a special guest post from my good friend, and running partner, Rebecca.  She has a personal blog with a TON of great recipes on it.  You can find more sugar free recipes here: The May Files.  I had a wonderful reader ask for a sugar cookie recipe without sugar, so thanks to Rebecca we have one!


Nothing says it’s time for a Christmas party, or a giggle, sometimes squabbling afternoon with your kids like warm, melt-in-your-mouth sugar cookies.

As hard as I try to separate dessert from special events or emotions…some connections just don’t die. What’s a mom to do, except find a better way.

These cookies provide a preferable alternative to classical sugar cookies. They are made with whole grain flours and natural sweeteners. While low on the glycemic index, unfortunately they aren’t low on the calorie index because of the butter. So, as always temper your indulgence.

sugar cookie sugar free

Whole Grain, Naturally Sweetened “Sugar” Cookies

  • 1 1/2 c butter softened
  • 1 c natural sweetener (agave or xylitol work well, sucanat will make a little darker cookie)
  • 1/4 t salt
  • 1 1/2 t vanilla
  • 4 c fresh ground whole grain flour*

*I like equal parts wheat, kamut, and spelt. The buttery flavor of kamut works especially well in these cookies. If you are sensitive to having a very light colored cookie stay with hard white wheat alone, it will give you the lightest color, spelt the darkest.

Whip butter until fluffy. This is important; it helps the texture. Add remaining ingredients except flour. Whip again until fluffy. I like to make this recipe using the cookie paddles in my Bosch. Add flour last, and slowly until a stiff batter is formed. Do not overmix! You may need more or less dependent on the sweetener you chose and the moisture content of your flour.

Roll dough on parchment paper (you may need to chill first). Chill in fridge. You have to do this or your cookies won’t turn out, they
will spread like crazy. Use cutouts…Chill again.

Put cold cookie sheet in 325 degree oven for 12-15 minutes depending on thickness.

There are two different options for the frosting. I prefer the glaze, because the cookies are heavy on dairy. But one of my children just loves the cream cheese, so we use that for a treat on occasion.


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5 Responses to Naturally Sweetened Sugar Cookies

  1. Sarah says:

    Hi Desiree! These look yummy (and I love your little girls expression!)
    Quick question: If we use agave or sucanat, it won’t be sugar-free, right?

    • admin says:

      Sarah-thanks for saying hi! It is actually my friends little girl, but my Skye looks kind of like her. You are right I should say refined sugar free not sugar free.

      • Sarah says:

        Thanks for replying Desiree! So, that actually leads me to my next question, I’ve been reading that agave isn’t natural after all. Have you read anything about this? Maybe you could do a research/post about it? I know there are always two sides, but in your opinion, what makes a sweetener natural or not? ( I was reading that about agave here )

        • admin says:

          Sarah- I know what you mean agave is on the hot seat right now. The way I look at it is if I can trace it to a natural source and the process of extracting it is pure, I deem it a whole food option. If you are buying highly processed agave with corn syup cut into it, that is another story. I buy raw agave made by Xagave. With any sweetener I wouldn’t call it a super food or something you are trying to get into your diet, but we all want sweets and it is a less refined option.

  2. Dana says:

    Isn’t agave a syrup while the others are granular? Do they turn out the same either way? Would honey work?

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