10 Easy Low Sugar Cookie Recipes for Healthy Sweet Cravings

A cookie does not need a mountain of sugar to feel like a treat. The best low sugar cookies lean on flavour, texture and smart ingredients: ripe banana, nut butter, oats, cocoa, coconut, spices and small amounts of sweetener where needed.

These recipes are simple, quick and designed for everyday baking. Most are ready in under 20 minutes, use easy-to-find ingredients, and make small batches so you can enjoy something sweet without filling the kitchen with temptation.

A quick note before baking: the nutrition figures are estimates and will vary depending on your ingredients. If you have diabetes, follow specific dietary advice from your clinician. Also, xylitol is highly toxic to dogs, so keep any bakes made with it well away from pets.

What makes a good low sugar cookie

The trick is not simply removing sugar. Sugar adds sweetness, but it also affects browning, moisture and texture. These Low Sugar Cookie Recipes use other ingredients to bring those qualities back.

Here are the swaps that work well:

For the best texture, let cookies cool before eating. Low sugar cookies often firm up as they cool, especially those made with oats, almond flour or egg white.

1. Banana, peanut butter and oat cookies

These are naturally sweetened with banana and have no added sugar. They are soft, chewy and ideal for a quick snack.

Makes: 10 cookies

Bake time: 12 to 15 minutes

Ingredients

• 1 medium ripe banana

• 50g natural peanut butter

• 70g rolled oats

• ½ tsp vanilla extract

• ½ tsp cinnamon

• ½ tsp baking powder

• Pinch of salt

  
  

Method

1. Preheat the oven to 180°C, or 160°C fan.

2. Mash the banana until smooth.

3. Mix in the peanut butter and vanilla.

4. Stir in the oats, cinnamon, baking powder and salt.

5. Divide into 10 small cookies and flatten slightly.

6. Bake for 12 to 15 minutes.

7. Allow to cool before eating.

   
   

Approximate nutrition per cookie: 65 to 75 kcal

Protein: 2g

Sugar: 2 to 3g, from banana

2. Almond and coconut cookies

These little cookies are light, nutty and gently sweet. They work well with tea or coffee and only need a handful of ingredients.

Makes: 12 cookies

Bake time: 10 to 12 minutes

Ingredients

• 50g ground almonds

• 30g unsweetened desiccated coconut

• 1 egg white

• 2 tbsp xylitol

• ½ tsp vanilla extract

• ½ tsp baking powder

• 1 tbsp unsweetened almond milk, if needed

  
  

Method

1. Preheat the oven to 170°C fan.

2. Mix the ground almonds, coconut, xylitol and baking powder.

3. Add the egg white and vanilla.

4. Mix until you have a sticky dough.

5. Add a little almond milk if the dough feels too dry.

6. Roll into 12 small balls and flatten slightly.

7. Bake for 10 to 12 minutes until lightly golden.

8. Cool before eating.

   
   

Approximate nutrition per cookie: 45 to 55 kcal

Protein: 1.5g

Sugar: 0.5 to 1g

3. Gooey chocolate peanut butter cookies

This is the one to make when a chocolate craving hits. Cocoa gives a deep flavour, while peanut butter keeps the middle soft.

Makes: 10 cookies

Bake time: 8 to 10 minutes

Ingredients

• 50g natural peanut butter

• 1 egg white

• 25g oat flour

• 10g unsweetened cocoa powder

• 2 tbsp granulated xylitol

• ½ tsp vanilla extract

• ¼ tsp baking powder

• 1 tbsp unsweetened almond milk

• 5g dark chocolate chips or cocoa nibs, optional

  
  

Method

1. Preheat the oven to 180°C, or 160°C fan.

2. Mix the peanut butter, egg white, xylitol and vanilla.

3. Add the oat flour, cocoa powder and baking powder.

4. Stir in the almond milk until you have a thick dough.

5. Fold in the dark chocolate chips or cocoa nibs, if using.

6. Shape into 10 small cookies and flatten lightly.

7. Bake for 8 to 10 minutes. They should look slightly underdone in the middle.

8. Cool for at least 10 minutes so they turn gooey rather than crumbly.

   
   

Approximate nutrition per cookie: 55 to 70 kcal

Protein: 2g

Sugar: 0.5 to 1.5g

4. Cinnamon oat raisin mini cookies

Raisins contain natural sugar, so this recipe uses just a small amount. Chopping them spreads the sweetness through the batch.

Makes: 12 mini cookies

Bake time: 10 to 12 minutes

Ingredients

• 70g rolled oats

• 10g ground almonds

• 1 egg

• 35g unsweetened apple purée

• 1 tbsp xylitol

• 15g raisins, finely chopped

• ½ tsp cinnamon

• ½ tsp vanilla extract

• ½ tsp baking powder

• Pinch of salt

  
  

Method

1. Preheat the oven to 180°C, or 160°C fan.

2. Mix the egg, apple purée and vanilla.

3. Stir in the oats, ground almonds, sweetener, raisins, cinnamon, baking powder and salt.

4. Leave the mixture for 5 minutes so the oats soften.

5. Spoon into 12 small mounds and flatten.

6. Bake for 10 to 12 minutes.

   
   

Approximate nutrition per cookie: 45 to 55 kcal

Sugar: 1.5 to 2g

5. Lemon almond cookies

Bright lemon zest makes these taste sweeter than they are. They are soft in the centre with a lightly golden edge.

Makes: 12 cookies

Bake time: 9 to 11 minutes

Ingredients

• 80g ground almonds

• 1 egg white

• 2 tbsp xylitol

• Zest of 1 unwaxed lemon

• ½ tsp vanilla extract

• ¼ tsp baking powder

• Pinch of salt

  
  

Method

1. Preheat the oven to 170°C fan.

2. Mix the ground almonds, xylitol, lemon zest, baking powder and salt.

3. Stir in the egg white and vanilla.

4. Shape into 12 small cookies.

5. Bake for 9 to 11 minutes until just golden.

6. Cool fully before moving, as they firm up on the tray.

   
   

Approximate nutrition per cookie: 50 to 60 kcal

Sugar: under 1g

6. Tahini sesame cookies

Tahini gives these cookies a grown-up, nutty flavour. They are not overly sweet, so they suit anyone who likes a biscuit with coffee.

Makes: 10 cookies

Bake time: 10 to 12 minutes

Ingredients

• 60g tahini

• 1 egg white

• 45g oat flour

• 1½ tbsp xylitol

• ½ tsp vanilla extract

• ¼ tsp baking powder

• 1 tsp sesame seeds

• Pinch of salt

  
  

Method

1. Preheat the oven to 180°C, or 160°C fan.

2. Stir the tahini, egg white, xylitol and vanilla together.

3. Add the oat flour, baking powder and salt.

4. Mix into a soft dough.

5. Shape into 10 cookies and sprinkle with sesame seeds.

6. Bake for 10 to 12 minutes.

   
   

Approximate nutrition per cookie: 60 to 75 kcal

Sugar: under 1g

7. Apple cinnamon breakfast cookies

These are soft, oaty and mild enough for breakfast. Use unsweetened apple purée to keep the sugar lower.

Makes: 10 cookies

Bake time: 12 to 14 minutes

Ingredients

• 90g rolled oats

• 80g unsweetened apple purée

• 25g almond butter

• 1 tbsp ground flaxseed

• ½ tsp cinnamon

• ½ tsp vanilla extract

• ½ tsp baking powder

• Pinch of salt

  
  

Method

1. Preheat the oven to 180°C, or 160°C fan.

2. Mix the apple purée, almond butter and vanilla.

3. Stir in the oats, flaxseed, cinnamon, baking powder and salt.

4. Rest for 5 minutes.

5. Shape into 10 cookies and flatten.

6. Bake for 12 to 14 minutes.

   
   

Approximate nutrition per cookie: 65 to 80 kcal

Sugar: 1 to 2g

8. Double cocoa coconut cookies

These have a brownie-like flavour without being too sweet. Use cocoa nibs if you want crunch with almost no sugar.

Makes: 10 cookies

Bake time: 8 to 10 minutes

Ingredients

• 50g ground almonds

• 15g unsweetened cocoa powder

• 20g unsweetened desiccated coconut

• 1 egg

• 2 tbsp xylitol

• ½ tsp vanilla extract

• ¼ tsp baking powder

• 1 tsp cocoa nibs, optional

  
  

Method

1. Preheat the oven to 170°C fan.

2. Mix the almonds, cocoa, coconut, xylitol and baking powder.

3. Add the egg and vanilla.

4. Stir into a thick dough.

5. Shape into 10 cookies.

6. Sprinkle with cocoa nibs, if using.

7. Bake for 8 to 10 minutes.

   
   

Approximate nutrition per cookie: 55 to 70 kcal

Sugar: under 1g

9. Ginger almond cookies

Ground ginger makes these feel warm and comforting. Add a little orange zest if you want a brighter flavour.

Makes: 12 cookies

Bake time: 10 to 12 minutes

Ingredients

• 75g ground almonds

• 1 egg white

• 2 tbsp xylitol

• ½ tsp ground ginger

• ½ tsp cinnamon

• ½ tsp vanilla extract

• ¼ tsp baking powder

• Pinch of salt

• Optional zest of ½ orange

  
  

Method

1. Preheat the oven to 170°C fan.

2. Mix the ground almonds, sweetener, ginger, cinnamon, baking powder and salt.

3. Add the egg white, vanilla and orange zest, if using.

4. Mix into a sticky dough.

5. Roll into 12 small balls and flatten.

6. Bake for 10 to 12 minutes until lightly golden.

   
   

Approximate nutrition per cookie: 45 to 60 kcal

Sugar: under 1g, without orange zest

Simple ways to get better results

Low sugar cookie dough can behave differently from traditional cookie dough. These small habits help.

• Do not overbake them. Many low sugar cookies dry out if left too long.

• Cool them fully. The texture improves after 10 to 20 minutes.

• Use natural nut butter. Avoid versions with added sugar or palm oil if you want a cleaner ingredient list.

• Choose unsweetened coconut and almond milk. Sweetened versions can raise the sugar quickly.

• Keep the cookies small. Smaller cookies bake evenly and make portioning easier.

• Taste the dough if it is egg-free. Banana and oat dough can be adjusted with more cinnamon, vanilla or cocoa.

  
  

How to store low sugar cookies

Most of these cookies keep well for 2 to 3 days in an airtight container. Softer oat-based cookies are best stored in the fridge if your kitchen is warm.

For longer storage, freeze them in a single layer, then transfer to a freezer bag or container. Defrost at room temperature for 20 to 30 minutes. You can also warm them briefly in the oven for a fresher texture.

The best all-round recipe is the banana, peanut butter and oat cookie if you want something naturally sweetened and filling. For chocolate cravings, the gooey chocolate peanut butter cookies are the most satisfying.

Bake one small batch, see what texture you like, then adjust the next one with more spice, extra cocoa or a different nut butter. That is the easiest way to make low sugar cookies you will actually want to eat again.