Sugar-Free Christmas Cookies

By 2catty

Keep your holiday traditions while also limiting your sugar intake. You can also experiment by substituting almond or coconut flour to lower the carb count even more.

Sugar-Free Christmas Cookies
  • 1/2 cup shortening

  • 3 tablespoons Equal � sugar substitute

  • 1 egg

  • Several drops of food coloring (optional)

  • 2 1/2 cups cake flour

  • 1/2 teaspoon salt

  • 2 teaspoons baking powder

  • 1/2 cup skim milk

  • 2 tablespoons water

  • 1 teaspoon vanilla extract

  1. Cream shortening. Add sweetener, egg, and food coloring (if desired); beat well.

  2. In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well.

  3. Chill dough 2 to 4 hours.

  4. Preheat oven to 325 degrees F.

  5. Roll out 1/8 inch thick and cut the cookies into desired shapes. Bake for 8 to 10 minutes.

  6. Cool. Store in air tight container

Nutritional Facts

Nutritional Information (Per Serving)
3 g
95 mg
9 mg
4.5 g
12 g

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22 replies

gepe53 2014-12-31 02:22:41 -0600 Report

I would have to say I'd use part almond flour and part rice flour,white flour isn't that good for anyone!!! Too many carbs!!Another thing…coconut oil is great in baked foods it is very healthy for us humans and pets too.Instead of Equal…ugh…try Stevia,Splenda or Monk fruit…much more healthy!!

QUEEN TIGRA 2012-12-30 11:22:36 -0600 Report

I love sugar cookies, and this recipe is great, helped me stay within my range and they are not fattening. Thank you for sharing the recipe.

Paul Weller
Paul Weller 2011-12-27 18:06:38 -0600 Report

I'm sorry but I missed your response about the various flour options and their carb values. The Holiday got the best of me and now I don't know where to find your response on the morning of 12/23. I'm new to the sight and I'm having trouble following the comments if I can't log in every day. I have found Almond (and Hazelnut) Flour in our natural foods store, but it is very expensive.
I have ground up my own almonds as finely as possible and then added the "flour" to make a pie crust. If you can guide me back to your discussion, I'd appreciate it.

Caroltoo 2011-12-23 16:52:09 -0600 Report

Joni: I posted a discussion this morning that lists some other flour opeions and their relative carb counts. It took me longer to research it than I expected. I thought the nutritional information was also in my cookbook, but it wasn't. So I had to teach myself how to use the online nutritional analysis tools before responding.

Caroltoo 2011-12-23 16:40:18 -0600 Report

I have purchased almond butter, as well as sorghum, tapioca, garfava, soy, rice, potato, and amaranth flours all at my local Whole Foods. I've seen the Teff flour online at Ancient Grains and I do want to try it since it is described as having a nutty flavor which sounds like it would be great in cookies. The one I need to look for now is Almond Flour. I've read about it and it especially low in carbohydrates, but I haven't seen it in my local stores.

One of my projects in January, is to test out some of the recipes I've been working on. I've been adapting some gluten free receipes so that they are also diabetes friendly.

Young1s 2011-12-23 08:11:58 -0600 Report

Carol: I see you have listed a number of flours below. Where would one find these because I'm sure they can't all be purchased at the local grocer?

Also, if anyone can tell me what almond butter is and where to find it. I would really like to try it but either I'm looking in the wrong place or I have misunderstood what it is. Try as I might, I just can't seem to find it in my grocery store.

joni55 2011-12-23 00:19:05 -0600 Report

I just made banana bread the other day and used soy milk, Paul, and it worked out fine. I also used unbleached flour but would like to know of other options.

Caroltoo 2011-12-22 17:37:41 -0600 Report

Oh, glad you reminded me. I've been busy with other things this morning and it slipped my mind.

OK, I'll look it up and post on the discussion in a little while.

Paul Weller
Paul Weller 2011-12-22 11:57:15 -0600 Report

I think using an alternative for any white/cake (wheat) flour is a must, if you want to eat more than one cookie. Please, Caroltoo, I'd really love to know about other low-carb "flours". I'm also lactose intolerant, so we have to sub for butter and any milk products. Nut flours work very well, but one still needs to use something else as well. Soy powder just changes the taste/consistency too much. HELP!

Caroltoo 2011-12-21 23:06:58 -0600 Report

There is almond flour, sorgum flour, potato flour, teef flour, soy flour … just a whole bunch of other flours that you could use without having to go to wheat flour. I need to leave now, but let me get back to you tomorrow Joni after I check in a cookbook I have. The author has a mixture that she uses for pastry.

joni55 2011-12-21 23:03:50 -0600 Report

Okay, I've tried using whole wheat flour when baking with not so great results. My cakes came out flat. I was searching about this and you need to add other flour to it to make it work. So, will unbleached flour work?

Caroltoo 2011-12-21 19:29:28 -0600 Report

I'm with you on the NO white flour ever. I knew I reacted horribly to it. Nice to know what is actually in it that causes the reaction. Thanks.

suziesgirl 2011-12-21 19:11:36 -0600 Report

Please people, no diabetic should be eating white flour/cake or otherwise. It contains Aloxin which is a by product of bleaching the flour. It is used in lab rats to induce high levels of glucose to test diabetes drugs like Metformin, just to see how well it works. The truth would be nice for a change!! Read the book Diabetes without drugs, there are some great recipes in this book and lots of healthy natural surgars that are better for any diabetic type 1 or 2. Good luck with this cookie recipie. I wouldn't touch it with a ten foot pole!!!

Caroltoo 2011-12-21 18:50:30 -0600 Report

Butter is more often used than shortening actually. Might try a mixture of butter and almond oil.

When I occasionally use something other than a nut oil or olive oil, I'll use butter because it's real before I'll use margarine which is made in a chemist's lab.

Suzif 2010-12-08 20:25:46 -0600 Report

Tristen—I figure 2. 1/2 cookies per serving. It makes 24 cookies and has 10 servings, so that would be 2.4 cookies per serving.