No Sugar, Sugar Cookies!

Now that my kids are getting older they really enjoy helping me cook and bake. As soon as I start I have two chairs already pulled up next to me so they can watch what I am doing. As my almost 3 year old says I’m only going to look, not touch. Ya, I train them well 🙂

This time though I let them get a little hands on, although at their still young ages of 3 and 4, they mostly wanted to do the tasting. I decided to make roll out sugar cookies and shape them into menorahs and dreidels for Chanukah. The kids had fun watching me roll theplay doughand they got to add the sprinkles! And of course, taste the yummy cookies.

This recipe is made with whole wheat flour, honey, and coconut oil. I really love coconut oil so I suggest you get your hands on some. It has a great flavor, is heat resistant, and is easier to metabolize than any other saturated fat or oil. I also use butter extract which I do not use often, but in times like this gives that buttery flavor without the additional calories. If you do not have any, they will still turn out great.

These cookies melt in your mouth and are perfectly sweet that it’s such a shocker that there is no sugar in them.


No Sugar, Sugar Cookies
1/4 cup softened coconut oil
1/4 cup honey
1 egg
1/2 tsp vanilla extract
1/4 tsp butter extract, could use up to 1/2 tsp
1 cup whole wheat flour*, plus more for rolling
1/4 tsp baking powder
1/8 tsp salt
Preheat your oven to 350F.
In a bowl whisk together the coconut oil and honey. Once smooth add in the egg and extracts and whisk again. Add in the flour, baking powder, and salt. Mix with a spoon.
Spray a baking sheet with oil spray.
Flour your workplace. Take half of the dough and roll out to desired thickness, being sure it is well floured and won’t stick. Cut out your shapes till all the dough is done and put on sprinkles if you’d like, press them in so they stay in place or mix them directly into the dough. Place cookies carefully on the baking sheet.
Place tray into the oven and bake about 7 minutes. They will keep cooking as they sit out of the oven.
*White whole wheat or whole wheat pastry flour may give you better results, but 100% whole wheat should work fine as well. Do no over flour the dough or cookies will be dry, keep the dough on the sticky side.




Similar Posts


  1. They are delicious! Couldn't stop eating them!

  2. Wow! A cookie recipe I might actually make! I really appreciate the low sugar level in these.

  3. These were really delicious! Only thing was that the dough was a little too soft and sticky to roll out, so I froze the whole thing and rolled it out when it was firm. Can you tell me why you freeze them before sticking in the oven? Also, I couldn't get the dough to roll out thin enough, so mine were puffier than yours. Love your blog btw!

    1. I also had it in the freezer before i rolled it out and it firmed up too much so it might be a good idea to just place it in the fridge a bit to firm up so it is easier to roll, good idea! In terms on why I chill the dough. Well most sugar recipes call to chill the dough and when I looked into it it seems to be so that the flour absorbs more moister and you don't end up with runny cookies. I think it really does help it keep its shape. Thanks for sharing and so glad you enjoyed!

  4. Definitely going to make these!!

Leave a Reply

Your email address will not be published. Required fields are marked *