This scrumptious, guilt-free cookie is made without any added sweeteners! It’s the perfect treat for low or no sugar diets.
Have you ever thought about the amount of sugar we blindly add to recipes?
Let’s take cookies, for instance.
The typical ratio for a chocolate chip cookie is around 3/4 cup of sugar to one cup of flour.
Now, let’s say that makes around 12 cookies. If we take the number of tablespoons in 3/4 cup (12) and divide it by the number of cookies (12), we find that each cookie has about a tablespoon of sugar.
Let’s, in contrast, look at the flour amount. The total tablespoons of flour in one cup is 16. Divide 16 by 12 (the total number of cookies) and we find that each cookie has about 1 1/3 tablespoons of flour. That’s not a really substantial amount of flour, ergo, not a very big cookie.
My point is that you’ll probably have two or three of said cookies, leading to your eating 2-3 tablespoons of sugar in one sitting!
Three tablespoons of sugar is nine teaspoons, and each teaspoon of sugar is four grams, leading to a total of about 36 grams of sugar!
Even then, I’m being rather conservative with my sugar estimate, as there are many cookie recipes that have equal amounts of flour and sugar.
What’s the point?
My point is that since childhood, you’ve probably been accustomed to a cookie having a certain ‘taste’ and texture, amiright? We don’t even think about it!
I’m not suggesting low carb or no fruit or any of the other crazy restrictive diets out there, but simply lowering the amount of sugar you use! I’ve personally been doing this now for over six years and am much better off for it.
I hardly need any sweetener in my treats, with today’s recipe being a shining example.
I created this cookie over the summer and knew I wanted to save it.
It’s simple and delicious, and it has NO added sugar!
For me, the whole grains, as well as the added fat are both very satisfying. I’ll often whip some fresh cream to serve alongside it too!
Please check out the notes about flours, and give it shot! To buffer the shock of sugar-free, you could try adding a teaspoon with a little stevia as well. Just try to lower the amount of sugar you’re used to, and you’re one step closer to improving!
Recipe notes
There are various flour combinations I use with this recipe. I’ve used oat, spelt, barley, pumpkin seed flour (ground pumpkin seeds), and teff, and mixtures of these flours all with great results. The amount of applesauce will vary, depending on which flours you choose, so add that slowly as the last ingredient.
You can keep this totally sugar-free by using 100% chocolate chips or splurge a bit and use dark chocolate.
Some of my favorite flour combinations
2 Tbsp barley flour + 1 Tbsp teff flour
3 Tbsp oat flour
1 Tbsp oat flour + 1 Tbsp barley flour + 1 Tbsp teff flour
2 Tbsp oat flour + 1 Tbsp spelt flour
2 Tbsp oat flour + 1 Tbsp pumpkin seed flour
Sugar-Free Cookie For One
Ingredients
- 3 Tablespoons flour see Notes
- pinch baking soda
- couple dashes sea salt
- 1 Tablespoon melted coconut oil or butter
- ¼ teaspoon vanilla extract
- stevia to taste
- ½ – 1 Tablespoon applesauce
- chocolate chips use unsweetened to keep it totally sugar-free
Instructions
- Preheat the oven to 350 degrees.
- Mix all ingredients together, adding the applesauce last.
- Add enough applesauce to bring it all together to cookie dough consistency (not too wet). This will vary, depending on what flours you use.
- Bake for 12-15 minutes or until lightly golden.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
I am so convinced I would be better off without sugar !! Thank you for all your creations that help us!!
Do you grind your own flours? And do you believe in juicing? I look forward to your emails!!
P.S. I really thank you for the suggestion on the Bella!! Still using it!! 😉👍❤️
Lol, thanks Ann! It is hard to give sugar up initially, but it really does get easier. I grind some flours, but others I just buy. I have a local health food store that grinds them fresh pretty often. I haven’t juiced in a while, as I’m sensitive to oxalates right now, and so many juices are high in them. I have done it in the past, and it has been helpful for fatigue, in particular. That’s neat about the Bella tool, so happy it worked out for you!
I figured out the WW points and I made it 9 points per cookie. This was not using chocolate chips.
The coconut oil was 8 points. The oatmeal was 1 point. The applesauce registered 0. I did not add Stevie and it tasted sweet enough
I ground my own oatmeal flour. Easy recipe and quite good. Mine came out quite soft so did have to eat it with a fork.