29 Low-Calorie Cookies Under 80 Calories

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chocolate Pecan Cookies

Keto Chocolate Pecan Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [’22’, ’22 cookies’]

These keto chocolate pecan cookies are crunchy and full of chocolate. They are truly ketogenic, thus an amazing keto dessert to have with a cup of tea or coffee.

Ingredients

• 1 cup powdered erythritol
• 1/2 cup unsweetened chocolate chips
• 1/2 cup chopped pecans
• 6 tbsp unsweetened cocoa powder
• 4 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Mix erythritol, cocoa powder, salt, pecans, and chocolate chips.
2. In a separate bowl, separate egg whites from yolks. Add egg whites to the dry part, pour in the vanilla extract.
3. Make sure the batter is soft but sticky. Not too dry. Refrigerate for 30-60 minutes.
4. Use teaspoons to form cookies on the baking tray. Don’t try to flatten because theywill naturally spread while being baked.
5. Bake for 12 min at 350F (180 C). Let them cool down before serving.

2. Vegan Oatmeal Lace Cookies

Easy Oatmeal Lace Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’60’, ’60 cookies’]

Oatmeal Lace Cookies are buttery, crispy and easy to make. Classic recipe that’s perfect for gifting because it’s free of food allergens.

Ingredients

• 2 1/2 cups Old Fashioned Oatmeal (not the quick cooking kind; Use a gluten-free brand)
• 1 cup sugar (any combination of brown, white, or alternative sweeteners. Use organic to keep vegan.)
• 2 teaspoons baking powder
• 2 Tablespoons all-purpose flour (or gluten-free all-purpose flour)
• 1/2 teaspoon cinnamon
• 1/2 cup vegan butter (1 stick)
• 1 egg replacer (to equal 1 egg)
• 1 teaspoon baking powder
• 1 Tablespoon white vinegar
• 1 Tablespoon water

Instructions

1. Preheat oven to 350 °F.
2. Combine dry ingredients in a large bowl.
3. Melt butter and pour it over the dry mixture. To melt the butter, place it in a microwave-safe bowl, cover to prevent splattering, and cook at 50% power for 30 seconds. Stir and cook in 30 second intervals until melted. It should take about a minute, depending upon your particular microwave. The butter can also be melted on the stovetop.
4. Combine egg-replacer ingredients (baking powder, vinegar, and water) in a small bowl. Stir and add to cookie dough.
5. Stir the batter well to incorporate the ingredients. The dough should be wet and crumbly.
6. Place 12 heaping teaspoon-sized drops of batter onto a baking sheet lined with parchment paper. The cookies will spread while they cook so do not crowd them.
7. Bake for approximately 10 minutes or until the sides just begin to brown. The center will still be slightly soft.
8. Allow the cookies to sit on the baking sheet for at least 5 minutes (longer is okay) and then carefully transfer them to a wire rack to cool completely. The cookies will continue to firm up for the next hour until they become crispy.

3. Vanilla Almond Crescent Cookies

Vanilla Almond Crescent Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’24’, ’24 cookies’]

Nutty, sweet with a touch of bitter dark chocolate, these Vanilla Almond Crescent Cookies are a perfect Holiday treat. Made wholegrain and without refined sugars, these healthy cookies are guilt-free and super yummy

Ingredients

• 1 cup whole grain flour (I used Spelt flour)
• 1/2 cup ground almonds
• 1/4 teaspoon Himalayan salt
• 1 egg (room temperature)
• 2 tablespoons extra virgin coconut oil (melted and cooled)
• 4 tablespoons pure maple syrup (or honey)
• 1 teaspoon vanilla extract
• 1 tablespoon extra virgin coconut oil (melted and cooled)
• 1 tablespoon cacao powder
• 1 tablespoon pure maple syrup (or honey)

Instructions

1. Position an oven rack in the middle of the oven and heat to 356F (180C). Line big baking sheet with parchment paper.
2. Prepare and measure all ingredients using measuring cups.
3. In a small mixing bowl, add 1 cup whole grain flour and 1/2 cup ground almonds. Add 1/4 teaspoon salt and mix everything with a spatula.
4. In a large mixing bowl, beat 1 egg until fluffy using an electric mixer. Add in 2 tablespoons melted and cooled coconut oil, 4 tablespoons pure maple syrup, and 1 teaspoon vanilla extract. Mix everything until well combined.
5. Add in dry ingredients mixture and continue to mix using an electric mixer until the dough is formed.
6. Using a teaspoon, grab the piece of dough and form it into a log. Bend into a crescent shape and place it on a parchment paper onto the baking sheet.
7. Bake the cookies until they are slightly golden on the edges, for 12-15 minutes. Watch very carefully; don’t overbake cookies. They should be somewhat soft to the touch when you got them out of the oven.
8. Get the cookies out of the oven and let them cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely.
9. Make dark chocolate cacao dip: In a small bowl, add 1 tablespoon melted coconut oil, 1 tablespoon cacao powder and 1 tablespoon pure maple syrup or honey. Use the whisk and mix it until you get nice and even texture.
10. Dip each cookie in a cacao dip and place it on a wire rack for dark chocolate to harden.

4. 3-Ingredient Banana Cookies

3 Ingredient Banana Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [’12’, ’12 cookies’]

These vegan and gluten-free 3 ingredient banana oatmeal cookies are perfect snacks to stop your sweet cravings in a healthy way!

Ingredients

• 2 medium ripe bananas (230 grams without peel)
• 115 g (1 cup and 3 tablespoons) gluten free old fashioned rolled oats (or regular rolled oats if not gluten sensitive)
• 1 and 1/2 teaspoons ground cinnamon
• 60 g (1/3 cup) dark chocolate chips or chopped dark chocolate into small pieces*
• 60 g (1/2 cup) whole walnuts or walnuts cut into small pieces

Instructions

1. Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
2. Place the bananas into a medium bowl and mash with a fork.
3. Dark chocolate/walnuts versions: Add the oatmeal and stir with banana. Mix in the walnut or chocolate pieces. Take two tablespoons of the mixture, place on the baking sheet and flatten the mixture with your hand or a spatula. Bake for 10 minutes or until the top sets and don’t stick to the parchment paper. Alternatively, for the walnut version, after mixing the mashed bananas with oatmeal, you can place 2 tablespoons of the mixture on the baking sheet and after you flatten it, you can gently place a large walnut piece in the middle.
4. Cinnamon version: After mashing the banana with a fork, add the oatmeal, cinnamon and stir until combined. Take 2 tablespoons of the mixture, place on the baking sheet and flatten the mixture with your fingers or a spatula. Bake for almost 12 minutes or until the top sets and don’t stick to the parchment paper.

5. Chocolate Chip Chickpea Cookies

Chickpea Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’20’, ’20 Cookies’]

These chocolate chip chickpea cookies are such a great healthy cookie recipe. They are an easy vegan recipe, loaded with plant-based protein. Nut-free means they are perfect for the school lunchbox as well

Ingredients

• 1 Can chickpeas (400g)
• 1 Cup Oats
• 2 medium bananas
• 1/4 Cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/4 Cup dark chocolate chips

Instructions

1. Heat the oven to 180 degrees Celsius (360 F)
2. Drain the chickpeas and rinse thoroughly
3. Place all ingredients excluding the chocolate chips in the food processor
4. Whizz for 2-3 mins until very smooth
5. Remove the blade from the processor, add the chocolate chips and mix with a spoon
6. Using a wet tablespoon place spoonfuls onto a baking paper-lined tray
7. Use the back of the spoon to shape the dollops into circular shapes, approximately 1 cm thick. Do not panic if they look a bit.. shall we say rustic
8. Bake at 180 degrees celsius for 25 mins
9. The cookies will still be soft but golden when they are ready, leave to cool on the baking tray for 5-10 minutes before cooling on a rack
10. Remove from the oven and cool on the tray

6. Low Sugar Christmas Cookies

Low Sugar Christmas Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [’40’, ’40 Cookies’]

A healthy Christmas cookie recipe for young children, toddlers and baby led weaning.

Ingredients

• 265 grams applesauce or apple purée 265g (1 cup)
• 15 grams chia seeds (1 Tablespoon)
• 40 grams dates (6 dates)
• ¼ cup boiling water
• 60 g melted butter or coconut oil
• 1 tsp vanilla
• 250 grams plain flour (2 cups. Can use gluten-free)
• 100 grams ground almonds (1 cup)
• ½ tsp baking powder
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp nutmeg

Instructions Prep

1. Add the chia seeds to the applesauce and leave to sit for 20 mins. I just pop them into the food processor and make sure all the chia seeds are covered by the apple .
2. Place the dates in a small bowl and soak in boiling water.

Method

1. Preheat your oven to 160 degrees Celsius (320 F)
2. After the chia seeds have sat in the apple for approx 20 mins and have begun to gel, drain the date, then add the dates, melted butter and vanilla to the food processor, blitz well until a smooth paste is formed.
3. In a bowl place all the remaining dry ingredients, use a fork or whisk to mix them together so everything is well combined and semi-sifted.
4. Add the wet ingredients from the food processor to the dry ingredients.
5. Bring the dough together by mixing with a wooden spoon
6. Turn out onto a floured board and knead until the dough becomes smooth.
7. Roll out to 5mm thick and cut into any shapes you want.
8. Place cookies on to a baking paper lined baking tray.
9. Bake in a Fan Forced Oven at 160 degrees Celsius (320 F) for 15-25 mins. If you are using a non-fan-forced oven, increase the temperature to 180 C or 360 F.
10. Bake until golden brown. Cooking time will vary a little depending on the size of the cutters used. So be sure to check the cookies often, especially if you have chosen to use very small cutters.

7. Banana Oatmeal Breakfast Cookies

Banana Oatmeal Breakfast Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT17M · Yield: [’14’, ’14 approximately’]

Very quick and healthy banana oatmeal breakfast cookies you can have for breakfast or a post-workout meal

Ingredients

• 2 Bananas (ripen,medium)
• 1 1/4 Cup Oats (rolled or quick )
• 1 egg (medium)
• 1 tbsp honey
• 2 tbsp Chocolate Chips
• a pinch of cinnamon

Instructions

1. Pre-heat the oven to its maximum temperature for atleast 15 minutes
2. In a mixing bowl, place the peeped ripened bananas.
3. Using a fork, mash the ripened bananas well.
4. Add the other ingredients like egg, honey, peanut butter(if using), ground cinnamon.
5. Using a fork again, mix all the ingredients well until well combined.
6. Add chocolate chips, oats to the banana and egg mixture.
7. Combine well using a spatula. if you notice the cookie mixture is very runny, add a spoon full of oats until you feel the mixture is good enough to roll into balls. If it’s the other way around, add a little bit of melted coconut oil or peanut butter.
8. Using your clean hands, take a spoonful mixture and start rolling into medium lemon sized balls.
9. Place on a lined baking tray and press gently to form a cookie shape. Bake them in a pre-heated oven for exactly 12 minutes and not more than that at 180 degrees celsius.
10. Allow them to cool down for atleast 30 minutes and serve with a spoon full of extra peanut butter.

8. Oatmeal Raisin Cookies

Crispy Oatmeal Raisin Cookies (No Added Sugar) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’12’, ’12 cookies’]

Bake crispy oatmeal raisin cookies with apple, oats and almond flour. No extra sugar added, just simple ingredients and great crunch in every bite.

Ingredients

• 2 apples (sweet)
• ⅞ cups oatmeal
• ⅓ cup raisins
• ⅓ cup almond flour
• 3½ tablespoons butter ( unsalted, room temperature)
• ⅛ teaspoon salt

Instructions

1. Preheat the oven to 400 °F or 360 °F
2. Line a baking sheet with parchment paper.
3. Wash the apples, remove the cores and coarsely grate them.
4. Mix grated apple, oatmeal, raisins, almond flour, salt and butter in a bowl.
5. Knead until a dough forms.
6. Divide into 12 pieces and roll each piece into a ball.
7. Place the balls on the baking sheet and press them slightly flat.
8. Bake for about 30 minutes, until golden and crisp.
9. Let cool completely on a wire rack.

9. Peanut Butter Chocolate Cookies

Easy, low calorie, High protein, peanut butter chocolate cookies! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT40M · Yield: [’20’, ’20 cookies’]

Delicious low calorie, no bake chocolate sandwich cookies with peanut butter protein fluff inside.

Ingredients

• 1/2 cup vanilla unsweetened almond milk
• 1 scoop vanilla protein powder
• 2 tablespoons peanut butter powder
• 1 tablespoon sugar free cheesecake pudding mix
• 1 teaspoon xantham gum
• 40 cookies Murray sugar free brownie thins

Instructions

1. Make the creamy protein fluff filling by adding protein powder, peanut butter powder, sugar free pudding mix, and xantham gum to a high powered food processor.
2. Blend until the ingredients are fluffy. (at least 5 minutes)
3. With the sugar free cookies, arrange 20 on a tray. Top with 1 tablespoon of the peanut butter cream. Top with a second cookie, and place in the freezer for about 30-40 minutes.
4. Remove from freezer and eat!

10. Healthy Gingerbread Cookies

Healthy Gingerbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT72M · Yield: [’34’, ’34 cookies’]

These Healthy Gingerbread Cookies are made with molasses, whole wheat flour and less sugar. They are soft, taste exactly like classic gingerbread cookies and are easy to make.

Ingredients

• 1 1/2 cups whole wheat or spelt flour
• 1 1/2 cups all-purpose flour (more for dusting)
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter (softened to room temperature)
• 1/2 cup cane or coconut sugar
• 1 large egg
• 1/2 cup unsulphured molasses
• 1/2 cup icing sugar
• 1 tablespoon cold water

Instructions

1. In a large bowl, add whole wheat flour, all-purpose flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Whisk until no lumps and set aside.
2. In another large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy. Add egg and molasses. Beat until combined well (don’t overbeat to prevent butter separation).
3. Add flour mixture, first stir with spatula and then mix with your hands until a ball of dough forms.
4. Divide it into two balls, place on two separate sheets of plastic wrap, flatten into discs, wrap and refrigerate for 30 minutes.
5. Preheat oven to 350 degrees F and line two large baking sheets with unbleached parchment paper. Set aside.
6. Remove chilled dough from the fridge, let warm up on the counter for 5 minutes, and unwrap from plastic. Dust the surface and rolling pin with flour and roll the dough 1/4 inch thick. If dough is hard and crumbly, roll it out as best as you can, let warm up a few minutes and roll more until 1/4 inch thick.
7. Using your favorite cookie cutters, cut out cookies and transfer to previously prepared baking sheet (loosening with small spatula if necessary), leaving just 1/2 inch in between. These cookies do not spread much. Combine the dough scraps into a ball, roll it out, cut out cookies and repeat until you run out of dough. Repeat the same step with the second disc of dough.
8. Bake for 8 minutes for soft cookies and 12 minutes for crunchy cookies. Do not overbake as cookies will harden during resting. Remove from the oven and let gingerbread cookies first cool off on a baking tray for 15 minutes, then transfer onto a cooling rack to cool off completely.

To decorate cookies:

1. In a small bowl, add icing sugar and water; whisk until smooth and no lumps.
2. Transfer to a sandwich size resealable bag, push to one corner, twist bag on top and cut a tiny hole at the tip. The smaller the better as you can always make the hole bigger but not smaller.
3. Decorate cookies as you wish by pushing icing through the hole. Let icing dry and it will harden and set within a couple of hours. Do not stack them until then.

11. Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies [Oil Free] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’20’, ’20 Cookies’]

Just 8 ingredients, and 20 minutes for a delicious + healthy plant based cookie. They’re fluffy, soft + addictive!

Ingredients

• 180 grams oat flour, gluten free if preferred (approx. 1.5 cups)
• 1.5 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/3 cup soy milk
• 1/3 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1/3 cup dark chocolate chips

Instructions

1. Preheat the oven to 350℉/176℃ and line a large baking sheet with parchment paper.
2. Whisk together the 3 dry ingredients in a small bowl and set aside. In a separate, medium bowl, combine the wet ingredients and mix well. Then, add the dry ingredients and chocolate chips to the bowl of wet ingredients, and stir to combine.
3. Use a cookie scoop or tablespoon to scoop the mixture onto your prepared baking tray to make approx. 20 cookies, leaving space in between each one.
4. Bake for 10 minutes, then remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack. Enjoy warm, or continue cooling to room temperature and enjoy.

12. Vegan Sesame Tahini Cookies

Vegan Sesame Tahini Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’12’]

These gluten-free and vegan sesame cookies are perfect for a unique treat anytime of day or addition to your holiday cookie tray.

Ingredients

• 1.5 cups almond flour (150 g)
• ½ cup tahini (120 g)
• ¼ cup maple syrup (70 g)
• 1 teaspoon vanilla extract (optional)
• pinch salt (optional)
• sesame seeds (for coating)

Instructions

1. Prepare: Preheat the oven to 350 F (180 C) degrees and line a sheet pan with parchment paper.
2. Mix Cookie Dough: Mix all the ingredients, except the sesame seeds, in a bowl until you get a moldable dough. If the dough it too dry to roll into balls which can happen if your tahini was too dry, add 1-2 tbsp plant-based milk and mix again until it forms a dough you can shape into cookies. If the cookie dough is overly sticky, you can refrigerate it for a short time to firm up.
3. Prepare Sesame Seeds: Prepare a shallow bowl or plate with about 1/4 cup of sesame seeds.
4. Coat Cookies in Sesame Seeds: Roll the dough into 10-12 balls, about 2 tbsp each, then roll the balls in the sesame seeds to coat. Flatten each ball with your hands until about 1/3-inch thick and place on the prepared baking sheet.
5. Bake and Cool: Bake for about 10-12 minutes until golden brown. Let cool completely on the baking sheet. They will be soft and fragile when they come out of the oven so be sure to let them cool to firm up before handling.

13. Sugar-Free Sugar Cookies

Sugar Free, Low Calorie Sugar Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [’15’, ’15 cookies’]

Looking for a sugar cookie with no sugar? These sugar free, low fat, low calorie sugar cookies will be your next favorite healthy treat!

Ingredients

• 6 tablespoons light butter spread
• 2 tablespoons monk sugar (or zero calorie sugar)
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/3 cup Nonfat Plain Greek Yogurt
• 3-4 tablespoons zero calorie powdered sweetener

Instructions

1. Combine butter, sugar, and vanilla extract in a small bowl, and stir till combined.
2. Add flour and baking powder, and mix (with hands if necessary) to get all ingredients to blend.
3. Roll dough on a counter (on parchment paper if it sticks)
4. Cut out 2-3 inch cookies.
5. Bake at 350 for 7-9 minutes

14. Healthy Pumpkin Oat Cookies

Healthy Pumpkin Oat Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’12’, ’12 cookies’]

While tasty and satisfying, these healthy pumpkin oat cookies are more of a simple, healthy snack than a decadent dessert or sweet cookie. Chocolate chips are recommended!

Ingredients

• 2.5 cups 250 g rolled oats or quick oats
• 1 cup 240 g pure pumpkin puree
• 3 tbsp maple syrup (agave syrup or coconut sugar)
• 2 tsp pumpkin pie spice or cinnamon (optional but recommended)
• 1/2 cup dairy-free chocolate chips (optional but recommended)
• pinch of salt (optional but recommended)

Instructions

1. Pre-heat oven to 350 degrees.
2. Mix all ingredients, including the optional ingredients if using, in a bowl to form a thick dough. If your’e adding any additional ingredients like nuts, seeds or coconut, add those as well. Start with 3 tbsp of sweetener and adjust sweetness as desired. The cookies are not very sweet with 3 tbsp and this can be increased if desired.
3. Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking.
4. Prepare a baking pan with parchment paper or place cookies directly on the pan. Bake for 10 minutes.
5. Remove from oven and enjoy warm after a few minutes. Let cool completely before storing. Store at in a sealed container at room temperature for 3 days, in the fridge for up to 1 week or freeze up to 3 months.

15. Banana Oatmeal Cookies

Oatmeal Banana Raisin Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’16’, ’16 cookies’]

Indulge in the best Banana Oatmeal Raisin Cookies – a healthy, vegan, and gluten-free treat that’s equally perfect for breakfast and dessert!

Ingredients

• 2 Ripe bananas (to yield about 1 cup mashed)
• 1 cup Old-fashioned rolled oats
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 cup raisins (or dried cranberries or chocolate chips )

Instructions

1. Preheat oven to 375 °F.
2. Mash bananas in a medium bowl with a fork. Stir in cinnamon and vanilla extract.
3. Mix rolled oats with the wet ingredients and fold in the raisins.
4. Shape batter into Tablespoon-sized balls and place on a cookie sheet lined with parchment paper.
5. Press each ball down to slightly flatten.
6. Bake for about 15 minutes or until firm.

16. Sugar-Free Lemon Meringue Cookies

Sugar Free Meringue Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT135M · Yield: [’24’, ’24 Servings’]

These easy sugar-free keto meringue cookies are sweet, light, and crispy. Just 4 ingredients, 2 calories, and 0 net carbs!

Ingredients

• 2 large Egg whites ((at room temperature))
• 1/2 tsp Cream of tartar
• 1 tsp Vanilla extract
• 1 pinch Sea salt
• 1/4 cup Besti Powdered Monk Fruit Allulose Blend

Instructions

1. Preheat the oven to 200 degrees F (93 degrees C). Line a large baking sheet with parchment paper.
2. In a large bowl, using a hand mixer at medium speed, beat the egg whites and cream of tartar, until the egg whites get opaque and frothy.
3. Add the salt (if using) and vanilla extract. Increase the speed to high and continue to beat until stiff peaks form.
4. Gradually beat in Besti powdered sweetener.
5. Carefully to avoid breaking down the egg whites, transfer the mixture into a piping bag (I used the this piping tip), which gives the look of classic meringues). Pipe cookies onto the lined baking sheet, spaced about an inch apart.
6. Bake for 1-2 hours, until the keto meringue cookies are firm and release easily from the parchment paper (but don’t move them yet!), and before they turn brown. Time will vary depending on the size and thickness of your meringues.
7. When they are done, turn off the oven and prop the door with a wooden spoon. Leave the meringues in the oven this way for at least one hour, until dry and crisp.

17. 3-Ingredient Banana Oatmeal Cookies

3 Ingredient Banana Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 8

These healthy banana oatmeal cookies are made with only 3 ingredients! With less than 70 calories each, they make the perfect low-calorie dessert, breakfast, or snack!

Ingredients

• 2 ripe bananas, mashed
• 1 cup old fashioned oats (not instant oats)
• 1 teaspoon ground cinnamon, optional

Instructions

1. Preheat: Preheat oven to 350 degrees F
2. Mash: Mash bananas in a medium-sized mixing bowl
3. Mix: Add the oats and cinnamon, to the mashed bananas. Mix until well blended.
4. Scoop: Divide the mixture into 8 portions and scoop cookies onto a baking sheet lined with parchment paper or nonstick spray
5. Bake: Bake at 350 degrees F for 10-12 minutes until cookies are slightly browned. They should still be fairly soft.

18. Coconut Flour Cookies

Coconut Flour Cookies (Keto, Low Carb, Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [’34’, ’34 cookies’]

There are times when you want something to satisfy your sweet tooth on the go. These simple to make low carb gluten free cookies are a great snack.

Ingredients

• 3/4 cup coconut flour (sifted)
• 1½ teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons butter (softened)
• 1/3 cup coconut oil (softened)
• 3/4 cup low carb sugar substitute (more or less to taste)
• 4 large eggs
• 1 tablespoon almond milk
• 1 teaspoon vanilla extract

Instructions

1. Stir together coconut flour, baking powder and salt.
2. In separate bowl, beat butter and coconut oil together; add sweetener and beat until fluffy. Add eggs, almond milk, and vanilla; beat well.
3. Add dry ingredients to wet mixture, beating until well combined. Batter should be thick. If not, add in a bit more coconut flour being careful not to overdo it.
4. Scoop dough onto ungreased cookie sheet or silicon mat and flatten out to desired thickness.
5. Bake at 375°F for 8-10 minutes or until edges start to brown.

19. Peanut Butter Cookies

Gluten Free Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT11M · Total: PT15M · Yield: [’12’, ’12 cookies’]

Get your fix quick with flourless peanut butter cookies made from staple ingredients in minutes!

Ingredients

• 1 cup peanut butter (do not use natural peanut butter)
• 1 cup white granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon salt

Instructions

1. Preheat oven to 350℉. Line baking sheets with parchment paper or silicone baking mats.
2. In a medium mixing bowl or stand mixer fitted with the whisk attachment, add sugar and peanut butter and beat on medium speed 3 minutes until light and fluffy.Add egg, vanilla, baking soda and salt on medium-low speed until just combined, scraping down the sides with a rubber spatula as needed.
3. Using a medium cookie dough scoop or a spoon, roll into 1″ balls and space on cookie sheet. Bake in the center of pre-heated oven 11 minutes, or until slightly golden on the edges and just set. Remove from oven and allow to cool 1 minute. Using a rubber spatula, transfer cookies to a wire cooling rack.

20. Crispy Gingersnaps

The BEST Crispy Gingersnap Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’48’, ’48 cookies’]

The BEST Crispy Gingersnap Cookies are the perfect holiday treat! Snappy, low sugar and easily made gluten free. Our favorite cookie!

Ingredients

• 3/4 cup softened salted butter (1.5 sticks)
• 3/4 cup organic cane sugar (or regular granulated sugar)
• 1/4 cup brown sugar
• 1/3 cup molasses
• 1 egg
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 2 teaspoons fresh grated ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon cloves
• 2 1/4 cups all purpose flour (or Bob’s Red Mill 1:1 Gluten Free Flour)
• 1/3 cup organic cane sugar

Instructions

1. Preheat your oven to 350 degrees.
2. Use mixer or to whip together the butter, cane sugar and brown sugar. It should look fluffy and light yellow. This will take 2-3 minutes.
3. Add the molasses and the egg and mix until combined.
4. Add in the baking soda, ground ginger, fresh ginger, cinnamon and cloves. Add the flour in ½ cup at a time until just incorporated.
5. Place ⅓ cup of sugar in a shallow dish. Scoop the cookie dough into 1 tablespoon balls using a cookie scoop or two spoons. The dough will be sticky, but there is no need to chill it.
6. Roll in the sugar until coated, then place on a baking sheet lined with parchment paper. Leave 2.5 inches between the cookies as these will spread considerably.
7. Bake the cookies for 15 minutes or until they look crackled on top. They should not look wet at all. Take them out of the oven and allow to rest on the cookie sheet for 7 minutes. Move them to a cooling wrap and allow to cool completely.

21. Chocolate Peanut Butter Cookies

Healthy No-Bake Chocolate Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT30M · Yield: [’18’, ’18 cookies’]

Healthy no-bake chocolate peanut butter cookies! Made with 8 nutritious ingredients, these healthy no bake cookies are gluten-free, dairy-free, vegan & refined sugar free!

Ingredients

• ½ cup creamy peanut butter
• ¼ cup honey ((or maple syrup))
• ¼ cup coconut oil ((or butter))
• 2 Tablespoons unsweetened cocoa powder
• ¼ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1 cup quick cooking oats
• ¼ cup unsweetened coconut ((shredded))

Instructions

1. Line a cookie sheet with waxed paper, set aside.
2. Combine peanut butter, honey salt and coconut oil in a saucepan and cook on medium heat, stirring continuously, until the ingredients are melted and the mixture is smooth.
3. Stir in vanilla and cocoa powder.
4. Add quick-cooking oats and coconut and stir until combined.
5. Continue cooking over medium heat until the mixture is slightly thickened, 1-3 minutes.
6. Drop 1 Tablespoon portions of the mixture onto the prepared baking sheet. Continue until you’ve used all the cookie mixture.
7. Let cool in the refrigerator or freezer until hardened.
8. Serve cold or at room temperature.
9. Store in an airtight container in the refrigerator.

22. Vegan Almond Flour Shortbread Cookies

Almond Flour Shortbread Cookies (3 ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [’24’, ’24 small cookies’]

These almond flour shortbread cookies are delightfully crispy and easy to make! They’re made with 3 healthier ingredients and taste rich and ‘buttery’ just like traditional shortbread cookies, but have a slightly nutty flavor profile. This recipe is vegan, gluten-free, paleo, keto and can be made oil-free.

Ingredients

• 2 cups (200g) almond flour / blanched almond meal
• 1/4 cup (85g) maple syrup
• 3 tablespoons (50g) coconut butter (melted and cooled, or 1 tablespoon (15g) vegan butter or coconut oil, melted and cooled (note 1))
• 1 cup (170g) roughly chopped vegan chocolate or chocolate chips
• Chopped pistachios and freeze dried raspberries

Instructions

1. Note: For the best results, I recommend using an electric scale to weigh the ingredients for these cookies. Even 1 tablespoon (15-20g) of extra ingredients will change the texture of the cookies!
2. Preheat your oven to 180°C (350°F). Line 1-2 baking sheets with parchment paper.

Preparing the almond shortbread cookies:

1. Add all the ingredients to a bowl and mix until combined. The mixture will be more crumbly than regular cookie dough, but the mixture should ‘stick’ together if you pinch some between two fingers.
2. Press the cookie dough together so it forms a rough ball. (note 2)
3. On a sheet of parchment paper or clean work surface, roll out the cookie dough so it’s around 8mm (just over 1/4-inch) thick. Use a 5cm (2-inch) cookie cutter to cut circles out of the dough. Collect the remaining dough and repeat. (note 3 for alternative methods)
4. Arrange the cookies on your prepared baking sheet with a little space between them. The cookies don’t spread much in the oven.
5. Bake the cookies for 12-15 minutes or until lightly golden brown. Bake for less time if you prefer chewy cookies with crisp edges. Or bake for longer for cookies that a crisp throughout. Allow the cookies to completely cool on the baking sheet.
6. Store the cookies in an airtight container at room temperature for 5 days, in the fridge for 2 weeks or up to 2 months in the freezer.

To decorate (optional):

1. Melt the chocolate in a double boiler over medium heat then remove.
2. Dip half of each cookie in the melted chocolate and place on a lined baking sheet. While the chocolate is still wet, sprinkle the pistachios and raspberries on top. Allow the chocolate to set at room temperature for 20 minutes. Enjoy or store as above!

23. Chocolate Chip Cookies

Keto Chocolate Chip Cookies (2g Net Carbs) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT10M · Total: PT18M · Yield: [’14’, ’14 cookies’]

These chewy low carb cookies go well with a cup of coffee or tea. With only 2g of net carbs, you can have them for breakfast or as a dessert when you’re on a ketogenic diet.

Ingredients

• 1 cup almond flour
• 3 tbsp sugar-free chocolate chips
• 2 tbsp granulated erythritol
• 2 tbsp butter
• 2 tsp almond milk
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1 tsp pure vanilla extract

Instructions

1. Mix almond flour, erythritol, baking soda, salt, and chocolate chips.
2. Melt the butter, add milk and vanilla extract to it. Mix it well.
3. Now mix both dry and wet ingredients. Shape the dough into cookies and bake at 375F (190 C degrees) for 10 minutes. If you’re using the fan: 340 F (170 C degrees).
4. Let them cool down before serving.

24. Healthy PB2 Peanut Butter Cookies

Powdered Peanut Butter Cookies (PB2 cookies) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT16M · Yield: [’12’, ’12 cookies’]

These healthier powdered peanut butter cookies are soft, chewy, and incredibly decadent. A quick one-bowl recipe that only calls for 5 simple ingredients. This recipe is naturally vegan and gluten-free.

Ingredients

• 1/3 + 1/3 cup peanut butter powder (divided *)
• 4 tablespoons water
• 1/4 cup maple syrup (or other liquid sweetener)
• 1/4 cup peanut butter
• 1/2 cup oat flour (or 1/3 cup all purpose flour**)
• 1 teaspoon baking powder
• pinch of salt ((optional) )

Instructions

1. Preheat oven to 180C / 350F.
2. In a medium bowl, combine ⅓ cup of peanut butter powder together with 4 tablespoons of water. Next, add peanut butter and maple syrup into the bowl and mix well.
3. Mix in oat flour, rest of the PB2, along with oat flour and baking powder. Mix until everything is well incorporated and a dough is formed.
4. Roll dough into balls, about 1.5 tablespoon per ball. (I like using a trigger cookie dough spoon to make the process easier.) Slightly flatten them before using a fork to make a crisscross indent.
5. Bake for 6-8 minutes, or until edges are firm. Let it cool for 5-10 minutes before digging into them!

25. Peanut Butter Cookies

Keto Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT14M · Total: PT19M · Yield: [’24’]

These delicious 5-ingredient Keto Peanut Butter Cookies are super quick and easy to make.

Ingredients

• 1 cup (128g) salted peanut butter
• ¼ cup (32g) almond flour
• ½ cup (64g) low calorie sweetener ((I used stevia))
• 1 egg
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350 F and line a baking sheet.
2. Add all ingredients in a bowl and mix well.
3. Using a spoon, scoop between1-1.5 tablespoons of dough and form into a small ball and drop unto the lined baking sheet.
4. Repeat until the rest of the dough has been used up. You may need 2 baking trays.
5. Make sure each cookie ball is about 1.5 inches away from the others.
6. Using a fork, press down on the cookie to flatten it. The repeat in the opposite direction so you end up with criss-cross marks. Continue till all the cookies are flattened.
7. Bake in the preheated oven for 10-14 minutes or until the edges of the cookies are browning.
8. Transfer the cookies sheet to a cooling rack and let cool before removing (as they are fragile and will break if you try and remove them when hot).

26. Keto Gingerbread Cookies

Healthy Gingerbread Cookies (No Refined Sugar) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’24’, ’24 servings’]

My healthy gingerbread cookies are chewy, spiced, and easy to make. You won’t believe they’re sugar free and gluten free!

Ingredients

• 2 1/4 cups Wholesome Yum Blanched Almond Flour
• 1 tbsp Cinnamon
• 2 tsp Ground ginger
• 1/4 tsp Ground cloves
• 1/4 tsp Nutmeg
• 1/2 tsp Baking powder
• 1/4 tsp Sea salt
• 1/2 cup Besti Brown Monk Fruit Allulose Blend
• 3 tbsp Unsalted butter ((softened))
• 1 large Egg ((at room temperature))
• 1 tsp Vanilla extract
• Sugar-free cream cheese frosting ((optional, for decorating))

Instructions

1. In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, and baking powder.
2. In a large bowl, use a hand mixer to beat the butter and Besti Brown for 1-2 minutes, until fluffy. Beat in the egg and vanilla extract. Beat in the almond flour mixture until a dough forms.
3. Form the dough into a ball and refrigerate for at least 30 minutes, or until ready to bake.
4. Preheat the to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper (you may need to do this twice for all the cookies).
5. Place the ball of dough between two large pieces of parchment paper. Roll out to 1/4 in (.6 cm) thickness. Use cookie cutters to cut out cookie shapes and transfer them to the parchment paper. When you’ve cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you’ve used up all the dough.
6. Bake the healthy gingerbread cookies for 10-15 minutes, until golden on the edges. Cool on the cookie sheet before handling or frosting.
7. Optional step: If you want frosting, make my cream cheese frosting like this and pipe onto the cookies.

27. Protein Cookies

Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’24’, ’24 cookies’]

The best Protein Cookie recipe that’s easy to make! Secretly healthy, these cookies only have 8 simple ingredients and are delicious!

Ingredients

• 2 eggs
• 1 cup unsweetened nut butter (almond, cashew, or peanut butter (260 g))
• ½ cup coconut sugar (75 g)
• 1 teaspoon vanilla extract
• ⅔ cup vanilla whey protein powder (packed (85 g, weight will vary based on brand))
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ¼ cup mini chocolate chips (45 g)

Instructions

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
2. Combine all ingredients except chocolate chips in a large mixing bowl. Whisk together. The protein powder combined with the nut butter will begin to get thick. Once the dough is thick, transition to using a rubber spatula to stir the dough until it becomes an even color with no streaks of dry ingredients.
3. With a rubber spatula, fold in the mini chocolate chips. Stir to evenly distribute.
4. Use a 1-ounce cookie scoop to divide the dough (about 2 tablespoons of dough per cookie). Roll the scoops of cookie dough between clean hands until a smooth ball forms. Place the ball on the lined baking sheet, leaving about 1 inch between each cookie. Do not flatten.
5. Place the cookies in the oven and bake for 9-11 minutes (9 was perfect for my oven, but I liked to underbake them slightly so that they are really soft). Allow cookies to cool on the pan for about 10 minutes so that they fully set (important if you are aiming to slightly underbake).

28. Banana Oatmeal Cookies

Banana Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [’18’, ’18 Cookies’]

These banana oatmeal cookies are easy to make with a few simple ingredients in 20 minutes. Banana oat cookies are a delicious breakfast, snack or healthy dessert – add chocolate chip or your favorite mix-ins to make them extra-special! Gluten-free & freezer-friendly.

Ingredients

• 3 bananas (overripe (about 1 ¼ cups mashed banana))
• 2 Tablespoons honey ((or maple syrup))
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 ½ cup quick cooking oats
• 1 tsp ground cinnamon
• ¼ tsp fine sea salt
• ½ cup chocolate chips (or other add ins like shredded coconut, dried cranberries, raisins, etc.)

Instructions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
2. In a large mixing bowl, mash the bananas.
3. Add honey, egg and vanilla and stir to combine.
4. Add oats, cinnamon and sea salt and stir until combined.
5. If desired, add mix-ins and stir until evenly distributed.
6. Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough, and place them on the prepared baking sheet spaced about 2” apart.
7. Bake in the preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
9. Serve slightly warm or at room temperature.

29. Keto Coconut Macaroons

Keto Coconut Macaroons Recipe (Low Carb, Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT14M · Total: PT24M

Keto Coconut Macaroons Recipe: this 4 ingredient keto macaroons recipe is gluten free & easy to make! The best Low Carb coconut macaroons—chewy & moist inside, crispy golden exterior.

Ingredients

• 1 ¼ cups unsweetened small coconut shreds or flakes – do not use large coconut flakes
• 2 tablespoons coconut flour
• 3 tablespoons solid or slightly softened coconut oil
• ¼ cup keto honey

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
2. Add small coconut shreds and coconut flour to the food processor. Give the bin a shake to create a smooth, even layer. Make sure to use small coconut shreds, as large ones will result in flat, spread out cookies.
3. Add solid coconut oil and keto honey to the food processor.
4. Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. Scrape down the sides of the food processor as needed. The keto honey is very thick and sticky, so you’ll need to use a bit of arm muscle to scrape it off the walls of the food processor.
5. Using a medium cookie scoop, scoop firmly-packed balls of coconut mixture onto the prepared baking sheet, making sure to space balls evenly apart. Cookies will inflate and enlarge just a bit as they bake.
6. Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 14 mins for large ones. Place baking sheet onto a cooling rack and allow cookies to cool for 5-10 minutes, until firm. Using a heatproof spatula, transfer cookies directly onto the cooling rack to cool completely, about 30 mins-1 hour. Enjoy! Storing instructions below.

Keto Desserts We Love

1. Coconut Milk Keto Ice Cream
2. Keto Fudge Cups – 2 Ingredients!
3. Coconut Chocolate Keto Smoothie (Low Carb)
4. Keto Peanut Butter Cookies (Low Carb) – 4 Ingredient

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.