Sugar-Free Sugar Cookies (Gluten, Dairy, Egg and Sugar Free)

December 11, 2013 in Cookies, Desserts by Candace Ouimet

Sugar-Free Sugar Cookies

Has the Christmas season lost a little gloss since you found out you have candida? Has thinking about all of the treats you will have to politely decline made the season a little less fun? Have you suddenly realized how central a role food played in our holidays and traditions and feel a little left out of the whole thing?

If you answered yes to any of the above questions then I think I can help.

It is sad for me to admit but the lack of candida-friendly treats did put a damper on the holidays for me, as it can be very isolating. It seems so silly but like I said, food is so central and has a participatory aspect to it. Not being able to participate in it can really make you feel on the outs.

Note to self: start some non-food related traditions…now back to food.

One tradition that I had hoped to share with my kids was cookie decorating with the ever delicious and unbelieveably addictive sugar cookie. However, when I started my candida-cleanse and committed to a whole foods lifestyle I knew I would never eat anything with sugar in its title again.

Well, fast-forward a few years and here I am eating a sugar cookie, a sugar-free sugar cookie.

Yes, you read that correctly, I almost can’t believe it myself.

This recipe was a bit of an accident. While I was pressing my easy oat pie crust into the dish when making pumpkin pie I thought hmm…this stuff reminds me of roll out cookie dough. Since Christmas was coming up, and like I said, I had always hoped to do some cut out cookies with my kids, I knew I had to try it.

I intended on making a vanilla-ish cookie and I say “ish” because I wasn’t sure if the oats would stay front and center no matter how I doctored them, or if I could sweeten them enough to take on the vanilla flavour.  I am happy to report that they turned out far better than I anticipated.

What came out of the oven was beyond what I imagined a whole food sugar cookie could be. They were fantastic. They were flaky, light, crisp and they rolled out and cut beautifully. The oats had mixed so well with the vanilla and they were sweet yet not too sweet! I couldn’t stop eating them…it was a problem…it was a good thing we had a family gathering a few days later that I could take them to! I sent them all away as I had no self-control with them and I am waiting to make more until the day before my next gathering or I could have another cookie carnage on my hands.


These cookies were such a wonderful surprise that I thought I would try my hand at an icing. I wanted an icing that would stay on the cookie and still have great flavour, texture and color. I REALLY didn’t have high hopes for this – I couldn’t have two successful recipes back to back…could I?

I started with this recipe from Food Renegade that uses coconut oil and coconut butter as a base. Both of these ingredients should be softened but not melted, and all other ingredients should be at room temperature. If the coconut oil and butter are hard I like to sit them on my oven while something is baking to slowly soften them. If they are too runny I pop them in the fridge for a bit.

I tried 3 flavours: raspberry (since I had some leftover puree and wanted something red-ish), chocolate and orange cream (which I coloured green to be more Christmas-y). While I really liked them all, chocolate was by far my favourite but that doesn’t surprise me. I am very excited to try more flavours in the coming weeks. A word of caution is that if you are not a fan of coconut, you may not enjoy these icings as the two main ingredients are coconut-based. My hubby does not care for coconut, and although he still likes these cookies (with the raspberry icing in particular), he prefers them without the icing.

A few notes:

Please do not eat a bite of a real sugar cookie and then a bite of one of these and compare and contrast. This is a whole food sugar cookie and while I am sure you will find them delicious and satisfying they are not exactly the same! They taste like sugar cookies to me however, keep in mind that if you have just begun your whole food journey you may find this is not the case for you!

Soaked and dehydrated oats are best for optimal digestion and assimilation of nutrients (more on that soon!).

The dough does dry out a bit so you might get crinckles in the finished product if you’re not working quickly but this does not affect the taste or texture, it’s purely aesthetic!

Some shapes were more fragile than others so I used a very thin spatula to take those ones off the counter, or rolled them a little thicker. You could also roll on parchment paper, but I have never needed to.

Have fun!

{This page contains affiliate links. This means I may get a commission if you purchase something after clicking, however, your price does not change. I only recommend products that I love and use myself and your, much appreciated, support helps keep this site running.}

Sugar-Free Sugar Cookies (Gluten, Dairy, and Egg Free)

makes 30-40 cookies, depending on size


*2 5/8 cup gluten free oat flour, (I ground gf whole oats in my Vitamix)

1/2 tsp salt

1 ½ tsp baking powder

6 Tbsp coconut oil, melted

3 tsp vanilla, or more to taste

60 drops liquid stevia, or to taste (I used this brand)

2/3 cup water, room temperature or warmer

For Chocolate Icing:

1/8 cup coconut oil, softened but not melted

1/8 cup coconut butter, softened but not melted (I use homemade or this brand)

3 tsp cocoa powder

½ tsp vanilla

6 drops liquid stevia, or to taste

For Orange Cream Icing:

1/8 cup coconut oil, softened but not melted

1/8 cup coconut butter, softened but not melted (I use homemade or this brand)

1/8 to 3/16 tsp orange oil (I use these measuring spoons)

¼ tsp vanilla

4 drops liquid stevia, or to taste

Natural Food Colouring

For Raspberry Icing:

1/8 cup coconut oil, softened but not melted

1/8 cup coconut butter, softened but not melted (I use homemade or this brand)

3-4 tbsp raspberry puree (strained to remove seeds)

4 drops liquid stevia, or to taste


    For the Cookies
  1. Preheat oven to 350°F.
  2. Stir oat flour, salt, and baking powder in a medium bowl.
  3. Once mixed, add in remaining ingredients and stir to combine.
  4. Adjust sweetness and vanilla to taste.
  5. The dough will be sticky but keep stirring and then remove from bowl and knead a few times on the counter. The dough will then form into a smooth ball.
  6. Divide the dough in two and tightly cover one half in plastic wrap.
  7. Roll out dough to ¼” to 3/8” thickness.
  8. Cut out dough using cookie cutters and place on a parchment lined cookie sheet.
  9. Repeat with the scraps from first cutting and with second ball of dough.
  10. Bake for 20-25 minutes. To test doneness press the top of the cookie with your finger, if it springs back to shape you know they are ready. Bake longer for crispier cookies if desired.
  11. Let cook and spread on icing, if desired.
  12. For Icing:
  13. Mix all ingredients for desired flavour in a small bowl.
  14. Spread onto cookies using a knife. Allow icing to “harden” on the counter.


*2 5/8 cups is 2 cups + 1/2 cup + 1/8 cup. I fill half a quarter cup to get the 1/8 cup.

This recipe has been shared on Allergy Free Wednesday and Gluten Free Wednesdays!

What Christmas tradition do you enjoy the most?