Sugar-Free Alphabet Cookies
Get creative in the kitchen with these delightful **Sugar-Free Alphabet Cookies**, a healthier spin on classic letter-shaped treats perfect for kids and adults alike! Made with **wholesome whole wheat flour**, a touch of creamy **unsalted butter**, and naturally sweetened with **monk fruit**, these cookies are as nutritious as they are fun. Designed to be crisp yet tender, their lightly sweet profile makes them ideal for guilt-free snacking or as an engaging homeschooling activity. Shaped with charming **alphabet cookie cutters**, they’re the perfect edible learning experience for little ones. With just **20 minutes of prep time**, these **sugar-free, kid-friendly cookies** are ready to steal the show at snack time while catering to a health-conscious lifestyle. Looking for an easy, fun way to bake something educational and delicious? This recipe has it all!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Butter, unsalted and softened
- 0.75 cup Monk fruit sweetener or equivalent sugar substitute
- 1 Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond milk (unsweetened)
- 1 set Alphabet cookie cutters
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and monk fruit sweetener until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well-combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Add almond milk and mix until the dough is smooth, soft, and pliable.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm it up, making it easier to handle.
After chilling, roll out the dough on a lightly floured surface to about 1/4 inch thick.
Using your alphabet cookie cutters, cut out shapes and place them on the prepared baking sheets, leaving some space between each cookie.
Bake in the preheated oven for 10-15 minutes, or until the edges begin to turn golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, the cookies can be enjoyed immediately or stored in an airtight container for up to a week.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 11.2 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 198 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1125 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
