Sugar-Free Chocolate Striped Cookies
Delight your taste buds with these irresistible Sugar-Free Chocolate Striped Cookies — a healthier twist on a classic treat that doesn’t skimp on flavor! These visually stunning cookies combine buttery vanilla dough with rich cocoa-infused layers, creating an eye-catching swirl design that’s as tasty as it is beautiful. Made with a sugar substitute, they’re perfect for anyone following a low-sugar or diabetic-friendly lifestyle, while still delivering a melt-in-your-mouth texture. With just 20 minutes of prep, these cookies are a baking delight, featuring simple pantry ingredients like unsalted butter, almond extract, unsweetened cocoa powder, and milk. Whether you’re snacking with coffee or gifting a homemade treat, these sugar-free striped cookies are a showstopper for any occasion.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar substitute (such as erythritol or stevia blend)
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened unsalted butter and granulated sugar substitute until light and fluffy.
Mix in the vanilla extract, almond extract, and egg until well combined.
In another bowl, combine the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Divide the dough into two equal parts.
In one half, mix in the unsweetened cocoa powder and milk until fully incorporated.
Roll out both the plain and chocolate cookie doughs into rectangles of the same size, about 1/4 inch thickness.
Place the chocolate dough layer on top of the plain dough layer and gently roll them together into a log, sealing the edges as you go.
Slice the log into 1/4-inch thick cookies and place them on the prepared baking sheets.
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.0 g | 258% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 371.4 g | 135% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 2.6 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 143 mg | 11% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 572 mg | 12% | |
*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.
