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2018 No-Flour Low Sugar Cookie Base Recipe

This recipe is part of the 2018 Bariatric Foodie No-Flour, Sugar-Free Cookie Collection, sponsored by Sola. Click here to get back to the full collection.

What’s a base recipe?

If you don’t bake a lot, you may be wondering this.

A base recipe is a core set of ingredients and a core method for mixing them, to which you can add or subtract ingredients to yield different flavors.

So all that is to say…you add one set of stuff to this recipe and you get one kind of cookie. If you add another set of stuff to this recipe, you get another kind of cookie.

Not all bakers use base recipes but I do. Why? Several reasons:

  1. It cuts down on the amount of ingredients I have to buy.
  2. I like most of my cookies the same texture, and this yields a similar texture for each cookie baked.
  3. For small-batch cookies especially, figuring out how to downsize ingredients can be difficult (it took me nearly 25 batches of cookies to come up with this base recipe!). Why put yourself through that again and again?

So I’m giving you the base recipe for all the cookies in the 2018 No-Flour, Sugar-Free Cookie Collection so that you can…play with your food!

Here are just a few suggestions of what you can do:

  • Absolutely nothing! And if you do that, and freeze your cookie dough until it’s nice and firm, you can roll it between two sheets of parchment and have no-flour, sugar-free rollout cookies!
  • Add 1/4 c. sugar-free pancake syrup and 1/3 c. sugar-free chocolate chips and have chocolate chip cookies! (Add in 1 additional tbsp. of almond flour to offset the increase in wet ingredients)
  • You can sub in 1/4 c. of oatmeal and 1/4 tsp. each of cinnamon, nutmeg and ginger, along with 1/4 c. of raisins to make an oatmeal raisin cookie

The key here is to¬†think small. Whatever you add to this recipe, you don’t need but 1/4 c. or so of it in order to keep your proportions right and yield a batch of dough that only produces 10-12 cookies.

Now go forth and…cookie!

You can print the recipe at the bottom of this blog post, but I’ve also put them into a free, downloadable e-book (that you can get your mitts on by filling out the form below). Be sure to snag that so you can take these recipes for a test drive before cookie season kicks into overdrive! For even more cookie inspiration (and if you want to throw a little support to the Foodie cookie cause), check out my Complete Cookie Collection book in the Foodie Store!

2019 No-Flour Low Sugar Cookie Base Recipe
Print Recipe
This is the BASE recipe for the Bariatric Foodie 2018 No-Flour, Sugar-Free Cookie Collection. If you don't add anything to this recipe, you'll have a decent sugar-free sugar cookie! But the recipe was made to be played with!
    Servings Prep Time
    10-12 cookies 5 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    10-12 cookies 5 minutes
    Cook Time
    12 minutes
    2019 No-Flour Low Sugar Cookie Base Recipe
    Print Recipe
    This is the BASE recipe for the Bariatric Foodie 2018 No-Flour, Sugar-Free Cookie Collection. If you don't add anything to this recipe, you'll have a decent sugar-free sugar cookie! But the recipe was made to be played with!
      Servings Prep Time
      10-12 cookies 5 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      10-12 cookies 5 minutes
      Cook Time
      12 minutes
      Ingredients
      Servings: cookies
      Instructions
      1. Pre-heat oven to 350 degrees.
      2. In a bowl, mix together the almond flour, baking powder and salt. Set aside.
      3. In another bowl, mix butter and sweetener until fully combined, before adding egg and vanilla. Combine wet and dry ingredients and mix thoroughly, being careful to work out any lumps in the almond flour.
      4. The mixture should be that of a very soft cookie dough. If it is more like cake batter, add an additional tablespoon of almond flour. Refrigerate for 30 minutes.
      5. On a cookie sheet lined with parchment paper, drop spoonfuls of dough in two rows, about two inches apart. Flatten the dough into a disc with a spoon.
      6. Bake for 12 minutes. Remove and allow to cool on the cookie sheet for 5 minutes before transferring to a cooling rack.
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