Sugar free cookies with just 3 ingredients

Yield: 10–12 cookies
Prep Time: 5 minutes
Bake Time: 10–12 minutes
Diet: Sugar-free | Gluten-free | Low-carb

🧾 Ingredients

• 1 cup almond butter (smooth, no added sugar)

• ¾ cup allulose (see notes)

• 1 large egg, room temperature

👩‍🍳 Instructions

1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. Mix ingredients in a bowl: almond butter, allulose, and egg until smooth and well combined.

3. Scoop dough (about 1½ tbsp each) onto baking sheet.

4. Flatten gently with a fork or spoon (they won’t spread much).

5. Bake for 10–12 minutes, until edges are lightly golden.

6. Cool completely on the pan—cookies firm up as they cool.

🌟 Tips & Notes

• Almond butter: Use runny, well-stirred almond butter for best texture.

• Allulose: Bakes like sugar but browns faster—watch closely.

• Too soft? Chill dough 10 minutes before baking.

• Crispier cookies: Bake 1–2 minutes longer.

• Flavor boost (optional): Add vanilla or cinnamon (still sugar-free).

❓ Q & A

Q1: Why allulose instead of erythritol?
A: Allulose doesn’t crystallize, so cookies stay soft—not gritty.

Q2: Are these keto-friendly?
A: Yes—very low net carbs when using allulose.

Q3: Do they taste eggy?
A: No—the egg binds the dough and bakes off completely.

Q4: How do I store them?
A: Store in an airtight container at room temp for 2 days or refrigerate up to 7 days.

🧮 Nutrition (Approx. per cookie)

• Sugar: 0g added

• Net carbs: Very low (allulose not counted)

• Healthy fats: From almond butter

Per Cookie Points

(Based on yield)

• 12 cookies: 2–2.5 points each

• 10 cookies: 2.5–3 points each

✅ Why Points Are Low

• Allulose = 0 WW points

• Egg = 0 points

• Only points come from almond butter

💡 Tips to Lower Points

• Make smaller cookies (14–16 cookies = ~1.5–2 points each)

• Use reduced-fat almond butter if available

• Pair with fruit for a filling WW snack