Low-Fat 7-Ingredient Cut-Out Sugar Cookies

I love sugar cookies. They’re my favorite thing about the holidays! My family has been on a bit of a keto kick the past few years, so it was no problem using almond flour and lots of butter to create an amazing cookie! But things took a bit of a turn this year when I was asked to bake cookies for a family member who was following a low-fat diet. So I asked myself, how do you make a cookie recipe without any butter or oil? This recipe has been through many, MANY, trials, but this is by far the best one! Give it a try and let me know what you think!


-80g bananas (or apple sauce!)
-1 egg
-1/2 tsp vanilla
-2 tbsp milk (I use almond milk)
-180g flour (I use gluten-free oat flour)
-1/2 sugar (or low-carb granulated sugar equivalent)
-1 tsp baking powder


  • 1. Preheat your oven to 350F. Measure out bananas and put them through a food processor to make sure they are well-mashed. 
  • 2. Put them in a bowl or a stand mixer and add the egg and vanilla. Mix until combined.
  • 3. Mix the flour, sugar, and baking powder together in a separate bowl. 
  • 4. Add half the flour mixture and mix until just combined. The dough will appear very dry. 
  • 5. Add 2 tablespoons of almond milk and mix until just combined. 
  • 6. Add the rest of the flour and mix until just combined. It will appear very dry, but if you feel it is too dry, you can add a tablespoon more almond milk. 
  • 7. Take out a large baking sheet and two sheets of parchment paper. Put one on the tray and set the other aside for a moment. 
  • 8. Wet your hands with water and gather the dough together into a ball. Put the dough on the parchment paper and then put the other piece of parchment paper on top of it. Roll out the dough until it is about a quarter-inch thick. 
  • 9. Leave covered with parchment paper and put the baking pan into the refrigerator. Let sit for at least an hour. 
  • 10. Take the chilled dough out of the fridge and use cookie cutters to make shapes. 
  • 11. Bake at 350 for 8-12 minutes, depending on your oven. 8 minutes will give you a slightly underbaked, doughier cookie, whereas 12 minutes will give you a crunchier cookie. Let cool on a cookie rack. 
  • 12. Top with cinnamon sugar, icing, or just enjoy as is!

You can follow along with my baking process in the pictures below!

This is what the dough looked like after I finished rolling it out.
This is just enough for 8 cookies – two for each family member! If you’d like, feel free to double the recipe!
You can see that the dough leaves crisp, clean edges once chilled!
We used a little bit of leftover batter to make decorations for the snowmen!
We topped off ours with a generous sprinkle of cinnamon!
This is the kind of “chew” you can expect after biting into the cookie!
They’re as good as they look!

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