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Sugarless Cookies II

Mollie Nagel

Applesauce and spices make these sugarless cookies tasty.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix dry ingredients, then add remaining ingredients. Dough will be thin.
  3. Drop by teaspoonfuls onto cookie sheet. Bake for 10 to 12 minutes.
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I made these for a friend who is a diabetic. I found them to be perfectly acceptable, too. They're chocked full of good ingredients. I did not find the dough to be thin as the recipe stated. This is a very good chunky cookie.


A good recipe, but needed more spices (I upped it to 2.5 tsp cinnamon, 1.5 tsp allspice), more raisins (1 1/4 c. to 1 1/2 c.), and more vanilla (1.5 tsp). My recipe yielded 36 cookies - they did not spread, so drop them close together. I also used flat flake oats. The cookies are best warm, and good with jam.


Cake-like texture left me less that satisfied. I'm used to healthier baked goods so I enjoyed the flavor. They stick to the cookie sheet so recipe could indicate to spray sheet with non-stick spray. I got better baking/browning when flattening slightly with the back of a spatula (sprayed with cooking spray) or oiled fingertips. I was testing this recipe as a possible gift for a friend with diabetes and I don't think the result is gift-worthy. However, I will enjoy these with tea in the morning without regrets. They are certainly a healthy option.