These Sugar Free Pignoli Cookies are so good you won’t miss the sugar at all! Sugar free desserts definitely don’t have to be lacking flavor. These crispy, buttery cookies are perfect for an afternoon snack or for dessert!
Sugar Free Pignoli Cookies
These sugar free pignoli cookies are sure to be loved by everyone. Even if you’re not watching your sugar intake, you’re still going to love these cookies.
Thin, buttery, crispy cookies that are topped with rich pignoli nuts – AKA pine nuts. We’ve been making a version of these cookies for a long time at our house, and we’re definitely going to keep making them.
How To Make Sugar Free Pignoli Cookies
- Start the cookie dough by using the Truvia conversion chart right on the bottle in place of the normal amount of sugar in the recipe. This dough has to chill for an hour once it’s made, so be sure to leave some time for that. You can do it over night, too.
- Slice the dough into circles and place them on your baking sheet. Add the pignoli nuts to the tops – you don’t have to get all decorative if you don’t want. Add them on however you want.
- Bake them for 8-10 minutes and then let them cool. Brew up some of that Bigelow Tea (with or without the bourbon) and you’ve got the perfect afternoon treat or after dinner dessert!
Storing These Cookies
These pignoli cookies will stay fresh for up to a week. Store them in an air tight container, a resealable bag or a cookie jar to keep them fresh.
You can also freeze these cookies for up to 3 months! Just pull a few out when you need a snack or a quick dessert and they’ll thaw out in minutes.
Looking For More Cookie Recipes?
- Cinnamon Toast Crunch Cookies
- Homemade Fortune Cookies
- Coconut Rum Cookies
- Chocolate Chip Carrot Cake Cookies
Sugar-Free Pignoli Cookies
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 12 minutes
- Yield: 2 1/2 dozen 1x
Print Recipe
Pin RecipeThese Sugar Free Pignoli Cookies are so good you won’t miss the sugar at all! Sugar free desserts definitely don’t have to be lacking flavor. These crispy, buttery cookies are perfect for an afternoon snack or for dessert!
Ingredients
- 8 tablespoons of butter at room temperature
- 3 1/2 tablespoons Truvia® zero calorie sweetener (or your favorite no calorie sweetener)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon ground fennel seed
- 1/4 teaspoon salt
- 1 egg
- 1 1/4 cup flour
- 1 cup pignoli nuts
Instructions
- Beat together the butter, Truvia®, ground fennel seed, salt, vanilla and almond extracts together in a large bowl. Add the flour and mix until it just comes together.
- Get a long piece of plastic wrap and place it on the counter. Place the cookie dough on top and shape it into a log about 9 inches long. Wrap the dough tightly in the plastic wrap and refrigerate for 2 hours, or you can do this the night before.
- Preheat your oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Slice the dough into 1/4″ slices and lay out on the baking sheets, spacing apart slightly.
- Place the desired amount of pignoli nuts on each cookie and bake for 10-12 minutes, just until the edges are slightly brown.
Recipe Notes
Store: Store cooled down cookies in an air tight container or cookie jar for up to a week.
Freeze: Freeze cooled cookies in resealable freezer bags for up to 3 months.
- Category: Dessert
- Method: Oven
- Cuisine: American
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Thanks Janet – I hope you try them! I agree with the hot toddy theory:)
I have to say that I’ve never heard of pignoli cookies, but these look delicious. I love that you substituted the sugar for Truvia to make them a little more health friendly. And…who says you can’t drink hot toddies with whiskey all day? No, really, I love Bigelow tea for an afternoon pick-me-up. #client