18 Incredible Cookie Recipes Using Splenda for Sweet Treats

Dive into a world of guilt-free indulgence with our roundup of 18 incredible cookie recipes using Splenda. Perfect for satisfying your sweet tooth without the sugar rush, these treats are ideal for any occasion. Ready to bake something amazing? Let’s get started!

Classic Chocolate Chip Cookies with Splenda

Nobody says no to a warm, gooey chocolate chip cookie—even when it’s made with Splenda. These soft-baked beauties are proof you don’t need mountains of sugar to get that buttery, chewy bliss. I’ve dialed in the perfect balance so you can indulge without the sugar crash.

Serving: 24 | Prep Time: 15 minutes minutes | Cooking Time: 12 minutes minutes

Ingredients

Dry Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
3/4 cup Splenda Granulated Sweetener
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract

Mix-Ins

2 cups semi-sweet chocolate chips

Instructions

Preheat your oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, Splenda, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Pro tip: Softened butter should give slightly when pressed—don't melt it!

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
Gradually add the flour mixture to the butter mixture, mixing on low speed just until no streaks of flour remain. Overmixing leads to tough cookies—stop the second it comes together.
Fold in the chocolate chips with a spatula until evenly distributed.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. For perfectly round cookies, roll the dough into balls and slightly flatten the tops.
Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly soft. For a pro baker hint: Pull them out when the edges are set but the middle appears underdone—they'll continue baking on the hot sheet.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. That short rest on the sheet is crucial for a soft, chewy center.

Underneath that golden crust, you’ll find a tender, melty interior that rivals any full-sugar cookie. The Splenda keeps every bite sweet without the guilt, and the brown sugar adds just enough depth. Serve these with a cold glass of milk or crumble them over vanilla ice cream for a next-level dessert.

Splenda Peanut Butter Cookies

Let’s be real: peanut butter cookies are the MVP of dessert cravings, but regular ones can be a sugar bomb. Enter these Splenda Peanut Butter Cookies—gluten-free, ridiculously easy, and with that perfect crispy-meets-soft texture. They’re basically the cookie you make when you want to feel virtuous but still eat half the batch.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

Cookie Dough

1 cup creamy peanut butter (no added sugar)
3/4 cup Splenda granulated sweetener
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, combine 1 cup creamy peanut butter and 3/4 cup Splenda. Stir with a spatula until no dry streaks remain.
Add 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix until a soft, cohesive dough forms. If the dough seems too sticky, refrigerate for 10 minutes.

Using a 1-tablespoon scoop or your hands, roll the dough into 1-inch balls. Place them 2 inches apart on the prepared baking sheets.
Using a fork, flatten each ball in a crisscross pattern, pressing gently until the cookies are about 1/2-inch thick. Dip the fork in water or Splenda if it sticks.
Bake for 9–10 minutes, until the edges are set and golden brown but the centers look slightly soft. Do not overbake—they will firm up as they cool.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will have crispy edges and a soft, chewy center.

You’d never guess these cookies are low-sugar and gluten-free—the Splenda keeps them sweet without any weird aftertaste, and the peanut butter does all the heavy lifting for flavor. Serve them with a cold glass of almond milk or crumble over vanilla ice cream for a next-level sundae. Just try not to eat the whole batch in one sitting (no judgment here).

Lemon Sugar Cookies Using Splenda

Vamping up classic lemon sugar cookies without the sugar crash? These zesty beauties use Splenda for all the sweet with none of the guilt. They're so light and refreshing, you might just forget they're 'diet' cookies.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Cookies

1 cup unsalted butter, softened
1 cup Splenda Granulated Sweetener
1 large egg
2 tablespoons fresh lemon zest (about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

For the Coating

1/4 cup Splenda Granulated Sweetener
2 tablespoons fresh lemon zest

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter and 1 cup Splenda with an electric mixer on medium speed until light and fluffy, about 2 minutes. Tip: Use room temperature butter for easier creaming.

Add the egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined, scraping down the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix or cookies will be tough.
In a small bowl, mix the remaining 1/4 cup Splenda and 2 tablespoons lemon zest for the coating. Set aside.

Scoop tablespoon-sized dough balls (about 1.5 inches) and roll them in the coating mixture until fully covered. Place on prepared baking sheets about 2 inches apart.
Bake for 8-10 minutes, until edges are just set and bottoms are lightly golden. The centers will look slightly soft. Tip: For chewier cookies, bake on the lower end; for crisper, go longer.
Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool. Tip: Use a thin spatula to lift them easily.

Zesty, buttery, and perfectly sweetened without the sugar spike — these cookies are a lemony dream. Serve them with a tall glass of iced tea for a sunny afternoon pick-me-up, or pack them in lunchboxes for a surprise that's actually good for you.

Oatmeal Raisin Cookies with Splenda

Vamp up your snack game with these Oatmeal Raisin Cookies that ditch the sugar rush without ditching the flavor. Sweetened with Splenda, they're hearty enough to fuel your afternoon slump but still feel like a treat. Trust me, your cookie jar is about to get a wholesome upgrade.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

1/2 cup unsalted butter, softened
1/3 cup Splenda granulated sweetener
1/4 cup packed Splenda brown sugar blend
1 large egg
1 teaspoon vanilla extract

Mix-ins

3/4 cup raisins

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon until combined. Pro tip: whisking aerates the flour for a lighter cookie.
In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.

Add the Splenda granulated sweetener and Splenda brown sugar blend to the butter, and beat until light and fluffy, about 2 minutes. Scrape down the sides as needed.
Beat in the egg and vanilla extract until just combined—don't overmix or the cookies will be tough.
Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just incorporated. The dough will be thick and slightly crumbly; that's perfect.

Fold in the raisins with a spatula until evenly distributed. Chill the dough for 20 minutes to prevent spreading—trust me, this makes a chewier cookie.
Scoop rounded tablespoons of dough (about 1.5 inches) and place them 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, until the edges are golden and the centers look slightly underdone. They'll set as they cool.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They'll be soft and chewy—resisting the urge to eat them warm is optional but recommended.

These cookies strike that perfect balance: crisp edges, a soft chewy center, and just enough sweetness to satisfy. They're basically a hug in cookie form—try dunking them in a cold glass of milk for the ultimate afternoon pick-me-up.

Splenda Double Chocolate Cookies

Sometimes you need a chocolate fix that's so deep, dark, and fudgy, it feels like a hug from a brownie in cookie form. Enter these Splenda Double Chocolate Cookies — all the decadence, none of the sugar crash.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the cookie dough

1 cup unsalted butter, softened
1 1/2 cups Splenda granulated sweetener
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup dark chocolate chunks

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper. Pro tip: Use light-colored pans for even baking — dark pans can over-brown the bottoms.
In a large bowl, beat the softened butter and Splenda together until light and fluffy, about 3 minutes. Scrape down the sides halfway through.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure the cocoa is lump-free — sift it if needed.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix or the cookies will be tough.

Fold in the chocolate chips and dark chocolate chunks with a spatula. The dough will be thick and sticky — that's perfect.
Scoop heaping tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Place them 2 inches apart on the prepared baking sheets. For extra fudgy centers, slightly flatten each ball with the back of a spoon.
Bake for 10 minutes — the edges should look set but the centers will seem underdone. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. The cookies will continue to set as they cool, locking in that chewy, fudgy texture.

Warm, gooey, and intensely chocolatey — these cookies are like a brownie and a cookie had a deliciously rebellious baby. Serve them with a cold glass of milk or a scoop of vanilla ice cream for maximum melt-in-your-mouth magic.

Coconut Macaroons with Splenda

Vamping up the classic cookie jar staple, these Coconut Macaroons with Splenda are here to prove that cutting sugar doesn't mean cutting flavor. They're chewy, tropical, and gluten-free, with a sweet spot that's all about that golden-brown crunch.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 18 minutes

Ingredients

For the Macaroons

2 2/3 cups shredded unsweetened coconut
2/3 cup Splenda granulated sweetener
1/4 cup almond flour
1/4 teaspoon salt
4 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Optional for Dipping

4 ounces dark chocolate (70% cacao), chopped

Instructions

Preheat your oven to 325°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the shredded coconut, Splenda, almond flour, and salt until evenly combined.
In a separate large bowl, beat the egg whites with a hand mixer on medium speed until stiff peaks form — about 2 minutes. Tip: Make sure your bowl is perfectly clean; any grease will prevent the whites from whipping up.

Gently fold the dry mixture into the egg whites in three additions, using a rubber spatula. Fold just until no streaks of dry remain — overmixing will deflate the whites.
Stir in the vanilla and almond extracts until evenly distributed.
Using a small cookie scoop (about 1 tablespoon), drop mounds of the mixture onto the prepared baking sheets, spacing them 1 inch apart.

Bake for 16–18 minutes, rotating the pans halfway through, until the macaroons are golden brown on the bottoms and edges. Tip: Check at 16 minutes — ovens vary, and you want them chewy, not dried out.
Let the macaroons cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
If dipping in chocolate: Melt the dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Dip the bottom of each cooled macaroon into the chocolate, let the excess drip off, and place on parchment paper to set. Tip: For a cleaner dip, chill the macaroons for 10 minutes first.

Melt-in-your-mouth tender on the inside with a lightly crisp exterior, these macaroons deliver big coconut flavor without the sugar crash. Dunk them in dark chocolate for a decadent twist, or serve them plain alongside a cup of strong coffee — either way, they'll disappear faster than you can say 'Splenda.'

Splenda Snickerdoodle Cookies

Yes, you can have your snickerdoodle and eat it too—without the sugar crash! These Splenda Snickerdoodle Cookies are pillowy soft, tangy from cream of tartar, and rolled in a cinnamon-Splenda coating that tastes just like the real deal. Perfect for when you're craving a classic but want to keep things light.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Dough

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups Splenda granulated sweetener
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

For the Cinnamon Coating

1/3 cup Splenda granulated sweetener
2 tablespoons ground cinnamon

Instructions

Preheat your oven to 375°F. Line two baking sheets with parchment paper (tip: parchment prevents sticking and makes cleanup a breeze).
In a large bowl, beat the softened butter and 1 1/2 cups Splenda together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides as needed.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until combined.

In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. (Cream of tartar is the secret to that classic snickerdoodle tang—don't skip it!)
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Do not overmix; the dough will be slightly soft but not sticky.
In a small bowl, stir together the 1/3 cup Splenda and cinnamon for the coating.

Using a 1.5-tablespoon cookie scoop (or your hands), shape the dough into 1-inch balls. Roll each ball in the cinnamon-Splenda mixture to coat evenly.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the bottom of a glass (tip: for evenly baked cookies, keep them uniform in size).
Bake for 8–10 minutes, until the edges are set but the centers still look slightly soft and puffed. They will continue to set as they cool (tip: for softer cookies, pull them at 8 minutes; for crisper edges, go to 10).

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. They'll firm up beautifully.

Pop one of these babies in your mouth and you'll get that buttery, cinnamon punch with zero sugar guilt. They're perfect with a cup of coffee for a mid-afternoon treat or crumbled over sugar-free vanilla ice cream for a next-level dessert.

Almond Flour Cookies with Splenda

Kicking off a low-carb baking spree? These Almond Flour Cookies with Splenda are the buttery, tender answer to your sweet tooth — no sugar crash, all delicious. They're keto-friendly, gluten-free, and ridiculously easy to whip up.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

2 cups almond flour, blanched (not almond meal)
1/4 cup Splenda granulated sweetener
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1/4 cup unsalted butter, softened
1 large egg, at room temperature
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together 2 cups almond flour, 1/4 cup Splenda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Make sure there are no clumps — almond flour tends to be sneaky.

In a separate large bowl, beat 1/4 cup softened butter with an electric mixer until creamy, about 30 seconds. Add 1 large egg and 1 teaspoon vanilla extract, then beat until smooth and fluffy.
Gradually add the dry ingredients to the wet mixture, stirring with a spatula until a stiff dough forms. Tip: If the dough feels too sticky, chill it in the fridge for 10 minutes for easier handling.
Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Place them 2 inches apart on the prepared baking sheet, then gently flatten each ball to about 1/2-inch thick using the palm of your hand.

Bake for 10-12 minutes, until the edges are just golden brown and the tops feel set. The centers will still look slightly soft — that's fine! They'll firm up as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Don't skip this step: cooling on the sheet prevents breakage.
Once cool, store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Zest meets tenderness in these cookies — they're buttery, slightly crumbly, and perfectly sweet without the sugar spike. For a fun twist, press a single chocolate chip into the center of each before baking, or sandwich two with a smear of sugar-free jam. Enjoy!

Splenda Pumpkin Spice Cookies

Get ready to fall in love with a guilt-free twist on a seasonal classic. These Splenda Pumpkin Spice Cookies are soft, cakey, and swirled with a tangy cream cheese frosting that'll make you forget they're low-sugar.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Cookies

1/2 cup unsalted butter, softened
1/2 cup Splenda Granulated Sweetener
1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin puree
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice

Cream Cheese Frosting

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter, Splenda, and brown sugar until light and fluffy, about 2 minutes. Pro tip: Room temperature butter blends more smoothly for a fluffier cookie.
Add the egg and vanilla extract, beating until combined. Then mix in the pumpkin puree until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix, or the cookies will be dense.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until edges are set and bottoms are lightly golden. Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting: Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy. Spread or pipe onto cooled cookies. For an even sweeter touch, sprinkle a pinch of cinnamon on top.

Unbelievably, these cookies deliver all the cozy fall flavor without the sugar crash. The creamy, tangy frosting perfectly balances the spiced, tender cookie. Serve them at your next pumpkin patch party or with a hot mug of spiced tea for the ultimate autumn treat.

Sugar-Free Shortbread Cookies with Splenda

Ever wonder if you can have your shortbread and eat it too, without the sugar crash? These buttery, crumbly cookies are made with Splenda, so you can dunk away without the guilt. Perfect for when your sweet tooth calls but your waistline says 'no way.'

Serving: 24 | Prep Time: 15 minutes minutes | Cooking Time: 15 minutes minutes

Ingredients

For the Cookies

1 cup unsalted butter (2 sticks), softened
1/2 cup Splenda Granulated
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract

Instructions

Preheat your oven to 325°F. Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter and Splenda with an electric mixer on medium speed until light and fluffy, about 2 minutes. Tip: Make sure the butter is truly soft—microwave it in 10-second bursts if needed, but don't melt it.

Beat in the vanilla extract until combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture, mixing on low speed just until a soft dough forms. Don't overmix, or your cookies will be tough.
Turn the dough out onto a lightly floured surface. Gently shape it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Chilling the dough prevents spreading and keeps the shortbread tender.
On a floured surface, roll the dough to 1/4-inch thickness. Use a cookie cutter (or a knife for squares) to cut into desired shapes. Re-roll scraps once.

Place cut cookies on prepared baking sheets, spaced about 1 inch apart. Bake for 13–15 minutes, until the edges are just barely golden. The centers will look pale; that's perfect. Tip: Shortbread shouldn't brown—if they do, your oven is too hot.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.

Unbelievably, these cookies are every bit as buttery and crumbly as the real deal—no one will guess they're sugar-free. Serve them with a scoop of low-carb ice cream for a sundae moment, or just dunk them in your afternoon coffee. They're so good, you'll be hiding the tin from yourself.

Splenda Gingerbread Cookies

Finally, a gingerbread cookie that won't send your blood sugar on a rollercoaster! These Splenda-sweetened gems have all the spicy, festive flavor of traditional gingerbread—without the sugar coma. Trust me, your taste buds (and your waistline) will thank you.

Serving: 24 | Prep Time: 20 minutes minutes | Cooking Time: 10 minutes minutes

Ingredients

For the Dough

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 1/4 cups Splenda Granulated Sweetener
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract

For Rolling and Baking

Additional Splenda for dusting (optional)

Instructions

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.

In a large bowl, beat softened butter and Splenda with an electric mixer on medium speed until light and fluffy, about 2 minutes. Pro tip: Make sure your butter is truly soft—microwave it for 10 seconds if needed—to avoid lumps.
Add egg, molasses, and vanilla extract to the butter mixture; beat until well combined, scraping down the sides as needed.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix or your cookies will be tough. The dough will be soft but not sticky.

Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour (or up to 3 days). Chilling is crucial—it prevents spreading and makes the dough easier to roll.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Tip: Dust the rolling pin with a little flour to prevent sticking, but don't over-flour or the cookies will dry out.

Cut out shapes using your favorite cookie cutters. Transfer cutouts to prepared baking sheets, spacing them about 1 inch apart. If desired, sprinkle tops with a pinch of Splenda for a sparkly finish.
Bake for 8–10 minutes, until the edges are just set and the tops look dry. For chewier cookies, bake on the shorter side; for crispier, go longer. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Repeat with remaining dough, re-rolling scraps (chill again if dough gets sticky). Store in an airtight container for up to a week—if they last that long!

Crisp on the outside, slightly soft on the inside, these cookies boast the perfect gingerbread chew without any sugar crash. Dunk them in hot cocoa, stack them on a festive platter, or crumble them over vanilla ice cream for a next-level dessert. Your holidays just got a whole lot sweeter—minus the guilt!

Chocolate Mint Cookies with Splenda

Some cookies just *get* you — and these Chocolate Mint Cookies with Splenda are the cool, refreshing friend who shows up with zero guilt. Minty, chocolaty, and sweetened without the sugar crash, they're the perfect excuse to raid the cookie jar at any hour.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Cookie Dough

1 cup unsalted butter, softened
1 1/2 cups Splenda granulated sweetener
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

For the Minty Finish

1/2 cup crushed sugar-free hard mint candies (or sugar-free Andes mints)

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter and Splenda together until light and fluffy — about 2 minutes. Scrape down the sides.

Add the eggs one at a time, beating well after each. Then mix in the vanilla and peppermint extracts.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Don't overmix or the cookies will be tough. (Tip: Overmixing activates gluten, making cookies dense instead of tender.)

Chill the dough in the refrigerator for 30 minutes. This prevents spreading and gives a chewier texture.
Scoop rounded tablespoons of dough (about 1.5 inches) and place them 2 inches apart on the prepared baking sheets.
Bake for 9–10 minutes, until the edges are set but the centers are still soft. (Tip: The cookies will look slightly underdone — that's exactly what you want for a fudgy center.)

Remove from the oven and immediately press a few crushed mint candies into the tops of the warm cookies. (Tip: The heat will melt the candy into a glossy, minty glaze — work quickly!)
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Kooky-cool and perfectly chocolatey, these cookies have a soft, fudgy center with a crackly top and a refreshing mint kiss. Serve them with a tall glass of almond milk, or crumble over vanilla ice cream for a mint-chocolate sundae that'll make your taste buds do a happy dance.

Splenda White Chocolate Macadamia Cookies

Who knew cutting sugar could be this delicious? These Splenda White Chocolate Macadamia Cookies are rich, nutty, and buttery with all the crave-worthy texture—minus the guilt. Get ready to snack happy!

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Wet Ingredients

1/2 cup unsalted butter, softened
1/2 cup Splenda Granulated Sweetener
1/4 cup packed Splenda Brown Sugar Blend
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Mix-Ins

3/4 cup white chocolate chips
1/2 cup macadamia nuts, roughly chopped

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, beat the softened butter, Splenda Granulated, and Splenda Brown Sugar Blend together with an electric mixer on medium speed until light and fluffy—about 2 minutes. Scrape down the sides as needed.
Add the egg and vanilla extract, then beat on low until just combined. Don't overmix; we want tender cookies, not hockey pucks!
In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Overmixing at this stage can make cookies tough.
Fold in the white chocolate chips and chopped macadamia nuts with a spatula until evenly distributed. Chill the dough for 30 minutes—this prevents spreading and boosts flavor.
Scoop rounded tablespoons (about 1.5 inches each) of dough onto the prepared baking sheets, spacing them 2 inches apart.

Bake for 10–12 minutes, until the edges are golden brown and the centers look slightly soft. The tops should be set but still pale.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will continue to set as they cool.

No way you'll miss the sugar—these cookies are crispy around the edges, chewy in the middle, and studded with creamy white chocolate and crunchy macadamia nuts. Serve them warm with a glass of cold milk, or crumble over vanilla ice cream for a killer sundae.

Vegan Oatmeal Cookies with Splenda

Get ready to bake cookies that are secretly wholesome but still taste like a hug in snack form. These vegan oatmeal cookies are sweetened with Splenda, soft, chewy, and totally plant-based — no butter, no eggs, no drama. Perfect for when you want to feel virtuous but also need a cookie ASAP.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Wet Ingredients

1/2 cup unsweetened applesauce
1/3 cup coconut oil (melted)
1/4 cup maple syrup
1 tsp vanilla extract

Dry Ingredients

1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 cup Splenda granulated sweetener
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Mix-Ins

1/2 cup raisins (or chocolate chips)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the applesauce, melted coconut oil, maple syrup, and vanilla extract until smooth.
In a separate medium bowl, combine the rolled oats, all-purpose flour, Splenda, baking powder, baking soda, salt, and cinnamon. Stir well to break up any clumps.
Pour the dry mixture into the wet mixture and stir with a wooden spoon until just combined. Don’t overmix — a few streaks of flour are fine.
Fold in the raisins (or chocolate chips) until evenly distributed. The dough will be thick and slightly sticky.
Using a cookie scoop or your hands, roll tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet. Flatten each ball slightly with your palm.
Bake for 10–12 minutes, until the edges are golden and the centers look set but still soft. Tip: For chewier cookies, pull them out at 10 minutes.
Let the cookies cool on the baking sheet for 5 minutes — they’ll firm up as they cool. Then transfer to a wire rack to cool completely. Tip: Use a thin spatula to move them without breaking.
Store in an airtight container at room temp for up to 5 days. Tip: Add a slice of bread to keep them extra soft!

A tender, spiced crumb with pops of sweet raisins — these cookies deliver all the cozy feels without the guilt. Dip them in your morning oat milk latte or crumble over vegan ice cream for a next-level sundae.

Splenda Cranberry Orange Cookies

Move over, sugar-packed cookies—these Splenda Cranberry Orange Cookies are here to prove that low-carb can still be downright delicious. Tart, citrusy, and perfectly sweetened without the guilt, they're the treat that'll have you reaching for seconds (and thirds).

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

1/2 cup unsalted butter, softened
1/2 cup Splenda Granulated Sweetener
1 large egg
1 teaspoon vanilla extract
1 tablespoon orange zest (from 1 medium orange)
2 tablespoons fresh orange juice
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried cranberries

Optional Glaze

1/2 cup powdered sugar
1 tablespoon fresh orange juice

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter and Splenda together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the egg, vanilla extract, orange zest, and orange juice. Beat until well combined, scraping down the sides as needed.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined—don't overmix!
Fold in the dried cranberries with a spatula until evenly distributed.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Rotate the pans halfway through for even baking.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Pro tip: If you want chewier cookies, slightly underbake them by 1 minute.
For the optional glaze, whisk together the powdered sugar and 1 tablespoon orange juice until smooth. Drizzle over cooled cookies. Let the glaze set for 10 minutes before serving.

Finally, these cookies strike the perfect balance—tender, buttery edges with a soft, chewy center, and bursts of tart cranberry against sunny orange. They're fantastic with a cup of tea, or crumbled over vanilla ice cream for a quick dessert upgrade.

No-Bake Peanut Butter Oat Cookies with Splenda

Who says no-bake cookies need a sugar overload? Whip up these chewy, peanut buttery oat bombs sweetened with Splenda—they're so quick, you'll make them on a weeknight just because. And yes, they're totally irresistible.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the Cookie Base

1/2 cup unsalted butter
1/2 cup whole milk
1 1/2 cups Splenda granular
1/4 cup unsweetened cocoa powder
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats

Instructions

Line a large baking sheet with parchment paper or silicone mat. Set aside.
In a medium saucepan, combine 1/2 cup unsalted butter, 1/2 cup whole milk, 1 1/2 cups Splenda granular, and 1/4 cup unsweetened cocoa powder. Heat over medium heat, stirring frequently, until the butter melts and mixture is smooth.
Bring the mixture to a full rolling boil. Let it boil for exactly 1 minute (set a timer) – this is crucial for proper set. Remove from heat immediately.
Stir in 1/2 cup creamy peanut butter and 1 teaspoon vanilla extract until fully melted and incorporated.
Add 3 cups quick-cooking oats (not old-fashioned) and stir vigorously until all oats are evenly coated. The mixture should be thick and slightly sticky. If it seems too dry, add a splash of milk and stir quickly.
Working quickly, drop rounded tablespoons of the mixture onto the prepared baking sheet. Aim for even-sized cookies – a small cookie scoop works great. Let cool at room temperature until firm, about 30 minutes. Refrigerate to speed up if desired.

Moist, fudgy, and chewy with a satisfying oat crunch, these cookies deliver major peanut butter flavor without the sugar crash. Try them crumbled over vanilla ice cream or dunked in a cold glass of almond milk – pure bliss.

Splenda Chocolate Crinkle Cookies

Crank up the oven and get ready for some cookie magic that'll have everyone thinking you're a pastry pro—but shh, we'll keep the secret. These Splenda Chocolate Crinkle Cookies are everything you want: fudgy centers, crackly tops, and a sweet dusting that makes them look like snow-dusted gems. Best part? No sugar crash, just pure decadence.

Serving: 24 | Prep Time: 20 minutes minutes | Cooking Time: 12 minutes minutes

Ingredients

Cookie Dough

1/2 cup (1 stick) unsalted butter, softened
1 cup Splenda Granulated Sweetener
2 large eggs
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt

For Rolling

1/3 cup Splenda Granulated Sweetener
1/3 cup powdered Splenda (or powdered erythritol)

Instructions

In a large bowl, beat the softened butter and 1 cup Splenda together until light and fluffy, about 2 minutes. (Tip: Make sure butter is truly soft—microwave it for about 10 seconds if needed, but don't melt it all the way.)
Beat in the eggs one at a time, then add vanilla extract. Mix until smooth.
In a separate bowl, whisk together cocoa powder, flour, baking powder, and salt. (Tip: Sift the cocoa if it's lumpy to avoid brown flecks in your cookies.)
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix—that's the enemy of fudgy cookies.
Cover the dough and refrigerate for at least 30 minutes. (Tip: Chilling is non-negotiable! It prevents spreading and gives that signature crinkle.)
Preheat oven to 350°F and line two baking sheets with parchment paper.
In a small bowl, mix the remaining 1/3 cup Splenda and powdered Splenda for rolling.
Scoop tablespoon-sized balls of dough (about 1.5 inches) and roll them first in the Splenda mixture, then place 2 inches apart on the baking sheets. (Tip: For maximum crinkle, roll the ball generously so it's fully coated.)
Bake for 10-12 minutes—the edges should be set but centers will look slightly soft. They'll firm up as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

How dreamy are these fudgy, crackly beauties? With their deep chocolate flavor and snowy powdered sugar tops, they're like a holiday party in cookie form—but perfect for any Tuesday. Serve them with a tall glass of almond milk, or sandwich a little sugar-free marshmallow fluff between two for an epic low-sugar s'mores moment.

Maple Walnut Cookies with Splenda

Zipping through a cookie craving without the sugar crash? These maple walnut cookies are sweetened with Splenda and sugar-free syrup, so you can have your nutty, buttery cookie and eat it too. No compromise, just crunch.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Splenda granulated sweetener

Wet Ingredients

1/2 cup unsalted butter, softened
1 large egg
1/4 cup sugar-free maple syrup
1 teaspoon vanilla extract

Mix-Ins

1 cup chopped walnuts

Optional Glaze

1/2 cup powdered erythritol
2 tablespoons sugar-free maple syrup
1 tablespoon water

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and Splenda with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add egg, sugar-free maple syrup, and vanilla extract to the butter mixture. Beat until combined.
Gradually add the flour mixture to the wet ingredients, mixing on low just until no dry streaks remain. Tip: Overmixing can make cookies tough!
Fold in the chopped walnuts with a spatula. Chill the dough for 30 minutes – this prevents spreading and boosts flavor.
Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, until edges are golden brown and centers are set. Cool on the sheet for 5 minutes, then transfer to a wire rack.
For the glaze: In a small bowl, whisk powdered erythritol, sugar-free maple syrup, and water until smooth. Drizzle over cooled cookies. Tip: Let glaze set for 10 minutes before stacking.

Crisp edges give way to a tender, buttery center, with maple-spiced walnut chunks in every bite. The glaze adds a sugary finish without the sugar – perfect for gifting or hoarding. Serve with black coffee for a cozy afternoon treat that won't spike your blood sugar.

Conclusion

Check out these 18 incredible Splenda cookie recipes for guilt-free sweetness! Whether you’re baking for holidays or cravings, there’s a treat for everyone. Try one tonight, then comment your favorite and share the love on Pinterest!

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