Jul 14

Sugar-Free Swig Style Sugar Cookies

swig sugar cookie nutrition

If you haven’t heard of the Swig sugar cookie yet, you’re going to be in for a treat.

Swig is a very popular little soft drink shack founded in St. George, Utah. They have since opened several locations around Utah and nothing but the buzz about Swig’s drinks and refreshments is heard throughout Utah and the surrounding states. Swig is famous for their “dirty” sodas, which are just added flavor additions to favorite fountain drinks. But what they might be more famous for are their sweet, pink frosted sugar cookies.

sugar free swig cookies

In researching this cookie, I discovered a few key factors that make Swig sugar cookies totally unique from others. The cookies themselves are pretty plain, but are super soft and very, very dense. I think Swig intended to make this cookie less sweet than other sugar cookies so it would pair well with their ginormous soft drink concoctions. BUT paired with the sweet, creamy frosting, this cookie reaches perfection. What’s even more unique about these cookies is that the sweet frosting contains sour cream. This does nothing but create a perfect, creamy textured icing.

Swig sugar cookies are also unique in that they are not cut out. Their large rustic cracked edges give a homemade, comfy feel that is easy to make! They are also served chilled. Who wouldn’t think a chilled cookie is a brilliant idea during a hot summer afternoon?

healthy swig cookies

I may be bold in comparing these Swig styled cookies to Swig cookies when I obviously changed out the sugar… but my natural changes make for a healthier treat.

  • A typical Swig sugar cookie UNFROSTED has about 293 calories, 15 grams of fat and 14 grams of sugar.
  • These Swig cookies WITH frosting are about 220 calories, 11 grams of fat and about 17 grams of sugar, depending on how much frosting you like to add!

Since frostings are nothing but added butter and sugar, you can imagine how the real Swig cookie stats increase when including the frosting. In trying to keep with the Swig style theme, I kept the butter and sour cream called for in many Swig recipes. These cookies do not taste exactly like the real thing, unless you’ve been off of sugar for awhile…  but when a sugar cookie craving hits, these will have you covered. Loads of vanilla, a soft bite and low calorie count make for a great natural rendition that everyone will appreciate! The cookie itself is very soft and sweet and when chilled – gives the experience of Swig cookies! In true Swig spirit, enjoy this cookie remake with a can of calorie-free Zevia soda for good measure. Enjoy!

natural healthy swig cookies

Sugar-Free Swig Style Sugar Cookies  
Print Recipe

Sugar Cookies
1 cup Organic Butter, softened
3/4 cup Organic Non-Hydrogenated Vegetable Shortening or Coconut Oil
1 cup Powdered Honey
1 cup Erythritol
2 Large Organic Eggs
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tartar
1 teaspoon Sea Salt
1 cup plus 2 Tablespoons White Wheat Flour
4 cups White Spelt Flour or Organic White Flour

Preheat oven to 350 degrees.
Cream together butter, shortening, sweeteners and eggs. Mix in baking soda, cream of tarter and salt. And the flour and mix just until the flour disappears and the mixture comes together in a ball of dough. If the dough is a bit too sticky, you can add an extra tablespoon or two as needed.
Scoop dough with a large ice cream scoop (2 inches), filling the scoop almost all the way full. Place balls on parchment lined baking sheets. A 2 inch scoop creates cookies similar in size to real Swig cookies. If you would like smaller cookies, a 11/2 inch cookie scoop will work too.
Flatten each cookie dough mound with a small round dish or glass (I used a 1/4 cup measuring cup for mine), by pressing gently, but firmly into the balls to form a smooth center and a crinkled edge.
swig cookies
Bake in oven at 350 degrees for about 8-9 minutes for large cookies or 5-7 minutes for smaller cookies. They will probably look under baked, but part of these cookies charm is the just barely baked, soft texture.
Remove cookies from oven and allow to cool.  Real Swig cookies are chilled before frosted. This step is optional but make sure cookies have cooled before frosting.
Sugar-Free Swig Frosting:
1/4 cup Unsalted Butter, room temperature
1/2 cup Sour Cream
1 cup plus 2 Tablespoons Powdered Erythritol***
1/2 teaspoon Liquid Stevia
2 teaspoons Pure Vanilla Extract
1/3 cup Rice Flour (or another light gluten-free flour)
3 Tablespoons Heavy Cream, or more to desired consistency
1 Drop Natural Red Food Coloring
Cream together butter and sour cream. In a high powdered blender, blend the erythritol until a smooth powder that resembles powdered sugar. Measure out the 1 cup and 2 Tablespoons and add to the mixture. Add rest of ingredients except the cream and beat until incorporated. Add cream slowly until well combined and the frosting reaches desired consistency. Spread over chilled or cooled cookies.
Makes 25 Swig sugar cookies
Adapted from this recipe
**Erythritol creates a “cool” flavor to this frosting if too much erythritol is added. To minimize this flavor effect, the rice flour is very important. Please also note that the frosting pairs really well with the actual cookie and eating the two together also minimizes the “cool” flavoring. The powdered honey in the cookie helps with this cool flavor as well and is also important for moistness and softness so please don’t use all erythritol in the actual sugar cookie. If you do don’t have powdered honey on hand, you could substitute with maple sugar.

Jul 14

Erythritol – What to Know About This Sugar Substitute

What is Erythritol?


We love learning about new natural sweeteners! When we first heard about Erythritol we didn’t try it right away. A few months ago, we decided it was time to really investigate it. After we studied up on it, experimented with it (like in our Natural Sugar Cookie Bars) and tasted it, we are now ready and excited to share what we know about it!

Erythritol is actually a sugar alcohol similar to xylitol. You can read up on xylitol here. To be honest, the two sweeteners are very similar… but there are some interesting differences that make erythritol a great sugar substitute.

The biggest difference between erythritol and xylitol (and especially white refined sugar) is that erythritol has a lot less calories! It has only about 6% of the calorie content of sugar!! Yet the sweetener still tastes sweet and is a pretty white color.


Erythritol is a sugar alcohol that is digested in our bodies almost untouched. Because of this, it doesn’t leave our bodies with the nasty side-effects like sugar does. It can, however, upset the stomach and cause bloating or gas if eaten in excess. New consumers of this sweetener should introduce it slowly. Any signs of these side-effects lessen when introduced gradually and isn’t a problem when enjoyed in small quantities. In an effort to avoid any risks to digestive disturbance, we like to combine this sweetener with other natural sweeteners like powdered honey or coconut sugar. This not only lessens the risk for upset stomach but also creates a fantastic flavor.

A great benefit of erythritol is that, just like xylitol, erythritol is great for dental health! It is tooth-friendly by not feeding the bacteria in the mouth and not promoting tooth decay like sugar does.

Erythritol can be used in natural baking but it is a bit different from sugar and as such, it doesn’t bake exactly like sugar.

Erythritol might seem like the most perfect natural sugar substitute, (since it even looks like sugar!) but there is one slight setback. It is soluble sugar that actually melts in high heat and does not caramelize. Without caramelization, baked goods can’t become chewy and dense. Other ingredients are needed to create the right liquid ratio for erythitol so that baked goods don’t become puddles on your cookie sheet! As we have experimented with both erythritol and xylitol, we have taken out the guesswork for you with this sweetener! Our recipes are a good place to start and as you become more familiar with baking it, it’s an easy sugar substitute.

Another important note for baking with erythritol is that baked sweets with erythritol are best the day of making them. Similar to xylitol, there is a “cool” sweetness flavor effect that takes place after a day or two of baking the treat. This change is heightened if this sweetener is the only sugar in the recipe. Desserts with these sweeteners also do not stay moist for very long. Recipes that are no-bake or raw or that have other sweeteners added to them do not have these same results, so erythitol is awesome for smoothies or yogurt treats.

We want to share a few recipes that we have tried and loved with erythritol. We have tried substituting xylitol with erythitol in past recipes and the results were great.  We have found erythitol is a great sugar to have on hand! It’s perfect when combined with other sweeteners and can create tons of great tasting healthy treats!

Vegan Chocolate Cake with Avocado Buttercream

avocado cake


Almond Orange Poppy Seed Cake Bread

Healthy Almond Cake Natural Sweetener


Homemade Oreo Cookies

Healthy Homemade Oreo Cookies


Naturally Sweet Cinnamon Rolls

cinnamon roll


Vegan Lemon Cupcakes with Cream Cheese Frosting

Vegan Lemon Cupcakes


Classic Vanilla Ice Cream

naturally sweet vanilla ice cream.jpg


Black and White Birthday Cake



Vegan Vanilla Bean Ice Cream

vegan ice cream healthy


Ginger Cookies

sugar free ginger cookies


Healthy Frozen S’mores

sugarfree smores

Look how many delicious options there with natural sweeteners like erythritol!

 So where do you buy this sweetener? 

Look for this sweetener at you local health food stores or at Whole Foods. Or check out amazon. We have purchased pure erythitol on amazon a few times and loved it.

A word of caution: please make sure the erythritol you buy is pure. Some companies like to add other weird fillers to the ingredients and products can quickly become unhealthy or unnatural. Some products out there use stevia mixed in, but we have not looked into these kinds of products to know if they are really natural.

We hope you are excited to try erythritol because we’ll be sharing a super awesome recipe with this sweetener next week – a SWIG Sugar Cookie remake! What in the world is a SWIG sugar cookie??? Check out the blog to find out! :)

Jul 14

Super Soft Gluten-Free Peanut Butter Cookies

Who doesn’t like super soft, super chewy cookies? Peanut butter cookies naturally create this divine texture, but using gluten-free flour only increases the magic.

gluten free peanut butter cookies sugarfree recipe

I whipped up these peanut butter cookies when I needed a dessert for a crowd that I knew would include gluten-free needs. Everyone loved them. Someone even said they would have never guessed they were gluten-free. These cookies are soft, without being cake-y. You can always count on peanut butter giving an ultra rich flavor. Natural coconut sugar gives these cookies a chewy texture in addition to making them nice and soft. Rice flour and oat flour actually make these more soft and delicate than other cookies, so have no fear that these cookies won’t be just as delicious as your classic PB recipe.

gluten free pb sugarfree cookies

If you have kids or work with kids in one setting or another, you know that you have to plan ahead. Sometimes we just need cookies to have on hand at any moment. This dough is perfect for all your events and activities because the dough needs to be chilled before baking. You can make up this dough and store it in the freezer for several weeks. This will ensure you’ve made cookies in advance, just waiting in the freezer right when you need them!! Enjoy their gluten-free peanut buttery goodness!

healthy gluten free cookies


Super Soft Gluten-Free Peanut Butter Cookies (dairy-free option)
Print Recipe

1 1/4 cup Natural Creamy Peanut Butter
1 cup Earth Butter or Organic Butter, softened
1 1/3 cup Coconut Sugar or dry sweetener of choice*
1.5 Tablespoons Pure Vanilla Extract
1 Large Organic Egg
1 Large Egg Yoke
1 cup Rice Flour
1/2-2/3 cup Gluten-Free Oat Flour
1/2 teaspoon Guar Gum
1 Tablespoon Cornstarch
1 1/4 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Sea Salt
dash cinnamon

 *add 1/2 teaspoon of molasses if using another dry sweetener besides coconut sugar

In a large bowl, cream together the peanut butter and butter until light and fluffy, about 5 minutes. Beat in vanilla and coconut sugar. Add the eggs and beat for another minute.  Add the flours, corn starch, baking soda and sea salt, and mix until just combined. The dough shouldn’t be sticky, so add an extra 1 or 2 tablespoons of oat flour if needed. Scoop out about 1 1/2 tablespoons sized balls, roll into smooth spheres and place on a parchment lined baking sheet. Continue doing this until all your dough is rolled out into small balls and crowd them all onto the baking sheet. Cover with plastic wrap and place in the freezer for 30 minutes or in the refrigerator for up to 3 days. Make sure you chill dough before baking!
Preheat the oven to 350 degrees.

Line 1 more baking sheet with parchment paper. Place 10-12 cookies on one of these, and bake cookies for 7-8 minutes.  These cookies just need to bake until just set and will continue to cook and firm as they cool. If you want really evenly baked cookies, you can rotate the pan halfway through baking. Remove cookies from the oven and allow to cool for 10 minutes before eating. Store cooled cookies in an airtight container for up to 3 days at room temperature.

Makes 32-35 cookies

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