Preparing delicious, fragrant, and at the same time light desserts is not a utopia: sugar-free cookies are the perfect demonstration. It is a variation of the classic shortbread that forgoes traditional sugar in favor of maltitol, a natural sweetener that allows achieving the same pleasant taste but with an additional advantage: the low glycemic index.
In recent years, more and more people have chosen to reduce or eliminate refined sugar from their diet. This does not mean having to give up the pleasure of a crisp cookie but simply finding more balanced alternatives. Maltitol, in fact, is a sugar substitute that is very easy to use in cooking and allows making sugar-free cookies suitable for those who want to keep their blood sugar stable or for those who desire a light but tasty recipe.
These cookies have a delicate flavor thanks to the vanilla, making them perfect for dunking in milk or tea, but also for enjoying on their own as a sweet treat after a meal. The texture is typical of shortbread: crunchy to the bite and crumbly, just as you would expect from a homemade cookie. The main difference lies in the lightness since the low glycemic index of maltitol helps to avoid blood sugar spikes and prolongs the feeling of satiety.
Another point in favor is the simplicity of the recipe: few ingredients, quick steps, and a result that wins over both the young and the old. Sugar-free cookies are therefore not only a healthy choice but also a genuine treat that brings the aroma of homemade sweets to the table, combining taste and well-being.
Prepare them and you will discover that giving up sugar does not mean giving up pleasure.

I have just started preparing recipes without traditional sugar, but here on the blog, there are some breakfast recipes where you can easily substitute sugar with erythritol or maltitol.