I developed this recipe over the past year after being hospitalised for 4 weeks due to stress.  Stress had occurred due to internal and external factors; I had un-diagnosed medical conditions, had been working too hard, plus trying to be a good mother and wife.

My body and mind were simply shutting down! 

Doctors did lots of tests to try and diagnose exactly what was making my mind and body shut down, and work out the best way to get my mind and body well again. During this process one of the tests they did tested allergic reactions to foods.  I believed I had reactions to dairy, but this had never been medically  confirmed.  When the tests results were in it was confirmed I had allergic reactions to Dairy, Eggs and Almonds, and to a smaller extent Gluten (but I am not a Celiac; yet!).   

That would explain:

  • Why when I replaced Milk with Almond Milk I did not feel better.
  • Why I seemed to feel better if I tried to avoid Gluten.

The Doctors also discovered that my Thyroid was not working properly, which was affecting many of my other hormones. Which ruled out eating soy products! 

Doctors then discovered my hormone issues meant I had Poly Cystic Ovaries. Part of the treatment they suggest was to reduce carbohydrate consumption.  So there went Sugar!

Thus began my journey to make a Sugar Cookie with No Sugar, No Dairy, No Egg, No Gluten that was enjoyable to consume.  A cookie that had taste and did not crumble.

Diary Egg Gluten and Sugar Free Cookie Dough

Karenza's No Sugar, No Dairy, No Egg, No Gluten Cookie Dough


  • 60g Nuttlex
  • 65g Copha (or to be healthier Cacao Butter) 
  • ½ Cup Swerve Sugar Replacement (or Natvia Natural Sweetener)
  • 1 teaspoon of 

    Orgran No Egg Egg Replacer
  • 2 tablespoons of water
  • 1 ¾ Cups Plain Flour (Gluten Free)
  • Lorran Flavouring of your choice


  1. Melt the Copha (or Cacao Butter) on short bursts of 10 seconds in the microwave until fully melted.
  2. Using a mixer on medium speed mix the Copha (or Cacao Butter), Nuttlex, Sugar Replacer, and flavouring together until smooth
  3. Add the egg replacer and two tablespoons of water and mix well.
  4. Add the sifted flour into the mixture. and using hands, press the mixture together to form a soft dough.
  5. Turn onto a lightly floured surface; knead for 2 minutes or until smooth.
  6. Cover the dough with plastic wrap and allow to cool and harden for 30 minutes to an hour.
  7. Turn out onto a lightly floured board. Roll dough out to 5mm thickness. Cut out shapes using your cookie cutters.
  8. Place on an oven tray prepared with baking paper.
  9. Bake at 150°C for 10 - 15 minutes or until pale golden.


  • Sugar replacers like xylitol do work well, however I prefer not to use them as they are deadly to dogs and cats.  I have little fur babies and do not want to put them at risk from eating a small crumb of a biscuit.
  • Most sugar replacers have a cooling affect on the tongue.  I find working with this flavour by adding mint or peppermint flavouring disguises this; however the taste is still pleasant without.
  • Cacao Butter gives the biscuit a chocolatey taste, just go with it and added chocolate flavour!

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