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Gluten-Free Butter Spritz Cookies (Sugar-Free)

Gluten-Free Butter Spritz Cookies

Butter spritz cookies, the cookies of my childhood, made gluten-free, lectin-free, and sugar-free. Lightly sweet and buttery, these sugar-free butter spritz cookies are the perfect holiday treat and easy to personalize. Make them any shape you like, simple like these, or dip them into dark chocolate.

What are spritz cookies?

Spritz cookies are in fact butter cookies run through a spritz cookie gun/press or a piping bag with tips of different shapes. In Romania, they are traditionally made with the machine we grind meat, fitted with a special sieve.

When I asked our community on Instagram to guess what these were, almost everyone commented with ‘churros’. I’m so happy I asked that question because I had a revelation: spritz cookies, especially in this shape, are not as popular as I thought and not as popular as churros, anyway.

When I was a child, this was one of the very few sweet treats my grandma made (with my help), so they have a sentimental value for me. We call them “biscuiti de casa”, which translates as “homemade biscuits”. As you might know, though, what we call ‘biscuits’ in Europe are ‘cookies’ in the US, sometimes even ‘crackers’.

Gluten-free, lectin-free, sugar-free butter spritz cookies

As you can imagine, I was curious to see if these childhood cookies can be made gluten-free, lectin-free and sugar-free. It was easier than I expected. The dough was perfect and easy to work with.

The ingredients for these gluten-free spritz cookies are:

  • Gluten-free Flour Blend: sorghum, arrowroot, hazelnut (almond can be used to replace hazelnut flour, tapioca can replace arrowroot)
  • French butter, 82% fat
  • A small quantity of a sweetener made with erythritol and stevia, called Green Sugar in Romania (a sort of Swerve). I used a granulated version for the dough and a powder version for dusting. Monk fruit or inulin powder can also be used.
  • Pasture-raised eggs
  • Lemon zest and vanilla

The dough needs to be refrigerated for an hour before running it through the spritz gun/press. I didn’t have an hour so I placed it in the freezer for about 25 minutes.

They were placed on parchment paper directly on the baking sheet and baked for 10 minutes at 170C / 340F.

Dust with a powder sweetener while warm.

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Butter Spritz Cookies (Gluten-Free, Sugar-Free)

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
By Claudia Curici Serves: 75 cookies
Prep Time: 40 minutes Cooking Time: 10 minutes

Butter spritz cookies, the cookies of my childhood, made lectin-free, gluten-free, and sugar-free. Lightly sweet and buttery, these sugar-free butter spritz cookies are the perfect holiday treat and so easy to personalize. Make them any shape you like, simple like these ones, or dip them into dark chocolate.


  • 1 1/2 cup sorghum flour
  • 1/2 cup arrowroot flour + 3 tablespoons (tapioca can also be used)
  • 1/2 cup hazelnut flour (almond flour can also be used)
  • 100 grams grass-fed butter, room temperature
  • 3 tablespoons granulated sweetener (Swerve, monk fruit)
  • 2 pasture-raised eggs
  • zest of one organic lemon
  • 1 teaspoon pure vanilla extract
  • powder sweetener for dusting



Mix the sorghum, arrowroot, and hazelnut flour in a bowl (minus the 3 tablespoons of arrowroot)


In another bowl, mix the butter and sweetener, until creamy and fluffy, with an electric mixer.


Add the eggs, lemon zest, and vanilla. Continue to mix until all is incorporated.


Start adding the flour and continue to mix. When you add all the flour, start forming a ball with your hands, gradually adding the extra arrowroot flour (if you feel that the dough is not too soft, you can skip this step or add less). Refrigerate the dough for an hour. If you are in a rush, 20-30 minutes in a freezer will work too.


In the meantime, prepare the spritzer gun or machine. We have a multi-purpose meat grinder that also can make spritz cookies, but you can use a spritz cookie gun/press and give them any shape you like.


When you start shaping the cookies, preheat the oven to 340F / 170C.


Line a baking sheet with parchment paper and arrange the cookies on it.


Bake for about 10 minutes. I made them in two batches, as I didn't have 2 baking sheets available, so it took me 20 minutes in total.


Dust with a powder sweetener (Swerve or Inulin powder) while warm. Let them cool and store them in an air tight glass container in a cool place.

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