The first time I baked Sugar Free Chocolate Chip Cookies. I wasn’t sure what to expect. Would they be dry? Too soft? Missing that rich, buttery flavor? Because let’s be real, chocolate chip cookies are the ultimate comfort treat, and the idea of making them without sugar felt like a challenge.
But the moment I took a bite, I knew I had stumbled upon something special. These No Sugar Chocolate Chip Cookies have everything you love, chewy centers, crisp edges, and pools of melty chocolate, without a single grain of refined sugar.
And the best part? They’re so easy to make, you’ll want to bake them on repeat.
Whether you’re following a low-sugar lifestyle, need a Low Carb Chocolate Chip Cookie option, or want a Keto Chocolate Chip Cookie Recipe that doesn’t taste “healthy,” this one’s for you.
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And if you’re craving another classic, but wholesome treat, don’t miss these Oatmeal Raisin Cookies, soft, chewy, and packed with flavor!
Why You’ll Love These Sugar Free Chocolate Chip Cookies
If you think Sugar Free Chocolate Chip Cookies can’t possibly taste as good as the classic ones, you’re in for a surprise!
They Taste Like the Real Deal – Seriously, no one will guess these are No Sugar Chocolate Chip Cookies. They’re buttery, rich, and loaded with gooey chocolate chips in every bite. No weird aftertaste, just pure cookie perfection.
Crispy on the Outside, Chewy on the Inside – That perfect balance of textures? Nailed it. These cookies have golden, slightly crisp edges with a soft, melt-in-your-mouth center.
No Complicated Ingredients – You don’t need any fancy keto products or obscure sweeteners. Just simple pantry staples to whip up these Keto Chocolate Chip Cookies in no time.
They Stay Soft for Days – Unlike some sugar free baked goods that turn rock-hard overnight, these cookies stay fresh, soft, and delicious, even after a few days (if they last that long!).
Low-Carb, High-Satisfaction – Craving cookies but watching your carbs? These Low Carb Chocolate Chip Cookies fit right into your lifestyle without sacrificing flavor.
The Ingredients You’ll Need
- Almond Flour – A low-carb, gluten-free alternative that keeps these cookies soft and slightly chewy.
- Baking Soda – Helps the cookies rise slightly and gives them a perfect texture.
- Salt – Amplifies the flavors while counteracting the sweetness for a perfectly balanced taste.
- Unsalted Butter – Adds richness and creates that classic buttery cookie flavor.
- Splenda Granulated – A sugar free sweetener that keeps the cookies sweet without the carbs.
- Sukrin Gold – A brown sugar substitute that adds a deep, caramel-like flavor.
- Egg – Acts as a binding agent, providing structure and stability to the cookies.
- Vanilla Extract – Boosts the flavor and makes the cookies taste even better.
- Sugar Free Chocolate Chips – The highlight of the recipe! Melty, chocolatey goodness in every bite.
Note: This is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to my recipe card!
How to Make Sugar Free Chocolate Chip Cookies
Preheat your oven
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when you pop those cookies in, helping them bake evenly and develop the perfect texture.
Mix your dry ingredients
In a medium-sized bowl, combine the almond flour, baking soda, and salt. Stir diligently to guarantee a uniform blend of all ingredients. This is your dry base that’ll give the cookies their structure.
Cream the butter and sweeteners
In a separate bowl, beat the softened butter, Splenda Granulated, and Sukrin Gold together until light and fluffy. This step is key to getting that buttery, melt-in-your-mouth texture. Take your time, and don’t rush it.
Add the wet ingredients
Now, add the egg and vanilla extract to your butter and sweetener mixture. Beat everything together until fully combined. You want a smooth, creamy mixture here.
Combine the dry and wet ingredients
Steadily mix the dry ingredients into the wet mixture. Stir everything together until it’s well combined and you have a nice dough. Don’t overmix, it’s all about getting that perfect consistency!
Fold in the chocolate chips and shape
Gently fold in the sugar free chocolate chips.
Take tablespoon-sized portions of the dough, roll them into smooth balls, and arrange them on a parchment-lined baking sheet.
Ensure they are spaced about 2 inches apart to allow for even spreading.
Bake to perfection
Pop the cookies into the preheated oven and bake for about 10 minutes, or until the edges are golden brown.
They’ll firm up as they cool, so don’t worry if they’re still a bit soft when they come out of the oven.
Cool and enjoy
Let the cookies sit on the baking sheet for a few minutes to cool slightly before transferring them to a wire rack.
Take a moment to enjoy the aroma, and then dive into these warm, delicious Sugar Free Chocolate Chip Cookies.
What to Serve with Sugar Free Chocolate Chip Cookies
- A glass of almond milk – The nutty, creamy flavor pairs perfectly with the cookies and keeps things low-carb!
- Sugar free vanilla ice cream – Add a scoop on top or sandwich between two cookies for an irresistible treat.
- A hot cup of coffee or tea – The richness of coffee or a calming herbal tea enhances the cookie’s flavors.
- Fresh berries – The tartness of raspberries or strawberries balances the sweetness of the cookies, making it a refreshing side.
- Whipped cream – A dollop of homemade whipped cream adds a creamy, indulgent touch to every bite.
3 Mistakes to Avoid When Making Sugar Free Chocolate Chip Cookies
Using too much almond flour
Almond flour is more absorbent than regular flour, so if you use too much, your cookies might end up dry. Stick to the right ratio, and consider sifting it to avoid clumps.
Not properly softening the butter
Softened butter makes a big difference in achieving the right texture. If it’s too hard or too melted, the cookies will spread too much or be too dense. Allow it to rest at room temperature before using.
Overbaking or underbaking
Every oven is different, so make sure to check the cookies at the minimum bake time. Sugar free chocolate chip cookies don’t always change color as much, so go by the texture, edges should be golden and slightly firm when done.
Storing Tips for Sugar Free Chocolate Chip Cookies
- Store in an airtight container – Keep your cookies fresh and soft by storing them in an airtight container at room temperature. This will prevent them from drying out.
- Refrigerate for longer freshness – If you want to extend their shelf life, pop them in the fridge. They’ll last up to a week and stay soft and chewy.
- Freeze for future cravings – Freeze individual cookies in a single layer on a baking sheet, then transfer them to a ziplock bag. You can store them in the freezer for up to 3 months.
Final Thoughts
If you’re craving a sweet treat without the sugar, this Keto Chocolate Chip Cookies recipe is for you.
I was skeptical at first too, but these cookies are just as delicious as the classic ones, chewy, rich, and totally satisfying.
Give them a try, you’ll love them!
Pin this to your favorite baking board, you’ll be making these cookies more than once!
Did you try making this recipe? It will make me so HAPPY if you rate it⭐ and share your thoughts in the comments section below!
How to Make Sugar Free Chocolate Chip Cookies (So Good!)
The first time I baked Sugar Free Chocolate Chip Cookies. I wasn’t sure what to expect. Would they be dry? Too soft? Missing that rich, buttery flavor? Because let’s be real, chocolate chip cookies are the ultimate comfort treat, and the idea of making them without sugar felt like a challenge.
Ingredients
- 2 cups (240g) almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) Splenda Granulated (or adjust if using pure Splenda)
- ¼ cup (50g) Sukrin Gold
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (90g) sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C), ensuring it's nice and hot to bake the cookies evenly.
- In a medium-sized bowl, mix together almond flour, baking soda, and salt until fully combined.
- Cream the softened butter, Splenda Granulated, and Sukrin Gold until fluffy and smooth.
- Add in the egg and vanilla extract, then mix until the batter is creamy and well-blended.
- Gradually fold the dry ingredients into the wet mixture, stirring until everything is just combined.
- Carefully mix in the sugar-free chocolate chips, making sure they’re spread throughout without breaking them.
- Scoop out tablespoon-sized dough portions, roll into balls, and place them on a parchment-lined baking sheet, leaving about 2 inches between each.
- Bake for 10 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool entirely. Enjoy!
Notes
- Don’t overmix, keep it light for chewy cookies.
- Choose quality sugar-free chocolate hips, they melt better.
- Watch your bake time, golden edges mean they’re done.
Nutrition Information:
Serving Size: 1 cookieAmount Per Serving: Calories: 140Total Fat: 12gSaturated Fat: 6gCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 4g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
