If you’re looking for a super soft, delicious chocolate chip cookie with no added sugars, this is for you! These sugar–free chocolate chip cookies use real butter and natural sweeteners. They create a perfect cookie without sacrificing taste.
These cookies are naturally gluten free as well, making them a great alternative for people who avoid gluten.
Aimee’s Recipe Notes
🍪Taste & Texture: these chocolate chip sugar free cookies taste similar to the classic. The texture is even better on day 2!
🍪Prep Note: No need to chill the cookie dough!
🍪Ingredient Tip: Experiment with your favorite natural sweetener for these cookies. I prefer using monkfruit, however some people find Stevia more palatable and easier to find in stores.
🍪Storage: Keep these cookies in an airtight container at room temperature for up to one week. Freeze for up to 3 months.
🍪Top Tip: Use the back of a spoon to shape the cookies immediately after baking. Spoon the edges towards the center of the cookie if they have spread too much.
Sugar Free Cookie Ingredients
If you’re used to baking with sugar alternatives, you may already have these in your pantry. If not, scroll down for tips and tricks. Be sure to go all the way down to the recipe card for full measurements.
- Unsalted Butter- soften your butter using my tips on how to soften butter quickly. If using salted butter, you can skip the kosher salt in the recipe.
- Brown Monk Fruit Sweetener- I like buying this monk fruit and allulose sweetener. The allulose replicates the molasses you find in regular brown sugar. You could also buy Swerve brown sugar which is a Stevia based sweetener.
- Granulated Monk Fruit Sweetener– In my opinion, monk fruit doesn’t leave that cooling effect on your tongue like other sweeteners. You could use natural stevia (Swerve) instead!
- Gluten Free Flour- I’ve tested this with King Arthur Gluten Free Measure for Measure flour. It works wonderfully, but you could use all-purpose if you don’t need to worry about gluten.
- Sugar Free Chocolate Chips (chocolate chunks)– I use Lily’s brand semi-sweet chocolate chips. There is no added sugar, but maintains a rich chocolate taste! You can also use Lily’s chocolate bars and break them in chunks if you prefer.
How to Make Sugar Free Chocolate Chip Cookies
Make the cookie dough. No need to chill the dough. You’ll make the cookie dough like you would regular chocolate chip cookies.
Scoop and bake. Using a 2 Tablespoon scoop, drop dough on cookie sheet. These cookies have a tendency to spread. Use a spoon to tuck the edges back into the cookie immediately after removing from the oven.
Stay tuned for more sugar-free desserts. Many of you have asked, and they are coming!
Easy Cookie Recipes
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Sugar Free Chocolate Chip Cookies Recipe
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup brown monk fruit sugar sweetener, packed (see notes)
- ½ cup granulated monk fruit sugar sweetener
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 ¼ cup King Arthur measure for measure gluten free flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups sugar free semi-sweet chocolate chips, divided Lily's brand
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat butter with sugars (monk fruit brown and granulated), and vanilla extract. Beat until creamy. Add in egg and beat until fully combined.
- Add flour, baking soda, baking powder, and kosher salt. Mix just until combined. Fold in 1 cup of the sugar free chocolate chips.
- Using a 2 Tablespoon cookie scoop, drop cookie dough 2-3 inches apart on the prepared cookie sheet. Press a couple of the reserved chocolate chips on top (and add a pinch of flaked sea salt if you like).
- Bake cookies for 11-13 minutes, until lightly browned. Remove from the oven and immediately use the back of a spoon to shape the cookies into circles, if the edges have spread out too much. Allow cookies to cool on pan for 15 minutes, then remove and cool completely on a wire rack.
Notes
- Monk Fruit sweeteners- I prefer monk fruit with allulose, as they don’t tend to give that cooling effect on the tongue. However, Swerve is also a good option as it’s made from natural stevia plant.
- Want to use regular flour, but keep them sugar free? Swap out the gluten free 1 1/4 cup of all-purpose flour instead.
- Almond Flour- Yes, you can use almond flour for the gluten free flour. I would also add 2 Tablespoons of coconut flour to help mimic the gluten texture.
- Storage- keep baked and cooled cookies in an airtight container at room temperature for up to one week.
- Freeze- freeze cookies in airtight freezer safe container or ziploc freezer bag for up to 3 months. Or use my tips on how to freeze cookie dough.
- Sprinkle the cookie dough balls with a pinch of flaked sea salt before baking, if desired.
