Sugar Free Chocolate Chip Cookies Recipe
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 to create the perfect cookie without sacrificing taste.
Servings: 18 cookies
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.
Nutrition
Serving: 1cookie | Calories: 97kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 143mg | Potassium: 6mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 171IU | Calcium: 26mg | Iron: 0.4mg