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These vegan sugar free cookies are soft, chewy, and full of flavor. Made with wholesome ingredients and baked in under 15 minutes, these are the BEST cookies ever!
Believe it or not, I actually prefer making vegan desserts, and sometimes those desserts need to cater to a variety of other dietary restrictions, like being sugar free.
Some of my favorite sugar free desserts are peanut butter cookies, kit kat bars, and chocolate chip cookies.
Inspired from my vegan chocolate chip cookie and sugar free cookie recipes, these cookies are flavorful and have the perfect chewy texture with chocolate chunks laced throughout. You’d never be able to guess they’re entirely sugar free!
Table of Contents
Why this recipe works
- Simple pantry ingredients. Aside from the sugar free sweetener, the rest of these ingredients are all common baking staples.
- Made in one bowl. As much as we love baking in my house, no one loves doing dishes, so we’re big fans of one-bowl recipes.
- Great for sharing. Every time I make these cookies, people always ask for the recipe. Even those not on a vegan or sugar free diet will adore these cookies.
What we love about this recipe is how much they taste like regular chocolate chip cookies. Each bite is layered with chocolate chunks, and the brown sugar gives them a chewy texture and subtle caramelized flavor, while the coconut oil makes them moist and incredibly soft.
Ingredients needed
If you’re as obsessed with baking as I am, then you probably have most of these ingredients on hand right now. Here’s what you’ll need:
- Flour. Regular all-purpose flour will do the trick. I recommend sifting the flour to ensure there are no clumps.
- Granulated sweetener. I used allulose, but any sugar-free substitute will work.
- Sugar free brown sugar. Make your own with just some granulated sweetener and molasses.
- Salt. Just a dash to amplify the rest of the ingredients.
- Baking soda. Leavening agent to help the cookies rise and develop air bubbles.
- Coconut oil. It will need to be melted and slightly cooled. Use refined coconut oil for zero coconut flavor.
- Milk. I used unsweetened almond milk, but any non-dairy milk will work.
- Vanilla extract. A must for any cookie recipe!
- Chocolate chips. I used sugar free chocolate chips and chocolate chunks, but you can use whatever chocolate chips you prefer. Here’s my tried and true recipe for sugar free chocolate chips.
Find the printable recipe with measurements below.
How to make sugar free vegan cookies
Step 1- Make the dough. In a large bowl, combine the granulated sweetener, brown sugar, and salt. Add your milk, coconut oil, and vanilla extract, and whisk well until fully combined. Add sifted flour and baking soda, then fold in the chocolate chips.
Step 2- Freeze the dough. Cover the bowl and place the cookie dough in the freezer for 40 minutes.
Step 3- Prep work. Preheat the oven to 350F/180C, and line a cookie sheet or baking tray with parchment paper.
Step 4- Shape. Remove the cookie dough and use a cookie scoop to form 12 small balls. Place the cookie balls on the prepared baking sheet, ensuring they are at least 2 inches apart.
Step 5- Bake. Bake the cookies for 11-14 minutes or until golden brown. Remove them from the oven and allow them to cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely.
Recipe tips and variations
- Don’t skip the freezing. I know you may be tempted, but trust me, freezing the dough is key to prevent the cookies from spreading too much.
- Add extra flour. If my batter appears too oily, sometimes I’ll add a little extra flour and continue mixing until I have a cohesive dough.
- Switch up the chocolate. I’ve made this recipe with white chocolate chips, dark chocolate, and even peanut butter chocolate chips, and they always taste great. You can even skip the chocolate altogether if you prefer.
- Avoid overbaking. The cookies will continue to cook briefly after being pulled out of the oven, so only bake them until golden brown.
Storage instructions
To store: Leftovers can be kept at room temperature, covered, for up to 1 week. If you’d like them to keep longer, store them in the refrigerator for up to 4 weeks.
To freeze: Place the chocolate chip cookies in a freezer-safe container and store them in the freezer for up to 6 months. Let the cookies thaw overnight before enjoying.
Frequently asked questions
The best cookies for diabetics are ones with no added sugar, including fruit or dairy products with natural sugars in them. That said, it’s important to check with your doctor regarding what cookies are safe if you’re diabetic.
If you don’t put sugar in cookies, they won’t spread much and will become quite crumbly. The flavor is also quite flat and dull, which is why it’s important to, at the very least, use a little sugar or a sugar-free sweetener.
There are a lot of excellent sugar substitutes in baking. If you’re not on a sugar free diet, I recommend coconut sugar or maple syrup. If you are on a sugar free diet, I would use granulated monk fruit or allulose.
More vegan cookie recipes to try
Each of these vegan cookie recipes can easily be made sugar free by using sugar free sweeteners!
- Vegan shortbread cookies– Buttery, rich, and made with 3 ingredients.
- Vegan girl scout cookies– My absolute favorite girl scout cookie that I can make year-round!
- Vegan peanut butter cookie– Crisp edges, soft in the middle, and filled with peanut butter goodness.
- 3 ingredient breakfast cookies– Just oats, peanut butter, and banana.
- Nutella stuffed cookies– Need I say anything more?
Vegan Sugar Free Cookies
Ingredients
- 1 3/4 cups flour sifted
- 1/2 cup allulose
- 3/4 cup sugar free brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 7 tablespoon coconut oil melted and cooled
- 4 tablespoon milk of choice
- 1 teaspoon vanilla extract
- 1 cup sugar free chocolate chips I used a mix of chocolate chips and chunks
Instructions
- In a large mixing bowl, add your allulose, brown sugar substitute, and salt and mix well. Add your milk, coconut oil, and vanilla extract, and whisk well, until combined.
- Add your sifted flour and baking soda, and mix until just combined. Fold in your chocolate chips using a rubber spatula.
- Cover the bowl and place the cookie dough in the freezer for 40 minutes.
- Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper.
- Remove the cookie dough and using a cookie scoop (or ice cream scoop/1/8 cup), form 12 small balls of cookie dough on the lined sheet/tray. Ensure cookies are around 2-inches apart, as they spread.
- Bake the cookies for 11-14 minutes, or until just golden brown. Do not overbake, as they firm up once cooling. Remove from the oven and allow to cool on the tray for 10 minutes, before carefully transferring to a wire rack to cool completely.
Nutrition
Recipe originally published April 2019 but updated to include new information for your benefit.
This may be the best gluten free/no added sugar cookie ever. Love this recipe. I used avocado oil in place of coconut, added a dash more salt and froze the cookies in balls in the freezer. Yummy!
I have been looking for a great vegan sugar-free chocolate chip cookie recipe for a while now. Previous attempts have been decent in the taste dept but not great texture. I find this recipe has a terrific texture AND taste, and I couldn’t be happier!! I followed to the letter except I used canola oil instead of coconut, as my coconut oil was rock-hard and I didn’t feel like dealing with it lol. For the sweetener I used roughly 1/3c Truvia and roughly 1c Stevia in the Raw (just my preference for sugar free baking). The cookies did spread in the oven but I would prefer them a bit flatter, next time I make them I’ll probably flatten them slightly before baking just to get the thickness I want. I’m so, SO HAPPY to have found this recipe and finally tried it! Thank you so much!
Don’t use coconut flour unless you useless other flour…I need to try this without using 1/4 cup coconut flour and the rest other gluten free flour…I had to add liquid and oil to be able to combine…I also decided to add 1 T flaxseed meal with 3 T water to help bind the mixture. I also added pecans.
The result was not very good…so mealy tasting texture. It is worth trying again as directed without my additions. I liked the Lily’s no sugar dark chocolate chips at least.
OMG these cookies are the bomb. I made a batch and I could not stop at one. I will defiantly be making these again. I did freeze the dough as per the recipe BUT the dough was as hard as a rock.. so the next time I make these will pre-roll the cookie dough, then bake them as I had to wait for the dough to soften before baking..and made two trays of 9 per tray.. so addictive.
These are the best sugar-free vegan chocolate chips cookies my family and I have had so far! Thank you for this amazing recipe! For the flour I used 1:1 einkorn flour. For all of the sweetener I used a heaping 1/3 cup of a homemade version of GentleSweet. I used water instead of milk. And I used vegan butter instead of coconut oil. I used a cookie scoop that measures 1.5 tablespoons so I ended up with 18 cookies. I put them in the freezer for 45-50 minutes. I baked them for 14 minutes and let them cool for 10-20 minutes before I tried one. They were pretty doughy, which I understand happens when cookies are cooling. However, I decided to put the cookies back in the oven for another 10-12 minutes. My family and I loved them!
P.S. I live at a 1,000 ft. which may have affected the bake time.
Hello! I was wondering if I could swap the brown sugar for honey?
Hi there!I haven’t tried that, but feel free to experiment and see 🙂
Good morning. I asked this on the recent brownie post, but what is the texture of the monkfruit in the raw sweetener like that you linked to in that post? I have a bag of stevia in the raw that substitutes cup-for-cup with sugar, and it’s powdered sugar texture. Is that what the one you linked to in the brownie post is like? (yes, I know it’s not the same as the ones in this cookie post but maybe you didn’t see the question on the brownie one)
Mis-read. Looks like we misspelled one another’s names, too. My bad, Arman. Autocorrect is killing me today.
You’re right! I did must-read that bit. It also says:
“Be sure to freeze the dough prior to baking, or to refrigerate for several hours. This will ensure the cookies do not spread too much.”
And:
“Avoid freezing the cookie dough to bake later, as the dough contains no eggs. I tried it myself and found once I thawed the dough, it became too crumbly and wouldn’t bake well at all. The coconut oil firms up too, which distributes it poorly throughout.”
So, how long can it be frozen exactly?
We want to make it and don’t like to waste $$ or ingredients. Thanks!
McKay, you need to freeze it for 40 minutes during the baking process. The ‘no freezing dough’ refers to freezing it to bake say 2-3 days later etc- Traditional cookies you can usually do that for up to a few weeks.
Hi, Armin. Your blog says not to freeze the dough because it gets crumbly and doesn’t bake well but your recipe says, “be sure to freeze the dough” before baking and “freeze extra dough for up to 6 months”. Which is it?
MacKey, with all due respect it doesn’t ever say freeze extra dough for up to 6 months. It says freeze extra cookies for up to 6 months.
This will sell well in INDIA any given day. I’ll make these and let you know how they turned out to be. The recipe, however, seems very promising.