This post may contain affiliate links. See my disclosure policy.
My sugar free chocolate chip cookies are soft, chewy, and studded with gooey chocolate chips. They are made in one bowl and pantry staple ingredients, but you’d never tell.
You can thank my diabetic father for this sugar-free chocolate chip cookie recipe. This is his favorite dessert, and nothing store-bought would taste very good… until now!
They are a mix between my healthy chocolate chip cookies and my sugar free cookies, but with a few key differences. They look and taste like a classic bakery-style chocolate chip cookie, but minus any sugar whatsoever. My dad (and family) love their soft and chewy texture, and I love that they’re made in one bowl. It’s a win-win!
Table of Contents
Why I love this recipe
- No fake sugary aftertaste. I’ve had plenty of sugar free cookies, and most are painfully obvious. I tested several variations of sweeteners and combinations to ensure these tasted like the real thing.
- Simple pantry staples. Aside from the sweetener, the rest of the ingredients are traditional baking staples.
- Quick and easy. From prep to plate, these cookies bake in under 15 minutes.
If you’re after more sugar free desserts, try my sugar free fudge, sugar free pudding, or sugar free ice cream next!
★★★★★ REVIEW
“OMG, these cookies are the best. I made a batch, and I could not stop at one. I will definitely be making these again. I made two trays of 9 per tray. So addictive.” – Patricia
Key Ingredients
- Granulated sweetener. I tried many different kinds, and ultimately, I preferred the texture and flavor of allulose. If you have a preferred sweetener, go ahead and use it.
- Sugar free brown sugar. I like to use homemade keto brown sugar with just some granulated sweetener and molasses.
- Vanilla extract. A must for any cookie recipe!
- Egg. Room temperature, please.
- Butter. For richness and to ensure each cookie is as rich and buttery as possible. Use room temperature butter, please.
- Salt. Just a dash to amplify the rest of the ingredients.
- Baking soda and baking powder. Both leavening agents are used to prevent overspreading while keeping the cookies thick.
- Flour. Regular all-purpose flour will do the trick. I recommend sifting the flour to ensure there are no clumps.
- Chocolate chips. I used sugar free chocolate chips and chocolate chunks, but you can use whatever chocolate chips you prefer.
How to make sugar free chocolate chip cookies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Cream. In a mixing bowl, cream the sweeteners with butter. Add the egg and vanilla.
Step 2- Mix. Add the sifted flour and baking soda and mix until smooth. Fold in the chocolate.
Step 3- Prep. Use a cookie scoop to portion cookie dough balls onto the lined baking sheet.
Step 4- Bake until golden. Transfer them to a wire rack to cool.
Arman’s recipe tips
- Use a stand mixer. While this is totally optional, I’ll admit having a stand mixer on deck does make the process go by quicker.
- Chill the cookie dough. If you prefer super thick cookies, I recommend chilling the dough for 30 minutes first.
- Avoid overbaking. The cookies will continue to cook briefly after being pulled out of the oven, so only bake them until they’re lightly golden and the edges begin to lift from the baking sheet.
- Prefer chewy cookies? Reduce the baking time to 11-12 minutes.
- Prefer crispy cookies? Increase the baking time to 14-15 minutes.
Frequently asked questions
In most cases, yes, diabetics can have sugar-free cookies, but it’s important to always check with your doctor to make sure.
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, to use a tried-and-true sugar free substitute, like allulose.
More sugar free cookie recipes
If you tried this Sugar Free Chocolate Chip Cookies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Sugar Free Chocolate Chip Cookies
Video
Ingredients
- 1/4 cup + 2 tablespoons butter softened
- 1/2 cup allulose or monk fruit sweetener
- 1/2 cup sugar free brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour sifted
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup sugar free chocolate chips I used a mix of chocolate chips and chunks
Instructions
- Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper.
- In a large mixing bowl, use a stand mixer or wooden spoon to cream together the allulose, sugar free brown sugar, and butter. Add the egg and vanilla.
- Add the sifted flour, baking powder, baking soda, and salt, and mix until just combined. Fold in the chocolate chips using a rubber spatula.
- Using a cookie scoop (or ice cream scoop/1/8 cup), form 12 small balls of cookie dough on the lined sheet. Ensure the cookies are around 2 inches apart.
- 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.
Notes
- Low carb. To make keto cookies, swap the flour for coconut flour or blanched almond flour. Plan on needing to adjust the amount of flour you add, as both are very different in absorbency.
- Vegan. Swap out the butter for vegan butter and use a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water).
- Gluten-free. Use gluten-free all-purpose flour, but make sure it has xanthan gum in the blend. If not, add ¼ teaspoon to it.
- Swap the mix-ins. Try dark chocolate chips, walnuts, pecans, or sugar-free candies.
Nutrition
Originally published April 2019, updated and republished April 2025
I made them vegan. It’s a standard recipe. I used monk fruit and stevia to be white sugar free. Still used regular brown sugar and vegan chocolate chips. Good!
This recipe was so good! It was so crunchy and delicious! My whole family absolutely loved it!