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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
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.