Sugar Free Chocolate Chip Cookies

These sugar free chocolate chip cookies are soft, chewy, and full of flavor. Made with wholesome ingredients and baked in under 15 minutes. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 12

Total Time 14

Servings servings

Calories 191kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Store the cookies at room temperature in an airtight container for 1 week or in the refrigerator for up to 4 weeks.

TO FREEZE: Place the cookies in a freezer-safe container and store them in the freezer for up to 6 months. Let the cookies thaw overnight.

Recipe variations

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