These sugar-free chocolate chip cookies are easy to make while also being completely grain-free and sugar-free. They come together in one bowl, take minimal effort to prepare, and are perfect for a quick, healthy treat.
This recipe is completely customizable to how you like your chocolate chip cookies. See the notes below for sweetener substitutions as well as tips and tricks to help you make the best low-carb chocolate chip cookie ever!
Whether you like them crunchy or soft and gooey on the inside, this recipe will guide you the whole way.
How to make sugar-free chocolate chip cookies
Step 1: Mix together the butter and powdered sweetener until the sweetener is almost completely dissolved.
Tip: If using Erythritol, blend it for a few seconds in a high-speed blender before mixing to prevent lumps in the cookie dough.
Step 2: Add in the ground flax, water, and almond flour and stir together until completely mixed together.
Step 3: Once the cookie dough has been mixed together, add in the sugar-free chocolate chips. Fold them in gently until they are distributed evenly throughout the dough.
Step 4: Form the dough into cookies and place on a baking tray lined with baking paper. Bake for 15 minutes at 325F (160°C) until they start to brown and become golden.
Step 5: Remove from the oven and allow to cool for 10 minutes on the baking tray. Then, remove from the baking tray and allow to cool for a further 10 minutes on a cooling rack.
Step 6: Serve the cookies immediately or store in an airtight container for later. They will keep well for 5 – 7 days.
Making the perfect sugar-free chocolate chip cookies
- Using granulated sweetener that is then powdered in this recipe is important as it helps the cookie melt in the oven and then firms up once cooling. You can use any granulated sweetener like xylitol, granulated stevia or erythritol. The closer the sweetener is to a 1:1 ratio to normal sugar, the better the chocolate chip cookies will come out. Powdered or liquid stevia would definitely change the structure of the cookies quite a bit, making them more crumbly and dry.
- You can use whatever low-carb chocolate chips that you prefer in this recipe. They should preferably be able to melt slightly while baking to make these sugar-free cookies gooey and chocolatey.
- Using an ice cream scoop or tablespoon measure to measure out the final cookie dough works great for this recipe. You can then shape the cookies to be more round and even by pressing them down with your palm or a fork.
- Using sweetener in a baking recipe usually means that it will bake more quickly than usual. So to avoid the cookies burning, the temperature is slightly lower than normal at 325F. The recipe states a cooking time of 16 – 19 minutes as everyone likes their cookies a different texture whether that’s more gooey than crunchy or more cakey than crispy.
- These sugar-free chocolate chip cookies come out of the oven very soft and need to cool on the tray before handling. They should then further cool to allow them to fully firm up and not fall apart upon eating. It’s well worth the wait though! The cooled cookies will be crunchier on the outside and softer in the center, just like a chocolate chip cookie should be.
Other low-carb dessert recipes
Low-carb desserts are some of the best recipes to make. You get all the taste and deliciousness you want with no unhealthy sugars and carbs to worry about!
Here are a few other low-carb dessert recipes you might enjoy:
You can also read this roundup created of 10 easy low-carb desserts for even more food inspiration!
When you’ve tried these sugar-free chocolate chip cookies, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Sugar-free Chocolate Chip Cookies
- 4 Tbsp. butter
- 1/2 cup granulated erythritol (or any suitable granulated sweetener)
- 3 Tbsp. ground flaxmeal
- 3 Tbsp. water
- 1 1/2 cup almond flour
- 1/2 cup sugar-free chocolate chips
- 1 tsp. baking soda
- Pinch of salt
- Preheat your oven to 325F (160°C) and line a baking tray with baking paper.
- Add the erythritol (or any suitable granulated sweetener) to a high-speed blender and process until powdered. Mix together the butter and powdered sweetener until the sweetener is almost completely dissolved.
- Add in the ground flax, water, and almond flour and stir together until completely mixed together.
- Once the cookie dough has been mixed together, add in the chocolate chips. Fold them in gently until they are distributed evenly throughout the dough.
- Form the dough into cookies and place on a baking tray lined with baking paper. Bake for 16-19 minutes at 350F (180°C) until they just start to brown and become golden.
- Remove from the oven and allow to cool for 10 minutes on the baking tray. They come out of the oven very soft so this cooling time is vital! Then, remove from the baking tray and allow to cool for a further 10 minutes on a cooling rack.
- Serve the cookies immediately or store in an airtight container for later. They will keep well for 5 - 7 days.