These Sugar-free Chocolate Chip Cookies are grain-free, easy to make, and absolutely delicious! They come together in one bowl for a quick, healthy treat that will satisfy any cookie craving.
Who doesn’t love a delicious chocolate chip cookie?
Whether you like yours with a gooey center or crispy all the way through, everyone has their favorite way of making cookies.
And with this recipe for sugar-free chocolate chip cookies, you can enjoy this delicious dessert totally guilt free! In addition to being made without sugar, they are also grain-free, low in carbs, and only 165 calories per cookie.
Plus, they’re so easy to make. The dough comes together in one bowl, then you simply shape your cookies, bake them to your desired gooey-ness or crispiness, and let them cool. How easy is that?
You’re going to love these homemade chocolate chip cookies, especially since they won’t spike your blood sugar or derail your healthy eating!
How to make sugar-free chocolate chip cookies
These cookies are so easy to whip up, you can make them any time you’re craving a little something sweet!
Step 1: Preheat your oven to 325F (160°C) and line a baking tray with baking paper.
Step 2: Add the erythritol (or any suitable granulated sweetener) to a high-speed blender and process until powdered. If the sweetener is already powdered, you can skip this step.
Step 3: In a large bowl, mix together the butter and powdered sweetener until the sweetener is almost completely dissolved.
Step 4: Add in the ground flax, water, baking soda, and almond flour. Stir until well-combined.
Step 5: Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
Step 6: Using about 1 tbsp of dough at a time, form the dough into cookies and place on a baking tray lined with parchment paper. You should end up with 8 cookies.
Step 7: Bake for 15-20 minutes at 325F (160°C) until they just start to brown and become golden.
Step 8: Remove from the oven and allow to cool for 10 minutes on the baking tray.
Spet 9: Gently transfer from the baking tray to a cooling rack and allow to cool for another 10 minutes.
That’s it! Your homemade, delicious, guilt-free cookies are ready to enjoy.
They can be stored in an airtight container and will keep well for 5-7 days. Perfect for the next time you want a sweet treat!
Choosing your ingredients
It’s important to use a powdered sweetener in this recipe. This helps the cookies melt in the oven and then firm up during cooling.
You can use any granulated sweetener like xylitol, granulated stevia, or erythritol that is a 1:1 replacement for sugar. Then, simply throw it in your blender to turn it into powdered sweetener! Be sure to let it sit for a minute so you don’t get a cloud of powdered sweetener when you open the blender.
I don’t recommend using powdered or liquid stevia. That would change the structure of the cookies quite a bit, making them more crumbly and dry.
You can use whatever sugar-free, low-carb chocolate chips you prefer in this recipe. Preferably, they should be able to melt slightly while baking to make the cookies gooey and chocolatey.
Giving the cookies time to cool
These chocolate chip cookies will be very soft when they first come out of the oven. They need some time to firm up, so resist the temptation to bite into one right away!
First, allow them to cool on the baking tray for about 10 minutes. Then, carefully transfer them to a cooling rack and allow to cool for another 10 minutes.
This will make them the best cookies possible! Trust me, it’s well worth the wait.
Making your perfect chocolate chip cookie
Everyone has their perfect version of chocolate chip cookies.
For the texture, it’s best to play around with the baking time. For a cookie with a soft, gooey center, I recommend taking them out of the oven around 16 minutes. For a crispier cookie with a cakey texture, leave them in for 19 minutes.
When shaping the cookies, I find that an ice cream scoop or tablespoon works well to measure out each cookie. Then, I use my palm or a fork to press them down into a round cookie shape.
And of course, feel free to add in any recipe extras! Chopped walnuts are a delicious way to add a nice crunch. You could also substitute other sugar-free chips such as white chocolate or peanut butter.
Feel free to have some fun with the recipe!
Storage
These cookies should be stored in an airtight container. They will stay fresh for 5-7 days.
That is, if they last that long!
Other low-carb dessert recipes
Low-carb desserts are some of my favorite recipes to make. You get all the taste and deliciousness you want, but without the unhealthy sugars and carbs! Here are a few more recipes for guilt-free indulgence:
For even more delicious cookie recipes, check out this roundup of my favorite diabetic cookie recipes!
When you’ve tried these 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
Ingredients
- 4 tablespoon butter
- 1/2 cup granulated erythritol , (or any suitable granulated sweetener)
- 3 tablespoon ground flaxmeal
- 3 tablespoon water
- 1 1/2 cup almond flour
- 1/2 cup sugar-free chocolate chips
- 1 teaspoon baking soda
- Pinch of salt
Instructions
- 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. If the sweetener is already powdered, you can skip this step.
- In a large bowl, mix together the butter and powdered sweetener until the sweetener is almost completely dissolved.
- Add in the ground flax, water, baking soda, and almond flour. Stir until well-combined.
- Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
- Using about 1 tbsp of dough at a time, form the dough into cookies and place on a baking tray lined with parchment paper. You should end up with 8 cookies.
- Bake for 15-20 minutes at 325F (160°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.
- Gently transfer from the baking tray to a cooling rack and allow to cool for another 10 minutes.
Alison
I’m excited to try this recipe, as we have a new diabetic in the family and are trying to find some satisfying treats. When making these, can I use an already powdered sweetener like Swerve? And would I use the same amount?
Christel Oerum
It should work ok however the consistency might change slightly. I would use it 1:1
Miranda
Do you know if it is salted or unsalted butter
Christel Oerum
We generally use unsalted butter unless otherwise noted. You could use salted butter in this recipe and just skip the pinch of salt
Linda Maulella
Could I add oatmeal to this recipe? If I did what other adjustments might I have to make?
I’m trying to get close to my mother’s oatmeal chocolate chip cookies.
Christel Oerum
This recipe is developed to be a low-carb recipe so just adding in a heavy carb ingredient like oats might be hard. If you don’t mind the carbs it might make more sense to just choose a regular chocolate chip cookie recipe
Jan
Made these today!
Used 1/4 cup unsweetened chocolate chips rather than 1/2 cup.
Fills the need to ‘have a cookie’ yet not sweet enough to want a second (which is a good thing?). Will make again once my stash is gone!
Angela Costello
I made the chocolate chip cookies and they were fantastic. They were moist, chewy, melty chocolate bites so enjoyable you’ll have to eat another. Seriously since my husband was diagnosed as diabetic I’ve been searching for this very recipe. My husband loves them and I’m happy about that, and I eat them too. Everybody wins. Thanks for creating the recipe.
Christel Oerum
So glad to hear that you and your husband enjoyed them
Bryan smith
Thanks very much
Michelle
Just an FYI, the ingredients calls for baking soda, but I don’t see it in the recipe directions. I’m assuming you’d add it in step 3. I almost forgot it and added it in after I added the chips. Just wanted to let you know you might want to fix the recipe. Made these and they were delicious and what my husband was looking for since he was diagnosed in Feb. and has been eating low carb. Thank you so much!
Tobias Oerum
You are absolutely correct! Thanks for catching that.
kelly
Hi can I substitute GHEE for the butter ?
Christel Oerum
I think they’ll fall apart with Ghee since it’s so much softer. If you do, you’d have to chill them and not leave them out too long even after baking
Rachel
Is this recipe good as cookie dough balls? I love to keep some in my freezer for summer snack emergencies. 🙂
Christel Oerum
That’s a really interesting idea. I’m not sure how good it tastes raw, but given it doesn’t have eggs, you should be safe to eat it
Ken Miller
Really helpful information for Diabetic person and who avoid chocolate chips.
Thanks
Christel Oerum
RC
Can I make this recipe without sweetener and eggs rather than flax?
Christel Oerum
You can skip the sweetener, no problem. You’ll most likely lose some of the texture if you skip the flaxseeds. It’s worth a try but my guess is that they will be rather runny if you add eggs