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.
Robbie Laws
This sounds really good and it’s very straight-forward compared to other low-carb recipes. Can you double/triple this recipe for a bigger batch without losing texture/flavor?
Christel Oerum
Yes, but I would still keep the cookies the same size
Emily Ryall
can you use margarine in replacement to butter and can you use chia seeds in replacement to flax
Christel Oerum
I haven’t tried, but I think they become too greasy if you use margarine. Chia seeds might work, but I would let the dough sit for a little while before forming the cookies and baking to make sure that the seeds bloom
Rose
I was not expecting to find a recipe that tasted so good. Awesome!
Linda Cecala
They are delicious
Karen
I followed your recipe exactly and they came out perfectly! I loved the taste and will definitely be making them again. I froze half of them and they were just as good after freezing. As someone with a new diagnosis of prediabetes, I am happy to have some recipes to use. Thank you!
Karen Reiniger
Can you use granulated erythritol in this recipe (and in some of the other baking recipes)? Will it change the recipe if I don’t make it powdered?
Thanks, I am anxious to try them.
Christel Oerum
For this recipe, we recommend that you grind the granulated erythritol. It’s mainly for consistency but it will of course still add sweetness if not grinded
Elainie ell
I was distraught when my doctor told me I was pre-diabetic because I love sweets. I kicked it in high gear and found out I can still enjoy sweets with recipes like this! I made these cookies and love the fact that they are so yummy, chewy and delish! They may not be your grandmas cookies, but they’re pretty darn good for my liking.
Christel Oerum
Yay, I’m glad you liked them. I have a huge sweet tooth too and having blood sugar friendly alternatives means a lot to me too
christine
Hi, I just tried this recipe, and gosh, it sure didn’t come together as explained. There wasn’t any way that the “dough” would come together and stick to itself, so that I could form the cookies. It was super-crumbly, and even the color didn’t resemble the photo in this post.
I ended up having to pour it into a a baking pan, and tamp it down so it will hopefully be like a “bar.”
Also, was the butter supposed to be melted first?
I’m so disappointed…
Any thoughts?
Christel Oerum
Well, that is disappointing. You can see the ingredients and look of the dough in the recipe, so not sure what happened if the ingredients look the same but not the dough (we haven’t manipulated the colors).
As for the butter, if you add it cold you’ll have to work it thoroughly for the sweetener to dissolve and there should be no butter lumps in the dough. I wonder if your almond flour had dried out? If you decide to try again and you find it to be too dry, I”d try adding a bit more water
Mandy
Hi there, I made these yesterday, love the taste, easy to make, i love that they are no too sweet. I would say you could get more than 8 as when they bake they get quite big and dense.Thanks!!!!! Perfect coffee dunkers : )
Mariam J
Haven’t made it yet I really want ,but can I replace the almond flour with oat flour ?
Christel Oerum
That should be fine but it will take it from a low carb cookie to a regular carb cookie of course
Gina
What about wheat flour??
Christel Oerum
It would still take it to a full carb cookie. Look at the nutrition label on the back of the package. Regular flour usually have over 20 grams of carbs per 1/4 cup