Sugar-free Chocolate Chip Cookies
These easy sugar-free chocolate chip cookies come together in one bowl and use only a handful of ingredients to make! They're perfect for that last-minute snack.
Prep Time 5 minutes
Cook Time 15 minutes
Cooling time 20 minutes
Total Time 40 minutes
- 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 the butter and powdered sweetener until the sweetener is almost completely dissolved.
Add in the ground flax, water, baking soda, 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 15-17 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. 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.
Serving: 1cookie | Calories: 165kcal | Carbohydrates: 9.4g | Protein: 3.3g | Fat: 14.3g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.6g | Trans Fat: 0g | Cholesterol: 13.4mg | Sodium: 1.4mg | Potassium: 75.8mg | Fiber: 2.3g | Sugar: 0.4g | Vitamin A: 2140IU | Vitamin C: 0mg | Calcium: 43mg | Iron: 1mg | Net carbs: 7.1g