How to Make Sugar Free Chocolate Chip Cookies (So Good!)
The first time I baked Sugar Free Chocolate Chip Cookies. I wasn’t sure what to expect. Would they be dry? Too soft? Missing that rich, buttery flavor? Because let’s be real, chocolate chip cookies are the ultimate comfort treat, and the idea of making them without sugar felt like a challenge.
Servings: 12 cookies
Calories: 140kcal
Ingredients
- 2 cups 240g almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 115g unsalted butter, softened
- ½ cup 100g Splenda Granulated (or adjust if using pure Splenda)
- ¼ cup 50g Sukrin Gold
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup 90g sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C), ensuring it's nice and hot to bake the cookies evenly.
- In a medium-sized bowl, mix together almond flour, baking soda, and salt until fully combined.
- Cream the softened butter, Splenda Granulated, and Sukrin Gold until fluffy and smooth.
- Add in the egg and vanilla extract, then mix until the batter is creamy and well-blended.
- Gradually fold the dry ingredients into the wet mixture, stirring until everything is just combined.
- Carefully mix in the sugar-free chocolate chips, making sure they’re spread throughout without breaking them.
- Scoop out tablespoon-sized dough portions, roll into balls, and place them on a parchment-lined baking sheet, leaving about 2 inches between each.
- Bake for 10 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool entirely. Enjoy!
Notes
- Don’t overmix, keep it light for chewy cookies.
- Choose quality sugar-free chocolate hips, they melt better.
- Watch your bake time, golden edges mean they’re done.