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Sugar Free Chocolate Chip Cookies recipe card

Sugar Free Chocolate Chip Cookies

Soft, bakery-style sugar free chocolate chip cookies with chewy centers and golden edges.
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Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 191
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1/4 cup butter softened
  • 2 tablespoons butter softened
  • 1/2 cup allulose or monk fruit sweetener
  • 1/2 cup sugar free brown sugar
  • 1 teaspoon vanilla bean paste
  • 1 large egg
  • 1 1/4 cups all-purpose flour sifted
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup sugar free chocolate chips

Method
 

  1. Preheat the oven to 350°F. Line a cookie sheet or baking tray with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, allulose, and sugar free brown sugar until light and fluffy.
  3. Add the egg and vanilla bean paste and mix until smooth and well combined.
  4. In a separate bowl, whisk together the sifted flour, salt, baking soda, and baking powder.
  5. Add the dry ingredients to the wet ingredients and mix just until no streaks of flour remain.
  6. Fold in the sugar free chocolate chips with a rubber spatula until evenly distributed.
  7. Scoop the dough onto the prepared baking sheet into 12 evenly sized portions, spacing them apart to allow for spreading.
  8. Bake for 11 to 14 minutes, until the edges are lightly golden and the centers look just set but still soft.
  9. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes.
  10. Transfer the cookies carefully to a wire rack to cool completely before serving.

Notes

- Do not overmix the dough after adding the flour to keep the cookies soft and chewy.
- The centers may look slightly underdone when you remove the cookies from the oven; they will firm up as they cool.
- Any good-quality sugar free chocolate chips will work in this recipe.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.