I made Sugar Free Chocolate Chip Cookies with wholesome ingredients that bake in under 15 minutes, and I reveal a simple kitchen trick in the video to make them come out perfectly.

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Sugar Free Chocolate Chip Cookies — yeah that sounds boring, but hear me out. I made a batch that’s soft, chewy and actually full of flavor, and I kept wondering why I ever thought sugar was the only way.

A little vanilla extract and a mountain of sugar free chocolate chips somehow make these taste naughty, not diet. I promise they’re fast too, baked in under 15 minutes if you’re impatient like me.

I fumbled with the first tries, messed up timings and still loved the result, so if you like surprises this one’ll make you pause.

Ingredients

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All purpose flour: mostly carbohydrates some protein low fibre gives structure and chewy crumb.
Unsalted butter: rich fat adds flavor and tender texture high in calories.
Erythritol or monk fruit: zero sugar low calories sweetens without spike may leave cooling aftertaste.
Brown sugar substitute: gives molasses like flavor and color adds moisture usually low carb.
Eggs: provide protein and help bind dough add moisture and lift for soft cookies.
Sugar free chocolate chips: mostly fat use sugar alcohols add chocolate flavor and sweetness.

Ingredient Quantities

2 1/4 cups all purpose flour (about 281 g)

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 tablespoon cornstarch

1 cup unsalted butter (226 g), softened

3/4 cup granulated erythritol or monk fruit sweetener

1/2 cup brown sugar substitute packed

2 large eggs room temp

2 teaspoons vanilla extract

1 1/2 cups sugar free chocolate chips (about 255 g)

flaky sea salt for sprinkling optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. Whisk together 2 1/4 cups all purpose flour (281 g), 1 teaspoon baking soda, 1/2 teaspoon fine sea salt and 1 tablespoon cornstarch in a bowl.

3. In a separate large bowl beat 1 cup softened unsalted butter (226 g) with 3/4 cup granulated erythritol or monk fruit and 1/2 cup packed brown sugar substitute until light and fluffy, about 2 to 3 minutes, scraping the sides.

4. Add 2 room temperature large eggs, one at a time, beating after each, then mix in 2 teaspoons vanilla extract until combined.

5. Add the dry ingredients to the butter mixture in two additions and mix just until no streaks of flour remain, don’t overmix or the cookies will get tough.

6. Fold in 1 1/2 cups sugar free chocolate chips (about 255 g) by hand so you don’t overwork the dough.

7. Using a medium scoop or about 2 tablespoons of dough, drop mounds onto the prepared sheet about 2 inches apart; press a few extra chips on top if you want them to look pretty, sprinkle flaky sea salt on top if using.

8. Bake one sheet at a time in the middle of the oven for 10 to 12 minutes, until edges are set and centers still look a little soft, remember they continue to cook off the heat so don’t overbake.

9. Let cookies cool on the baking sheet for 4 to 5 minutes, then transfer to a wire rack to finish setting.

10. Store fully cooled cookies in an airtight container at room temp for up to 4 days or freeze for longer; if your sweetener is grainy try pulsing it in a blender first next time for a smoother texture.

Equipment Needed

1. Baking sheet lined with parchment paper or a silicone baking mat
2. Large mixing bowl and a medium bowl for the dry ingredients
3. Electric hand mixer or stand mixer (or a sturdy whisk if you want to do it by hand)
4. Measuring cups, measuring spoons and a kitchen scale for best accuracy
5. Rubber spatula for scraping and gentle folding
6. Whisk for the dry mix and eggs
7. Medium cookie scoop or a 2 tablespoon scoop/spoon for even cookies
8. Wire cooling rack to finish setting the cookies

FAQ

Q: Can I swap regular granulated sugar for the erythritol or monk fruit? A: Yes you can, but expect different results. Regular sugar gives more chew, deeper browning and more spread. Use the same volume, watch the bake time closely and know the cookies will no longer be sugar free.

Q: What does the cornstarch do in these cookies? A: Cornstarch helps keep the cookies thick and tender, it reduces spread and gives a soft center. It is the reason these bake up chunky instead of flat.

Q: What does no chill mean and will the dough spread if I bake right away? A: No chill means you can bake the dough immediately, no waiting in the fridge. The dough might spread a little but the cornstarch and scoop size control most of that. For less spread use a cold baking sheet between batches and bake until edges are set.

Q: My erythritol tastes cooling or a bit gritty, how do I fix that? A: Try a powdered erythritol or a blended sweetener that mixes erythritol with monk fruit or stevia, or swap in allulose if you have it. Also creaming the butter and sweetener well helps reduce grit.

Q: Can I make these egg free or vegan? A: You can use flax eggs (1 tablespoon ground flax plus 3 tablespoons water per egg) or a commercial egg replacer, but expect a slightly different texture, usually a bit more cake like and less chewy.

Q: How should I store or freeze the cookies and how do I reheat them? A: Store in an airtight container at room temp for 3 to 4 days, refrigerate up to 10 days, or freeze baked cookies up to 3 months. Reheat briefly in the microwave for 10 to 15 seconds or warm in a 300 F oven for 5 to 7 minutes to revive that just baked feel.

Sugar Free Chocolate Chip Cookies {No Chill} Recipe Substitutions and Variations

All purpose flour (2 1/4 cups), swap with whole wheat pastry flour 1:1 — it’ll be a bit denser and nuttier; or use a cup-for-cup gluten free flour blend plus 1/2 tsp xanthan gum if the blend lacks it.
3/4 cup granulated erythritol or monk fruit, swap with allulose 1:1, it browns better and keeps cookies chewier; Swerve or another erythritol blend also works 1:1 but can be a bit drier.
1 cup unsalted butter (226 g), swap with solid coconut oil 1:1 for a dairy-free option, expect more spread and a faint coconut taste; or use a vegan stick butter 1:1 and keep it slightly chilled to reduce spreading.
2 large eggs, swap with flax eggs (per egg: 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes), works for binding but cookies may be slightly more cake-like and less risen.

Pro Tips

– Chill the dough if you can, even 30 minutes helps them hold shape and get chewier, I sometimes leave it in the fridge overnight and they taste way better the next day.

– If your sweetener seems grainy pulse it in a blender or food processor until finer, this makes the butter cream up smoother and stops the cookies from having a gritty texture.

– Take cookies out when the edges look set but the centers still look a bit soft, they keep cooking on the hot sheet so dont overbake or theyll come out dry.

– Press a few extra chocolate chips on top before baking so they look bakery made, and if you want chunkier melty pockets toss the chips in the freezer for 10 minutes before folding them in.