Description
These sugar free chocolate chip cookies are soft, chewy, and rich in flavor—made with allulose and sugar-free chocolate chips for a sweet treat without the crash.
Ingredients
1/2 cup unsalted butter, softened
1/3 cup allulose
2 tbsp sugar-free brown sweetener
1 large egg
1 tsp vanilla extract
1 1/2 cups almond flour (superfine)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar-free chocolate chips
Instructions
1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter with allulose and sugar-free brown sweetener until light and fluffy.
3. Beat in the egg and vanilla extract until fully combined.
4. Sift in almond flour, baking soda, baking powder, and salt. Mix just until combined—do not overmix.
5. Fold in the sugar-free chocolate chips evenly.
6. Scoop dough into balls (1 to 1.5 tbsp each) and place them 2 inches apart on the baking sheet.
7. Chill the tray for 30 minutes if you want thicker cookies.
8. Bake for 11–13 minutes or until edges are golden and centers are soft.
9. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack.
10. Enjoy warm or store in an airtight container for up to 4 days.
Notes
For crispier cookies, bake closer to 13 minutes.
Allulose gives a soft texture—do not replace it 1:1 with erythritol unless using a blend.
To freeze dough: scoop onto tray, freeze for 1 hour, then store in a bag. Bake from frozen, adding 2–3 extra minutes.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 0g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: sugar free chocolate chip cookies, low sugar dessert, keto cookies, diabetic cookies