I like having cookies with lemon tea – it’s a habit I started a decade ago and it’s something that gives me comfort when I’m replying to my emails.
I’ve actually already written a beautiful recipe for Peanut Butter Oatmeal Cookies here if you’re interested. It did well, so I also wrote this pumpkin oatmeal cookie recipe.
But if you’re like me and are watching your sugar intake, this recipe is for you.
These sugar-free chocolate chip cookies are completely sugar-free.
They’ve got those crisp edges, soft chewy centers, and gooey chocolate pools without any added sugar.
They’re sweetened naturally and honestly—you wouldn’t even know. These cookies hit that childhood nostalgia spot but won’t hit your blood sugar.
(I have included variations and substitutes at the end of the recipe in case you want dairy-free options or want to make different variations)
It satisfies my cravings, and I love chocolate chips.
Here are some tips to make it taste amazing.
- Use salted butter if you’re skipping the salt in the recipe—it brings out the flavor better.
- Chill the dough for 10–15 minutes if you want thicker, bakery-style cookies.
- Let the cookies cool completely before storing them to prevent them from going soggy.
- These cookies freeze well—just pop them in an airtight container and reheat for 10 seconds.
Now, let’s dive into the recipe!
Sugar Free Chocolate ChipCookies
Course: DessertDifficulty: Easy12
cookies10
minutes12
minutesIngredients
1/2 cup unsalted butter, softened
1/3 cup monk fruit sweetener
1 large egg
1 teaspoon vanilla extract
1 1/4 cup almond flour
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar-free chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a mixing bowl, cream together the softened butter and monk fruit sweetener until it looks fluffy and light. Add the egg and vanilla extract, then beat again until smooth and fully incorporated.
- In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt, then gradually add the dry ingredients into the wet mix, stirring with a spatula or wooden spoon. Fold in the sugar-free chocolate chips, saving a few to press on top later.
- Scoop the dough onto the tray using a spoon or cookie scoop, flatten them just slightly, and add a couple more chips on top for that perfect look.
- Bake for 11–13 minutes, until the edges are golden and the center is just set.
- Let them cool on the tray for 5–10 minutes before moving to a rack.
- I personally love these for tea time. It goes great with some lemon tea.
Variations and Substitutes:
Swap monk fruit sweetener with erythritol or stevia blend, just use the same amount.
Add 1/4 cup chopped walnuts or pecans for a crunchy twist.
If you’re dairy-free, sub in vegan butter and use dairy-free sugar-free chocolate chips.
Want a slightly richer flavor? Add 1/2 teaspoon instant coffee powder to the dough—it pairs beautifully with chocolate.
I love chocolate chip cookies. Sometimes, I chew on these even when I’m reading. I’m currently reading Matt Haig – The Humans and it’s such a good book.
These cookies are soft and super healthy.
