Sugar-Free Chocolate Chip Cookies

Our reader requested a sugar-free chocolate chip cookie recipe, but we knew we couldn't just sub out the sugar for an artificial sweetener and call it a day. We wanted a cookie that was not only sugar-free, but also delicious and satisfying. After many rounds of testing, we finally arrived at this recipe, which uses a combination of blanched almond flour, coconut sugar, and unsweetened cocoa powder to create a cookie that is rich, fudgy, and just sweet enough. The dough is easy to work with and the cookies bake up perfectly every time.

The quest for the perfect sugar-free chocolate chip cookie began many years ago, when our reader, a woman named Sarah, asked us for a recipe that would satisfy her sweet tooth without sending her blood sugar levels soaring. Sarah had been diagnosed with type 2 diabetes a few years earlier, and she was looking for a way to enjoy her favorite treat without compromising her health. We knew that creating a sugar-free chocolate chip cookie that was both delicious and satisfying would be a challenge, but we were determined to find a solution. After many months of experimentation, we finally arrived at this recipe, which uses a combination of blanched almond flour, coconut sugar, and unsweetened cocoa powder to create a cookie that is rich, fudgy, and just sweet enough. We're confident that you'll love these cookies as much as we do.

Prep time: 15 | Cook time: 12 | Serves: 24

Ingredients

• 1 1/2 cups blanched almond flour
• 1/4 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the almond flour, coconut sugar, baking soda, salt, and cocoa powder.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and coconut sugar until light and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Reduce the mixer speed to low and gradually add the dry ingredients until just combined.
7. Fold in the chocolate chips.
8. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges of the cookies are just beginning to brown.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Why It Works

• The blanched almond flour gives the cookies a rich, nutty flavor and a tender crumb.
• The coconut sugar adds a subtle sweetness and caramel-like flavor to the cookies.
• The unsweetened cocoa powder gives the cookies a deep chocolate flavor without adding any additional sugar.
• The combination of baking soda and salt helps the cookies to rise and gives them a slightly chewy texture.
• The butter adds richness and flavor to the cookies, and it also helps to keep them moist.
• The eggs help to bind the ingredients together and give the cookies a slightly cakey texture.
• The vanilla extract adds a touch of sweetness and flavor to the cookies.