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Sugar Free Chocolate Chip Cookies

Sugar free chocolate chip cookies bake up with set edges, lightly golden bottoms, and sugar-free chocolate chips in every bite. Chilling the dough for 30 minutes helps the cookies hold their shape as they bake.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 57 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.5 cup sugar-free sweetener brown sugar-style, packed; erythritol and monk fruit
  • 0.5 cup sugar-free sweetener granulated; erythritol and monk fruit
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 1 cup sugar-free chocolate chips

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Heat the oven to 350°F and line an 18x13-inch baking sheet with parchment paper.
  2. In a large bowl, beat the butter and both sweeteners until creamy, about 2 minutes.
  3. Beat in the egg and vanilla.
  4. In a medium bowl, whisk together the flour, baking soda, and salt.
  5. Add the flour mixture to the butter mixture and mix just until combined.
  6. Fold in the chocolate chips.
  7. Cover and refrigerate the dough for 30 minutes.
  8. Scoop the dough into 2-tablespoon portions and space them about 2 inches apart on the baking sheet.
  9. Bake in batches for 10–12 minutes, until the edges are set and the bottoms are lightly golden.
  10. Let the baking sheet cool completely between batches.
  11. Cool the cookies on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool.

Notes

For thicker cookies, keep the dough chilled until each batch is ready to bake. Store the cookies in an airtight container in the refrigerator for up to 5 days; freezer-friendly. For a gluten-free version, try a 1:1 gluten-free baking flour blend.