Description
Delight in these delicious sugar-free chocolate chip cookies that offer all the classic flavors without the guilt. Perfectly soft and chewy, these cookies use sugar alternatives to keep them sweet and diabetic-friendly. Ideal for those looking for a gluten-free or low-carb option with easy-to-follow steps and no compromise on taste.
Ingredients
Dry Ingredients
- 2 1/4 cups Flour (see alternatives for low carb or gluten free)
- 1 tsp Baking Soda
Wet Ingredients
- 17 tbsp Butter (softened to room temperature)
- 1 cup Splenda (or a granular sugar alternative that measures 1:1 with sugar)
- 1/2 cup Surkin Gold (brown sugar alternative)
- 2 Eggs (room temperature)
- 1 tsp Vanilla Extract
Add-ins
- 1 cup Sugar Free Chocolate Chips
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C) and prepare a cookie sheet by lining it with nonstick baking paper or greasing it lightly to prevent sticking.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine the flour and baking soda thoroughly using a fork or whisk. Set this bowl aside for later.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or wooden spoon to cream together the softened butter, Splenda, and Surkin Gold until light and fluffy, ensuring the sugar alternatives are well incorporated.
- Combine All Ingredients: Gradually add the dry flour mixture to the creamed butter and sugar mixture, stirring gently until just combined. Then add the eggs and vanilla extract, mixing lightly without overworking the dough.
- Fold in Chocolate Chips: Carefully fold in the sugar-free chocolate chips until evenly distributed throughout the cookie dough.
- Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges start to turn golden brown.
- Cool and Serve: Remove cookies from oven and transfer them to a cooling rack. Allow to cool completely before serving to achieve the perfect chewy texture.
Notes
- For gluten-free or low-carb options, substitute the all-purpose flour with almond flour or a gluten-free baking blend as indicated.
- Use granular sugar substitutes that measure 1:1 with regular sugar and are suitable for baking to maintain texture and sweetness.
- Butter should be softened to room temperature to ensure proper creaming with sugar alternatives.
- Do not over mix the batter once the eggs are added to avoid tough cookies.
- Allow cookies to cool fully for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American