Sugar Free Chocolate Chip Cookies

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September 17, 2018 by Suzanne

Low-carb, Keto-friendly, Gluten-Free, Vegetarian

This recipe was adapted from Danielle Walker’s recipe at Against All Grain. Her recipe is paleo and seriously amazing. If you don’t have a problem with sugar and carbs, you should give it a try.

For those of us that are keeping carb and sugar counts very low, paleo recipes don’t always work because your body doesn’t really care where the sugar comes from. The modifications in this recipe are to make the cookies sugar free while still keeping them as close to “real” as possible.

This recipe calls for sugar free chocolate chips. There are commercial brands available, such as Lily’s, but they tend to be expensive. I made my own chocolate chips, which turned out to be pretty easy to make. I used the chocolate bar recipe from Tastaholics, but there’s another recipe from All Day I Dream About Food that I’d like to try out. There’s no need to get a mold to make the chips. You can spread out the mixture on a silpat or parchment paper and chop it up.

This recipe should make about 3 dozen cookies.


1/2 C softened butter

1/2 C erythritol (such as Swerve or any other brand)

1/4 C sugar-free pancake syrup

2 eggs

4 tsp vanilla

3 C almond flour

1/4 C coconut flour

1 tsp baking soda

1 tsp salt

1 C sugar free chocolate chips

Preheat the oven to 350°. Prepare two baking sheets with silicone mats, parchment paper, or non-stick spray.

Cream the butter and erythritol. I’d use an electric mixer if I were you. Add the pancake syrup, eggs, and vanilla, and mix well.

Combine the almond flour, coconut flour, baking soda, and salt, then add the dry ingredients to the wet.

When the dough is ready, add the chocolate chips. If you made your own, the chips may be less firm than what you’re used to. It helps if you add them while they’re frozen and fold them in instead of using a mixer.

Place rounded tablespoonfuls of dough on the cookie sheets. Non-wheat flours make doughs that are stickier than wheat dough, so if you’ve got a cookie scoop, it will make forming the cookies much easier. I managed to fit 18 per sheet, which worked out perfectly.

The cookies won’t spread out, so flatten each dough ball to whatever thickness you want your baked cookies to have. Trust me, don’t skip this step.

Bake at 350° for 12-15 minutes. Let the cookies cool for about 10 minutes on the baking sheets, and then transfer them to wire cooling racks to cool the rest of the way.


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