There is a serious shortage of good sugar free cookies! Throw in the gluten free and vegan categories and there is slim to nothing online. So of course I had to take on the challenge and I am just thrilled with the final result. They are soft, just a little caky & they don’t have a sugar free after taste.
If you are looking for a super low carb chocolate chip cookie recipe check out my keto recipe variation! These cookies are simply sugar free using King Arthur measure for measure gluten free flour. So they are more moderate carb. As a bonus of using King Arthur they are also Nut Free!
For the vegan Butter I suggest using Earth Balance Butter Sticks. You may try other brands but know that there is a lot of variety brand to brand and they don’t all perform the same. Earth balance is the best when it comes to mimicking how real butter works.
Of course you can just use regular salted butter too if making them dairy free isn’t a concern.
To make the cookies Corn Free
Just use a brand of corn free baking powder & pick up some corn free chocolate chips and you’ll be good to go.
Using other gluten free all purpose flour blends
The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for cookies that do not spread at all.
So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change. Cookies that are meant to spread tend to be sensitive to small changes.
I selected Alluose as my sugar replacement as I find it is one of the better options to avoid that icy sugar free taste. While I have not tested other sugar free granulated sugars my guess is that they would work pretty well in this recipe too. The amount the cookies spread could change if you make any swaps.
One of the things to keep in mind is that in regular cookies the sugar is the ingredient that creates the super crisp edges. Without real sugar. the don’t cookies get quite as crisp. Though they are still delicious.
If you want a crisp cookie I recommend freezing them and eating them straight out of the freezer :)
Prep time: 10 MinCook time: 13 MinTotal time: 23 Min
Ingredients
148 grams Softened Earth Balance Butter (about 10 tbsp) or real salted butter softened.
85 grams Alluose Granulated Sugar (I used the brand Splenda)
1 Tsp Vanilla Extract
1/2 Tsp Baking Soda
1/4 Tsp Salt
120 grams King Arthur Measure for Measure Gluten Free Flour
3/4 Cup Chocolate Chips (Dark Chocolate/ Vegan and or Sugar free) *Dark chocolate chips typically contains a similar amount of sugar as sugar free brands.
Instructions
Preheat oven to 325 degrees. Line two baking sheets with parchment.
Add to the bowl of the stand mixer the softened earth balance butter, sugar & vanilla. Whip on high for 30 seconds until well combined.
Add to the bowl the baking soda, flour & salt. Mix again until a smooth cookie dough forms. Stir in the chocolate chip cookies.
Using a scoop that holds about 1 1/2 tbsp - 12 to 13 cookies divided between the two cookie sheets. Baking one at a time.
Place the tray into the oven and set the timer for 7 minutes. Open oven and tap the pan once then bake another 6-8 minutes.
Remove from oven to cool. Store at room temperature or freeze for another day.
Notes
This cookie dough doesn't require chilling unless the butter used is mostly melted. If this happens cover the bowl with ceran wrap and chill for 1 hour.
Did you make this recipe?
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Soft Baked Sugar Free Chocolate Chip Cookies.
There is a serious shortage of good sugar free cookies! Throw in the gluten free and vegan categories and there is slim to nothing online. So of course I had to take on the challenge and I am just thrilled with the final result. They are soft, just a little caky & they don’t have a sugar free after taste.
If you are looking for a super low carb chocolate chip cookie recipe check out my keto recipe variation! These cookies are simply sugar free using King Arthur measure for measure gluten free flour. So they are more moderate carb. As a bonus of using King Arthur they are also Nut Free!
For the vegan Butter I suggest using Earth Balance Butter Sticks. You may try other brands but know that there is a lot of variety brand to brand and they don’t all perform the same. Earth balance is the best when it comes to mimicking how real butter works.
Of course you can just use regular salted butter too if making them dairy free isn’t a concern.
To make the cookies Corn Free
Just use a brand of corn free baking powder & pick up some corn free chocolate chips and you’ll be good to go.
Using other gluten free all purpose flour blends
The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for cookies that do not spread at all.
So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change. Cookies that are meant to spread tend to be sensitive to small changes.
I selected Alluose as my sugar replacement as I find it is one of the better options to avoid that icy sugar free taste. While I have not tested other sugar free granulated sugars my guess is that they would work pretty well in this recipe too. The amount the cookies spread could change if you make any swaps.
One of the things to keep in mind is that in regular cookies the sugar is the ingredient that creates the super crisp edges. Without real sugar. the don’t cookies get quite as crisp. Though they are still delicious.
If you want a crisp cookie I recommend freezing them and eating them straight out of the freezer :)
Soft Baked Sugar Free, Gluten Free & Vegan Chocolate Chip Cookies
Ingredients
Instructions
Notes
This cookie dough doesn't require chilling unless the butter used is mostly melted. If this happens cover the bowl with ceran wrap and chill for 1 hour.
Did you make this recipe?
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