Cookies & Bars
Easy Sugar-Free Chocolate Chip Cookies
These easy sugar-free chocolate chip cookies taste indulgent without guilt. Soft, chewy, and made with simple ingredients—perfect for any diet.
Finally, Chocolate Chip Cookies That Fit Your Goals
If you’ve been avoiding chocolate chip cookies because of sugar, I’m here to change that. These easy sugar-free chocolate chip cookies taste so indulgent and buttery that nobody will believe they’re guilt-free. I created this recipe for anyone watching their sugar intake but refusing to miss out on warm, chewy cookies.
My Best Advice
- Don’t overbake these cookies. They’ll continue to cook slightly on the baking sheet after you remove them from the oven, so pull them out when the edges are golden but the centers still look soft.
- Chill your dough for at least 30 minutes before baking. This prevents excessive spreading and gives you thicker, chewier cookies with better texture.
- Choose quality sugar-free chocolate chips. Budget brands often have a waxy texture. I recommend Lily brand or Keto Chocolate Company for the best melting and taste.
Variations
- Walnut & Chocolate Chip: Stir in 1/2 cup (60g) chopped walnuts along with the chocolate chips for added crunch and nuttiness.
- Sea Salt Dark Chocolate: Use dark chocolate chips instead of milk chocolate and sprinkle a pinch of fleur de sel on top of each cookie before baking.
- Espresso Chocolate: Add 1 tablespoon (6g) instant espresso powder to the dry ingredients to deepen the chocolate flavor with subtle coffee notes.
If you love these, try my Keto Peanut Butter Cookies for another crowd-pleasing sugar-free treat.
Ingredients
Dry Ingredients
Wet Ingredients
Mix-Ins
Instructions
- 1
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2
Combine Dry Ingredients
In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- 3
Cream Butter and Sweetener
In a large bowl, beat softened butter and erythritol together for 2-3 minutes until light and fluffy.
- 4
Add Egg and Vanilla
Beat in the egg and vanilla extract until fully combined.
- 5
Mix in Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Don't overmix.
- 6
Fold in Chocolate Chips
Gently fold in the sugar-free chocolate chips using a spatula or wooden spoon.
- 7
Scoop and Bake
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are lightly golden.
- 8
Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information
Per serving (serves 36). Values are approximate.
| Calories | 145 calories |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Carbohydrates | 16g |
| Sugar | 1g |
| Protein | 2g |
| Sodium | 140mg |
| Fiber | 0g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I use regular sugar instead of erythritol?
Yes, but this wouldn't be sugar-free anymore. If you prefer regular sugar, use 3/4 cup (150g) granulated sugar. The cookies will bake slightly differently, so watch them carefully. For a true sugar-free version, erythritol and monk fruit are your best bets with minimal aftertaste.
Why are my cookies spreading too much?
This usually happens when the butter is too soft or the dough is too warm. Make sure your butter is softened but not melted, and chill the dough for 30 minutes before baking. You can also use slightly less sweetener, as some brands absorb moisture differently.
Are these cookies really keto-friendly?
Yes! Each cookie has only 1g net carb, making them perfect for keto diets. Just double-check your chocolate chips—make sure they're labeled as sugar-free with no added sugars. Some brands sneak in carbs, so read the nutrition label carefully.
Reader Reviews
Based on 260 reviews
