Sugar-Free Chocolate Chip Cookies
Delicious and guilt-free sugar-free chocolate chip cookies that are easy to make, soft, chewy, and satisfying for a variety of diets.
Ingredients
Dry Ingredients
- 1 cup almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Ensure it's at room temperature.
- 2 large eggs Room temperature preferred.
- 1 teaspoon vanilla extract
- ½ cup erythritol or your preferred sugar substitute
Add-Ins
- ½ cup sugar-free chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir well to blend the dry ingredients.
- In another bowl, cream together the softened butter and erythritol until the mixture becomes light and fluffy.
- Add the eggs and vanilla extract to the butter mixture, mixing well until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Be sure not to overmix.
- Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 12-15 minutes, or until the edges turn golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough for an hour for better texture. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.