Sugar-Free Chocolate Chip Cookies (Almond & Coconut Flour)

🍪 Irresistible Sugar-Free Chocolate Chip Cookies

Made with Almond & Coconut Flour | Low-Carb & Guilt-Free

Who says you can’t enjoy soft, chewy chocolate chip cookies without the sugar crash? These sugar-free cookies, crafted with almond and coconut flour, are the perfect low-carb treat that satisfies your sweet tooth while keeping things healthy.

Ingredients

Dry Ingredients:

• 2 cups almond flour (200g)
• ½ cup granulated erythritol or monk fruit sweetener (100g)
• 1 tsp baking soda
• ¼ tsp salt

Wet Ingredients:

• ⅓ cup coconut oil, softened (80ml)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1-2 tbsp maple syrup (optional, for texture)

Mix-ins:

• 1 cup sugar-free chocolate chips (170g)
• ½ cup chopped nuts (optional)

Equipment Needed

• Large mixing bowl
• Hand/stand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Medium bowl for dry ingredients
• (Alternative: wooden spoon if mixing by hand)

Method

1. Preheat oven to 350°F (175°C).
2. Line baking sheet with parchment paper.
3. In medium bowl, whisk together all dry ingredients.
4. In large bowl, cream softened coconut oil and sweetener until light and fluffy (2-3 minutes).
5. Beat in egg and vanilla until well combined.
6. Gradually fold dry ingredients into wet mixture until just combined (Don’t overmix!).
7. Fold in chocolate chips.
8. Drop rounded tablespoons onto prepared baking sheet, leaving 2-inch gaps.
9. Bake for 10-12 minutes until edges are lightly golden (Centers should look slightly underdone).
10. Cool on baking sheet for 5 minutes before transferring to wire rack.

🍪 Crucial Tips for Perfect Cookies

• Use room temperature ingredients for the best dough consistency.

• Don’t overbake! Cookies will firm up as they cool—take them out when edges are golden.

• If the dough feels too crumbly, stir in 1-2 tablespoons of almond milk to bring it together.

• Always let cookies cool completely before storing to maintain their chewy texture.

🥡 Storage & Variations

Storage:

• Room temperature: Store in an airtight container for up to 3 days.

• Refrigerated: Keeps fresh for 1 week.

• Frozen: Freeze baked cookies or dough balls for up to 3 months.

Common Substitutions:

• Swap ¼ cup almond flour for coconut flour for a firmer texture.

• Use butter instead of coconut oil (note: this is not dairy-free).

• Experiment with different brands of sugar-free chocolate chips to vary flavor.

Scaling the Recipe:

• This recipe doubles well—great for batch baking!

• Freeze extra dough balls and bake fresh cookies whenever you want.

⚠️ Watch Out For

• Over-mixing the batter can make cookies tough—mix gently!

• Almond flour texture varies by brand—adjust liquids if dough feels too dry or wet.

• Different sweeteners may affect cookie texture and baking time, so keep an eye on them in the oven.

These cookies prove that sugar-free doesn’t mean taste-free! Perfect for diabetics, keto dieters, or anyone watching their sugar intake while still craving something sweet.