Easy Sugar Free Chocolate Chip Cookie Recipe
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These are the BEST refined sugar free Chocolate Chip Cookies you will ever bake! Perfectly chewy with crisp edges, sweetly scented with vanilla, and packed full of gooey dark chocolate. You'll love how quick this easy cookie recipe bakes up – you won't be able to stop at a single batch!
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The best chewy chocolate chip cookies without brown sugar
Few things bring me greater pleasure than a warm, gooey chocolate chip cookie straight from the oven. But it's also been my worst nightmare trying to recreate my favourite cookie in refined sugar free format.
Allow me to explain:
The first batch was horrendous. We're talking flat little soggy discs of nothingness, even though I basically used the same quantities that I do for my Triple Chocolate Cookies. Weird, huh?
The second batch was better. I started from scratch and tried a completely new recipe using all coconut sugar. They turned out nice flavour-wise, but the texture was still slightly off. They spread too much in the oven and were more soft than chewy.
A few more tests (and tears) and I was finally able to land on the chocolate chip cookie recipe I'm sharing with you today. These babies are absolutely perfect. They're sweet and vanilla-scented, chewy, soft, packed full of pools of dark chocolate, and have those crispy edges everyone loves in a home baked cookie.
If you don't love these refined sugar free chocolate chip cookies, I'll eat my hat!
Main ingredients
- Plain flour: Flour provides the structure for our cookies.
- Coconut sugar: The natural sweetener used to make these refined sugar free chocolate chip cookies. I love the caramel notes it adds to the cookies like brown sugar would do, without actually using brown sugar.
- Unrefined golden caster sugar: Just a couple of tablespoons go into this batch of cookies. I found adding golden caster sugar helped the cookies to spread a little bit less and produce crisper edges. However, you could use all coconut sugar if you would prefer; the cookies will just be a little softer.
- Unsalted butter: Butter keeps the cookies moist and helps them spread and crisp up in the oven.
- Dark chocolate: Use a higher percentage of cocoa to really make the most of the chocolate in these cookies. That will also ensure there's far less sugar in the chocolate.
Other Ingredients
Flour, sugar, butter, and chocolate are the heavy hitters in this recipe, but here's what else you'll need to make these oatmeal cookies:
- Sea salt
- Baking soda
- Eggs
- Vanilla extract
How to make chocolate chip cookies chewy
I know there's a place for crispy or snappy biscuits, but honestly, chewy cookies will always have my heart. This is how I guarantee that my chocolate chip cookies turn out supremely chewy every time:
- An extra egg yolk: Adding an extra yolk gives the cookies both a higher fat and higher moisture content, which helps create a softer, chewier cookie.
- Avoid over-mixing the batter: Don't over-mix once you add the flour. Once you add the dry ingredients, only mix until the dough comes together and the dry ingredients disappear.
- Don't over-cream the butter and sugar: Taking the time to cream together the butter and sugar is important. However, if you over-beat them, you'll incorporate too much air and you'll end up with cakey cookies.
- Chill the batter: This enables the cookies to retain their round shape longer in the oven before melting down, which creates a thicker, more fudgy cookie.
- Avoid over-baking the cookies: Over-baking chocolate chip cookies is a cardinal sin! Your cookies will end up dry. It's always better to under-bake cookies and let them cool on the tray.
How to make these chocolate chip cookies
One of the things I love about cookies is how simple they are to make. They're perfect for beginner bakers, and these refined sugar free Chocolate Chip Cookies are just as easy. Here's how to make them:
- Mix together the dry ingredients.
- Cream together the butter and the sugars.
- Beat the eggs and vanilla into the creamed butter and sugar.
- Add the dry ingredients to the wet ingredients and mix just until the flour disappears. Fold in the chocolate.
- Chill the dough, then bake up the cookies and enjoy!
Full details are in the recipe card at the end of this post.
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FAQ's
What made my chocolate chip cookies flat?
Flat cookies are almost always caused by butter that is too soft. If the butter in your cookie dough is soft when you bake the cookies, it will spread too much in the oven and result in flatter cookies. This can be prevented by chilling the cookie dough until it's firm before baking.
Another reason could be too little flour. Flour provides the cookies with structure – too little flour and the cookies will spread. Always follow the recipe and measure your ingredients correctly to ensure you have the right amount of flour called for.
Can chocolate chip cookies be frozen?
Yes! You have two options:
- Freeze them as balls of dough in a freezer-safe bag and bake them up individually when you need a cookie
- Or freeze them in an airtight container once baked and cooled
Both methods will store for about 3 months.
How do I store these cookies?
These chocolate chip cookies will keep at room temperature, sealed in an airtight container, for up to 4 days.
Tips for making this recipe perfectly
- Use a light coloured baking tray or white baking paper. Coconut sugar, like all natural sugars, tends to burn more easily because of the higher sugar content. Using a light coloured tray or sheet to bake on keeps the bottoms from browning too quickly and burning.
- Make sure your butter and egg are room temperature. To ensure proper creaming with the sugar, your butter needs to be at room temperature. You should be able to stick a finger in and leave a small indentation. The egg, similarly, should be at room temperature to allow proper emulsification with the other ingredients.
- Chill the dough for at least 3 hours. I know, torture! But this step is vital to achieve chewy cookies with crispy edges. If you bake straight away, the butter will be too soft and you'll end up with puddles of flat crispy cookies.
- Make sure your storage container is airtight. Because we're using natural sugar, these Chocolate Chip Cookies tend to lose a bit of their crispness after the first day. Keep them perfect as long as possible by making sure no air/outside moisture gets to them.
More refined sugar free cookie recipes
Oatmeal Chocolate Chip Cookies
Triple Chocolate Cookies
Apple Crumble Cookies
Chocolate Dipped Hazelnut Shortbread Biscuits
Chewy Chocolate Chai Cookies
Oatmeal Raisin Cookies
Cinnamon Espresso Cookies
Apricot and Hazelnut Cookies
Best Natural Peanut Butter Cookies
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If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this refined sugar free Chocolate Chip Cookies recipe by leaving a comment and rating below!
Refined Sugar Free Chocolate Chip Cookies
These are the BEST refined sugar free Chocolate Chip Cookies you will ever bake! Perfectly chewy with crisp edges, sweetly scented with vanilla, and packed full of gooey dark chocolate. You'll love how quick this easy cookie recipe bakes up – you won't be able to stop at a single batch!
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 3 hours
Total Time 3 hours 28 minutes
- 150 g plain flour
- ½ tsp fine sea salt
- ½ tsp baking soda
- 115 g soft unsalted butter
- 125 g coconut sugar
- 2 tbsp unrefined golden caster sugar (see notes)
- 1 large egg
- 1 large egg yolk
- ½ tsp pure vanilla extract
- 125 g chopped dark chocolate (or dark chocolate chips)
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Tip the flour, salt, and baking soda into a medium bowl and whisk to combine. Set aside.
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In another large bowl, cream together the butter, coconut sugar, and caster sugar until fluffy and pale. It's best to use an electric hand mixer for this, but you can use a wooden spoon.
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Add the egg and egg yolk and beat to fully combine. Mix in the vanilla.
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Tip in the dry ingredients and mix just until all the flour disappears. Switch to a rubber spatula and fold in the chocolate. Cover the bowl with a piece of foil and refrigerate for a minimum of 3 hours. For best results, chill overnight.
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Once the dough has chilled, preheat the oven to 180 C (350 F) and line a baking sheet with a piece of non-stick paper or a silicone mat.
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Divide the dough into 9-10 portions – each portion should be 2 tablespoons – and roll into balls. Place the dough balls on the baking tray with a good amount of space between them because they will spread. You may have to use two trays. Gently press the balls down to create thick discs.
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Bake the cookies for 13-15 minutes, or until they're dry on top and golden around the edges and on the bottom. It's fine if they're still a bit gooey in the centre – they'll continue to cook as they cool. Leave them on the tray to cool for 5 minutes and firm up, then remove them to a wire rack to finish cooling completely.
- During testing, I found that a touch of golden caster sugar made the edges of the cookies a bit crisper and helped them keep their shape a bit more while baking. If you can't find golden sugar, you can use regular caster sugar, or you can substitute an extra 25 grams of coconut sugar. Just note that the cookies will be a bit softer using all coconut sugar.
- These cookies will keep sealed in an airtight container at room temperature for up to 4 days.
- These cookies can be frozen in an airtight container for up to 3 months. Defrost at room temperature.
Source: https://www.naturallysweetkitchen.com/refined-sugar-free-chocolate-chip-cookies/
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