Sugar-Free Chocolate Chip Cookies (GF & DF Option)
These soft and chewy sugar-free chocolate chip cookies taste every bit as classic as the original, but without the added sugar. Sweetened with monk fruit, loaded with melty chocolate chips, and made with simple pantry ingredients, they bake up with golden edges, soft centers, and that perfect bakery-style texture. Bonus: the recipe can easily be adapted to be gluten-free and dairy-free.
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The Best Sugar-Free Chocolate Chip Cookies
These sugar-free chocolate chip cookies bake up with soft centers, crisp edges, and the same classic flavor you’d expect from a traditional cookie — just without the refined sugar. They’re easy to make, simple to customize for gluten-free or dairy-free diets, and sweetened with monk fruit so you can enjoy a cookie that feels indulgent without the sugar crash. A delicious option for anyone wanting a lighter bake that still tastes like the real deal.
- Truly Sugar Free: No refined sugar, no coconut sugar, no maple syrup — sweetened entirely with monk fruit.
- Classic Cookie Texture: Soft centers, lightly crisp edges, and just the right amount of spread.
- Easy to Customize: Can be made dairy-free and/or gluten-free with simple swaps.
- Freezer Friendly: Chill and freeze the dough for cookies-on-demand anytime.
- Tastes Like the “Real” Thing: No weird aftertaste, no gritty sweetener texture, just cookies.
Sugar-Free Chocolate Chip Cookies Ingredients & Substitutions
A short overview of what goes into these cookies and how each ingredient works. Pay close attention to gluten-free and dairy-free swaps if needed.
- Butter: Gives the cookies richness, flavor, and chew. A dairy-free butter stick works perfectly if you need it dairy-free.
- Monk Fruit Sweetener: The sugar replacement that gives sweetness without raising blood sugar. Any granulated monk fruit blend will work here — just avoid powdered or liquid forms.
- Egg + Egg Yolk: Helps bind the dough while adding moisture and chew. The extra yolk keeps the cookies soft.
- Vanilla Extract: Adds warmth and bakery-style flavor. Pure vanilla is best, but artificial works in a pinch.
- All-Purpose Flour: Gives the cookies structure. A gluten-free 1:1 baking blend can be substituted with no other changes needed.
- Coarse Sea Salt: Balances sweetness and enhances flavor. Regular table salt or fine sea salt can also be used, but you’ll need to reduce the quantity to 1 teaspoon.
- Cornstarch: Keeps the cookies soft and gives them that melt-in-your-mouth texture.
- Baking Soda: Helps the cookies rise and spread just the right amount.
- Sugar-Free Chocolate Chips: The star ingredient. Use a dairy-free option if needed — brands like Lily’s or Enjoy Life work well.
Sugar-Free Chocolate Chip Cookies Step-by-Step Instructions
A quick walk-through so you know exactly what to expect from start to finish.
- Cream Butter & Sweetener: Beat the softened butter and monk fruit sweetener until smooth.
- Add Eggs & Vanilla: Mix in the egg, egg yolk, and vanilla until fully combined.
- Add Dry Ingredients: Stir in the flour, salt, cornstarch, and baking soda until a soft dough forms.
- Fold in Chocolate Chips: Gently mix in the sugar-free chocolate chips.
- Chill: Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
- Scoop & Bake: Scoop 3-tablespoon portions and bake at 350ºF for 12–13 minutes, just until the edges are lightly golden and the centers look slightly underbaked.
- Cool: Let rest on the baking sheet for 10 minutes, then transfer to a rack to finish cooling.
Sugar-Free Cookie Helpful Hints
A few simple tips for perfect cookies every time.
- Chill the Dough: This prevents flat cookies and gives the best soft texture.
- Underbake Slightly: They continue to set as they cool, keeping the center soft.
- Use a Cookie Scoop: Ensures even baking and uniform-sized cookies.
- Taste Depends on Sweetener: Different monk fruit brands vary — stick with a granulated blend you already like.
- Freeze for Later: Freeze scooped dough balls and bake straight from frozen, adding 1 extra minute.
Fun Flavor Twists
Try switching things up depending on mood, holiday, or craving level.
- Double Chocolate: Swap ¼ cup of flour for cocoa powder and use sugar-free dark chips.
- Nutty Crunch: Add ½ cup chopped pecans, walnuts, or almonds.
- Peanut Butter Version: Swap ¼ cup of the butter for creamy peanut butter.
- Espresso Upgrade: Add 1 teaspoon instant espresso powder to the dough for bold mocha flavor.
Frequently Asked Questions
Can I use a different sugar substitute instead of monk fruit?
Yes — an erythritol-based 1:1 baking sweetener works too, just avoid anything liquid or powdered.
Do I have to chill the dough?
Chilling is highly recommended. It prevents spreading and improves texture. If you skip it, the cookies will bake thinner.
Can I make the dough ahead of time?
Yes. The dough can chill in the fridge for up to 48 hours or be frozen for up to 3 months.
Why do the cookies look underbaked when I pull them out?
That’s perfect! They finish setting as they cool and stay soft instead of becoming dry.
Can I make them completely dairy-free?
Absolutely — use dairy-free butter sticks and dairy-free chocolate chips.
The Best Sugar-Free Chocolate Chip Cookies Recipe
These cookies prove you can bake without sugar and still get that classic gooey, chewy chocolate chip cookie happiness. This sugar-free chocolate chip cookie recipe will have you baking these cookies on repeat without any guilt. There’s even a gluten-free and dairy-free option, so everyone can enjoy a cookie.
If you try them, I’d love it if you left a 5-star rating and review — it helps so much. And don’t forget to tag me @cakedbykatie if you share them on social!
More Refined Sugar-Free Recipes
Just because you’re kicking the sugar doesn’t mean you have to kick the sweet treats. Here are a few of my favorite refined sugar-free recipes:
Sugar-Free Chocolate Chip Cookies (GF & DF Option)
- Total Time: 24 Minutes + Chill Time
- Yield: 18 Large Cookies 1x
- Diet: Gluten Free
Description
Soft, chewy, and sweet without the sugar—these sugar-free chocolate chip cookies deliver classic cookie flavor in a healthier, guilt-free bite. Easy gluten-free and dairy-free adaptations included.
Ingredients
- 3/4 cup (170g) salted butter, room temperature *regular or dairy-free
- 1 1/3 cup (260g) monk fruit sweetener
- 1 large egg + 1 large egg yolk, room temperature
- 1 tablespoon (15ml) pure vanilla extract
- 2 1/4 cups (270g) all-purpose flour *can sub gluten-free 1:1 baking blend
- 1/2 tablespoon coarse sea salt *see note
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 1/2 cups (270g) sugar-free chocolate chips *regular or dairy-free
Instructions
- In a stand mixer or large mixing bowl with an electric handheld mixer, combine the butter and monk fruit sweetener and beat until smooth. This should take approximately 2 minutes.
- Add in the egg, egg yolk, and vanilla extract and mix again until fully combined and smooth. Scrape down the sides of the bowl with a spatula when necessary.
- Measure in the flour, salt, cornstarch, and baking soda and mix until a soft dough forms.
- Gently fold in the chocolate chips.
- Cover the cookie dough with plastic wrap and allow to chill in the fridge for at least 2 hours, preferably overnight.
- Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
- Using a large 3-tablespoon cookie scoop, scoop the chilled cookie dough onto the cookie sheets approximately 3 inches apart.
- Bake for 10-12 minutes or until the edges are a light golden brown and the center appears to be slightly underbaked. Allow the cookies to cool for 10 minutes on the cookie sheets and then remove them to a cooling rack to finish cooling. Enjoy!
- Store cookies in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
Notes
If you don’t have coarse sea salt, use 1 teaspoon of regular salt
- Prep Time: 10 Minutes
- Cook Time: 12 Minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Hi making this recipe. The dough is very crumbly and its difficult to mix in the chocolate chips. Thinking that maybe you made this in the summer when the butter is warmer and softer> I will try to carry on and hope for the best. I won’t be putting it in the fridge over night because it is already to stiff.
I actually made a batch of these just last week so definitely not in the summer. My guess is that the flour has been mismeasured as the dough should be fairly soft. I recommend tryin a test cookie. Scoop just one cookie on the prepared tray and bake to see how it does. If it spreads too much, give the dough some chill time. If not, bake em all up.
I was wondering if I could get the nutritional facts about this recipe. Im diabetic and need to count carbs
Hi Marissa, I unfortunately do not have the nutritional facts for this recipe. My Fitness Pal is a great free resource online that you can use.
Hello I made these cookies the first time and they came out perfect. But now I followed the recipe again perfectly now it won’t turn out right. Its like it has to much butter and basically turns into one bug cookie on the tray cause it spreads out to much. Any suggestions on why its doing that now??
These cookies don’t actually spread a lot so my guess would be that either the butter or flour were improperly measured especially as the recipe worked perfect the first time you made it.
I made these and both recipients said they are the best cookies they’ve tasted! Amazing 👏 and they don’t taste sugar free!
Aw yay! That is so wonderful to hear. Thanks for sharing Cindy.
I made these and they were a huge hit! You can’t tell they are sugar free. Amazing flavor
Love that you love em!
Hi! I want to make a 1lb cookie cake to sell at my next show – what do you think the time should be for softer in the middle and firmer around edges?
That will depend on the size of the cookie cake.