Soft and Chewy Sugar Free Chocolate Chip Cookies

This recipe if for Soft and Chewy Sugar Free Chocolate Chip Cookies that are also sugar free.
At one time I thought this would
 

Soft and Chewy Sugar Free Chocolate Chip Cookies.

 
Making a chewy chocolate chip cookie can be so rewarding when you are a cookie lover like I am.
There is nothing like biting into something so soft and yummy as a soft cookie like this one.
 

The secret to making a softer cookie is molasses.
Molasses helps the cookie hold on to the moisture that it needs to stay soft. However, molasses also contains sugar.
I do have a few workarounds for the molasses though that I will share with you in this recipe.
 

There are a few ingredients that you will need for this recipe.

First off, you may need a flour alternative depending on your diet.
Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour.
Also, you will need sugar free chocolate chips, which you can find here. We will also use a brown sugar alternative (sugar free) mostly for color and consistency.

Here are some similar recipes that you may also like.

• The Best Sugar Free Chocolate Chip Cookies (not the soft kind like in this recipe).
• Also, Sugar Free Low Carb ‘M & M’ Cookies.
• And, Sugar Free Crispie Cocoa Cookies.

Keep up to date with my recipes

You can check out my guide on baking with sugar alternatives on Amazon
 

I have some great tips on which alternatives may work in a recipe such as this one.

Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.

Soft and Chewy Sugar Free Chocolate Chip Cookies

The recipe for Soft and Chewy Sugar Free Chocolate Chip Cookies.

As mentioned, you may need a flour alternative depending on your diet.
Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour.
Also, you will need sugar free chocolate chips, which you can find here. We will also use a brown sugar alternative (sugar free) mostly for color and consistency.

What you will need to make this

• Flour- 2 cups AP flour. Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour.
• Baking Powder- 1/2 teaspoon.
• Salt- 1/2 teaspoon
• Margarine or shortening-1 cup melted or really really soft (depending on what works best with what you are using).
• Granular Sugar Alternative- 1 cup 1:1 equivalent to sugar. Such as some of these alternatives or a granular Splenda for example.
• Brown Sugar Alternative– 1/2 cup.
• Vanilla Extract- 1 teaspoon.
• Egg-1.
• Egg Yolks- 2/
• Sugar Free Chocolate Chips– 1 cup, room temperature.

How to make Soft and Chewy Sugar Free Chocolate Chip Cookies.

• It is best to use a new or newer cookie sheet (one that has not blackened or changed color at all. Prep this cookie sheet with parchment paper. Preheat your oven to 325.
• In a medium sized bowl, stir together the flour (or alternative), baking powder, and salt. Set this aside.
• Now in a large mixing bowl, stir together the margarine (or alternative) and the sugars. This recipe actually works even better by mixing by hand rather than using an electric mixer, although you could use on if needed.
• Next, stir in the vanilla extract and the eggs/egg yolks (on egg or yolk at a time).
• Add the dry ingredients from the medium mixing bowl to the large mixing bowl and blend.
• Lastly, fold in the chocolate chips.
• Bake these for 12-15 minutes or until the edges begin to brown. Allow the cookies to cool to room temperature on the baking sheet. Immediately store in an air tight container (adding a slice of bread will help keep them moist.)Note that some people like to make these cookies extra large. That could result in the cookies needed a bit of extra time to bake in the oven.

The Recipe Card.

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4.6 from 25 votes

Soft and Chewy Sugar Free Chocolate Chip Cookies

This is the secret recipe for making AMAZING and DELICIOUS Soft and Chewy Sugar Free Chocolate Chip Cookies without having to add molasses or sugar to the recipe.

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Dessert, holidays, party, Snack

Cuisine: American

Search Result: chocolate chip, cookies, low carb, recipe, sugar free

Servings: 24

Ingredients

• 2 cups Flour
• 1/2 tsp Baking Powder
• 1 cup Margarine melted
• 1 cup Splenda
• 1/2 cup Brown Sugar Alternative
• 1 tsp Vanilla Extract
• 1 Egg
• 2 Egg Yolks
• 1 cup Sugar Free Chocolate Chips

Instructions

•  Prep this cookie sheet with parchment paper. Preheat your oven to 325.
  
• In a medium sized bowl, stir together the flour (or alternative), baking powder, and salt. Set this aside.
  
• Now in a large mixing bowl, stir together the margarine (or alternative) and the sugars.
  
• Add the dry ingredients from the medium mixing bowl to the large mixing bowl and blend. Next, stir in the vanilla extract and the eggs/egg yolks (on egg or yolk at a time).
  
• Lastly, fold in the chocolate chips.Bake these for 12-15 minutes or until the edges begin to brown. Allow the cookies to cool to room temperature on the baking sheet. 
  

Recipe Notes

Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour.
Also, you will need sugar free chocolate chips, which you can find here. We will also use a brown sugar alternative (sugar free) mostly for color and consistency.

Allow the cookies to cool to room temperature on the baking sheet. Immediately store in an air tight container (adding a slice of bread will help keep them moist.)Note that some people like to make these cookies extra large. That could result in the cookies needed a bit of extra time to bake in the oven.

Nutrition

Calories: 125kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 92mg | Potassium: 29mg | Vitamin A: 370IU | Calcium: 12mg | Iron: 0.6mg

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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You can see items that have been featured on my Sugar Free Sunday Spotlight here.

I get a lot of visitors who ask me about baking without sugar.

Baking cakes, cupcakes, and cookies has gotten a lot easier over the years. This is mostly thanks to the many new products and options that are now on the market.

For me, the alternative that I choose to use in a recipe has a lot to do with what that recipe actually is.
Every alternative behaves differently when added to a recipe. This has a lot to do with how we use that alternative in our recipe.

There is a misconception that sugar alternatives can be used in a recipe just as you you use sugar.

Everyone knows that a sugar alternative can make something taste sweet to us without have the many effects that sugar does on the body. However, there is more to sugar alternatives then just taste.

Sugar alternatives are not chemically the same as sugar.
That chemical difference can be a big deal when it comes to recipes. There is a lot to learn if you are serious in baking with sugar alternatives. I have more in depth explanations about sugar alternatives in my book, The Sugar Free Baking Guide.

Do you use mixing bowls when you do your baking?

Probably yes since are here. I like these mixing bowls and use them all of the time. Check out that nonslip bottom. Totally worth the money as it can save you many a mess.

Here are some more helpful baking items.
A non-stick three tier cooling rack. This is an amazing space saving idea that I know I need all of the time. You know how all of that holiday baking goes when you have batches of cookies that need to get cooled at the same time. This rack would be especially helpful with this recipe too!