Sugar Free Copycat Crumbl Chocolate Chip Cookies that taste like the real thing.
I like that these large chocolate chip cookies are chocolaty and gooey.
Sugar Free Copycat Crumbl Chocolate Chip Cookies
This is a chocolate chip cookie recipe that is inspired by a popular cookie idea.
However, this cookie has no added sugar in it.
Did you try my recipe for Sugar Free Copycat Oreo Crumbl Cookies?
That tasty cookie is also inspired by a popular cookie idea.
Like with this yummy cookie, that cookie has no added sugar in it as well.
To make this cookie recipe more authentic you will need a large cookie scoop. You can find large cookie scoops here.
People ask what is special about Crumbl cookies.
Crumbl cookies are a very popular cookie that is larger and arguably better than a regular bakery cookie.
While these cookies have no been around for a long time, they are however, extremely popular cookies (somewhat thanks to social media).
Crumbl cookies are known for both their packaging and for the unique cookies.
These cookies are fresh baked, are made with quality ingredients, and with a rotating menu to keep our taste buds active.
The packaging is equally unique to the product as the cookies are packaged in a pink oblong-shaped box.
You may be wondering why do you use cornstarch in cookies.
Yes, cornstarch is a 'secret' ingredient in this recipe.
While we are not using a lot of cornstarch, it does serve a good purpose in this recipe.
Cornstarch is added to help get the right consistency for this cookie.
Because this is a larger cookie that is also has a softer center, we need to add a small amount of cornstarch. Doing this will ensure that our cookie has a crisp and stable edge and a soft and gooey inside.
Here are some tips for making good cookies.
Use sugar free milk chocolate chips rather than dark chips. The milk chocolate will melt better to get that gooey chocolate that is expected from this recipe.
More helpful tips for you.
- Using cold butter rather than room temperature butter is one way to make this cookie more crisp on the outside while remaining chewy on the inside. If you choose to do this, you may want to cut the butter into small pieces so that it can incorporate better with the other ingredients.
- The cookies will be puffy when they are removed from the oven. However, they will settle while they set.
- Using a cake flour rather than all purpose flour can make this cookie more fluffy. If you choose to do this, make sure that your cookies cool on the cookie sheet for the recommended amount of time as they are larger cookies and thus more prone to fall apart.
- While not really necessary, you can refrigerate the dough before scooping it out. Doing so will help keep the cookies from spreading too much while they bake.
How to store Copycat Crumbl cookies.
These cookies should be stored in an airtight container at room temperature.
They should keep for about two weeks however, you can heat them in a microwave before serving to soften them up again before serving.
Here are some similar recipes that you may also like.
- Sugar Free Copycat Oreo Crumbl Cookies
- The Best Sugar Free Chocolate Chip Cookies
- Sugar Free Copycat Oreo Crumbl Cookies
- 3 Ingredient Sugar Free Peanut Butter Cookies
- Sugar Free Thin Mint Cookies
- No sugar added oatmeal and raisin cookies
- Sugar Free Lofthouse Style Cookies
- The Best Sugar Free Holiday Cookie Recipes!
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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.
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About this sugar free cookie recipe.
This is a sugar free copycat version of Crumbl chocolate chip cookies.
These chocolate chip cookies are famous for being large, crisp on the edges, and soft in the center.
Because this is a larger cookie with a soft center, this cookie is made a bit different from other recipes.
To make this recipe you will need a large cookie scoop.
Also, it is recommended that you use sugar free milk chocolate chips rather than dark ones.
Ingredients needed to make copycat chocolate chip cookies.
- Flour- 3 cups. These cookies use all purpose flour however, cake flour will make your cookies more fluffy.
- Cornstarch- 1 ½ teaspoons.
- Baking Soda- 1 teaspoon.
- Baking Powder- 1 teaspoon.
- Butter- ¾ cups (1 ½ sticks). The butter should be softened to room temperature. If you are using unsalted butter, add ½ teaspoon of salt to the dry ingredients.
- Sugar Alternative- ½ cup. Use a granulated alternative that measures 1:1 with sugar and can be baked with.
- Brown Sugar Alternative- 1 cup. Use a granular brown sugar alternative that measures 1:1 with brown sugar and can be baked with.
- Eggs- 2.
- Vanilla Extract- 1 teaspoon.
- Sugar Free Milk Chocolate Chips- 2 cups.
How to make Sugar Free Copycat Crumbl Chocolate Chip Cookies.
- Preheat your oven to 325 and prep two baking sheets with parchment paper or a baking mat.
- In a medium bowl, use a fork or a whisk to combine the flour, cornstarch, baking soda and baking powder.
- Next, in a large mixing bowl, cream together the butter with the sugar alternatives (both). Add the eggs and vanilla extract an mix until light and creamy. Lastly, add the dry ingredients to the mixing bowl and mix until combined.
- Use a rubber spatula to fold in the chocolate chips.
- To form the cookies, use the large cookie scoop to divide the dough into 12 balls. Place six of the cookie dough balls on to each of the prepped baking sheets, with room between each cookie.
- Bake the cookies for 14-16 minutes or until the edges begin to turn golden. Remove the baking sheets from the oven and allow the cookies to set on the sheets for 15 minutes before transferring them to a wire rack to fully cool.
The Recipe Card for Sugar Free Copycat Crumbl Chocolate Chip Cookies
Sugar Free Copycat Crumbl Chocolate Chip Cookies
Ingredients
- 3 cups Flour
- 1 ½ tsp Cornstarch
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ¾ cup Butter
- ½ cup Splenda -see post for details and alternatives.
- 1 cup Surkin Gold -see post for details and alternatives.
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 cups Sugar Free Chocolate Chips
Instructions
- Preheat your oven to 325 and prep two baking sheets with parchment paper or a baking mat.
- In a medium bowl, use a fork or a whisk to combine the flour, cornstarch, baking soda and baking powder.
- Next, in a large mixing bowl, cream together the butter with the sugar alternatives (both). Add the eggs and vanilla extract an mix until light and creamy. Lastly, add the dry ingredients to the mixing bowl and mix until combined.
- Use a rubber spatula to fold in the chocolate chips.
- To form the cookies, use the large cookie scoop to divide the dough into 12 balls. Place six of the cookie dough balls on to each of the prepped baking sheets, with room between each cookie.
- Bake the cookies for 14-16 minutes or until the edges begin to turn golden. Remove the baking sheets from the oven and allow the cookies to set on the sheets for 15 minutes before transferring them to a wire rack to fully cool.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
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Nutrition
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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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Sugar Free Copycat Crumbl Chocolate Chip Cookies, A tasty and inspired no added sugar dessert or snack recipe .
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
