I recently had a reader ask about a recipe for Sugar Free Cream Cheese Cookies .
Certainly, it is possible to make your cookies using cream cheese. I am making these cookies with chocolate chips to make them even better (in my opinion of course).
Sugar Free Cream Cheese Cookies
This chocolate chip recipe is an alternative to the usual chocolate chip cookie recipe that I post.
However, this recipe is made without sugar as well.
In a recipe such as this one, the cream cheese is considered to be a fat.
Similar to butter added to a cookie recipe, the cream cheese will add both body and texture to the cookie as well as help with the moisture. However, the cream cheese will also add that special taste that comes with cream cheese in addition to the above.
We will also be adding butter to this recipe in addition to the cream cheese.
This is done because using cream cheese alone will produce a cookie that is more moist and less crisp than a cookie made with just butter. When used together, butter and cream cheese will give us a moist yet, somewhat crisp cookie.
Using a full fat cream cheese is recommended in this recipe.
Cream cheese is naturally lower in fat than butter to begin with. Using a lower in fat cream cheese or cream cheese alternative, can certainly affect the texture and the taste of this cookie.
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.
You will also need a white sugar alternative for this recipe as well.
When choosing a sugar alternative, stick with the granular varieties that resemble sugar in texture. Also, check the packaging to be assured that the contents are all sugar free and how much of the product is equivalent to a cup of sugar.
Using a ‘blended’ sugar instead of a calorie free sugar alternative can result in a more authentic tasting chocolate cookie. However, the sugar content will still be there although, in a smaller amount.
Here are some similar recipes that you may also like.
- The Best Sugar Free Chocolate Chip Cookies .
- Also, Soft and Chewy Sugar Free Chocolate Chip Cookies.
- And, Sugar Free Crispie Cocoa Cookies.
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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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Sugar Free Cream Cheese Cookies
The recipe for Sugar Free Cream Cheese Cookies
As mentioned, using a full fat cream cheese is recommended in this recipe.
Cream cheese is naturally lower in fat than butter to begin with. Using a lower in fat cream cheese or cream cheese alternative, can certainly affect the texture and the taste of this cookie.
What you will need to make this
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.
- Butter- 1 stick or 1/2 cup. Softened to room temperature.
- Cream Cheese– 1 8 ounce package softened to room temperature.
- Sugar Alternative- 1/2 cup equivalent to sugar. Granular sugar alternative is preferred.
- Brown Sugar Alternative– 1/2 cup equivalent to brown sugar..
- Egg Yolk- 1.
- Vanilla Extract- 1 teaspoon.
- Flour (Ap)- 2 1/2 cups.
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. - sugar free chocolate chips, which you can find here.– 1 cup.
How to make Sugar Free Cream Cheese Cookies
- Preheat your oven to 300 and prep a cookie sheet for nonstick. I like to use parchment paper.
- Start by creaming together the butter, cream cheese, and your sugar alternatives. I would recomment starting with the butter and cream cheese and then adding each of the sugar alternatives one at a time.
- Next, add the egg yolk and vanilla extract to the mixing bowl and beat.
- Stir in your flour to the bowl. I like to add half at a time, stirring between additions.
- Lastly, fold in your chocolate chips.
- This is a more moist than usual cookie dough. As a result, I would recommend simply dropping the cookies onto your prepped cookie sheet rather than attempting to work the cookies like you would work a normal cookie into a shape. If you must shape your cookie by hand, prepare your hands with a bit of oil before doing so as the dough will be sticky. Refrigerating the dough prior to baking can also help.
- Bake these cookies for 15-18 minutes or until they appear to be formed but, not browned. Allow the cookies to cool as this is when they will harden for you.
The Recipe Card for Sugar Free Cream Cheese Cookies
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You can see items that have been featured on my Sugar Free Sunday Spotlight here.
- 1 cup Butter softened
- 8 ounces Cream Cheese softened
- 1/2 cup Splenda
- 1/2 cup Surkin Gold
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 2 1/2 cups Flour
- 1 cup Sugar Free Chocolate Chips
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Preheat your oven to 300 and prep a cookie sheet for nonstick.
-
Start by creaming together the butter, cream cheese, and your sugar alternatives. I would recommend starting with the butter and cream cheese and then adding each of the sugar alternatives one at a time.
-
Next, add the egg yolk and vanilla extract to the mixing bowl and beat.
-
Stir in your flour to the bowl. I like to add half at a time, stirring between additions.
-
Lastly, fold in your chocolate chips.
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Bake these cookies for 15-18 minutes or until they appear to be formed but, not browned. Allow the cookies to cool as this is when they will harden for you.
Please see post for important details<ul
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.
A self-proclaimed Reformed Sugar Addict, The Sugar Free Diva is a restaurant owner by day and author by night.She has been featured in numerous media outlets as well as serving on speaking panels. Most importantly, she is an avid pet owner who loves life.
Debbie says
February 17, 2019 at 1:40 pmThe taste was great, but the recipe called for way to much butter. The first 1/2 batch I cooked, I had to eat with a spoon. I used 1/2 cup (1 stick), but that was to much. I added more flour hoping this would help. It did help them I will make again, but will change the recipe.
SFD says
February 18, 2019 at 11:39 amPlease let me know what changes you make with this recipe and how it works for you.
Thank you!
Brownie says
February 25, 2019 at 9:04 pmMy baked goods are coming out dry. What am I doing wrong
SFD says
February 26, 2019 at 9:44 amHi.
Make sure that you are using full fat cream cheese. You may want to add a bit more if you are.
The problem with using sugar alternatives is that they do not hold on the moisture like sugar does and as a result, baked good can turn out dry. Thanks!