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. Recipe created by Tracey of The Naked Diabetic
Who doesn’t love a fresh gooey chocolate chip cookie right out of the oven? They are so delicious, aren’t they? Just because you have diabetes doesn’t mean you need to deprive yourself of delicious treats. This easy Sugar Free Chocolate Chip Cookie recipe lets you enjoy the cookies without the guilt and fear of losing control of your blood sugar.
So many diabetic-friendly recipes use almond flour or Coconut flour, but not in this recipe. In this Sugar Free Chocolate Chip cookie recipe, we use Carbalose flour (see information below) which is one of our new favourite flours for baking in our diabetic-friendly kitchen.
Reccomended Kitchen Supplies
- Mixing Bowls
- Measuring cups
- Measuring spoons
- electric mixer (stand or handheld)
- cookie scoop
- baking stone or tray (see my notes on my top picks)
- wire cooling rack
- spatula
- Sifter or sieve
Ingredients List
- Butter
- Splenda granulated sweetener
- Vanilla Extract
- Eggs
- Carbalose flour
- Almond flour
- Baking soda
- Salt
- Sugar-free ChocZero chocolate chips
The Sugar Free Chocolate Chip Cookie Recipe
Sugar Free Chocolate Chip Cookie Recipe
Ingredients
- 1/2 cup butter – softened
- 1/2 cup Splenda granulated sweetener
- 1/2 tsp Vanilla extract
- 2 tbsp water
- 2 eggs – whisked
- 1 cup King Arthur Keto Wheat Flour
- 1/8 cup Almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup Sugar Free Chocolate Chips (sugar-Free ChocZero dark)
Instructions
- Preheat oven to 375 degrees F (190 degrees C)
- In a large mixing bowl, cream the room temperature butter.
- Add the eggs and continue mixing.
- Add the vanilla extract and water and mix well.
- Add the Splenda Granulated sweetener and continue to mix.
- In a separate mixing bowl, sift the K.A. flour, Almond flour, baking soda and salt.
- Add the dry ingredients a tablespoon at a time, using an electric mixer on low.
- Continue adding dry mix until well combined.
- Add the sugar free chocolate. chips and stir with a spoon or spatula. Reserve a few chocolate chips for placing on top of the cookies.
- Using a medium-sized cookie scoop, scoop cookie dough onto a baking stone or parchment lined cookie sheet.
- Flatten cookies slightly, using the back of a spoon.
- Press a couple of chocolate chips into the top of each cookie.
- Bake in the center of the oven for approximately 10 to 12 minutes.
- Once lightly golden, remove from the oven and place cookies on a wire cooling rack.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Nutritional Value
If you use different products than mentioned, it can affect the nutritional value. It is a good idea to check and compare nutritional information, especially on the products that are labelled low carb or sugar-free.
For example. I use ChocZero Sugar-Free Dark Chocolate Chips in this sugar free chocolate chip cookie recipe. I Tbsp of Sugar-Free ChocZero chocolate chips has 60 calories,8 grams of carbs and 7 grams of fibre, leaving you with 1 gram of net carbs. In comparison, Krisda Sugar Free Chocolate chips have 50 calories, 9 grams of carbs and 5 grams of fibre per tablespoon, leaving you with 4 grams of net carbs. The differences are small, but they add up when trying to manage blood sugar.
Substitutions
King Arthur keto Wheat Flour Substitutions
Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed) which can also change the overall flavour. Expect a nuttier flavour with a denser texture.
Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour, due to the coconut flavour. The end bake will also be denser.
Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. having extra egg whites on hand makes it easy to alter liquids as you go.
All-Purpose Flour – As with most non-low-carb recipes all-purpose flour is the main ingredient. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly so that if your batter seems to be getting thin, you can reduce the liquid. The use of all-purpose will increase the carbs significantly.
Sweetener – You can use your favourite sweetener, but make sure that it is zero carbs if you want to keep it diabetic-friendly. Not all sweeteners are equal and some contain alcohol sugar, which can affect blood sugar in some people. Not all sweeteners are good for baking, so make sure that you choose one that is baking-compatible.
Chocolate Chips – I use ChocZero Sugar-Free dark chocolate chips in many of my recipes. You can use any sugar-free chocolate chips. Check for carb content before using as some brands are lower than others.
Vanilla Extract – Feel free to use artificial vanilla extract in place of real. It is less expensive and will not impact this sugar free chocolate chip recipe.
Tips for making Awesome Sugar Free Chocolate Chip Cookies.
The Baking Stone
No one likes burned cookies, which is why I always baked my cookies on a stone. I have never (and I mean never) had cookies burn on a stone. When I recently made this sugar free chocolate chip cookie recipe, I even left some cookies in the oven for an extra 20 minutes by mistake and they were not burned because I used my stone. They were crispy, but not burned.
When you use a baking stone, the oils from baking are absorbed into the stone, which means you never have to add cooking spray or anything to make it non-stick. They get ugly over time and discoloured but I would never use anything else.
Chocolate Chips on top – Sometimes it is difficult to get an even number of chocolate chips throughout your cookies. When adding the chocolate chips, reserve a couple of tablespoons of chips. When you scoop your cookie dough onto the baking stone or cookie tray, place a couple of chips on top of each cookie. This will ensure that you get an attractive-looking cookie.
Stiff dough – If the dough seems stiff, you can add another tablespoon of warm water. This will help with scoop and softness.
Pressing the cookie – Sugar Free cookies spread less than cookies made with sugar in them. Once you have your sugar-free chocolate chip cookies on the baking stone, press them down slightly using the back of a metal spoon. Dip the spoon into warm water first to prevent sticking. Using a fork will make lines on the top of the cookies, so always use a spoon.
Room Temperature – Ensure that your ingredients, especially the eggs and butter are at room temperature. I know some people who store their chocolate chips in the freezer, so make sure they are at room temperature as well. If your eggs are not at room temperature and you are pressed for time, you can place them in a bath of warm water to warm them up.
SIFT SIFT SIFT! – Sifting the flour, regardless of the types of flour that you use, will make your flour more fluffy. This is especially important when using low-carb and nut flour. These types of flour tend to be denser and we need all the help we can get.
Storing your Sugar Free Chocolate Chip Cookies.
Storing your sugar free chocolate chip cookies is simple. Store them in an airtight container, for up to 5 days. After 5 days they get stale. They also freeze well. Place in a Ziploc freezer bag or airtight container and freeze for up to a month.
I hope you enjoy this Sugar Free Chocolate Chip Cookie Recipe. It’s a favourite of ours!
Disclaimer -This post may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.