sugar free chocolate cookies for diabetics

Easy Sugar Free Diabetic Chocolate Cookie Recipe

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This Sugar-Free Diabetic Chocolate Cookie recipe makes the best decadent chocolatey fudgy cookies that are diabetic friendly that I have had in a very long time. They are a soft cookie that melts in your mouth and no one will be able to tell that they are sugar free.

diabetic sugar free chocolate cookies
Easy Sugar Free Diabetic Chocolate Cookie recipe

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Recommended Kitchen Tools

  • Mixing Bowls
  • Measuring Cups
  • Measuring Spoons
  • Electric Mixer
  • Silicone Spatula
  • Cookie scoop
  • Baking sheets
  • Wire Cooling Rack
  • parchment paper

Shopping List of Ingredients

The Ingredients

dianbetic sugar free chocolate cookie recipe

King Arthur Keto Wheat Flour – A nut-free low-carb replacement for All Purpose flour suitable for diabetic-friendly baking.

Splenda Granulated Sweetener – A sugar replacement that is sugar alcohol-free. It is suitable for low-carb cooking and baking. It is not heat-sensitive and is ideal for diabetic-friendly baking.

Dark Cocoa Powder – Provides a deliciously rich chocolate flavour and deep brown chocolate colour.

Butter – Provides a creaminess to the batter and richness to the overall flavour. If using unsalted add an extra pinch of salt.

Vanilla Extract – Vanilla Extract is a flavour enhancer. It also takes the edge off of bitter flavours that can sometimes occur with sweeteners. Pure Vanilla Extract is preferred but can be cost-prohibitive. The artificial Vanilla extract is fine in this recipe.

Baking Powder – Baking Powder is a leavening agent. When using it in low-carb flour such as King Arthur Keto Flour extra baking powder is added to compensate for the denseness of low-carb flour.

Baking Soda – Baking soda is a leavening agent and is quick to activate and is used in many baking recipes.

Salt – Salt is a flavour enhancer. Use an extra pinch if using unsalted butter.

Eggs – Eggs not only add moisture but also provide structure and stability. Use at room temperature to keep the butter from clumping during creaming.

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Helpful Tips and FAQs

What are the best cookies for diabetics?

Controlling blood sugar is a challenge that can at times feel daunting. Making dietary choices that are lower in carbs is one of the ways that many diabetics use to help control blood sugar. Look for cookies that have low net carbs and are low in sugar. For store-bought cookies always read the label. Something marked sugar-free doesn’t mean it is low in carbs. If you are able to bake your own cookies, you can better control the net carbs by substituting ingredients with more diabetic-friendly sugar-free ingredients.

Using Different Flour.

If you have a preferred flour you can substitute it for the flour listed in our recipe. When baking for diabetics, you will likely want to keep the net carbs as low as possible. Using good low-carb flour will help you achieve lower carbs. Understanding the best flour to use in low-carb baking will help you make the best choice for you. Always keep in mind, that changing the ingredients in our recipes will also change the nutritional value

The Cocoa Powder

I like to use dark cocoa powder so I get a nice dark chocolate appearance in the finished cookie. I find the dark cocoa powder provides a deeper richer chocolate flavour. Feel free to substitute with. your favourite brand of cocoa. Keep it sugar-free and it will remain diabetic-friendly.

Can I add chocolate chips to this diabetic chocolate cookie recipe?

Yes, you can. Be aware that it will alter the final nutritional value. Choose sugar-free chocolate chips. Not all sugar-free chocolate chips are the same in terms of carbs. Choc Zero Sugar-Free Chocolate Chips are the lowest in carbs that I have found so far with 1 gram of net carbs per tablespoon. They can also be the hardest to find. They may be in stores near you, but I have only been able to get them online. Other brands, such as Hershey’s Sugar-Free Chocolate Chips, Lilys Sugar-Free Chocolate Chips and Lakanto Sugar-Free Chocolate Chips are also good brands and are more readily available.

Using Different Sweetener

In most of my recipes, I like to use Splenda granulated sweetener. I find that sweeteners that contain sugar alcohols impact my blood sugar negatively. I know this is not the case for everyone, so make substitutions to fit your lifestyle and preferences. Remember, the final nutritional information per serving may differ after substituting.

I like sweet cookies, can I make these cookies Sweeter?

These diabetic Chocolate Cookies have a dark chocolate taste. If you prefer a sweeter taste feel free to add extra sweetener. I recommend adding liquid sweetener, so as not to dry out the dough.

What is the benefit of using a cookie scoop?

I recommend using a cookie scoop so that the size of your cookies is uniform. This helps to make sure that the carb and calorie count is the same (or close) for each cookie. It also helps to ensure that all of the cookies bake evenly and are all done at the same time.

Storing and freezing Instructions

Store these cookies in an airtight container for up to 5 days at room temperature. They can be refrigerated, but it is not necessary.

These cookies freeze well. Freeze them in a Ziploc bag or tightly wrapped in plastic wrap for up to one month.

more diabetic recipes

How to make our Sugar Free Diabetic Chocolate Cookie Recipe

Steps 1 & 2 – Diabetic Chocolate Cookie recipe
Steps 3 & 4 – Diabetic Chocolate Cookie recipe
Steps 5 & 6 – Diabetic Chocolate Cookie Recipe
Last steps – Diabetic Chocolate Cookie Recipe

The Sugar Free Diabetic Chocolate Cookie Recipe

sugar free diabetic chocolate cookie recipe

Diabetic Sugar Free Chocolate Cookie Recipe

A rich chocolatey Sugar Free Chocolate Cookie that is diabetic friendly and low carb.
Print Pin
Course: Dessert, Snack
Cuisine: American
Keyword: Sugar Free Chocolate Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 26 Cookies


  • 1 cup King Arthur Keto Wheat Flour
  • ½ cup Unsweetened Dark Cocoa Powder
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • tsp Salt
  • ½ cup Butter plus 2 tbsp – Softened – Room Temperature
  • ½ cup Splenda Granulated Sweetener
  • 2 large Eggs – room temperature
  • 1 large egg white
  • 1 tsp vanilla Extract


  • Preheat the oven to 350 °F. (180 C)
  • Sift, K.A.Flour, Cocoa Powder, baking Soda and Baking powder into a medium sized mixing bowl.
  • In a large mixing bowl, cream the butter, using an electric mixer.
  • Add the sweetener and continue beating until the butter mixture is creamy.
  • Add the eggs and egg white one at a time, mixing well in between
  • Add the vanilla extract and combine thoroughly.
  • Using a low speed on your mixer, slowly add the flour, a few scoops at a time. Mix well in between.
  • Scrape down the sides of the bowl and ensure that everything is well mixed.
  • Drop scoops of cookie batter onto a parchment lined baking sheet, keeping them about 2 inches apart.
  • Press the cookies down slightly using the back of a spoon or spatula.
  • Bake in the preheated oven for approximately 10 – 12 minutes.
  • Remove from oven and let cookies set for a couple of minutes and then remove from the parchment onto a wire cooling rack.
  • Serve and Enjoy!

Nutritional Information

The following information is for 1 cookie, using the ingredients listed in our Diabetic Chocolate Cookie Recipe.

  • Calories – 56
  • Total Fat
  • Saturated fat – 4.2 gr
  • Total Carbs – 2.4 gr
  • Fibre – 1.4 gr
  • Net carbs – 1 gr
  • Protein – 3.5 gr
  • Sodium – 86 mg

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

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