These Gluten-Free Sugar-Free Chocolate Chip Cookies are great for anyone who wants a sweet treat while following special diets. Made with high-quality gluten-free flour and a sugar substitute, these cookies are light, soft, and chewy. Whether you’re catering to dietary needs or just want a healthier cookie, this recipe will make everyone happy.
Ingredients
- Salted Butter
- Gentle Sweet
- Eggs
- Vanilla Extract
- Water
- Heavy Cream
- Gluten-Free Flour Blend
- Baking Soda
- Salt
- Chocolate Chips
How To Make Gluten-Free Sugar-Free Chocolate Chip Cookies
Mix Butter and Sugar: In a big bowl, use a mixer to beat together the butter and sugar substitute until it’s smooth and creamy. This adds air to the dough, making the cookies light and soft.
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each one. This helps the dough come together nicely. Then, mix in the vanilla extract.
Mix Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking soda, and salt. This gives the cookies their shape and helps them rise.
Combine Ingredients: Slowly add the dry mixture to the wet mixture, mixing on low speed until just combined. Don’t overmix to keep the cookies tender.
Add Chocolate Chips: Gently fold in the chocolate chips with a spatula, making sure they are evenly spread out in the dough.
Chill the Dough: Cover the bowl with plastic wrap and put it in the fridge for at least 2 hours, or overnight. Chilling the dough makes the cookies hold their shape and taste better.
Preheat Oven: When you’re ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Scoop the Dough: Use a spoon or cookie scoop to make small dough balls. Place them on the baking sheet about 2 inches apart.
Bake the Cookies: Bake the cookies for 10-12 minutes, until the edges are lightly golden. The centers might look a little undercooked, but they will set as they cool.
Cool the Cookies: Take the baking sheet out of the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely. The cookies will be soft and chewy with crispy edges once cooled.
Tips for Success:
Choose a good gluten-free flour blend: The quality of the gluten-free flour you use will impact the final texture of the cookies. A blend with rice flour, potato starch, and tapioca flour works well to mimic the texture of traditional flour-based cookies.
Don’t overmix the dough: Overmixing can lead to tough cookies. Mix just until the dry ingredients are incorporated to keep them light and tender.
Chill the dough: This is crucial for perfect cookies! Chilling the dough prevents the cookies from spreading too much during baking and helps them maintain their shape.
Use dairy-free chocolate chips: If you need to cater to dairy-free diets, use dairy-free chocolate chips or even dark chocolate chips, which tend to be dairy-free.
Storage: Keep these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 2 months. Simply thaw them at room temperature when you’re ready to enjoy them.
Variations and Substitutions:
Flour:
Almond flour: For a lower-carb version, you can substitute part of the gluten-free flour blend with almond flour. This will change the texture, giving the cookies a slightly denser and nuttier flavor.
Coconut flour: Coconut flour absorbs a lot of moisture, so if you substitute it, use less (about 1/4 to 1/3 of the amount of regular flour) and add extra liquid to maintain the dough’s consistency.
Sweetener:
Stevia or Monk Fruit: If you prefer a different sugar substitute, you can use stevia or monk fruit sweetener. Both are excellent sugar-free options, though you may need to adjust the quantity depending on the sweetness level of the substitute.
Chocolate Chips:
Carob Chips: For those who want a chocolate-free option, you can substitute carob chips. Carob has a naturally sweet flavor and is caffeine-free.
Chopped Chocolate: If you don’t have chocolate chips, you can chop up a gluten-free chocolate bar into small pieces for a more rustic look.
Egg:
Flaxseed or Chia Egg: If you’re vegan or allergic to eggs, substitute the eggs with flax or chia eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken.
Butter:
Coconut Oil: For a dairy-free option, you can substitute coconut oil for the butter. It will impart a subtle coconut flavor and result in a slightly crispier texture.
Ghee: If you’re okay with dairy but want a lactose-free alternative, you can use ghee instead of butter. It has a rich flavor and can be gentler on digestion.
Gluten-Free Sugar-Free Chocolate Chip Cookies
Ingredients
- ¾ cup Salted Butter at room temperature
- 1 cup Gentle Sweet
- 3 - Eggs
- 1 tbsp. Vanilla Extract
- ½ cup Water
- ½ cup Heavy Cream
- 1 ½ cups Gluten-Free Flour Blend
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Chocolate Chips dairy-free if necessary
Instructions
- In a big bowl, use a mixer to beat together the butter and sugar substitute until it's smooth and creamy. This adds air to the dough, making the cookies light and soft.
- Add the eggs one at a time, mixing well after each one. This helps the dough come together nicely. Then, mix in the vanilla extract.
- In another bowl, whisk together the gluten-free flour, baking soda, and salt. This gives the cookies their shape and helps them rise.
- Slowly add the dry mixture to the wet mixture, mixing on low speed until just combined. Don't overmix to keep the cookies tender.
- Gently fold in the chocolate chips with a spatula, making sure they are evenly spread out in the dough.
- Cover the bowl with plastic wrap and put it in the fridge for at least 2 hours, or overnight. Chilling the dough makes the cookies hold their shape and taste better.
- When you're ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Use a spoon or cookie scoop to make small dough balls. Place them on the baking sheet about 2 inches apart.
- Bake the cookies for 10-12 minutes, until the edges are lightly golden. The centers might look a little undercooked, but they will set as they cool.
- Take the baking sheet out of the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely. The cookies will be soft and chewy with crispy edges once cooled.