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:
- Choose a good gluten-free flour mix for the best cookies.
- Mix the dough just until combined to keep the cookies soft.
- Chill the dough so the cookies hold their shape and bake evenly.
- Use dairy-free chocolate chips if needed for dietary reasons.
- Keep the cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 2 months.
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.