Gluten-Free Sugar-Free Chocolate Chip Cookies

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.

Gluten-Free Sugar-Free Chocolate Chip Cookies

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.

Gluten-Free Sugar-Free Chocolate Chip Cookies

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

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.
Prep Time 2 hours 25 minutes
Cook Time 35 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 10

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.