Use this recipe to make Gluten-Free Sugar-Free Chocolate Chip Cookies. These cookies are soft and chewy and stay that way for many days after. By far the best recipe I’ve found or created for Gluten-Free Sugar-Free Chocolate Chip Cookies.
Many of my readers know that my family and I stick to a way of eating called Trim Healthy Mama (THM) which in it’s simplest form would be described as a sugar-free diet in which you do not often eat carb and fats together. Both carbs and fat are permitted just not within 3 hours of each other if your intention is weight loss. Once your desired weight is reached you can have carbs and fats in the same meals in moderation.
My aim is to eat most of what I ate before, just a THM version of it which, for the most part, has been very easy to accomplish. The one thing that is almost never the same with THM is baking because baking without carbs and gluten is very difficult. One of the treats my family has missed the most is a good, soft & chewy chocolate chip cookie.
A few days ago after an early morning at church and being hangry for 1 too many hours, I got up off the couch and was determined to make a cookie that was soft, didn’t have a gritty texture and that actually tasted like a chocolate chip cookie.
Well, I’m happy to report that this recipe checks all of the boxes!
Gluten-Free Chocolate Chip Cookies
This recipe is Gluten Free because I used a product from Trim Healthy Mama called Baking Blend. Baking Blend is by far my favorite flour replacement product when I am baking in order to eliminate carbs and gluten.
Click the link above to be directed to purchase the Trim Healthy Mama Baking Blend. There are many recipes to make your own alternative to Baking Blend but I do not recommend that as I have never had the same results as I do with the real thing.
Sugar-Free Chocolate Chip Cookies
These delicious cookies are sugar-free thanks to the geniuses over at Trim Healthy Mama. They work hard to create healthy products to replace the garbage products in most food these days. Their product Gentle Sweet is my go-to choice for baking because you get all the sweetness with none of the funky stevia aftertaste.
Pro-Tips:
- If you’re in a rush and your butter isn’t room temp, cut it into 1/2 inch cubes before putting it in the mixer. That will help the mixer break it down.
- Using pasteurized eggs and eliminating all of the water in this recipe will give you a great edible cookie dough.
- Also, in the same vein as the last pro-tip, you can follow those steps and instead of eating it, freeze it. Once it’s frozen you can cut it into small chunks and add it to the Sugar-Free Vanilla Ice Cream recipe before you freeze it. Bam Chocolate Chip Cookie Dough Ice Cream!
- These cookies do very little spreading so you can load up a cookie sheet and bake a lot of them at once!
Gluten-Free Sugar-Free Chocolate Chip Cookies
Yield:
appx. 3 ½ Dozen
Equipment (click on each piece of equipment for a link to my favorite):
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 tsp. – Baking Powder
- 1 tsp. – Xanthan Gum
- 2 cups – Baking Blend
- 9oz bag – Lily’s Milk Chocolate Chips
Instructions:
1. Preheat the oven to 325°.
2. In the food processor fitted with the metal blades, put in the eggs, vanilla extract, water, heavy cream, baking powder and xanthan gum. Blend on medium speed for about 10-15 seconds.
3. Add the Baking Blend to the wet ingredients in the food processor. Process on medium speed until the Baking Blend is completely incorporated.
4. In the stand mixer fitted with the paddle attachment, put in the butter and Gentle Sweet. Cream the two together until completely combined and the butter is smooth and free of chunks.
5. Add the mixture from the food processor into the stand mixer and mix on medium speed until they are completely combined. Scrape the bowl and paddle down and mix one more time.
6. Add the chocolate chips to the mixing bowl and mix them in using the slowest speed setting.
7. Line your cookie sheet with parchment paper. Using the 1 ½ tbsp. cookie scoop, scoop a cookie on to the cookie sheet. These cookies do very little spreading so you can load up a cookie sheet and bake a lot of them at once! They only need about an inch or so between them.
8. This step is optional but because the cookies don’t spread much I like to smash them down a bit to make them resemble cookies rather than a scoop of ice cream. I accomplish this by melting a little butter and dipping the back of a spoon in it so the cookie doesn’t stick to the spoon. I dip in between each cookie.
9. Place the cookies on the middle rack of the oven and bake at 325° for 25 mins.
10. The tops won’t look or feel done but I promise they are. You’ll notice the bottoms starting to turn a delicious golden brown. Move them onto a cooling rack and allow to cool completely.
11. Store the cookies in an airtight container in the fridge. There are very few preservatives in these cookies so you will want them in the fridge to avoid mold.
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Gluten-Free Sugar-Free Chocolate Chip Cookies
Equipment
- Food Processor
- Stand Mixer
- Cookie Sheet
- Parchment Paper
- Cooling Rack
- 1 ½ tbsp. Cookie Scoop
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 tsp. Baking Powder
- 1 tsp. Xanthan Gum
- 2 cups Baking Blend
- 9 oz Bag Lily's Milk Chocolate Chips
Instructions
- Preheat the oven to 325°.
- In the food processor fitted with the metal blades, put in the eggs, vanilla extract, water, heavy cream, baking powder and xanthan gum. Blend on medium speed for about 10-15 seconds.
- Add the Baking Blend to the wet ingredients in the food processor. Process on medium speed until the Baking Blend is completely incorporated.
- In the stand mixer fitted with the paddle attachment, put in the butter and Gentle Sweet. Cream the two together until completely combined and the butter is smooth and free of chunks.
- Add the mixture from the food processor into the stand mixer and mix on medium speed until they are completely combined. Scrape the bowl and paddle down and mix one more time.
- Add the chocolate chips to the mixing bowl and mix them in using the slowest speed setting.
- Line your cookie sheet with parchment paper. Using the 1 ½ tbsp. cookie scoop, scoop a cookie on to the cookie sheet. These cookies do very little spreading so you can load up a cookie sheet and bake a lot of them at once! They only need about an inch or so between them.
- This step is optional but because the cookies don't spread much I like to smash them down a bit to make them resemble cookies rather than a scoop of ice cream. I accomplish this by melting a little butter and dipping the back of a spoon in it so the cookie doesn't stick to the spoon. I dip in between each cookie.
- Place the cookies on the middle rack of the oven and bake at 325° for 25 mins.
- The tops won't look or feel done but I promise they are. You'll notice the bottoms starting to turn a delicious golden brown. Move them onto a cooling rack and allow to cool completely.
- Store the cookies in an airtight container in the fridge. There are very few preservatives in these cookies so you will want them in the fridge to avoid mold.
Notes
Nutrition
Your picture of these looks amazing! Why do you have to mix the wet ingredients in a food processor first? I don’t like getting extra dishes dirty!
Hello! I’m with you on the dirty dishes! LOL! I found that for me, it was a lot easier to get the ingredients completely incorporated with one another that way.
Thank you so much for trying them. I’m so glad you liked them. I also appreciate you taking the time to come back and leave a comment! ❤️
I made these cookies and the taste was great! Mine came out very cakey/fluffy in texture. Is there a way to make them more cookie like? I didn’t make any substitutions to the recipe.
Hello! Thank you for trying my recipe. I’m so glad you like the flavor. I have not had a chance yet to experiment with the texture but when I do my first step will be to reduce the liquid by 1/4 of the total amount each time. You can try that if you want, if not it’s on my list of things to do so I can let you know what I come up with.
I just tried this recipe. However, I did not have enough chocolate chips. I substituted butterscotch chips, coconut, pecans, chocolate chunks along with the chocolate chips I had. All were sugar free. It made very good cookies!
Thank you for your comment and the review. Your variation sounds good!