In order to make these sugar-free chocolate chip cookies, make sure to use a heat-stable sugar alternative. Use the amount specified on the package, which corresponds to 3/4 cup of conventional sugar, as the alternatives differ in strength. Use chocolate chips prepared with a sugar alternative if you want to fully eliminate sugar from the cookies. The cookies are freezer-friendly.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- ½ cup butter, softened
- ¾ cup granulated artificial sweetener
- 2 tablespoons water
- ½ teaspoon vanilla extract
- 1 egg, beaten
- 1 ⅛ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup semisweet chocolate chips
- ½ cup chopped pecans
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together butter and sugar substitute. Mix in water, vanilla, and egg.
- Sift together flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans.
- Drop dough by heaping teaspoonfuls onto cookie sheets.
- Bake in the preheated oven 10 to 12 minutes. Remove from the cookie sheets to cool on wire racks.
Nutrition Facts
| Calories | 60 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 54 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
We used liquid stevia (1 tsp stevia:1 cup sugar) and doubled the recipe and got a little over 36 cookies. They weren’t very sweet, but my guess is they would probably be better with a granulated sweetener that has a similar sweetness to sugar. My bad! But they’re buttery as promised, so that’s good!
These were very good. I used Miyoko Plant Butter, Lily’s Sugar Free Semi Sweet Chocolate Chips, and Splenda. Mine didn’t spread, but they were SO GOOD
oh the cookies are excellent!! Thank you so much!!
These were great!! My husband is picky when it comes to eating cookies and he loved them. I have to be careful of my sugar intake so I used Swerve and Lily’s no sugar chips. I will definitely make these again.
Very good
I changed it up a little. I swapped the sugar for honey and added a cup and a half flour to thicken the batter. They turned out great!
As others stated, mine did not spread out either, but that’s OK…the flavor is there! With 2 diabetics in our house, I have tried lots of cookie recipes. Honestly, these are as good as the sugar laden recipes. I used the Hershey sugar free chocolate chips, 1/2 cup Splenda and 2 TBS of Truvia brown sugar blend.(thought it might help with the browning without adding too much sugar…not really). 7 minutes at 375. Got 27 cookies out of the batch. I will make these again…and again! thanks for the recipe! PS just saw a tip about sugar free cookie baking…add 1/2 cup dry milk and additional tsp of vanilla for eash cup of non sugar sweetener to improve the taste….might try these additions sometime
I used stevia as artificial sweetener, I added almond milk in place of water, I doubled vanilla, plus I added 1TBS of cocoa powder then added 1/2 TBS water to compensate for added dry ingredients. For the amount of cookies I did use a tablespoonful instead of teaspoonful which gave me a total of 24 cookies instead of 48 cookies. My cookies were 2”x2” diameter and they were more cake like. I too flattened them out prior to cooking. * I would add additional vanilla and possibly add a touch more stevia because it wasn’t sweet but the 1/2 cup chocolate chips was really the only sweetness. I would also increase almond milk to see if it adds moisture.
I’ve tried dietetic cookie recipes from other sites. This is far and away the best. I followed the recipe exactly. I ended up with 20 cookies that looked and tasted like an honest to God cookie. Mine didn’t spread out like those picture, but no matter.
The only thing I did was switch out butter for shortening. It made the cookies more puffy and crumbly. Now everyone is asking for them, lol. Thank you!
I made this with 1/2 cup of Splenda brown sugar substitute and 1/4 cup of trivia baking blend sweetener. The cookies turned out brown and just sweet enough. Will definitely make these again, next time with the sugar free chocolate that I read about.
I made it but made a couple changes, for one I tripled the recipe, second I used regular Splenda (the Wal-Mart brand) but used considerably more, three and three eighths cup plus a dash more. Also used Walnuts, about two to two and a half cups and more chocolate chips, nearly three cups. Also used two table spoon of 2% milk instead of water but think three may be better Baking time more as well, about fifteen to eighteen minutes and I make mine very large, man size. Took them to church one night and no one would believe they were S.F.
just made this and they cane out awesome .. just added the milk instead of water and added 1/2tsp of cinnamon just for color ..
I made them for my daughter who has type 1 diabetes. I did add 1 t. of vanilla, and used white chocolate chips instead of regular chocolate chips. I think they tasted very good. I would suggest watching them closely so they don’t overcook, and definitely don’t cook at higher than 350°. She was very happy with the results! Next time I will double the recipe because these amounts don’t make enough for the effort and clean-up. You do have to consider that the fat content is always higher in sugar free desserts. So, I would like to come up with a recipe that is “lite”, i.e., less fat with a mixture of real sugar and splenda.
Good cookies tasting not sure why they are not flat like picture.
Eatable but wont make again.
I used wheat flour and light butter, and they still came out good but I agree you have to spread them out, they don’t spread much and they come out about the same size as you scoop.
I baked these cookies and they are delicious. I did not add choc chips and used walnuts instead of pecans. Definitely a keeper
i loved them but my kids didnt lol but only made one dozen not 4 lol
Less than awesome cookies. Yes they were light and flaky, but I’d prefer my cookies to be soft and delicious. Disappointing to the max.
I followed this recipe to the letter, but instead of using Splenda I used Xylo Sweet and the cookies came out soft and fluffy. Much better than Splenda.