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Today is »Sugar-free Friday«! At least for me. It’s also »Cookie Friday«. That’s for everybody. In combination it’s »Sugar-Free Cookie Friday« – that’s the reason why I got some sugar-free (and gluten-free) Chocolate Chip Cookies for you today. Don’t worry if you are not into that »sugar reducing stuff« – you will not notice that these cookies are without sugar. Only your blood sugar level will know :P

Sugar-Free Chocolate Chip Cookies | Bake to the roots

I have to keep an eye on my sugar level lately so I am trying to avoid added sugar as much as possible. Sometimes it is challenging but working ok so far. You have to be careful when shopping cause the simplest things can have loads of sugar – so looking at the ingredients list is kind of necessary all the time. You get used to it and over time you know what you can buy and what to avoid ;) When it comes to sweets in supermarkets, it is not that easy. Basically, everything has sugar in it and those things that are advertised sugar-free often taste… meh ;P

So what can you do? Make it yourself! I think that is the logical thing to do ;) I am baking for quite a while now and creating something sugar-free is actually not that complicated. Making cookies is one of the easiest bakes so making some sugar-free cookies is the best way to have something at hand in case of an emergency. You can freeze them and when you get the cravings, just defrost some and you are good to go…

The recipe is based on a regular chocolate chip cookie recipe. There is a little difference though – the sugar has been replaced with xylitol and instead of white flour I use almond flour. The texture of the cookies is a bit different from what you normally get with chocolate chip cookies made with sugar and all-purpose flour. They are not crunchy. These cookies are soft and fluffy due to the almond flour. So if you want something crunchy, they are probably not the right cookies for you. I would still try and make them if I were you :P

Sugar-Free Banana Hazelnut Oats Cookies | Bake to the roots — Click the picture for the recipe –

Easy Oats Cookies (sugar-free) | Bake to the roots — Click the picture for the recipe –

INGREDIENTS / ZUTATEN

(about 25 cookies)

1/2 cup (120g) butter, softened
1/4 cup (50g) xylitol*
2 medium eggs
1 tsp. vanilla extract
7 oz. (200g) almond flour
1/2 tsp. baking soda
3.5 oz. (100g) sugar-free chocolate, chopped

(ca. 25 Cookies)

120g weiche Butter
50g Xylit*
2 Eier (M)
1 TL Vanille Extrakt
200g Mandelmehl
1/2 TL Backpulver
100g Schokolade (zuckerfrei), gehackt

DIRECTIONS / ZUBEREITUNG

1. Preheat oven to 350ºF (180°C). Line a baking sheet with baking parchment and set aside. Chop the chocolate and set aside.

2. Add the butter and xylitol to a large bowl and mix until well combined. Add the eggs one at a time and mix well after each addition. Add the vanilla extract and mix in. Mix the almond flour with baking powder and add to the bowl. Mix until just combined. Add the chopped chocolate and fold in. Use a small cookie scoop or tablespoons and place small portions of dough with some space in between on the baking sheet. Bake for 14-15 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.

1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Schokolade hacken und ebenfalls zur Seite stellen.

2. Die Butter und das Xylit in eine große Schüssel geben und auf höchster Stufe aufschlagen, bis sich beides gut verbunden hat. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt dazugeben und unterrühren. Das Mandelmehl mit Backpulver vermischen und dann zur Schüssel dazugeben und nur kurz verrühren. Die gehackte Schokolade dazugeben und unterheben. Mit einem kleinen Cookie Scoop oder Löffeln kleine Teigportionen mit etwas Abstand zueinander auf das Blech setzen. Für etwa 14-15 Minuten backen. Aus dem Ofen holen und erst auf dem Blech etwas abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.

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Here is a version of the recipe you can print easily.

Chocolate Chip Cookies (sugar-free & gluten-free)

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Author: Bake to the roots
Prep Time: 15m
Cook Time: 15m
Total Time: 45m
Yield: 25
Category: Cookies
Cuisine: American

Print Recipe

Description

Delicious and soft chocolate chip cookies without any refined sugar or white flour – which means they are diabetes-friendly and also keto-friendly. They want to be friends with everybody :P

Ingredients

1/2 cup (120g) butter, softened

1/4 cup (50g) xylitol

2 medium eggs

1 tsp. vanilla extract

7 oz. (200g) almond flour

1/2 tsp. baking soda

3.5 oz. (100g) sugar-free chocolate, chopped

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Instructions

1. Preheat oven to 350ºF (180°C). Line a baking sheet with baking parchment and set aside. Chop the chocolate and set aside.

2. Add the butter and xylitol to a large bowl and mix until well combined. Add the eggs one at a time and mix well after each addition. Add the vanilla extract and mix in. Mix the almond flour with baking powder and add to the bowl. Mix until just combined. Add the chopped chocolate and fold in. Use a small cookie scoop or tablespoons and place small portions of dough with some space in between on the baking sheet. Bake for 14-15 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.

Notes

Enjoy baking!

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