Sugar-Free and made without grains or nut flours, these low carb chocolate chip cookies are the BEST of all grain free recipes!
Intimidation from a cookie.
Yep. It's true.
I've been intimated to try and make a successful really good chocolate chip cookie.
Because chocolate chip cookies are so sacred. It's a classic cookie that has been around for ages and ages and no one messes with tradition right?
Well apparently I do.
Messing with the classic chocolate chip takes guts because everyone is so super picky about the way a chocolate chip cookie should be.
Because when you finally share this very awesome chocolate chip cookie gone good (meaning super healthier than you'd ever imagine), it makes people want to disagree and argue.
What is your chocolate chip cookie preference? Some might prefer a softer cookie while others want the edges to be crispy.
Might you be able to tell from my pics I like crispy outer edges?
Calling this the BEST grain free and sugar free chocolate chip cookie is very pompous I know.
To you they may not be the best. But in my opinion if you took this cookie and had a blind fold contest of other grain free and sugar free chocolate chip cookies, this one would win hands on.
This one is what I've been waiting for my whole life. Well, maybe not my life but the last 11 years of being sugar free and 3 ½ years of blogging and writing recipes.
I didn't want to mess with the classic, but I'm so glad I did!
I've made these many times before sharing it with you today. I've given them to friends of my children and family all who do not live a sugar free life. No one even said or questioned that these might be "healthier".
- I use sunflower seed flour because I can not use almond flour due to the allergies of my youngest. If you want to sub almond flour I think that would work just fine. Please come back and let me know if you try it.
- I like to add flaxseed because it helps bring up the fiber content in my baked goods. You could replace this with more flour if you prefer but that would increase your carbs possibly depending on the flour you use.
- If you aren't watching your carbs you could use gluten free flour or whole wheat flour in place of the sunflower seed flour.
- I purchase raw, unsalted sunflower seeds and grind them myself in my food processor. 1 cup of raw seeds equals about 1 ¼ cup ground. You can purchase sunflower seed online all ready ground for you. Keep your seeds in the freezer becuase they have oils and can go rancid in your pantry.
- Swerve sweetener is erythritol. It is not as sweet as sugar or other granulated sugar free substitutes and that's why I also add some stevia to make up the difference.
Other recipes you might like:
- Chocolate Fudge Zucchini cookies
- Soft Grain Free Gingerbread Cookies
- Flourless Pumpkin Cookies
- Flourless Peanut Butter & Jelly Cookies
- Lemony Butter Cookies
Sugar-Free Grain Free Chocolate Chip Cookies
- 2 eggs
- 1 cup Swerve sweetener
- ½ cup butter unsalted, softened
- 1 teaspoon salt
- ¼ teaspoon vanilla extract
- ¼ teaspoon vanilla liquid stevia
- 1 ½ cup ground raw, unsalted sunflower seeds or sunflower seed flour
- ½ cup ground flaxseed
- 1 cup sugar free chocolate chips like the brand Lily's Sweets
- Preheat oven to 375 degrees F.
- In you stand mixer add the eggs, swerve, and butter and blend until combined.
- Blend in the rest of the ingredients except chocolate chips.
- Slowly stir in the chocolate chip.
- Using a cookie scoop or a tablespoon measuring spoon, scoop batter onto cookie sheet. (use a good nonstick cookie sheet or use parchment). Make 24.
- Bake for 13-15 minutes until crisp around the edges.
Weight Watchers Points Plus per serving: 6*
noticed on some of the recipes the "Amount Per Serving (2 g)" shows "(2 g)", in the case of choco chip cookies, is that 1 cookie, 2 cookies etc?
There was a plug in issue which converted all my servings to 1 and 2 grams. I've had to manually fix things and it's not been easy. This recipe makes 24 cookies and the serving is 2 cookies.
Can you add baking powder?
Can I use sunflower seed butter if I don't have actual seeds and how much?
That's a great idea! I would say you would need 1 1/4 cup.
I totally love this recipe! made a few substitutions, changed butter for same amount avocado oil, granulated stevia sugar, I used only 1/2 cup ground sunflower seeds and 1 cup almond flour. you have to pat these down after shaping balls as they do not flatten when they bake, but very tasty treat! I think next time I will cut back the Stevia as I found these really sweet using 1 cup.
I tried this using Bob's Red Mill chickpea flour and Splenda because I am totally sugar free and supposed to be carb free. I also bought Hershey's sugar free chocolates and cut them up to make the chunks. Results were iffy. They stayed ball-like, so I would recommend patting them down into a cookie shape before baking. They weren't super sweet, but I used 1c Splenda, so maybe I would add more Splenda & less flour next time. They also were really salty, which was weird. I think the only reason for that could be the chickpea flour. Next time I would not add any salt. They are kind of cake-y, I think because they were so round. They tasted only ok. The saltiness really threw them off. I think with a little tweaking, it could be improved into something I might make more often.
Yes! A gluten free sugar free choc chip cookie that uses butter and eggs:) plus I have all the ingredients. Except the sweetener though. What could I use instead? Honey? Xylitol?
You could use whatever sweetener you like. I don't use Xylitol so not sure how much you would need, maybe jsut 1/2 cup.
These look yummy to me but my hubby likes "cake like" cookies. In your experiments did you have any that turned out too poofy for you? If so, would you share how?
I'm new to your website and recipes, I bought your cookbook today for my kindle.
I also have purchased Swerve for the first time, since it is a bit expensive I don't want to waste it making mistakes. You have introduced me to Sweet Leaf flavor drops too! I have chocolate, plain and berry. I'm waiting for my order of Vanilla cream.
I'm very excited to start trying these out. My husband has a myriad of health difficulties and was recently diagnosed with Type 2 diabetes, since medications aren't working for him, I have to change his diet. He has the BIGGEST sweet tooth in the world! I think your book is going to help.
I used 1 1/2c. Almond flour & 1/2 c. Pamela's gluten-free Baking & Pancake mix. Also cut the stevia to 1/8 t. & added 1/2t. Vanilla since I don't have vanilla stevia. Very cake like. Edges got a little more brown than I would like, but they taste great! ?
brenda.......just letting you and your followers know that since i could not wait to make these cookies i used almond flour and in my opion they tasted just absolutely fabulous......i am going to purchase some sun flower seeds to make sun flower flour to compare and see if there is much difference.....will let you know........thanks for this recipe as chocolate chip cookies were one thing i was missing alot
Thanks for sharing! I'd love to know the difference since I can't use the almond flour because of my son. Thanks so much!
Have you tried substituting OAT FIBER for the flour? I have used it in cupcakes and it works great..no carbs and lots of fiber.
ciuld you substitute almond flour?
As stated under "Brenda's Notes", yes.
These look delish. I have to send this to my friend who is sugar free, she'll love this. I like mine chewy, almost under baked. No idea why, just a weird preference. But I never say no to a hot chocolate chip cookie. Whether they are soft, crisp, as long as they are hot I'm gobbling them up.
Renee - Kudos Kitchen
I like my chocolate chip cookies both ways. Soft and chewy and/or crispy and crunchy. See? I'm easy 🙂
Crispy edges and chewy insides, that's how I like my chocolate chip cookies. Yours look fantastic. It takes a lot of work to get the perfect one (for you) and I think you succeeded!
Congratulations on conquering your goal 🙂 - Your chocolate cookies look absolutely fantastic.
Kim (Feed Me, Seymour)
I am a huge fan of soft, chewy chocolate chip cookies. I definitely need to give your recipe a whirl!
Heather | girlichef
I love soft, chewy chocolate chip cookies best...but I would never turn away one with crispy edges, either. Slide me a glass of cold milk and a couple of these cookies!
I am a soft and chewy kind of girl but the rest of my family prefer a crispy edge. I bet they would love this recipe.
Stephanie @ Back for Seconds
I think you succeeded in making an amazing cookie! They look so good!
I'm a fan of slightly crispy edges with soft insides. I'm intrigued by your grain-free version!
Paula - bell'alimento
I like crispy outer edges too! And now I think I'll have to bake some cookies ; )
The Food Hunter
I prefer mine soft and chewy however I've never turned down a crispy one 🙂