Bakery Style Sugar Free Chocolate Chip Cookies
Servings 16 cookies
Calories 143kcal
Ingredients
- 1/2 cup salted butter softened
- 1 cup Monk Fruit Allulose confectioners See my updated info above recipe card
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 2 cups sunflower seed flour or 190 grams
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt optional
- 3 ounces sugar free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet pan with parchment paper.
- Place your softened butter in a stand mixer with sweeteners and beat until combined. Add the vanilla and egg and beat until just combined.
- Add the remaining ingredients to the mixer, except the chocolate chips, and beat until combined. Stir in the chocolate chips.
- Using a large cookie scoop, make 16 mounds and place on baking sheet pan 2 inches apart.
- Bake for 10 minutes. Remove from the oven and increase temperature to 375 degrees F. Use a silicone spatula to push the edges of each cookie back toward the center making a round shape. This creates a soft, and chewy cookie. Place back in the oven for 5 minutes.
- Remove and allow to cool for 15 minutes before removing to a wire rack to finish cooling.
- Turn these into cookie sandwiches using my 3 ingredient chocolate buttercream!
Notes
Net Carbs: 2g per cookie if making 16 cookies
If making only 12 cookies nutrition info will change:
Calories: 191
Fat: 17g
Fiber: 2g
Carbs: 5g
Protein: 6g
Net Carbs: 3g
Nutrition
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 4g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 85mg | Potassium: 15mg | Fiber: 2g | Sugar: 1g | Vitamin A: 177IU | Calcium: 7mg | Iron: 1mg