Bakery Style Sugar Free Chocolate Chip Cookies
Servings 16 cookies
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!
Net Carbs: 2g per cookie if making 16 cookies
If making only 12 cookies nutrition info will change:
Net Carbs: 3g
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