Irresistibly Chewy Sugar-Free Chocolate Chip Cookies with Lily's Dark Chocolate Chips

sugar-free chocolate chip cookies
Irresistibly Chewy Sugar-Free Chocolate Chip Cookies with Lily's Dark Chocolate Chips

Hey, cookie crew! 🍪

If you're craving that classic chocolate chip cookie flavor without the sugar or gluten, this recipe’s for you. We’re talking about soft, chewy, sugar-free chocolate chip cookies that are easy to make and perfect for a sweet treat! We’re using some awesome ingredients from Netrition—Lily’s Sweets Dark Chocolate Style Baking Chips, SweetLeaf Monk Fruit Sweetener, NOW Almond Flour, and Bob’s Red Mill Coconut Flour. Let’s bake!

Ingredients

  • 1 cup NOW Almond Flour – A perfect gluten-free base with a mild nutty flavor.
  • 1/4 cup Bob's Red Mill Coconut Flour – Adds fluffiness and a great texture.
  • 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
  • 1/2 cup SweetLeaf Monk Fruit Sweetener – A natural, zero-calorie sweetener that blends well.
  • 1 large egg – To bind everything together.
  • 1 tsp vanilla extract – For that delicious, classic cookie flavor.
  • 1/2 tsp baking soda – Helps the cookies puff up just right.
  • 1/4 tsp salt – Enhances all the flavors.
  • 1/2 cup Lily's Dark Chocolate Style Baking Chips – These are sugar-free and have a deep, rich chocolate taste!

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Cream the butter and SweetLeaf Monk Fruit Sweetener in a large mixing bowl until it’s light and fluffy. If you’re using coconut oil, make sure it’s slightly softened for easy blending.
  3. Add the egg and vanilla extract to the butter mixture, mixing until smooth.
  4. In a separate bowl, combine the NOW Almond Flour, Bob’s Red Mill Coconut Flour, baking soda, and salt. Whisk these dry ingredients well to ensure even distribution.
  5. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix!
  6. Add in the Lily’s Dark Chocolate Chips, folding them gently to evenly spread that chocolatey goodness.
  7. Scoop the dough onto the prepared baking sheet. I recommend using a small cookie scoop to keep the sizes uniform. Gently press each cookie down slightly, as they won’t spread much on their own.
  8. Bake for 10-12 minutes or until the edges are lightly golden. The centers might look soft, but they’ll firm up as they cool.
  9. Cool on the baking sheet for a few minutes before transferring to a wire rack. These cookies will smell amazing, so good luck waiting for them to cool down!

Enjoy Your Cookies!

These sugar-free chocolate chip cookies are the perfect combo of soft, chewy, and chocolatey! The SweetLeaf Monk Fruit Sweetener adds just the right amount of natural sweetness, and the combination of NOW Almond Flour and Bob’s Red Mill Coconut Flour gives a fantastic texture without any gluten. And, of course, the Lily’s Dark Chocolate Chips take these cookies over the top!

So, go ahead and grab a couple of these cookies with a glass of milk (or almond milk!) and savor every bite. They’re perfect for sharing… or keeping all to yourself!

Tags: Sugar-free chocolate chip cookies