Sugar Free Chocolate Chip Cookies
Delightful sugar-free chocolate chip cookies that combine rich flavors and sweetness without added sugar, perfect for a satisfying treat.
Ingredients
Dry Ingredients
- 2 ¼ cups Flour
- 1 tsp Baking Soda
Wet Ingredients
- 17 tbsp Butter (softened to room temp) Let soften fully for best integration.
- 1 cup Splenda (or a granular sugar alternative that measures 1:1 with sugar)
- ½ cup Surkin Gold (or a brown sugar alternative that measures 1:1 with sugar)
- 2 Eggs (room temperature)
- 1 tsp Vanilla Extract
Add-ins
- 1 cup Sugar Free Chocolate Chips
Instructions
Preparation
- Preheat your oven to 350°F and prepare your cookie sheet with a nonstick treatment.
- In a medium mixing bowl, combine the flour and baking soda. Stir until evenly mixed and set aside.
- In a large mixing bowl, cream together the softened butter, Splenda, and Surkin Gold until light and fluffy.
Mixing and Baking
- Slowly add the dry ingredients from the medium bowl into the creamed mixture until just combined.
- Incorporate the eggs and vanilla extract gently, stirring until well combined.
- Fold in the sugar-free chocolate chips to evenly distribute.
- Transfer the cookie dough onto the prepared cookie sheet, spacing them apart.
- Bake for 10 to 12 minutes, until edges are light golden brown.
- Remove from the oven and let them cool on a baking rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. Can be frozen for longer storage.