These sugar-free chocolate chip cookies made with almond flour have everything you love about the classic—just without the sugar and extra carbs.
They're soft with lightly crisp edges, a hint of chew, and that sweet-salty balance that keeps you reaching for "just one more." Made with sugar-free semi-sweet chocolate chips, blanched almond flour, and monk fruit sweetener, they check all the boxes while still tasting like the real deal. I also use my homemade sugar-free brown sugar substitute (just 2 ingredients!) to give them that classic chocolate chip cookie flavor.
No mixer, no chill time, and no complicated steps—just mix, roll, flatten, and bake. They're gluten-free, grain-free, and low carb, making them an easy option when you want something sweet without sending your blood sugar to the moon.
Perfect year-round, these sugar-free chocolate chip cookies also make a great addition to your holiday baking lineup when you need a sugar-free option.
If you're on a roll with sugar-free baking, try my Sugar-Free Cheesecake or Sugar-Free Strawberry Shortcake next.
Jump to:
- What Makes These Sugar-Free Chocolate Chip Cookies So Good
- Ingredients You'll Need
- How to Make Sugar-Free Chocolate Chip Cookies
- Tips for the Best Almond Flour Cookies
- Cookie Size and Bake Time Options
- Substitutions and Variations
- Storage and Freezing Tips
- Frequently Asked Questions
- Related Recipes
- Soft Sugar Free Chocolate Chip Cookies with Almond Flour
What Makes These Sugar-Free Chocolate Chip Cookies So Good
These sugar-free chocolate chip cookies are easy to make, genuinely tasty (not just "good for sugar-free"…actually good), and come together with simple ingredients you might already have. Made with almond flour, melted butter, and a touch of sea salt, they bake up thick, moist, and crisp and golden around the edges—no chill time, no mixer, and no unnecessary steps standing between you and cookies.
Here's why you'll love them:
- Quick and easy – no chill, no mixer, just mix and get them in the oven
- Soft, thick, and moist – bakery-style cookies with a tender center (not dry, promise)
- Made from scratch – homemade with simple ingredients like almond flour and melted butter
- Low sugar and low carb – sugar free with no white sugar
- Gluten free and grain free – works for a variety of diets without tasting like cardboard
- Perfectly balanced flavor – sweet, chocolatey, and lightly salted (a.k.a. hard to stop at one)
- Flexible sizing – make 16 classic cookies or a dozen bakery style for thicker, more indulgent cookies (no wrong choice here)
Ingredients You'll Need
These simple ingredients come together to make seriously good sugar-free cookies with chocolate chips (no strange substitutions required):
- Almond flour – Use blanched almond flour, not almond meal. Almond meal will give you darker, more crumbly cookies…and not in a charming way. I usually grab mine at Costco, but it's widely available.
- Baking soda – Gives the cookies just enough lift without turning them into puffy little cakes.
- Fine sea salt – Balances the sweetness and makes everything taste more like an actual cookie.
- Xanthan gum (optional) – Helps with structure and adds a bit of chew. The cookies still work without it, but they'll be a little more delicate.
- Butter – Unsalted melted butter adds richness and moisture (a.k.a. the good stuff).
- Sugar-free brown sugar substitute – Adds that classic brown sugar flavor. Store-bought works, but I usually make my own so I don't end up with a small army of half-used sweetener bags.
- Granulated monk fruit sweetener – Brings sweetness and balance. Other 1:1 sugar substitutes may work, but results can vary (as they tend to do).
- Vanilla extract – Adds that classic chocolate chip cookie flavor and a subtle boost of sweetness.
- Egg – One large egg gives the cookies the perfect structure. More than that and you're heading into muffin territory.
- Sugar-free chocolate chips – I used Krisda semi-sweet chocolaty chips (a Canadian brand) which worked well in testing. If you can't find sugar-free chocolate chips locally, you can grab some online.
- Flake sea salt (optional) – For topping, if you like that sweet-salty contrast. Just note it can dissolve after a couple of days and leave small white spots—still tastes great, just not as pretty.
A full list of ingredients and exact measurements can be found in the recipe card below.
How to Make Sugar-Free Chocolate Chip Cookies
These sugar free chocolate chip cookies come together quickly with simple steps—no mixer required (though I usually use one because my arms have limits), no chill time, and nothing complicated to slow you down. The key is not overmixing the dough and giving the cookies enough time to set as they cool. Here's how to make them:
- Bring ingredients to room temperature
Melt the butter and set it aside to cool to just below room temperature (warm is fine—hot will scramble your egg, and no one asked for that). Bring the egg to room temperature by placing it in a bowl of warm water for 5 minutes, then remove promptly. - Preheat the oven
Preheat oven to 350°F (175°C). Position racks in the second-from-top and second-from-bottom spots and line two large baking sheets with parchment paper or silicone baking mats. - Mix the almond flour mixture
In a large bowl, whisk together almond flour, sea salt, baking soda, and xanthan gum (if using) until well combined. - Mix butter with sweeteners
In a stand mixer fitted with the paddle attachment—or a large bowl with a sturdy spatula—mix the melted butter, brown sugar substitute, monk fruit sweetener, and vanilla until combined. Add the egg and mix on low speed until just incorporated (no need to overachieve here). - Combine the dough
Gradually add the dry ingredients and mix on low speed until a dough forms. Stop as soon as it looks like cookie dough—not when your arm feels like it's going to fall off.
- Add the chocolate chips
Fold in about half of the chocolate chips with a spatula. The rest are for pressing on top, because we like our cookies to look as good as they taste. - Form the cookies
Roll the dough into twelve 1¾-inch balls and place them on the prepared baking sheets, leaving space for spreading. Flatten each ball to about ½-inch thick—these won't spread much on their own, so this is important. Press the remaining chocolate chips into the tops and smooth any cracks around the edges. Sprinkle with flake sea salt if using.
- Bake
Bake for 11–13 minutes, until the edges are golden and the centers are still soft. About halfway through, rotate the pans 180° and switch their positions in the oven. Ovens vary, so start checking at the lower end—these go from perfect to overbaked faster than you'd think.
- Cool (don't skip this)
Let the cookies cool on the baking sheet for 30–45 minutes before serving. They'll firm up as they cool, so if they seem a little soft at first, that's exactly what you want. For the best texture, lean towards waiting a full 45 minutes. (Patience is hard, but so is eating crumbly cookies.)
Tips for the Best Almond Flour Cookies
Baking with almond flour isn't quite the same as using all-purpose flour—but once you know what to expect, it's easy to get great results. Here are a few tips to help your cookies turn out just right:
- Bring ingredients to room temperature – This helps the dough come together smoothly and bake more evenly.
- Butter: After melting, let it cool to just below room temperature before mixing. When it's too warm, the dough can become too soft and spread too quickly in the oven. If you're short on time, pop it in the fridge for a few minutes—just don't forget about it or you'll be back to square one with solid butter.
- Egg: Bring your egg to room temperature so it mixes more evenly into the dough. To speed up the process, place the egg in a bowl of warm (not hot) water for 5 minutes.
- Don't skip flattening the cookies – Almond flour cookies don't spread much on their own, so giving them a gentle press helps them bake into actual cookies instead of little domes.
- Let them cool fully – It's tempting, but don't rush this part. Fresh out of the oven, they'll be soft and fragile. Give them at least 30 minutes (45 is even better) to set so they hold together and have the right texture.
- Use blanched almond flour, not almond meal – Almond meal is coarser and made with the skins, which can lead to a grainier texture and slightly bitter flavor. Blanched almond flour keeps things smooth and more classic-cookie-like.
- Watch the bake time closely – These cookies can look underbaked when they're actually done. Pull them when the edges are just starting to turn golden—they'll finish setting as they cool (trust the process on this one).
Cookie Size and Bake Time Options
This recipe is written for bakery-style cookies, which are slightly larger, thicker, and a bit more indulgent (the kind where one actually feels like a proper cookie, in my opinion, anyway...). Using about 2½ tablespoons of dough per cookie, you'll get 12 bakery-style cookies.
If you prefer a more classic-sized cookie (which is smaller), use 2 level tablespoons of dough per cookie instead. This will give you about 16 cookies that bake a little faster and are easier to portion (or justify going back for another). This size is also a bit more kid-friendly.
Because size affects bake time, keep an eye on the oven:
- Bakery-style cookies: 11–13 minutes
- Classic cookies: 10–12 minutes
In both cases, look for edges that are just turning golden while the centers still appear soft. The cookies will continue to set as they cool, so it's better to pull them a little early than risk overbaking. If they look slightly underbaked in the center, you're doing it right.
Substitutions and Variations
- Chocolate options: Use anywhere from ½ to ¾ cup chocolate chips depending on how chocolatey you like your cookies. I find ⅔ cup gives the best balance of sweet and salty. You can also swap in chopped chocolate for a more melty, bakery-style feel. Keep in mind that adding more or less chocolate will affect the overall sweetness.
- Salted or not: The flaky sea salt on top is optional, but it adds a nice sweet-salty contrast and a bit of extra texture. Feel free to skip it if you prefer a more classic chocolate chip cookie.
- Dairy-free option (untested): If you'd like to experiment, you can try swapping the butter for coconut oil and using dairy-free chocolate chips or carob chips. I haven't tested this version, so results may vary—but it could still turn out great. If you try it, let me know how it goes in the comments!
Storage and Freezing Tips
If you're wondering how long sugar-free chocolate chip cookies last, here are some tips for how to store them:
- Room temperature: Store cookies in an airtight container for up to 4–5 days. They'll stay soft, with the best texture in the first couple of days (if they last that long).
- Refrigerator: Store for up to 1 week. The cookies may become firmer in the fridge, so let them sit at room temperature for a few minutes before eating if you prefer them softer.
- Freezer (baked cookies): Place cookies in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container. Freeze for up to 3 months and thaw at room temperature when ready to enjoy.
Frequently Asked Questions
Almond flour cookies are naturally more delicate than those made with all-purpose flour. If they're falling apart, they likely need more time to cool. These cookies firm up as they cool, so let them cool for at least 30–45 minutes before handling. Adding the optional xanthan gum can also help improve structure.
No—these cookies will still work without it. However, xanthan gum helps improve cohesion and adds a bit of chew. Without it, the cookies will be a bit more crumbly (still delicious, just a little more fragile).
No—this recipe is specifically designed for almond flour, which behaves very differently from other flours. Substituting it with something like all-purpose or coconut flour will require completely different ratios and won't work as a 1:1 swap.
Almond flour cookies don't spread the same way traditional cookies do. That's why flattening the dough before baking is important. If you skip that step, you'll end up with thicker cookies that are more dome-shaped.
Look for edges that are just starting to turn golden while the centers still appear soft. They may look slightly underbaked in the middle—that's normal. They'll continue to set as they cool, so it's better to pull them a little early than overbake them.
Yes—these cookies are low carb and made without refined sugar, making them a great treat while doing Keto. If using my homemade sugar-free brown sugar recipe, note that it contains a small amount of molasses for flavor, which adds minimal carbs per serving but may vary depending on your preferences.
Chocolate chip cookies are meant to spread, but if yours are turning out thin instead of soft and slightly thick, they may have been flattened too much before baking. For this recipe, aim for about ½-inch thick when pressing the dough before it goes into the oven.
If they’re still spreading too much, the butter may have been too warm or the almond flour may not have been measured accurately. Since this dough doesn't need to be chilled, getting the dough thickness right makes the biggest difference.
When melting the butter, avoid overheating it and let it cool to just below room temperature before mixing. If you're in a hurry, you can pop it in the fridge briefly—just don't forget about it or you'll end up with solid butter again (ask me how I know).
Related Recipes
Soft Sugar Free Chocolate Chip Cookies with Almond Flour
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: Gluten-Free, Grain-Free, Keto, Low-Carb, Refined Sugar-Free
Description
Soft, bakery-style sugar free chocolate chip cookies made with almond flour and monk fruit sweetener, with a delicious balance of sweet and salty. Low carb and gluten free, with no chill time, no mixer required, and no one will miss the sugar.
Ingredients
- 2 cups blanched almond flour
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- ⅛ teaspoon xanthan gum (optional, for better structure and slight chew)
- ½ cup unsalted butter, melted and cooled to just below room temp
- ½ cup sugar-free brown sugar substitute (homemade or store-bought)
- ¼ cup granulated monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 large egg (at room temp)
- ½ -⅔ cup sugar-free chocolate chips, divided (I use semi-sweet)
- Flake sea salt, for topping (optional)
Instructions
- Bring ingredients to room temp: Melt butter and set aside to cool to just below room temperature. Bring egg to room temperature (place in a bowl of warm water for 5 minutes if needed, then remove promptly).
- Preheat: Preheat oven to 350°F (175°C), place oven racks 2nd from the top and bottom positions, and cover two large baking sheets with parchment paper or silicone baking mats.
- Mix the almond flour mixture: In a large bowl, whisk together almond flour, sea salt, baking soda, and xanthan gum (if using) until thoroughly mixed.
- Mix the butter and sweeteners: In a stand mixer fitted with the paddle attachment (or a large bowl and sturdy spatula), mix melted butter, brown sugar substitute, monk fruit sweetener, and vanilla until combined. Reduce speed to low, add the egg, and mix until just incorporated.
- Combine the dough: On low speed, slowly add the almond flour mixture to the butter mixture and mix until dough is formed (stop right when it looks like cookie dough—not when your arm gets tired).
- Add chocolate chips: Fold half of the chocolate chips into the dough with a spatula.
- Form cookies: Roll dough into twelve 1¾-inch balls and place on the prepared baking sheets, giving them room to spread. Flatten each ball with your hands to about ½-inch thick. Press the remaining chocolate chips into the tops of the cookies. Smooth any cracks around the edges of the cookies with your fingers. If desired, sightly sprinkle the cookie tops with flake sea salt (optional, see note).
- Bake: Bake for 11–13 minutes, until golden around the edges but still soft in the center. About halfway through baking, rotate the pans 180° and switch their positions in the oven. Oven temps can vary slightly, so start checking at the lower end of the bake time.
- Cool: Allow cookies to cool on the baking sheet for 30–45 minutes before serving (this is the hardest part, but it's worth it). Waiting the full 45 minutes yields the best texture.
Equipment
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granulated monk fruit sweetener
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Buy Now → Notes
- This recipe makes 12 bakery-style cookies using about 2½ tablespoons of dough per cookie. For more classic (smaller, standard sized) cookies, use 2 level tablespoons of dough per cookie and bake for 10–12 minutes. This will yield about 16 cookies.
- Flake sea salt: May dissolve into the cookies after 1–2 days of storage and leave small white spots on top.
- Xanthan gum: Helps improve structure and adds a slight chew. The cookies will still work without it but will be more delicate.
- Storage tips: Store your cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Freeze in a single layer, then transfer to a bag or container to prevent sticking. These cookies firm up as they cool and have the best texture once fully set.
- Estimated net carbs: Approximately 3.5–4 g per cookie (12 cookies) or 2.5–3 g per cookie (16 cookies), depending on ingredients used. Total carbs below include sugar alcohols.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Disclaimer: This recipe is for informational purposes only and is not intended as medical or dietary advice. The author is not a medical professional. Nutrition info is an estimate and can vary depending on ingredients and preparation. We follow current guidelines for special diets like low FODMAP, Keto, and Paleo at the time of initial publication, but individual tolerance varies and research is always evolving. It’s up to each reader to check ingredient labels, stay informed with the latest research, and consult their doctor to make informed choices based on their individual needs. Storage times are general recommendations—always follow safe food handling practices. See our Terms of Use for more details.
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