These cookies bake up with crisp golden edges and soft, chewy centers, packed with pockets of melty sugar free chocolate chips in every bite. A touch of molasses adds warmth and depth to the dough, while a 30-minute chill keeps the cookies thick and helps them hold their shape instead of spreading thin. The result is a classic bakery-style cookie — sweet, rich-tasting, and satisfying without any real sugar in the mix. Scooped into even rounds and baked one sheet at a time, they come out consistently golden with that perfect just-set center. It's an easy weeknight bake that turns out a full batch of great cookies to keep on hand, and it fits neatly into a dairy free lineup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →24 servings
Whisk together the flour, baking soda, and salt in a medium bowl until evenly combined. Set aside.
Beat the softened butter, granular erythritol, and powdered erythritol in a stand mixer (or with a hand mixer) on medium speed for 3–4 minutes, until the mixture is pale and fluffy. Add the molasses and beat for 30 seconds more.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
