Vegan Sugar Free Chocolate Chip Cookies

Total time57 min

Prep time15 min

Cook time12 min

Classic chocolate chip cookies get a low-sugar makeover here, with a dough that's chilled for 30 minutes to keep the edges from spreading too much in the oven. Granular and powdered erythritol whip up pale and fluffy for that familiar creamy-textured base, and a touch of molasses adds a deep, caramel-like warmth you'd expect from a bakery-style cookie. Sugar free chocolate chips get folded through generously, so every bite still delivers that melty, pocket-of-chocolate payoff. Baked just until the edges set and the centers stay soft, these cool into a chewy-in-the-middle, crisp-at-the-edge treat that tastes far more indulgent than it is. It's an easy one to bake up on repeat, and it fits neatly into a vegan cookie jar rotation.

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Ingredients

24 servings

2 ¼ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 tsp baking soda
1 tsp fine salt
1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granular erythritol
¼ cup powdered erythritol
1 tsp molasses
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tsp vanilla extract
2 cups sugar free chocolate chips

Instructions

1
Whisk together the flour, baking soda, and salt in a medium bowl until evenly combined. Set aside.
2
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.

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