These chocolate chip cookies are just like the ones you grew up… only so much healthier! They’re completely sugar-free, dairy-free, and paleo. With this super easy recipe, you can always have a fresh batch to eat anytime you want!
Who doesn’t love chocolate chip cookies? They’re one of the most ubiquitous American treats, and they’re also one of the easiest cookies to whip up. The original recipe calls for tons of sugar – I’ve taken all of it out completely so that these cookies are completely sugar free. The base of the cookie is super healthy almond flour, and coconut oil is the fat used here to bind everything together along with eggs.
I took inspiration from this recipe for Primal Chocolate Chip Cookies at Elana’s Pantry. For me, she has been the foremother of Paleo baking. Her recipes are always solid, and I am grateful for all of the work she has done to pave the way for the rest of us. I’ve made my own adaptations to make this recipe completely sugar free which meant tweaking some of the other ingredients.
Our refrigerator is almost never without a container of these cookies. I think that on some days, they constitute 50% of my husband’s diet. Even our daughter loves them, and she’s not always a big fan of my sugar free baking experiments (especially since she discovered real candy full of sugar last Halloween). But she’ll eat these up, and she especially loves them with a little bit of raspberry jam. Yum.
Why You’ll LOVE this Recipe:
- Paleo and Gluten-Free and Dairy-Free
- Completely Sugar Free – only sweetened with stevia!
- Good for Anti-Candida Diet
- Easy and quick to make
- Full of healthy fats, protein and fiber
Ingredients for Sugar Free Paleo Chocolate Chip Cookies:
- almond flour
- sea salt
- baking soda
- nutmeg
- coconut oil
- eggs
- vanilla extract
- liquid stevia
- chocolate chips
Notes on Ingredients:
Almond Flour - Almond flour is a superfood in my opinion. It’s low in carbs but full of protein, monounsaturated fat (the good kind that helps lower cholesterol), and fiber. Almond flour fills you up faster, too. And without any sugar in them, these cookies are filling without triggering the sugar cravings. If all you eat are these chocolate chips cookies for breakfast, it’s a healthier breakfast than most foods in the typical breakfast foods aisle in the supermarket.
Nutmeg –Nutmeg is the secret ingredient for getting that perfect fresh-from-the-bakery flavor. It gives warmth and depth to baked goods. When I’m baking without any sweetener besides stevia, I usually include a warming spice like nutmeg.
Coconut Oil – Coconut oil works great in these cookies, because it gives the coconut oil adds a beautiful sweetness which helps to be able to leave out sugar entirely. Coconut oil has also been found to be beneficial for those fighting candida. But, please! Melt the coconut oil before adding it to the mix. I’m not a lazy cook, but I’m all about efficiency. I don’t want anything in my recipes that isn’t absolutely necessary, and I don’t want to do any extra steps that aren’t absolutely necessary. And when I’m baking chocolate chip cookies (which I do at least once a week), I’m almost always in a hurry because #momlife. But, trust me. Take the time to melt the coconut oil. Just pop it in the microwave for 30 seconds. Melted coconut oil will incorporate completely into the cookie dough and you won’t end up with little white chunks of coconut oil in your beautiful cookies.
Eggs – When I started experimenting with completing eliminating sweeteners from baked goods, I discovered that adding an extra egg can help replace the binding functions that sugar usually provides. Use large eggs here.
Vanilla Extract – I know that the soaring price of vanilla has caused some professional bakers and ice cream makers to scrap vanilla entirely. But that’s because they need to make a profit. For home bakers, though – unless you’re selling cookies to your kids (and shame on you!) – then, this shouldn’t be a worry. Vanilla is essential, especially when baking without sugar.
Liquid Stevia – I always use liquid stevia, because I find that the flavor is easier to control, and it’s easier to avoid the bitterness that can occur when too much stevia is added. \
Chocolate Chips – Any chocolate chips will work here, but my favorites are Lily’s Dark Chocolate Baking Chips. Since I follow a moderate Low-FODMAP diet, I can’t down these chocolate chips by the handful because they have inulin and erythritol. But I consider them to be used in a small enough quantity in these cookies that they’re okay for me. Know your body, though. Another great alternative is Pascha Dark Chocolate Chips. They’re completely unsweetened and have absolutely nothing but chocolate.
How to Make Sugar Free Paleo Chocolate Chip Cookies from Scratch:
Sugar Free Paleo Chocolate Chip Cookies are super fast to pull together. Preheat your oven to 350, and while it’s preheating, make your cookies.
Mix together the dry ingredients first – almond flour, salt, baking soda, and nutmeg.
Add the wet ingredients – coconut oil (don’t forget to melt it first!), eggs, vanilla, and stevia. Mix it well until the dough comes together.
Stir in the chocolate chips.
Use two baking sheets. You don’t need to worry about leaving too much space for these cookies – since they don’t have sugar, they don’t spread. I usually fit about 16-20 cookies on each baking sheet. You can use parchment paper to line your baking sheets (I love this compostable parchment paper!) or Silpat mats (which last forever and are super easy to just wipe down after using). I actually just keep my Silpat mats on my baking sheets in the cupboard. It’s easier than trying to store them rolled up, and then my baking sheets are ready to go.
As for shaping the balls, you can use your hands or a small ice cream scoop. Honestly, I find it easier to just use my hands. I also liked the results better when I used my hands, because the balls are smoother than if I’m using the scoop.
After you have shaped all of your dough balls and placed them on the baking sheets, it’s time to flatten them into rounds. If you don’t flatten them, they will just cook in the shape of balls – and they won’t cook evenly. Sugar free cookies don’t spread, so you have to manually assist the cookies so that they actually look like cookies.
Just dampen your hand with water and then gently press down on each dough ball with the heel of your hand to make a nice round cookie shape.
Pop ‘em in the oven for 15 minutes. Let cool. Eat and enjoy!
Unlike regular cookies with gluten and sugar, sugar free paleo cookies don’t taste their best fresh out of the oven. Sure, the chocolate is gooey, and that’s fabulous. But I actually prefer these cookies after they have been chilled. I store them in a container in the refrigerator, and they keep for about a week – although my husband doesn’t usually leave any hanging around that long.
Happy Baking! As always, please let me know how these cookies turned out for you by leaving a comment below. And if you experiment with substitutions, please tell us about it in the comments below so that we can learn from each other.
More Sugar Free & Gluten Free Cookies:
Paleo Chocolate Chip Cookies - Sugar Free
Ingredients
- 4 cups blanched almond flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 tablespoon ground nutmeg
- ½ cup coconut oil, melted
- 4 large eggs
- 2 tablespoon vanilla extract
- 1 teaspoon liquid stevia
- 1 cup chocolate chips
Instructions
- Preheat oven to 350.
- Mix together the dry ingredients (almond flour, salt, baking soda, and nutmeg).
- Add the wet ingredients (coconut oil, eggs, vanilla, and stevia) and mix until dough forms.
- Stir in the chocolate chips.
- Use your hands to roll dough into balls and place on a baking sheet lined with parchment paper.
- Flatten the balls gently into circles using the moistened heel of your hand.
- Bake at 350 for 15 minutes.
- Let cool before eating.
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