Chocolate Chip Cookies Without Sugar – Still Perfect

Introduction

The classic chocolate chip cookie is a staple in many households, evoking memories of warm kitchens and the comforting aroma of freshly baked treats. But what if you could enjoy this beloved cookie without the added sugar? Fortunately, it's entirely possible to create a delightful version that satisfies your sweet tooth while keeping the sugar content at bay.

By using natural sweeteners and wholesome ingredients, you can whip up a batch of chocolate chip cookies that are not only delicious but also a healthier alternative. Whether you're looking to reduce sugar for dietary reasons or simply want to try something new, these cookies will prove that a sugar-free treat can still be indulgent and satisfying.

Ingredients

• 1.5 cups whole wheat flour or almond flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut oil, melted
• ½ cup mashed ripe banana
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chips
• ¼ cup chopped walnuts (optional)

Directions & Preparation

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the whole wheat flour (or almond flour), baking soda, and salt. Stir until well mixed.
3. In a separate bowl, whisk together the melted coconut oil, mashed banana, and vanilla extract until smooth and creamy.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Fold in the sugar-free chocolate chips and chopped walnuts if using.
6. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown. The centers may appear soft but will firm up as they cool.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

FAQs

What if my cookies spread too much during baking?

If your cookies spread too much, try chilling the dough for 30 minutes before baking to help them maintain their shape.

Can I use different types of flour?

Yes, you can experiment with different flours, but keep in mind that almond flour will yield a different texture compared to whole wheat flour.

What can I do if my cookies taste bland?

Ensure your banana is ripe, as ripe bananas add natural sweetness. You can also add a pinch of cinnamon for extra flavor.

How can I make these cookies chewier?

For a chewier texture, try adding an extra tablespoon of coconut oil or increase the banana to ¾ cup.

Can I use other sweeteners instead of mashed banana?

You can substitute the banana with unsweetened applesauce or pureed dates, adjusting the quantity based on desired sweetness.

What if my cookie dough is too sticky?

If the dough is too sticky, add a bit more flour, one tablespoon at a time, until it reaches a manageable consistency.

Can I make these cookies larger or smaller?

Absolutely! Just adjust the baking time accordingly; larger cookies may take a few extra minutes, while smaller ones will bake faster.

Conclusion

These chocolate chip cookies without sugar are a testament to the fact that you don’t need traditional sweeteners to indulge in a comforting treat. With a few simple swaps, you can create cookies that are satisfying and delicious.

Give this recipe a try, and you might find yourself preferring these healthier cookies over the original. Enjoy them warm with a glass of milk or your favorite plant-based alternative, and savor the guilt-free pleasure of homemade goodness.

Recipe Card

Chocolate Chip Cookies Without Sugar – Still Perfect

Make Chocolate Chip Cookies Without Sugar – Still Perfect with clear steps, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1.5 cups whole wheat flour or almond flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut oil melted
• ½ cup mashed ripe banana
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chips
• ¼ cup chopped walnuts optional

Method

 

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the whole wheat flour (or almond flour), baking soda, and salt. Whisk these dry ingredients together until they are evenly mixed.
3. In another bowl, mix the melted coconut oil and mashed banana until smooth. Stir in the vanilla extract until well combined.
4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the sugar-free chocolate chips and chopped walnuts, if using, ensuring they are evenly distributed throughout the dough.
6. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will continue to firm up as they cool.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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