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a pile of refined sugar free chocolate chip cookies on a round dark metal tray

Refined Sugar Free Chocolate Chip Cookies

These are the BEST refined sugar free Chocolate Chip Cookies you will ever bake! Perfectly chewy with crisp edges, sweetly scented with vanilla, and packed full of gooey dark chocolate. You’ll love how quick this easy cookie recipe bakes up - you won’t be able to stop at a single batch!

Category Cookies, Dessert
Cuisine American, Canadian
Keyword chewy chocolate chip cookies, chocolate chip cookies
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 3 hours
Total Time 3 hours 28 minutes
Serves 10 cookies
Author Amanda | Naturally Sweet Kitchen

Ingredients

  • 150 g plain flour
  • ½ tsp fine sea salt
  • ½ tsp baking soda
  • 115 g soft unsalted butter
  • 125 g coconut sugar
  • 2 tbsp unrefined golden caster sugar (see notes)
  • 1 large egg
  • 1 large egg yolk
  • ½ tsp pure vanilla extract
  • 125 g chopped dark chocolate (or dark chocolate chips)

Method

  1. Tip the flour, salt, and baking soda into a medium bowl and whisk to combine. Set aside.
  2. In another large bowl, cream together the butter, coconut sugar, and caster sugar until fluffy and pale. It’s best to use an electric hand mixer for this, but you can use a wooden spoon.
  3. Add the egg and egg yolk and beat to fully combine. Mix in the vanilla.
  4. Tip in the dry ingredients and mix just until all the flour disappears. Switch to a rubber spatula and fold in the chocolate. Cover the bowl with a piece of foil and refrigerate for a minimum of 3 hours. For best results, chill overnight.
  5. Once the dough has chilled, preheat the oven to 180 C (350 F) and line a baking sheet with a piece of non-stick paper or a silicone mat.
  6. Divide the dough into 9-10 portions - each portion should be 2 tablespoons - and roll into balls. Place the dough balls on the baking tray with a good amount of space between them because they will spread. You may have to use two trays. Gently press the balls down to create thick discs.
  7. Bake the cookies for 13-15 minutes, or until they’re dry on top and golden around the edges and on the bottom. It’s fine if they’re still a bit gooey in the centre - they’ll continue to cook as they cool. Leave them on the tray to cool for 5 minutes and firm up, then remove them to a wire rack to finish cooling completely.

Notes

  • During testing, I found that a touch of golden caster sugar made the edges of the cookies a bit crisper and helped them keep their shape a bit more while baking. If you can’t find golden sugar, you can use regular caster sugar, or you can substitute an extra 25 grams of coconut sugar. Just note that the cookies will be a bit softer using all coconut sugar.
  • These cookies will keep sealed in an airtight container at room temperature for up to 4 days.
  • These cookies can be frozen in an airtight container for up to 3 months. Defrost at room temperature.