Low-Sugar Soft Chocolate Chip Cookies

These cookies look and taste like classic chocolate chip cookies, the kind you grew up stealing from cooling racks… except they’re made lighter, softer, and totally diabetic-friendly when using a sugar substitute.

The dough comes together in minutes, bakes beautifully, and gives you that perfect “split in half and watch the chocolate melt” moment every single time.

If you’ve been missing a cookie that tastes like the real deal — this recipe is going to be your go-to. 💛

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⭐ Ingredients

All common grocery-store items — no specialty US-only products.

• ½ cup unsalted butter, softened
• ½ cup brown sugar substitute
  (Use erythritol brown, monkfruit brown, or regular light brown sugar if not low-carb)
• ¼ cup white sugar substitute (or regular sugar if preferred)
• 1 large egg
• 1 tsp vanilla extract
• 1 ⅓ cups all-purpose flour (or a gluten-free blend)
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar-free chocolate chips (or regular chips)

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👩‍🍳 Directions

1. Make the dough

Cream butter + sugars until fluffy.
Mix in egg and vanilla.
Add flour, baking soda, and salt — stir just until combined.
Fold in chocolate chips.

2. Chill (the secret to thick, bakery cookies!)

Chill dough 20–30 minutes so the cookies don’t spread too much.

3. Roll & Bake

Scoop into 12–14 balls.
Bake at 350°F (175°C) for 9–11 minutes until the edges are lightly golden.
Let them cool on the tray — they finish setting as they rest.

4. Enjoy warm & gooey

The chocolate melts beautifully and the cookies stay soft for days.

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📌 Nutrition Info (Per Cookie — 14 cookies)

Using sugar-free sweeteners + sugar-free chocolate chips:

• Calories: 118
• Fat: 8.1g
• Carbs: 12.2g
• Fiber: 2.8g
• Net Carbs: 9.4g
• Protein: 2.1g
• Sugar: <1g

If you want even lower carbs, I can swap the flour for a keto version!