Low-Sugar Soft Chocolate Chip Cookies
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ToggleLow-Sugar Soft Chocolate Chip Cookies
Low carb • Sugar-free soft cookies, chips in the crumb — 20 minutes, twelve cookies
These are low-sugar soft chocolate chip cookies, not bakery sugar cookies. Almond flour, allulose, butter, and sugar-free chips bake into pale-gold cookies with a soft center, like the dough bowl, the scoops, the rack, and the bite in the photo. Twenty minutes. No wheat flour, no sugar.
Twelve cookies. Pull them while the centers still look underdone. They finish on the sheet.
Why you’ll love these cookies
- 2g protein per cookie — a small bite, not a protein bar
- 9g net carbs — almond flour plus chips, not sugar flour
- About 20 minutes, one sheet
- Soft centers, gold edges, chips on top, like the photo
- No boxed mix, no sugar
- They stay soft in a closed tin
Health notes
- Protein: Low. These are cookies.
- Lower sugar than bakery chips: Allulose and sugar-free chips. Not keto-zero. 9g net is the almond flour and the chips.
- Twelve cookies: Macros are per cookie, not the plate.
- Wheat flour or sugar chips will jump the carbs. Stay with almond flour and sugar-free chips.
Key element — soft dough, thick scoops, pull early
Thin dough spreads into crisp cookies. Beat butter and allulose until pale, like the bowl in the photo, then fold in almond flour. Scoop thick mounds. Bake until the edges gold and the centers still look soft. They set on the rack, like the stack with the bite.
Ingredients
Cookies (12)
- 1 1/2 cups blanched almond flour
- 1/3 cup butter, softened
- 1/3 cup powdered allulose
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips
Swaps
- Cream cheese: Beat 2 Tbsp with the butter for an even softer crumb.
- Walnut: Fold in 1/4 cup chopped walnuts with the chips.
- Wheat flour or sugar chips: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 350 F (175 C). Line a sheet with parchment. |
| 2 | Beat. Beat butter and allulose until pale. Beat in the egg and vanilla. |
| 3 | Fold. Stir in almond flour, baking powder, and salt. Fold in the chips, like the bowl in the photo. |
| 4 | Scoop. Drop 12 thick mounds. Press a few extra chips on top. |
| 5 | Bake. Bake 10 to 12 minutes until the edges gold and the centers still look soft, like the photo. Cool 10 minutes on the sheet. One cookie is one serving. |
Pro tips
- Soft butter, not melted. Melted butter spreads thin.
- Allulose, not sugar. That is the low-sugar part.
- Pull early. Soft cookies finish on the sheet.
- Sugar-free chips only. Regular chips jump the carbs.
- Cool on the sheet. They firm as they sit.
Nutrition
| Nutrient | Per cookie (1 of 12) |
|---|---|
| Calories | 118 |
| Protein | 2g |
| Net carbohydrates | 9g |
| Total carbohydrates | 11g |
| Fiber | 2g |
| Total fat | 9g |
| Sodium | 75mg |
Estimates with almond flour, allulose, and sugar-free chips. Wheat flour or sugar chips will raise carbs. These are lower-sugar cookies than bakery chips, not keto-zero.
Variations
Sea salt
Pinch flaky salt on the hot cookies.
Double chip
Use half sugar-free dark chips and half sugar-free milk chips.
Pecan
Fold in 1/4 cup chopped pecans with the chips.
Mini
Make 18 smaller scoops. Bake 8 to 10 minutes. Count two minis as one serving.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | After they cool and the centers set |
| Room temp | Up to 4 days | Closed tin so they stay soft |
| Freezer | Up to 1 month | Wrap. Thaw on the counter 15 minutes |
FAQ
Test your knowledge
5 quick questions about these cookies
1. Protein per cookie?
2. Net carbs per cookie?
3. How many cookies in a batch?
4. Why pull the cookies while the centers look soft?
5. Why skip wheat flour and sugar chips?
By Hannah Peterson
I’m Hannah, the creative mind behind Hantol.co.uk and the heart of every recipe I share. I love cooking with seasonal ingredients and creating dishes that are beautiful, nourishing, and kind to the planet. My recipes are simple, joyful, and full of flavor, made for everyday home cooks like you.
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