These Sugar Free Chocolate Chip Cookies are soft, chewy, and addictive. But don’t feel guilty, because they’re also a healthy treat!
These delicious Sugar Free Chocolate Chip Cookies contain:
- Butter, a healthy fat which is an excellent source of vitamins (especially vitamin A), minerals, and healthy fatty acids.
- NO refined sugar, and instead contain honey which is anti-inflammatory and a healthy source of energy.
- Whole wheat flour, instead of heavily-processed white flour.
These cookies are a perfect on-the-go snack.
They also freeze well, so you can double the recipe and save some for later. I usually put a single layer of cookies in the freezer on a large plate. Once they are frozen, I pop them into a plastic bag and keep them in the freezer until needed. That way they don’t all stick together and you can remove as many as you need from the freezer at a time.
Natural Living in Riyadh
This recipe was shared with me by my dear friend Amal from Natural Living, a fabulous company based in Riyadh selling beautiful all-natural soaps & skin care products. If you’re looking to cut out harmful chemicals from your skin care products, this is a great place to start! And they even deliver within Riyadh! Check them out here.
| Servings | Prep Time |
| 6people | 20minutes |
| Cook Time |
| 10minutes |
|
|
- 200grams butter(almost 1 cup) softened
- 1/2 to 3/4cup honeyor to taste (1/2 cup is enough for us)
- 2 eggs
- 1teaspoon vanilla
- 1teaspoon sea salt
- 1 teaspoon baking powder
- 2 1/4cups whole wheat flour*I use freshly ground
- 1/2 cup chocolate chips
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat butter and honey until nice and fluffy.
- And eggs and vanilla and mix again.
- Add salt, baking powder, and flour* and mix until a soft dough forms.
- Add chocolate chips and mix with your hands until combined.
- Form the dough into balls and place on a buttered cookie sheet. Leave some space between each ball for the cookies to expand.
- Bake at 350°F (175°C) for about 8-10 minutes.
- OK now LISTEN up, this part is VERY important. Starting at 8 minutes, you must check on the cookies often and take them out AS SOON AS they look dry. They will continue to cook a bit on the cookie sheet after you've taken them from the oven. If you wait and take them out when they looked cooked, you will end up overcooking them and instead of soft, chewy cookies you will have hard-as-a-rock cookies! Very sad. So please, DO NOT OVERBAKE!
* I usually start with 2 cups of flour, then slowly add more until I reach the right consistency. Keep adding a few spoons at a time until the dough is thick and you are able to form it into balls with your hands. This is important because if you add too little flour, your cookies will be flat. If you add too much, your cookies will end up too dense. ** I use these chocolate chips.
Looks delicious and. ……healthier! My daughters love to bake as well so I’ll have them try this next time, Allah willing.
Question if you don’t mind. …..
With all the dates there in Saudi and because they are soo sweet naturally, is there a way to turn dates into “sugar” granules for tea/coffee etc?
Say…….If I were to bake them (in sun or oven) then grind em afterwards, would the result be a good substitute to the processed refined sugar?
Thank you for this post…..I think I’m going to try it out.
Thanks so much for your comment Fikry! Let me know how the cookies turn out if your daughters try them!
I’ve used “date paste” before but haven’t personally tried making “date sugar”. It sounds like a great idea! I found this which may help…http://butterbeliever.com/how-to-make-your-own-date-sugar/
If you try it, let me know how it works out! Thanks again and Ramadhan Mubarak!
Could you make these with with white flour instead of whole wheat?
Hi Bella! I haven’t tried this recipe with white flour so I can’t say for sure, but since whole wheat flour is denser and heavier than white flour, you would probably need to use more flour.
I like the recipe but I find there’s way too much honey for my taste, maybe lowering the amount to 1/2 cup instead of 3/4 cup, other than that it’s really good
I’m glad you liked it Kendall, thanks for the comment!
Definitely agree – too much honey at 3/4 of a cup.
That’s great Michelle that you don’t have a big sweet tooth! 1/2 cup is enough for us as well. I’ve changed the recipe to specify “to taste”. Thanks for your comment!
I made these the other day and loved them! So did my little ones and my hubby! I doubled the recipe and used half butter, half coconut oil. I also realized after I’d already started that I didn’t have enough flour and what I did have was white and not whole wheat but I made it work by using what I had left, along with about 1 cup of quick oats and probably about half a cup of paleo flour mix. I also used pure unsweetened chocolate and a handful of peanut butter flavoured chocolate chips as chocolate chips have a lot of sugar. It turned out well and the whole double batch barely lasted 4-5 days!
Question though…do you think this recipe would work if I replaced ALL the butter with ALL coconut oil? I want to make some for when my sister visits at Christmas but she is lactose free. (P.S. in case anyone needs to know Walmart’s Great Value brand semi sweet chocolate chips are dairy free!)
Hi Elana, I’m so glad you enjoyed these cookies! I haven’t tried this recipe with all coconut oil, but I can’t see why it wouldn’t work. Let me know if you give it a try!
Really Love your recipes!! But instead of honey I use rice malt syrup … Better alternative because it doesn’t contain fructose.
Thanks for your comment Emma!
These are absolutely SCRUMPTIOUS !!! Do you happen to have the nutritional info? Calories?
Thanks so much Lyn, I’m so glad you liked them! Sorry I don’t have the nutritional info, but I think there are online sites where you can plug the recipe in and get the nutritional info 💗
Thanks for the recipe! It’s a very good start to some awesome cookies. I didn’t have chocolate chips or vanilla on hand, so I substituted chocolate for peanut butter (1/4 c.) and maple syrup for vanilla. Worked well. Probably will use full half cup next time!
I’m so glad you liked the cookies! Thanks for your comment 💗
My cookies didnt have that chewy texture but instead had an extra soft cakey texture like of a cupcake, i put it in the oven longer but it didnt get any harder. I used all purpose instead of whole wheat flour since i cant eat wheat and i used baking soda instead of baking powder since baking powder puffs the cookie more while baking soda makes cookies spread and i used a half cup of honey instead of 3/4. They also didnt spread out in the oven but instead they stayed the same shape they had before baking. Please do tell me what i did wrong
I’m not sure, but it may be the changes you made in the flour and baking soda. What type of flour did you use? (You mentioned “all purpose” but then you said you can’t eat wheat, so I’m assuming it wasn’t all purpose white flour)
can you replace the whole wheat flower with almond flower?
I haven’t tried it with this particular recipe, but yes I think it would work!
How are these cookies sugar free when there is a big amount of honey in there? I wanted to make this because of diabetics, but with this amount of “hidden sugar” it still is filled with sugar.
Usually when we refer to a recipe as being “sugar-free” we mean no refined sugar, so recipes using things like honey or pure maple syrup are considered “sugar-free”. But yes you are right, honey will still spike your blood sugar in the same way. You could instead use something like monkfruit sweetener, erythritol, or coconut sugar.
These cookies were so tasty! They were overall easy to make also! They didn’t last a week in my house and I didn’t feel guilty eating them. They didn’t sit heavy at all and were so soft and delicous. The honey flavor added so much to chocolate chip cookies. They are better than normal cookies for sure!
I’m really glad you enjoyed them Autumn! ❤️
came out really good, thanks!
I’m glad you enjoyed them!
Asslamu alikum werhmtu allah webrkatuh
i was craving for chocolate chips cookies and at the same time i didnt want to have sugar , when i found your recipe i thought alhmduliah this is it , so i tried it yesterday but my whole wheat flour was darker due to that it was darker but me and my husband loved it to the fullest . jezaki Allah Khyrn dear.
وعليكم السلام ورحمة الله وبركاته
Wa eeyaki sis, I’m glad they satisfied your craving!
HIya Thank you for the Recipe can I replace the honey with the coconut sugar ,if so do you know how many grams please?
I’m not sure about grams, but I would probably start off with 1/2 cup. It really depends on how much of a sweet tooth you have!