Sugar-Free Chocolate Chip Cookies

Like my other recent baking developments, these chocolate chip cookies are SUGAR FREE! And no, I don’t just mean refined sugar free… I mean completely devoid of added sugars. I didn’t think it was possible. And, as an added bonus, they’re grain-free too! I want to try making them with oat flour, but I haven’t gotten my hands on some good gluten-free oats for a little while, so I’ve been using almonds and a flour mill to make my own almond flour.

For the past 6 months since I’ve cut out all added sugars, I’ve been searching desperately for a way to make cookies. I mean… they’re one of my absolute favorite desserts. And I was sad that I might never have them again, and all for something as seemingly minuscule as sugar. So I started experimenting. The first batch I made was tasty (check it out here), but the result wasn’t really cookies. I would make it again however, for the record, but I wanted bona fide cookies. So I tried again, using agar agar to try and stop the cookies from completely melting (that recipe here). These were good, and definitely more like cookies, but still not exactly what I was going for.

But then, I stumbled upon this recipe at Nourishing Meals. The recipe I’m using in this post is a bit different, but I wanted to give credit to the site where I got my idea, because I’d want other bloggers to do that for me. First of all, I didn’t have baking powder, and secondly, I decided to use primarily monk fruit powder instead of stevia. And, of course, I added chocolate. 😉


Sugar-Free Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 2 Dozen Cookies


  • 1 Pear, pureed
  • 3/4 Cup Arrowroot Flour
  • 1 Cup Almond Flour
  • 1/2 Cup Coconut Shreds OR Macadamia Nuts
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Sea Salt
  • 1/4 Tsp Stevia Powder
  • 1/8 Tsp Monk Fruit Powder (add more if more sweetness is desired)
  • 1/4 Cup Coconut Oil
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Vinegar
  • Ground Bakers Chocolate (I used some stevia-sweetened chocolate that I found here in Guanajuato)


  1. 1. Puree the pear in a food processor or blender. Make sure it's as smooth as possible.
  2. 2. Use a food processor to process the macadamia nuts/coconut into as fine a powder as possible.
  3. 3. In a mixing bowl, mix together all the dry ingredients including the ground chocolate.
  4. 4. Add the pear puree, vanilla, and coconut oil into the dry ingredients. The mixture will be reminiscent of a thin dough.
  5. 5. Put the dough in the fridge for 45 minutes or the freezer for 15 minutes to set up. Preheat the oven to 350 degrees Fahrenheit.
  6. 6. After letting the dough chill, take it out of the fridge/freezer. Roll balls of dough between your hands and press them into round, flat, cookie-shaped pieces of dough to place on a cookie sheet (make sure you either use parchment paper or grease the pan). The cookies will not spread out much, so they can be placed within 1/2 inch of each other. One dozen is how many I do in a batch.
  7. 7. Bake cookies for 10-15 minutes or until golden brown.
  8. 8. Remove from oven and let cook before serving.


This recipe can likely also be made with oat or rice flour in place of almond flour, but I haven't tested this yet. If you try it, post your results in the comments, I'd love to know how it went!

For a double chocolate cookie, add 1/4 cup of cocoa powder to the recipe and extra sweetener (to taste). Follow all the other ingredients and instructions the same!

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