I’ve been sharing sugar-free desserts for years, and one thing I’ve learned is that taking out the sugar doesn’t mean you have to take out everything that makes dessert worth eating. This sugar-free cookie dough is rich, buttery, and loaded with chocolate chips, with that classic cookie dough texture you actually want to sneak straight from the bowl. It’s made specifically for eating as-is, so there are no raw eggs and you can enjoy every spoonful without turning on the oven.
This post was originally published in 2019. It has since been updated.
Sugar Free Cookie Dough Ingredients
- Butter
- Almond Flour
- Sweetener
- Salt
- Vanilla Extract
- Sugar Free Chocolate Chips
How to Make Sugar Free Cookie Dough
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cream the Butter and Sweetener: Add softened butter and sweetener to a mixing bowl. Blend until smooth and creamy.
- Add the Vanilla: Mix in the vanilla extract until combined.
- Add the Dry Ingredients: Add the almond flour and salt. Mix until a soft cookie dough forms. Scrape down the sides of the bowl as needed.
- Check the Texture: The dough should be soft and scoopable. If it's too soft, add a little more almond flour. If it's too firm, let it sit at room temperature for a few minutes to soften.
- Add the Chocolate Chips: Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
- Chill: You can eat the cookie dough right away, but I like to refrigerate it briefly for a firmer, more classic cookie dough texture.
- Serve: Scoop it straight from the bowl or roll it into bite-sized balls. This recipe is meant to be eaten as cookie dough, not baked into cookies.
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Sugar Free Cookie Dough Recipe
Ingredients
- 5 tablespoons unsalted butter melted
- 1 ½ cup almond flour Use blanched almond flour.
- ⅓ cup sweetener
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla
- 14 grams chocolate chips This is less than ¼ cup.
Instructions
- Add in the almond flour, sweetener, and salt to a mixing bowl and stir with a silicone spoon.
- Add in the melted butter and vanilla and stir.
- Fold in the chocolate chips and combine.
- You can serve the cookie dough immediately or refrigerate if you prefer it to harden up.
Video
Notes
- I recommend granular monkfruit sweetener. You can use whatever you prefer. If using normal refined sugar, you can use the same amount noted in the recipe.
- If you want to switch it up and add in peanut butter, you can. I recommend natural peanut butter.
- The dough will last in the fridge up to 5 days.
- Freeze the dough in individual balls for up to a month and thaw it in the refrigerator.
Nutrition (displayed with net carbs)
Frequently Asked Questions and Recipe Pro Tips
Yes. This recipe doesn’t contain eggs, so you don’t have to worry about eating raw eggs. It also uses almond flour instead of traditional all-purpose flour.
Almond flour isn’t the same as traditional wheat flour, but it’s still a raw agricultural product. If you want to take the extra precaution, you can heat-treat it before making the cookie dough.
I recommend using this sweetener. A powdered or very finely granulated sugar-free sweetener works best. Coarse sweeteners can leave you with gritty cookie dough, and nobody wants to crunch their way through this.
Use your favorite sugar free chocolate chips. I love the chocolate chips from Lily's.
The sweetener is usually the culprit. Use powdered sweetener or blend a granulated sweetener until it’s very fine for a smoother texture.
Almond flour brands can absorb moisture differently. If the dough is too dry, add a little more softened butter until you get the texture you want.
The butter may be too warm. Pop the dough into the refrigerator for a few minutes and it will firm right up.
I wouldn’t swap them 1:1. Coconut flour absorbs a lot more moisture than almond flour, so using the same amount will leave you with very dry cookie dough.
The sweetener you choose will make the biggest difference. Some sugar substitutes have a cooling sensation or aftertaste, which is why I recommend using one you already know you enjoy.
Store the cookie dough tightly covered in the refrigerator. Because the butter will firm up when chilled, let it sit at room temperature for a few minutes before eating if you prefer a softer texture.
Yes. Portion it into individual bites or scoops before freezing so you can grab exactly how much you want. Let it thaw in the refrigerator or briefly at room temperature before eating.
More Sugar Free Dessert Recipes
Sugar Free Cheesecake
Sugar Free Vanilla Cupcakes
Sugar Free Blueberry Muffins
Healthy Sugar Free Banana Bread
Sugar Free Apple Butter
Sugar Free Apple Pie
Sugar Free Apple Crisp
Caramel Apple Spice Starbucks
Sugar Free Blueberry Crisp
Sugar Free Oatmeal Raisin Cookies
Banana Split Pie
Sugar Free Hot Chocolate
Shannon E. says
This was SO good! And very easy. The cookie dough was done & ready to eat in minutes. I used monkfruit sweetener but I didn't have chocolate chips. Even without the chocolate, the recipe was still excellent.
staysnatched says
Yay! I'm so glad you enjoyed it.
Jordan says
These are super easy to make and perfect when I have a craving for something sweet! Especially when transitioning to low carb, these definitely make it feel less daunting.
staysnatched says
I'm glad you enjoyed them.
Adairea says
3 net carbs per bite!! That’s the review!!! I mean does it get any better…
Loved this recipe…
staysnatched says
haha! I love that.
Mallory K says
I’m heading back to work tomorrow for my usual 8 day stretch and saw this recipe come across my inbox today. Hadn’t prepped any treats for the sweet tooth during the work week so this was quick and simple. It’s just the right amount of sweetness. And I went ahead and froze half of the recipe into individual servings so I’m prepared for future cravings!
staysnatched says
That's a great idea!
Lauren says
Divine. Great texture!
staysnatched says
Wonderful. I'm glad you enjoyed it.
shauna says
Very easy to make, good for a late night snack. I added a heaping teaspoon of natural PB and i really enjoyed this chilled. Made about 10 large cupcake liner sized bites
staysnatched says
That sounds so good.