Introduction
Close your eyes and imagine the warm, bittersweet perfume of cocoa filling your kitchen as a tray of small, glossy cookies comes out of the oven. Each bite gives you a crisp edge that melts into a tender, slightly chewy center — rich chocolate without the heaviness, and quietly sweet in a way that makes you reach for another. These Gluten Free Sugar Free Chocolate Cookies feel like a small, remarkable indulgence: comforting, uncomplicated, and quietly celebratory.
This recipe is perfect for cozy weekend mornings with coffee, for packing into lunchboxes, or for offering at gatherings where guests need a gluten-free or lower-sugar option. They’re also quick enough for an impromptu treat when you need something sweet yet mindful. If you love exploring gluten-free baking, you might also enjoy this classic Brown Sugar Cinnamon Cookies for another crowd-pleasing spin on a simple cookie.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–25 minutes
- Servings: Makes about 12 cookies
- Difficulty Level: Easy — beginner friendly
Nutrition Highlights
Calculated per cookie (assuming ~12 cookies total). Nutrition estimates are based on ingredient values from USDA FoodData Central and guidance about sugar alcohols from reputable health sources such as the Mayo Clinic; individual brands and measuring methods may change totals slightly.
- Calories: ~100 kcal per cookie
- Protein: ~2.8 g
- Total Fat: ~9.5 g
- Total Carbohydrates: ~7.4 g
- Dietary Fiber: ~1.9 g
- Net Carbs*: ~1.5 g
- Sugars: 0 g (erythritol used as sweetener)
- Sodium: ~50–120 mg (depends on added salt and baking soda)
*Net carbs approximate excludes erythritol (a sugar alcohol with minimal caloric effect). For health context, erythritol is generally considered non-glycemic and mostly non-caloric; consult your healthcare provider if you manage blood sugar levels (Mayo Clinic resources and USDA food data were used to estimate values).
Why You’ll Love It
These cookies combine several winning reasons to bake them: an irresistible chocolate flavor, a satisfyingly chewy-crisp texture, and the comfort of knowing they’re gluten-free and sugar-free. They’re especially great when you want a treat that won’t spike blood sugar the way regular cookies do, for sharing with friends who avoid gluten, or for quiet moments when you want something decadent but simple. Their ease and short bake time mean you can whip them up for last-minute guests or tuck a couple into your bag as a portable snack.
How to Make Gluten Free Sugar Free Chocolate Cookies
Ingredients
- 1 cup almond flour (about 96 g)
- 1/3 cup unsweetened cocoa powder (about 33 g)
- 1/4 cup erythritol (or a stevia blend measured for 1:1 sweetness, about 48 g if using erythritol)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/4 cup coconut oil, melted (about 56.7 g)
- 1 teaspoon vanilla extract
- 1 large egg
Optional ingredients and substitutions:
- For a nut-free version: use sunflower seed flour (may brown more and can react with baking soda — add 1–2 tbsp more flour if batter is too loose).
- For extra chew: stir in 2 tbsp sugar-free chocolate chips.
- To make vegan: replace the egg with 3 tbsp aquafaba (whisked) and 1 tsp flax oil (texture may differ).
- To reduce fat: swap half the coconut oil for unsweetened applesauce (texture will be softer).
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the melted coconut oil, vanilla extract, and egg until smooth and well mixed.
- Add the dry ingredients to the wet ingredients gradually, stirring until just combined and a soft dough forms. Avoid overmixing to keep cookies tender. If dough seems too loose, chill 10 minutes.
- Scoop tablespoon-sized portions of dough onto the lined baking sheet, spacing cookies about 2 inches apart. Flatten slightly with the back of a spoon or your fingers for even baking.
- Bake 10–12 minutes, or until the edges look set and the centers are slightly firm to the touch. They will continue to set as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Practical tips:
- Avoid overbaking; these taste best with a slightly soft center.
- If using a powdered stevia blend instead of erythritol, check manufacturer conversion (some are sweeter than sugar 1:1).
- Chilling the dough briefly makes shaping easier and helps cookies keep a round, crinkled top.
Best Pairings
- With a steaming cup of coffee or chai for contrast with the chocolate.
- Spread a thin layer of unsweetened almond butter or sugar-free chocolate spread on top for extra richness.
- Serve alongside fresh berries or a dollop of unsweetened coconut yogurt for a lighter combo.
- Pack into a lunchbox with a small cheese wedge for a balanced snack.
- For a cozy bowl pairing, enjoy them on the side of a warming soup such as Creamy Gluten-Free Dairy-Free Potato Soup — the contrast between savory soup and chocolate cookie is surprisingly comforting.
How to Store
- Room temperature: Store in an airtight container for up to 2 days. They keep best when completely cooled before storing.
- Refrigeration: Place in an airtight container and refrigerate up to 7 days. Bring to room temperature briefly before serving for best texture.
- Freezer: Freeze in a single layer on a tray until firm, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature or warm gently in a 300°F oven for a few minutes.
Chef’s Advice
- Use finely ground almond flour for the best texture — coarse almond meal yields a grainier cookie.
- Measure almond flour by weight for consistency; cup measurements vary.
- Let cookies cool fully if you want a firmer bite; warm cookies are softer and more fragile.
- If you want crinkled tops, press dough balls lightly and roll in a dusting of unsweetened cocoa before baking.
- If cookies spread too much, reduce oven temperature by 10°F or chill dough for 15–20 minutes.
Creative Twists
- Orange-Chocolate: Add 1 teaspoon finely grated orange zest and reduce erythritol to 3 tbsp for a citrusy lift.
- Espresso Boost: Stir 1/2 teaspoon instant espresso powder into the dry ingredients for deeper chocolate notes.
- Mint Chip: Fold in 2 tbsp chopped sugar-free mint chocolate or use a few drops of peppermint extract (start with 1/4 tsp).
- Double-Chocolate Chunk: Mix in 2 tbsp sugar-free chocolate chips or finely chopped 90% chocolate for pockets of melted chocolate.
- Lower-Fat Option: Replace half the coconut oil with unsweetened applesauce (cookies will be softer and more cake-like).
Frequently Asked Questions
Q: Can I use coconut flour instead of almond flour?
A: No—coconut flour is much more absorbent. If you swap, you’d need far less coconut flour and more liquid; it’s better to use a tested coconut-flour-specific recipe.
Q: Can I use a different sweetener?
A: Erythritol is a great 1:1 substitute; monk fruit erythritol blends also work. If using pure stevia, check conversion as it’s far sweeter and often needs a bulking agent.
Q: My cookies are crumbly — what went wrong?
A: Most likely the dough was too dry or overbaked. Add a teaspoon or two of melted coconut oil or an extra egg yolk to add binding moisture; reduce bake time slightly.
Q: Are these safe for people with diabetes?
A: These are lower in digestible carbs because erythritol and fiber reduce net carbs, but individual responses vary. Consult your healthcare provider or a dietitian before trying new recipes if you manage diabetes.
Q: Can I double the recipe?
A: Yes—double ingredients and bake on multiple sheets; watch oven space so cookies bake evenly and use the same bake time as single batches though you may need an extra minute or two.
Conclusion
These Gluten Free Sugar Free Chocolate Cookies are a small, joyful way to enjoy chocolate with fewer compromises — perfect for sharing or savoring with a hot drink. If you want additional gluten-free chocolate cookie inspiration, check out this flourish of ideas in Flourless Chocolate Cookies {gluten-free, dairy-free}, or for a chewy crinkle-style take, see Crinkled, Chewy Gluten-Free Chocolate Cookies | Amanda Paa. Try the recipe, leave a comment with your favorite variation, and share photos — I love seeing your kitchen wins.
Print
Gluten Free Sugar Free Chocolate Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free, Sugar Free
Description
Delicious gluten-free and sugar-free chocolate cookies with a crisp edge and chewy center.
Ingredients
- 1 cup almond flour (about 96 g)
- 1/3 cup unsweetened cocoa powder (about 33 g)
- 1/4 cup erythritol (or a stevia blend measured for 1:1 sweetness, about 48 g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/4 cup coconut oil, melted (about 56.7 g)
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the melted coconut oil, vanilla extract, and egg until smooth and well mixed.
- Add the dry ingredients to the wet ingredients gradually, stirring until just combined and a soft dough forms. Avoid overmixing to keep cookies tender. If the dough seems too loose, chill for 10 minutes.
- Scoop tablespoon-sized portions of dough onto the lined baking sheet, spacing cookies about 2 inches apart. Flatten slightly with the back of a spoon or your fingers for even baking.
- Bake for 10–12 minutes, or until the edges look set and the centers are slightly firm to the touch. They will continue to set as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use finely ground almond flour for the best texture and avoid overbaking for a soft center.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 0g
- Sodium: 85mg
- Fat: 9.5g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7.4g
- Fiber: 1.9g
- Protein: 2.8g
- Cholesterol: 0mg
