Sugar Free Chocolate Chip Cookies

Sugar free chocolate chip cookies built around Sugar Twin sweetener give you the soft, cakey bite of a classic drop cookie without granulated sugar in the dough. The non-fat dry milk powder pulls double duty here, replacing the moisture and slight chew that brown sugar usually contributes in a traditional recipe.

This dough is wetter than the standard creamed-butter cookie dough you may be used to, that is by design with sugar substitutes, so resist the urge to add more flour. Use diabetic-friendly chocolate chips to keep the whole cookie low sugar end to end.

The long, low bake at 350°F (175°C) is what gives these their distinctive set-but-tender texture, since sugar-free doughs do not caramelize the way sugared ones do.

Pro Tips

• Pull them when the edges are just set, the centers will finish firming as they cool on the sheet.
• Drop by level teaspoon, not tablespoon, smaller cookies bake more evenly with sugar substitutes.
• Use real butter in place of margarine if you want a richer flavor.
• Store in an airtight container with a slice of bread to keep the crumb soft.

Variations

• Stir in a half teaspoon of cinnamon and a handful of chopped pecans for a spiced chocolate-nut version.
• Swap chocolate chips for sugar-free peanut butter chips for a different sweet hit.
• Add a quarter teaspoon of espresso powder to deepen the chocolate flavor without adding sugar.