Easy Chocolate Chip Cookies

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These easy chocolate chip cookies are sooo good you won't believe they have no added sugar! Chewy, crunchy, cakey or double chocolate - you can make any kind with dextrose instead of sugar.

Easy Chocolate Chip Cookies

The first version of easy chocolate chip cookies that I attempted came out as a cakey cookie that is rather heavenly. It is sweet but not too sweet. It is light and doesn't clog your teeth, which means you want to eat more than one! Sometimes the chewy cookies are so rich you can't handle more than one.

This recipe is so easy to throw together as it is all mixed on your electric mixer. I like to chill my cookie dough. For this recipe I chilled for about an hour. This wasn't necessarily by design, I had to stop making cookies and cook dinner for the kids instead! If you have time to chill the dough it will come out more consistently. Without chilling, the cookies are likely to spread more because the butter is already soft.

Easy Chocolate Chip Cookies -
Cakey Sugar Free Recipe

sugar free choc chip cookies on a plate
  • 1 cup and 2 tablespoons plain flour
  • 1/2 teaspoon bicarb soda (baking soda)
  • 1/2 teaspoon salt
  • 125g unsalted butter, at room temperature
  • 1/2 cup dextrose
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 egg + 1 egg yolk
  • 1 cup sugar free choc chips

Preheat your oven to 170 deg Celcius (325F)

In a medium mixing bowl combine sifted flour, soda and salt. Mix together until well blended.

Use an electric mixer to cream the butter for 1 minute, then add in the dextrose and cream for another 2 minutes.

Beat in the eggs and vanilla and maple syrup.

Gradually beat in the flour mixture until just combined, then add in the choc chips.

Chill the dough for at least 30 minutes.

Scoop 1 1/2 tablespoon-sized balls of dough onto cookie trays lined with baking paper or silicone baking mat.

Bake for 10-12 minutes until the tops are golden. The cookies will still be soft when you remove them from the oven.

Leave the cookies on the trays to cool for 10 minutes before moving them to cooling racks.

Dextrose-baked cookies harden on cooling. Makes about 16 cookies.

Since this recipe only makes a small batch, they didn't last long in my house. Perfect! Time to invent another cookie. Next I went for chewy easy chocolate chip cookies.

chewy chocolate chip cookies

Then double chocolate chip cookies.  WOW!! These are amazing! You have got to make these gorgeous cookies....

Double chocolate chip cookies

And then I wondered: What happens if I use rice malt syrup instead of glucose syrup? So I made a batch of those too. I used white choc chips in those so I could tell them apart.

You can get the recipes for each of these easy chocolate chip cookies variations on their respective pages soon, I promise.

What did I do with all those cookies? Many disappeared at the morning tea after church, some went down my own throat ...quality control! ...nom..nom..nom and I have frozen some to check how that works.  Pop back here in future to find out if you can freeze these gorgeous cookies for later.

Cookies with faces

Do you want to know what difference it makes if you add more or less butter? What if you change the sugar content? Here's a wonderful Martha Stewart video explaining the differences when you bake with sugar: 

http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies

Of course, changing to dextrose makes the dough behave differently to sugar - follow my recipes to discover the difference that dextrose makes in choc chip cookies.

Sugar free Chocolate chip cookies

Sugar Free Choc Chip Cookies - Cakey ones

By , July 28, 2017

Choc Chip Cookies Sugar Free

A delicious choc chip cookie made at home without sugar. These are an easy and delicious version that is cakey and hard to stop at one

Prep Time: 15 minutes
Cook time: 15 minutes
Yield: 16 large cookies

Ingredients

  • 1 cup and 2 tablespoons plain flour
  • 1/2 teaspoon bicarb soda (baking soda)
  • 1/2 teaspoon salt
  • 125g unsalted butter, at room temperature
  • 1/2 cup dextrose
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 egg + 1 egg yolk
  • 1 cup sugar free choc chips

Instructions

Preheat your oven to 170 deg Celcius (325F)

In a medium mixing bowl combine sifted flour, soda and salt. Mix together until well blended.

Use an electric mixer to cream the butter for 1 minute, then add in the dextrose and cream for another 2 minutes.

Beat in the eggs and vanilla and maple syrup.

Gradually beat in the flour mixture until just combined, then add in the choc chips.

Chill the dough for at least 30 minutes.

Scoop 1 1/2 tablespoon-sized balls of dough onto cookie trays lined with baking paper or silicone baking mat.

Bake for 10-12 minutes until the tops are golden. The cookies will still be soft when you remove them from the oven.

Leave the cookies on the trays to cool for 10 minutes before moving them to cooling racks.

Dextrose-baked cookies harden on cooling. Makes about 16 cookies.