This Easy Sugar Free Cookie Dough Recipe is the perfect no-bake low carb treat with chocolate chips and vanilla. This is the perfect healthy dessert that will also cure your snack cravings.
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This post was originally published in 2019. It has since been updated.
As someone who doesn't have much of a sweet tooth, I don't crave cookies very often, but I do love cookie dough more than actual baked cookies!
The great thing about this version is it's made without sugar and you don't have to bake the flour first. All-purpose flour sometimes has bacteria and needs to be baked first.
Almond flour is completely safe to eat raw, because it's simply made from raw nuts.
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.
- Melt butter in a large bowl.
- Add in almond flour, salt and sweetener. Stir.
- Add in almond milk and vanilla extract.
- Fold in chocolate chips.
Sweetener Used in the Recipe
I used granulated monkfruit sweetener. It's organic, zero calorie, and zero carb. You can use Discount Code: STAYSNATCHED to save.
To keep this sugar free you will have to use a sweetener that is free of refined sugar. If you want to use refined sugar, you can use the same amount noted in this recipe (for monkfruit).
Do You Have to Refrigerate the Dough First?
No, I don't refrigerate it before diving it. You should refrigerate any leftover dough for up to 5 days in the refrigerator.
What Type of Chocolate to Use
I love the chocolate chips from Lily's. They are sweetened with stevia and very low in carbs. You can find the chocolate chips here on Amazon.
How Many Carbs?
There are 3 net carbs per each cookie dough bite.
Do You Need to Use Cream Cheese?
If you want to make the cookie dough into a spreadable dip, or a dip that can also be enjoyed with a spoon, then add cream cheese! It will thin out the texture some.
Can You Substitute Coconut Flour?
Coconut flour and almond flour do not have a 1:1 swap. Coconut flour is a lot drier and denser, hence why I rarely use it.
If you want to use coconut flour you will have to experiment with the recipe.
Freezer Tips
Freeze the dough in balls for up to 30 days. Defrost the cookie dough in the fridge.
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
Easy Sugar Free Cookie Dough Recipe
Ingredients
- 5 tablespoons unsalted butter melted
- 1 ½ cup almond flour Use blanched almond flour.
- ⅓ cup sweetener Use Discount Code STAYSNATCHED to save.
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla
- 14 grams chocolate chips This is less than ¼ cup, but for accurate macros you should weigh the chips. You can also count the chocolate chips in accordance with the nutrition info noted on the bag of chocolate chips.
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.
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.