These cookies look and taste like classic chocolate chip cookies, the kind you grew up stealing from cooling racks… except they’re made lighter, softer, and totally diabetic-friendly when using a sugar substitute.
The dough comes together in minutes, bakes beautifully, and gives you that perfect “split in half and watch the chocolate melt” moment every single time.
If you’ve been missing a cookie that tastes like the real deal — this recipe is going to be your go-to. 💛
⭐ Ingredients
All common grocery-store items — no specialty US-only products.
-
- ½ cup unsalted butter, softened
- ½ cup brown sugar substitute
(Use erythritol brown, monkfruit brown, or regular light brown sugar if not low-carb) - ¼ cup white sugar substitute (or regular sugar if preferred)
- 1 large egg
- 1 tsp vanilla extract
- 1 ⅓ cups all-purpose flour (or a gluten-free blend)
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar-free chocolate chips (or regular chips)
👩🍳 Directions
