Are you in search of delicious chocolate cookies that are both gluten-free and sugar-free? That quest can pose a bit of a challenge, but it's not impossible - especially if you are willing to bake your own cookies. It is not difficult to bake rich, delicious chocolate cookies that can satisfy both your taste buds and dietary needs.
If you're ready to sink your teeth into some homemade gluten-free, sugar-free chocolate cookies, you simply must try the two tasty and easy-to-make recipes below. The first is a flourless chocolate cookie, while the second features cookies made with a combination of almond flour and cocoa powder. Both recipes will allow you to indulge your sweet tooth and satisfy your chocolate cravings free from both gluten and sugar.
Flourless Sugar-Free Chocolate Cookie Recipe
This flourless cookie recipe doesn't use any type of flour as its base. Instead, the only dry ingredients are cocoa powder and a sugar substitute. The result is a rich, dense chocolate cookie with a light, crisp texture.
Ingredients
Get started by gathering the following ingredients:
- 1 cup high-quality cocoa powder
- 2-1/4 cups granular sucralose
- 1 teaspoon brewed coffee
- 3 egg whites
- 1 tablespoon vanilla
Step-by-Step Instructions
Once you have gathered the ingredients from your pantry, simply follow these step-by-step instructions:
- Preheat your oven to 350 degrees Fahrenheit.
- Sift together the cocoa powder and sucralose in a medium-sized bowl.
- Add the coffee and vanilla and stir to combine.
- Beat the egg whites into the cocoa mixture until the batter is light and fluffy.
- Drop the batter by the tablespoon onto a cookie sheet lined with parchment paper. (Leave a minimum of two inches between the cookies because they will spread when baking.)
- Bake for eight to 10 minutes, until the tops of the cookies crack slightly.
- Allow the cookies to cool completely on the baking sheet before removing them.
These cookies are extremely fragile until they have cooled. Even though you will probably want to taste the cookies right away, it's best to wait for them to cool first. Once the cookies have cooled, they can be handled and stored easily (as well as eaten!).
Nutrition Information
The nutrition for these flourless sugar-free chocolate cookie nutrition depends on the size of your cookies. If you prepare a dozen cookies from one batch of this recipe, each cookie will have 62 calories, 0.7 grams of fat, 11 grams of carbohydrate, 1.3 grams of fiber, and 2.2 grams of protein. Even though no sugar is added to this recipe, each cookie will have around 6 grams of sugar.
Double Chocolate Gluten-Free Sugar-Free Cookies
If you like a moist, chewy cookie that you can sink your teeth into, give this double chocolate cookie a try. Like the recipe above, this one calls for cocoa powder but the base also includes almond flour.
Ingredients
The sooner you gather the ingredients below, the closer you'll be to being able to take a bit.
- 2-1/4 cups almond flour
- 1/4 cup cocoa powder
- 2 tablespoons brewed coffee
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup grapeseed oil
- 1/4 cup maltitol syrup
- 1 tablespoon vanilla
- 3/4 cup sugar-free chocolate chips
Step-by-Step Instructions
You'll need two mixing bowls to follow the instructions below, as you should mix together the dry ingredients in one bowl and the wet ones in another before combining everything.
- Preheat your oven to 350 degrees Fahrenheit.
- Combine the almond flour, cocoa powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine the coffee, grapeseed oil, maltitol syrup, and vanilla.
- Slowly add the wet ingredients to the dry ingredients and mix well.
- Beat the mixture on high for two to three minutes, scraping down the sides of the bowl frequently. The dough should be very sticky and easy to press together.
- Fold in the chocolate chips.
- Scoop up the dough by the tablespoon and roll it into balls.
- Place the balls on a baking sheet lined with parchment paper and press down on the tops lightly with two fingers to flatten them slightly. Leave approximately one inch between these cookies, as they won't spread very much.
- Bake for seven to eight minutes, or until the cookies are lightly browned.
- Remove cookies from the oven and allow to cool for 10 minutes.
- Move the cookies to a cooling rack so they can finish cooling.
You don't have to wait for these cookies to cool completely. Feel free to enjoy a warm cookie with a cup of coffee right away. Keep in mind that excess consumption of maltitol may cause bloating, cramps, or diarrhea. Limit the number of cookies you eat at once until you know how this ingredient will affect you.
Nutrition Information
Nutrition for these double chocolate gluten-free sugar-free cookies varies based on cookie size. If you make two dozen cookies per batch, each cookie will have 197 calories, 17 grams of fat, 8.7 grams of carbohydrate, 3.1 grams of fiber, and 4.7 grams of protein. Even though no sugar is added to this recipe, each cookie will have around 2 grams of sugar.
