Gluten Free Sugar Free Chocolate Cookies
Introduction — a warm invitation
The first bite of these gluten free, sugar free chocolate cookies is a little moment of wonder: deep, cocoa-rich aroma rising from a warm tray, a slightly crisp edge that gives way to a tender, almost fudgy center, and that bittersweet chocolate finish that lingers like a fond memory. The coconut oil adds silkiness, almond flour brings a pleasantly nutty background, and the unsweetened applesauce keeps each cookie moist without adding refined sugar.
This recipe is perfect for cozy weekend mornings with coffee, for sharing at gatherings where guests have dietary restrictions, or for bringing to holiday spreads when you want dessert that’s indulgent without the sugar spike. If you love the texture of classic cookies but want a cleaner ingredient list, this recipe is your new go-to—think comfort-food nostalgia in a healthier package. If you’re curious how these compare to more traditional cookies, check this Gluten-Free Chocolate Chip Cookies for a fun contrast.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–22 minutes
- Servings: ~12 cookies (tablespoon-sized scoops)
- Difficulty Level: Easy — great for beginners
Nutrition Highlights
Below is an approximate nutritional breakdown per cookie (1 of 12), using USDA FoodData Central values for core ingredients and guidance on sugar substitutes from trusted health sources. These are estimates and will vary slightly with brands and whether you include chocolate chips.
Per serving (1 cookie):
- Calories: ~100 kcal
- Protein: ~2.5 g
- Total Fat: ~9.3 g
- Saturated Fat: ~4.7 g
- Total Carbohydrates: ~8.6 g (this includes erythritol if used)
- Dietary Fiber: ~2.45 g
- Sugars: ~0.3 g (from applesauce)
- Net Carbs (digestible carbs): ~2.2 g (total carbs minus fiber and erythritol)
- Sodium: ~100 mg
Notes on these numbers:
- Erythritol is a sugar alcohol that is typically not metabolized and contributes negligible calories — for net-carb calculations many people subtract erythritol. Guidance on sugar substitutes and their effects can be found in summaries from health organizations such as the Mayo Clinic, while ingredient nutrient details are sourced from USDA FoodData Central.
- If you add sugar-free chocolate chips or substitute butter for coconut oil, calories and fat will change (see variations).
Why You’ll Love It
This recipe bridges indulgence and mindfulness. You get the emotional comfort of a chocolate cookie — the aroma that signals something special, the crunch-edge and soft center — without refined sugars or gluten. It’s ideal when you want to offer dessert that considers common dietary needs without making it feel clinical. It’s fast, forgiving, and portable: perfect for afternoon snacks, lunchbox treats, or a last-minute platter for guests.
How to Make Gluten Free Sugar Free Chocolate Cookies
Ingredients
- 1 cup almond flour (about 96 g)
- 1/2 cup unsweetened cocoa powder (about 50 g)
- 1/4 cup erythritol (or another preferred sugar substitute, adjust sweetness to taste)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened applesauce (about 60 g)
- 1/4 cup coconut oil or butter, melted (about 56–57 g)
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips (optional)
Optional ingredients and substitutions:
- Use 1/4 cup melted butter instead of coconut oil for a richer, less coconut-forward flavor.
- Swap erythritol for monk fruit sweetener or a 1:1 sugar replacement — adjust amounts per your sweetener’s equivalence.
- For a nut-free version, try superfine oat flour (note: that changes gluten-free status — ensure certified gluten-free oats) or a seed flour blend.
- Add a pinch of instant espresso powder to intensify chocolate notes.
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking soda, and salt. Whisk to break up lumps and evenly distribute ingredients.
- In another bowl, whisk together the applesauce, melted coconut oil (or butter), and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- If using, fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 1.5 inches apart.
- Flatten each ball slightly with the back of a spoon or your fingertips — these won’t spread much.
- Bake for 10–12 minutes, or until the cookie edges look set and the centers appear slightly glossy.
- Allow cookies to cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Practical tips:
- Don’t overbake: they firm up as they cool and you want a tender center.
- If the dough is too dry, add a teaspoon of applesauce or a splash of almond milk; if too wet, add a tablespoon of almond flour.
- Chilling the dough 20–30 minutes can give a denser, chewier texture.
Best Pairings
- A steaming mug of black coffee or a rich espresso for contrast.
- Unsweetened almond milk or chai tea for a cozy pairing.
- Spread a thin layer of natural peanut or almond butter between two cookies for a decadent sandwich treat.
- Serve alongside fresh berries to add juiciness and brightness.
For an alternative festive presentation, these make charming favors placed in little cellophane bags tied with ribbon — or try them with a cutout for valentine-themed boxes like holiday cookie ideas found here: heart-shaped sugar cookies.
Keeping it Fresh
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Up to 7 days in an airtight container — brings a slightly firmer texture.
- Freezer: Freeze baked cookies in a single layer for 1–2 hours, then transfer to a freezer bag or container; keep up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven.
Pro Tips & Tricks
- Almond flour quality: Use blanched almond flour (finely ground) for the best texture — store-bought or freshly ground at home will both work, but coarser meal yields a grainier cookie.
- Don’t skip the applesauce: it replaces some of the moisture and binding lost when eliminating eggs and sugar. If you want an egg-free but firmer cookie, a flax “egg” (1 tbsp ground flax + 3 tbsp water) can be experimented with.
- Watch oven hot spots: Because these cookies are small, rotating the pan halfway through baking ensures even color.
- Doneness cue: Edges should look set and centers slightly glossy; overbaking dries them out.
Creative Twists
- Double-Chocolate Hazelnut: Fold in 1/4 cup chopped toasted hazelnuts and a teaspoon of instant espresso powder. Swap coconut oil for butter for a more traditional flavor.
- Orange-Cocoa: Add 1/2 teaspoon orange zest to the wet mix and swap vanilla for orange extract for a bright, festive flavor.
- Vegan & Extra Moist: Use 1/4 cup mashed banana instead of applesauce and melt vegan butter in place of coconut oil. (Banana will add natural sugars and change nutrition.)
- Peppermint Holiday: Fold in a few drops of peppermint extract and top each cookie with a crushed sugar-free peppermint candy for seasonal flair.
All Your Questions Answered
Q: Can I make these without coconut oil?
A: Yes — melted butter or a neutral oil (like avocado oil) works. Butter adds a more classic cookie flavor.
Q: What if my cookies are crumbly?
A: The dough may be too dry — add a teaspoon of applesauce or a tiny splash of milk and mix gently. Also ensure almond flour is fresh and not overly dry.
Q: Are sugar-free chocolate chips OK for keto?
A: Many sugar-free chips are low-carb, but check the label for sugar alcohols and net carb counts. Erythritol-based sweeteners usually have minimal impact on blood glucose.
Q: Can I make these nut-free?
A: Try seed flour blends (sunflower seed flour) — watch for color changes due to natural oils and ensure any oats are certified gluten-free if needed.
Q: How to re-crisp cookies after refrigeration?
A: Warm in a 300°F (150°C) oven for 4–6 minutes to refresh crisp edges.
Conclusion
These gluten free, sugar free chocolate cookies are proof that thoughtful ingredients can produce truly satisfying treats — chocolate-forward, tender, and unfussy. If you’d like more flourless chocolate cookie inspiration, take a look at this Flourless Chocolate Cookies {gluten-free, dairy-free} recipe for a related approach: Flourless Chocolate Cookies {gluten-free, dairy-free}. For an alternative textured cookie with a chewy crinkle finish, check out this Crinkled, Chewy Gluten-Free Chocolate Cookies recipe: Crinkled, Chewy Gluten-Free Chocolate Cookies | Amanda Paa.
If you make these, I’d love to see your photos and hear which variation became your favorite — share your results, tips, or tweaks in the comments below and join our community of cleaner-baking enthusiasts.
Print
Gluten Free Sugar Free Chocolate Cookies
- Total Time: 22 minutes
- Yield: ~12 cookies
- Diet: Gluten Free, Sugar Free
Description
Indulgent yet mindful cookies made without gluten or refined sugar, featuring a rich chocolate flavor and fudgy texture.
Ingredients
- 1 cup almond flour (about 96 g)
- 1/2 cup unsweetened cocoa powder (about 50 g)
- 1/4 cup erythritol (or another preferred sugar substitute)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened applesauce (about 60 g)
- 1/4 cup coconut oil or butter, melted (about 56–57 g)
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking soda, and salt. Whisk to break up lumps and evenly distribute ingredients.
- In another bowl, whisk together the applesauce, melted coconut oil (or butter), and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- If using, fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 1.5 inches apart.
- Flatten each ball slightly with the back of a spoon or your fingertips — these won’t spread much.
- Bake for 10–12 minutes, or until the cookie edges look set and the centers appear slightly glossy.
- Allow cookies to cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to 7 days. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 0.3g
- Sodium: 100mg
- Fat: 9.3g
- Saturated Fat: 4.7g
- Unsaturated Fat: 4.6g
- Trans Fat: 0g
- Carbohydrates: 8.6g
- Fiber: 2.45g
- Protein: 2.5g
- Cholesterol: 0mg
