Desserts
This Hershey's sugar-free chocolate chip cookie recipe delivers all the classic flavor without the sugar crash—crunchy edges, soft centers, and melty chocolate that satisfies every craving.
The secret lies in using sugar-free chocolate chips and a precise blend of sweeteners that mimic the texture of traditional cookies while keeping them low in sugar.
I've tested countless variations to perfect this recipe, ensuring it meets the same standards as my favorite bakery cookies but with a guilt-free twist.
The magic happens with a combination of almond flour and a sugar substitute that creates that signature cookie texture—no grainy aftertaste, just rich chocolate flavor. These cookies bake up with golden edges and a tender center, holding their shape without spreading too much.
The key is letting the dough rest before baking, which allows the flour to hydrate properly for that perfect chewy bite.
What you’ll end up with is a batch of cookies that looks and tastes just like the classic version, but with fewer carbs and no sugar spike. The chocolate chips stay melty in the center, and the edges develop a satisfying crunch that gives way to a soft interior.
These are perfect for pairing with a glass of almond milk or a cup of herbal tea—guilt-free indulgence at its finest.
Whether you're managing blood sugar, watching your weight, or simply craving a treat without the sugar crash, this recipe proves you don’t have to sacrifice flavor for health. The instructions are straightforward, and the results are consistently delicious—no advanced baking skills required. Let’s get baking!
Ingredients for hershey's sugar free chocolate chip cookie
Twelve ingredients that deliver bakery-style cookies without the sugar crash—just rich chocolate flavor and perfect texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Sugar-Free Chocolate Chips 🍫 | 1 ½ cups | Ensure they're sugar-free variety |
| Almond Flour 🌰 | 2 cups | Fine, blanched preferred |
| Granulated Erythritol 🍬 | ½ cup | Or monk fruit blend |
| Coconut Oil 🥥 | ½ cup | Solid, not melted |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🌿 | 1 tbsp | Pure, not imitation |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Sea Salt 🧂 | ¼ tsp | Fine grain preferred |
| Xanthan Gum 🧪 | ¼ tsp | For texture binding |
| Unsweetened Applesauce 🍎 | ¼ cup | For moisture without sugar |
| Ground Cinnamon 🍃 | ¼ tsp | Warm, fresh flavor |
| Vanilla Bean Paste 🌿 | ½ tsp | For deeper vanilla flavor |
| Dark Chocolate Chunks 🍫 | ½ cup | 70% cacao, sugar-free |
The almond flour is absolutely essential—it gives that signature cookie texture while keeping carbs low. Bob's Red Mill or Trader Joe's brands are my go-tos, but any fine, blanched almond flour works. For the sweetener, Lakanto or Swerve blends mimic sugar perfectly, but erythritol alone works too if you prefer. The Hershey's sugar-free chocolate chips are a must—trust me, the regular ones won't cut it here. If you can't find them, Lily's or ChocZero are great alternatives. And for that extra richness, grab Valrhona or Guittard vanilla—it makes all the difference.
No almond flour? Coconut flour at half the amount plus 2 extra tbsp liquid gets you close, but texture won't be identical. Swapping out the chocolate chips? Sugar-free Enjoy Life chips work, but they melt differently during baking. The coconut oil must be solid when you measure it—if it's melted, chill it for 10 minutes first. For extra depth, toast the cinnamon for 30 seconds in a dry pan before adding (worth the extra minute!). And if you're using vanilla bean paste, Madagascar bourbon vanilla adds a luxurious touch.
This dough needs to rest for at least 30 minutes—it's non-negotiable for that perfect chewy bite. Store the dough in an airtight container in the fridge for up to 5 days or freeze for 3 months. Once baked, keep cookies in a sealed container with parchment paper between layers to maintain crispness. They reheat beautifully—just 10 seconds in the microwave with a damp paper towel makes them soft again. And if you make extra? They're perfect for gifting—just package them in cellophane bags with a ribbon.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my mixer’s on the fritz—just smash the almond flour and coconut oil with a fork until it’s crumbly. The eggs bind it all together like magic, and honestly? The texture comes out chewier than most cookie recipes I’ve tried, even without the fuss.
- Rich Without the Guilt: That first bite of Hershey’s sugar-free chips melting into the warm almond flour? It’s the kind of flavor that makes you forget you’re not drowning in sugar. The erythritol keeps it sweet but crisp at the edges, and the coconut oil adds this buttery richness that’s dangerously easy to overdo.
- Packable for Anywhere: Between us, these are my go-to for lunchboxes, road trips, or when I need a snack that won’t turn into a sugar crash by 3 PM. They hold up in an airtight container for days—no weird textures, just that same perfect crunch and chew every time.
- Budget-Friendly Indulgence: Almond flour might seem pricey, but a little goes a long way, and the sugar-free chips cut costs and calories. I make a double batch, freeze half, and still have cookies ready in seconds when cravings hit. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for Hershey's sugar-free chocolate chip cookies
Let's create decadent, guilt-free cookies with perfect texture and rich chocolate flavor!
Cream Coconut Oil and Erythritol Together
In a stand mixer fitted with the paddle attachment, combine the 0.5 cup solid coconut oil and 0.5 cup granulated erythritol. Beat on medium speed for 3-4 minutes until light and fluffy. You're looking for a pale, airy mixture that nearly doubles in volume—this incorporates air that creates those beautiful crackly tops.
This step is crucial because coconut oil needs to be fully emulsified with the sweetener to prevent dense cookies. If you're using room-temperature coconut oil, it should be soft but not melted—press it gently to test. If it's too soft, chill the bowl for 10 minutes before starting.
Add Eggs and Vanilla for Rich Flavor
Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition. Then stir in the 1 tbsp vanilla extract and 0.5 tsp vanilla bean paste. Mix just until combined—you'll see the mixture thicken slightly and become smoother.
The vanilla bean paste adds an incredible depth of flavor that regular extract can't match. Here's the thing—don't overmix at this stage. You want to maintain pockets of air for that perfect cookie texture. The mixture should look like thick, pale batter with no streaks of egg white.
Combine Dry Ingredients for Structure
In a separate bowl, whisk together the 2 cups almond flour, 0.5 tsp baking soda, 0.25 tsp sea salt, 0.25 tsp xanthan gum, and 0.25 tsp ground cinnamon. Gradually add this to the wet mixture while mixing on low speed until just combined. Then fold in the 0.25 cup unsweetened applesauce by hand with a silicone spatula.
The xanthan gum is what gives these cookies their perfect chewy texture without gluten. The applesauce adds moisture without sugar, keeping them tender. You'll notice the dough is thicker than traditional cookie dough—this is normal and perfect for our sugar-free version.
Fold in Chocolate and Chill the Dough
Using the silicone spatula, gently fold in the 1.5 cups Hershey's Sugar-Free Chocolate Chips and 0.5 cup dark chocolate chunks. Be careful not to overmix—just distribute them evenly throughout the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (I prefer 1 hour for best results).
Chilling is absolutely essential. It firms up the coconut oil, prevents excessive spreading, and allows the flavors to meld. This is where the magic happens—don't skip it! The dough will firm up significantly during chilling, making it much easier to handle and portion.
Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the chilled dough into 1.5-tablespoon balls (about 24 total) and place them 2 inches apart on the prepared sheets. Flatten each ball slightly with your palm.
Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot pan after you remove them. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The centers should be soft and chewy while the edges have that perfect crunch.
Here's the best part—these cookies taste even better the next day as the flavors develop. Store in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months for freshly baked cookies anytime you crave them!
Pro Tips For Making Hershey'S Sugar Free Chocolate Chip Cookie
- CHILL THE DOUGH: Almond flour dough gets gummy fast—pop it in the fridge for 30 minutes before baking. I learned this the hard way after pulling out cookies that spread like pancakes. Cold dough = thicker cookies with crisp edges.
- MEASURE ERYTHRITOL RIGHT: Spoon that granulated erythritol into your measuring cup, then level it off—don’t scoop directly from the bag. Packing it in too tight makes your cookies denser than intended. A light hand keeps them airy.
- UNDERBAKE THEN CRISP: Pull cookies out when edges are just golden—about 2 minutes before the recipe says. They’ll finish firming on the sheet. Overbaking turns them dry; underbaking ensures chewy centers.
- SWAP COCONUT OIL FOR BUTTER: Melted butter (same fat content) gives richer flavor and better browning than coconut oil. Use 1:1 by weight, but bake at 325°F—lower heat prevents burning. Worth the extra step for depth.
Common mistakes when making this dish
Overmixing the Dough
This is the #1 mistake I see when making sugar-free cookies—the dough gets overworked after adding the dry ingredients. Once you fold in the almond flour mixture, stop mixing immediately after it comes together.
Overmixing develops gluten, which creates tough, dense cookies instead of that perfect chewy texture. I've seen people mix for 2-3 minutes after combining, and the results are sad, flat cookies. 🚫
Skipping the Chill
The 30-minute chill is non-negotiable for these cookies. Without it, the coconut oil stays too soft, causing excessive spreading and flat cookies. I once baked a batch without chilling, and they turned into thick, greasy pancakes instead of cookies.
The dough also becomes much easier to handle when cold—you'll thank me later when portioning becomes a breeze.
Incorrect Chocolate Chip Placement
Don't just dump the chocolate chips in and call it a day. Fold them in gently with a silicone spatula to distribute them evenly. I've seen people mix them in with the wet ingredients first, which causes uneven baking and some cookies coming out almost chocolate-free.
The chocolate should be evenly dispersed throughout each cookie for that classic chocolate chip experience.
Using Melted Coconut Oil
Solid coconut oil is crucial for proper texture. If you use melted oil, your cookies will spread too much and lose that signature crackly top. I've had to rescue batches where people used melted oil straight from the jar—resulting in flat, greasy cookies.
Press the coconut oil gently to test if it's soft but not melted before starting. If it's too soft, chill the bowl for 10 minutes first.
Overbaking for "Done" Look
These sugar-free cookies bake differently than traditional ones. They're done when the edges are golden but the centers still look slightly underdone.
I've caught myself watching the oven timer like a hawk and pulling them too early or too late. 10-12 minutes at 350°F is perfect—they'll continue cooking on the hot pan. Overbaking makes them dry and crumbly instead of chewy.
Wrong Cookie Scoop Size
Using a regular cookie scoop leads to inconsistent sizes and uneven baking. These sugar-free cookies need precise 1.5-tablespoon portions for perfect texture. I use a 10ml portion scoop (about 2 tablespoons) and then gently flatten each ball with my palm to achieve the right size.
Too much dough makes flat, greasy cookies, while too little makes them dense and dry.
Nutrition facts
Frequently asked questions
Can I make these cookies without almond flour?
You can substitute with coconut flour, but use only 1 cup (half the amount) plus 2 extra tablespoons of liquid (like applesauce or water). The texture won't be identical—these cookies rely on almond flour for their signature chewy bite and rich flavor. For a closer match, try a 1:1 oat flour blend with xanthan gum, but test first with a small batch.
Why do my sugar-free cookies taste different from regular ones?
Sugar-free versions use alternative sweeteners like erythritol that don't caramelize like granulated sugar, so the flavor profile shifts slightly. The almond flour and coconut oil also contribute a nuttier base. To boost flavor, add 0.5 tsp instant espresso powder or 1 tbsp cocoa powder to deepen the chocolate notes. These tweaks mimic the depth of traditional cookies while keeping them sugar-free.
How do I store these cookies to keep them fresh?
Store in an airtight container at room temperature for up to 5 days, separated by parchment paper to prevent sticking. For longer storage, freeze the dough balls (unbaked) for 3 months or baked cookies for 2 months. To reheat, microwave for 10 seconds with a damp paper towel to restore softness. These cookies actually improve overnight as flavors meld!
Can I use regular Hershey's chocolate chips instead?
No—regular chips contain sugar, which will make these cookies overly sweet and prevent the proper texture. The sugar-free version uses erythritol, and adding regular chocolate would throw off the balance. Stick with Hershey's Sugar-Free Chocolate Chips or Lily's Sugar-Free Chips for the best results. If you're desperate, use sugar-free dark chocolate chunks (70%+ cacao) instead.
Why do my cookies spread too much?
This usually happens when the coconut oil is melted or the dough wasn't chilled properly. Press the coconut oil gently before measuring—it should be soft but not liquid. Always chill the dough for at least 30 minutes (I prefer 1 hour) to firm up the fat. If they still spread too much, reduce your oven temp to 340°F next time and bake for 13-14 minutes.