Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Classic Chocolate Chip Cookies with Allulose
Soft, chewy chocolate chip cookies that taste just like the original—but with zero blood sugar impact. These cookies brown beautifully thanks to allulose.
Ingredients
- 2 1/4 cups All-purpose flour
- 3/4 cup Allulose (granulated)
- 3/4 cup Brown allulose (or add 1 tbsp molasses to granulated)
- 1 cup Butter (softened)
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- 1 tsp Salt
- 2 cups Sugar-free chocolate chips
Sweetener Used
1 1/2 cups total Allulose
Replaces: 1 1/2 cups sugar
Instructions
- 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2
Whisk flour, baking soda, and salt in a bowl. Set aside.
- 3
Beat butter and both allulose sweeteners until light and fluffy, about 3 minutes.
- 4
Add eggs one at a time, beating well after each. Mix in vanilla.
- 5
Gradually add flour mixture, mixing just until combined.
- 6
Fold in chocolate chips.
- 7
Drop rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
- 8
Bake 9-11 minutes until edges are golden but centers look slightly underdone.
- 9
Cool on baking sheet 5 minutes before transferring to wire rack.
Pro Tips
- Don't overbake—cookies will firm up as they cool
- Allulose makes cookies spread more, so space them well
- Store in airtight container up to 1 week