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chocolate chip cookies

GF, DF, Sugar Free Chocolate Chip Cookies

chewy, stevia sweetened chocolate chip cookies
Prep Time 30 mins
Cook Time 13 mins
Course Dessert
Servings 24 cookies


  • 3 cups blanched almond flour
  • 1 tsp baking soda
  • 1/2 tsp ground pink himilayan salt
  • 1/4 cup room temp coconut oil
  • 3/4 cup Truvia Brown Sugar
  • 2 room temperature egg whites
  • 1 room temperature egg
  • 1 tsp vanila extract
  • 1 cup Lily's Sugar Free Chocolate Chips


  • Preheat oven to 375° F and line a large baking sheet with parchment paper.
  • In a medium sized bowl combine almond flour, salt and baking soda.
  • Using a stand or hand mixer, mix room temp coconut oil and truvia brown sugar on medium speed for 5 minutes.
  • To the coconut oil mixture add vanilla extract, 2 room temp egg whites and 1 room temp egg. Mix for 1 to 2 aditional minutes.
  • Slowly add dry almond flour mixture to the wet coconut mixture and stir until well combined.
  • Pour in Lily's chocolate chips and mix until combined.
  • Using a cookie scoop or table spoon, drop round dough mixture onto parchment lined cookie sheet. Flatten each round with thumb or back of spoon to form cookie rounds (about 1" thick).
  • Bake for approximately 12-15 minutes. The tops should be golden brown.
  • Allow to cool on wire racks for 10-15 minutes. Store cookies in airtight container or freezer.


  • These cookies do not spread out like typical chocolate chip cookies so you can space them relatively close together. 
  • Do not forget to allow your eggs to come to room temp, this helps keep the coconut oil mixture somewhat liquid.
Keyword chocolate chip, cookies, dairy free, gluten free, sugar free