If you’re looking for a melt-in-your-mouth cookies, look no further. These Sugar-Free Chocolate Chip Shortbread cookies have a buttery texture! Made with almond flour and monk fruit sweetener for a naturally gluten free dessert recipe!
Aimee’s Recipe Notes
There was a time when I thought sugar-free baking meant giving up everything I loved about dessert. Especially that rich, buttery shortbread texture.
But after testing sugar-free recipes for years, I’ve learned it’s possible. My cookies are also naturally gluten free too!
I used a combination of my classic shortbread cookie recipe with my sugar-free shortbread recipe to create these rich chocolate chip cookies!
I hope you love them too! Xo,
Here’s What You’ll Need
- Unsalted Butter- use real butter (not margarine) for best flavor and texture in shortbread.
- Almond Flour- this adds a nutty flavor. Some people don’t like the texture, you could use all-purpose flour or King Arthur Measure for Measure Gluten free flour if you prefer (same amounts).
- Powdered Monk Fruit Sweetener- I use Besti monk fruit from Amazon. You can swap out the monk fruit for Stevia if you prefer.
- Semi Sweet Chocolate Chips- Lily’s brand is sugar free (and tastes delicious).
How to Make Chocolate Chip Shortbread (Sugar-Free)
- These cookies are soft right out of the oven. Don’t panic, they firm up as they cool, so let them cool completely.
- For best results, use a cookie scoop to portion the dough. This allows consistent baking.
- Variations- use almond extract instead of vanilla for a nutty twist. Sprinkle with flaky seat salt for a delicious finish.
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Preheat the oven to 350 degree F. Line a cookie sheet with parchment paper and set it aside.
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In a large bowl, beat butter with powdered monk fruit sweetener until combined. Add in almond flour, salt, and vanilla extract.
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Fold in sugar-free chocolate chips.
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Using a 2 Tablespoon cookie scoop and drop dough on prepared baking sheet. Flatten the top of the cookie slightly with the palm of your hand (to about 1/4-inch thickness).
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Bake cookies for 11-13 minutes, just until lightly browned on the edges. Remove from the oven. Cool cookies on the baking sheet for several minutes, then transfer to a cooling rack to cool completely.
- Store cookies in an airtight container for up to one week at room temperature.
- Cookies will be soft initially. Allow them to cool completely to firm up to a melt-in-your-mouth shortbread texture.
Serving: 1cookie, Calories: 170kcal, Carbohydrates: 9g, Protein: 3g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 73mg, Potassium: 2mg, Fiber: 2g, Sugar: 1g, Vitamin A: 177IU, Calcium: 31mg, Iron: 1mg