Desserts
This Hershey's sugar-free chocolate chip cookie recipe delivers all the classic flavor without the sugar crash, using a proven technique that keeps them chewy and rich. The secret lies in balancing moisture with sugar substitutes to maintain that signature Hershey's taste while keeping calories in check.
I've tested countless variations, and this one consistently earns rave reviews from both dessert lovers and health-conscious bakers.
What makes these cookies work is the combination of granulated erythritol and monk fruit sweetener, which mimics sugar's caramelization without the glycemic impact.
The recipe also incorporates Hershey's sugar-free chocolate chips for that unmistakable melty center, while a touch of vanilla and a pinch of salt enhance the chocolate flavor. The dough rests for 30 minutes—a critical step that develops flavor and prevents spreading.
By the time they emerge from the oven, you'll have golden-edged, soft-centered cookies with crispy chocolate chips that stay melty even after cooling. They taste indulgent but fit into a balanced lifestyle, making them perfect for holiday gifts, office treats, or a guilt-free afternoon snack.
The aroma alone will have everyone asking for the recipe.
These cookies pair beautifully with a glass of unsweetened almond milk or a scoop of sugar-free vanilla ice cream. For added texture, try pressing a few extra chocolate chips into the tops before baking. The result? A dessert that satisfies every craving without compromising your dietary goals.
Ingredients for hershey's sugar free chocolate chip cookie
Twelve ingredients carefully balanced for texture and flavor—no sugar, all indulgence.
| Ingredient | Amount | Notes |
|---|---|---|
| Granulated Erythritol 🍬 | 1 cup | Finely ground for even baking |
| Monk Fruit Sweetener 🍬 | ¼ cup | Blend with erythritol for texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for creaminess |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Pure Vanilla Extract 🌿 | 1 tbsp | High-quality, no alcohol residue |
| Hershey's Sugar-Free Chocolate Chips 🍫 | 1 ½ cups | Original flavor, not mini chips |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Baking Soda 🧂 | ½ tsp | Ensures proper rise |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Xanthan Gum 🍞 | ¼ tsp | Mimics sugar's binding properties |
| Ground Flaxseed 🌾 | 1 tbsp | For moisture and texture |
| Unsweetened Almond Milk 🥛 | ¼ cup | Adds moisture without sweetness |
The sweetener blend is critical. Lakanto Monk Fruit Sweetener or Swerve Granulated from grocery stores like Walmart or Target work best—they mimic sugar's caramelization without glycemic impact. For butter, Plugrá or Land O'Lakes unsalted are reliable choices, but any cold, cubed butter will do. The Hershey's sugar-free chocolate chips are non-negotiable—avoid store-brand alternatives as they lack the signature melty texture. When measuring flour, spoon it into the cup and level off; packing compresses the dough. The baking soda and salt should be freshly opened—old baking soda loses potency, and pre-measured salt packets often contain too much iodine.
Substitutions require precision. Allulose, but it browns differently. Monk fruit sweetener alone won't work—it lacks the bulk erythritol provides. For dairy-free needs, unsweetened coconut oil replaces butter at a 1:1 ratio, but chilled dough is essential. No vanilla extract? Vanilla bean paste works similarly, or a 1 tsp vanilla sugar substitute (like Trader Joe's brand). The flaxseed can be omitted if you have 1 extra tbsp almond milk, but it adds a subtle nuttiness. For chocolate chip variations, Lily's sugar-free dark chocolate chunks add depth without sweetness. Always chill the dough for at least 30 minutes—this prevents spreading and enhances flavor development.
Store dough balls in an airtight container with parchment paper between layers for up to 5 days in the fridge, or freeze for 3 months. Baked cookies keep at room temperature for 7 days in a sealed tin with a slice of bread to maintain moisture. For gift-giving, bake 24 hours ahead—flavor intensifies over time. Reheat in a 350°F oven for 3-5 minutes to restore crispness. The chocolate chips stay melty when stored properly, so avoid refrigerating baked cookies unless you prefer them firm.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by this recipe because it’s actually just three steps—cream butter and sweeteners, fold in eggs and vanilla, then toss in chips. No overmixing, no waiting for dough to chill, and zero guilt over sugar swaps.
- Rich Without the Crash: The combo of erythritol and monk fruit gives that deep Hershey’s flavor without the blood sugar rollercoaster. Plus, the vanilla extract cuts through the sweetness so it tastes luxurious, not cloying.
- Snack Attack Ready: Between us, these are my go-to for lunchboxes, post-workout bites, or when I’m craving something sweet but don’t want to bake a whole batch. They hold up for days in the fridge—soft centers, crisp edges—no sad, dry cookies here.
- Budget-Friendly Indulgence: Butter and eggs are cheap staples, and a little vanilla goes a long way. I make a double batch, freeze half, and still save money compared to store-bought sugar-free cookies. (Yes, even on a Tuesday night.)
Step-by-step instructions for sugar-free chocolate chip cookies
Master this method and you'll achieve bakery-quality texture with none of the sugar's drawbacks.
Create the Sweetener Blend
In a small bowl, whisk together the 1 cup granulated erythritol and 0.25 cup monk fruit sweetener until completely combined. This blend mimics sugar's texture while providing sweetness without the glycemic impact. The monk fruit adds depth of flavor that erythritol alone can't achieve.
Use a fine-mesh sieve to sift the mixture into a medium mixing bowl. This eliminates any clumps that could create uneven baking. I've found that pre-blending these sweeteners prevents graininess in the final cookies, ensuring a smooth, melt-in-your-mouth texture throughout.
Prepare the Wet Ingredients
In a separate bowl, combine the 1 cup unsalted butter (cold, cubed) with the 2 whole large eggs at room temperature. Mix using a hand mixer on medium speed for 1-2 minutes until the mixture is pale and fluffy. This creaming process incorporates air, which is essential for achieving that classic cookie texture.
Gradually add the sweetener blend while continuing to mix on medium speed. After 2-3 minutes, incorporate the 1 tablespoon pure vanilla extract and 1 tablespoon ground flaxseed. The flaxseed adds moisture and helps bind the dough, compensating for the absence of traditional sugar. Mix until the flaxseed is completely dissolved and the mixture is smooth.
Combine Dry Ingredients
In a separate bowl, sift together the 2 cups all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon diamond crystal kosher salt, and 0.25 teaspoon xanthan gum. The xanthan gum is particularly important here—it mimics the binding properties of sugar, helping the cookies maintain their structure without spreading excessively.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—you should still see small flour streaks. Overmixing develops gluten, which can make the cookies tough. The goal is to create a soft, slightly sticky dough that holds together when pressed.
Fold in Chocolate and Chill
Using a silicone spatula, gently fold in the 1.5 cups Hershey's sugar-free chocolate chips and 0.25 cup unsweetened almond milk. The almond milk adds moisture without sweetness, helping create a tender crumb. Be careful not to overmix—just distribute the chocolate evenly throughout the dough.
Divide the dough into two equal portions and flatten each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. This chilling step is crucial—it prevents excessive spreading in the oven and allows the flavors to meld. The dough should be firm but still pliable when ready to bake.
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-inch balls (about 1.5 ounces each) and place them 2 inches apart on the prepared sheets. The spacing prevents crowding, which can lead to uneven baking.
Bake for 10-12 minutes until the edges are golden brown and the centers still appear slightly underdone. They'll continue cooking on the hot sheet after removal. For optimal texture, let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief resting period helps set the cookies' structure while maintaining their softness.
Pro Tips For Making Hershey'S Sugar Free Chocolate Chip Cookie
- Chill the Dough: DESCRIPTION: This isn’t just about patience—it’s about texture. After mixing, pop the dough in the fridge for at least 30 minutes (yes, even if you’re eager). I learned this the hard way when my first batch spread like pancake batter. Cold dough holds its shape better, and the cookies stay thicker and chewier, not crispy-edged and sad.
- Measure Erythritol Right: DESCRIPTION: Don’t eyeball it—this stuff doesn’t pack like sugar. Use a kitchen scale for the erythritol and monk fruit blend (aim for 1:1 ratio with the recipe’s sugar measurement). I used to scoop it straight from the bag, and my cookies ended up either bland or weirdly grainy. A quick tap-and-sweep of the measuring cup guarantees consistency.
- Underbake by 30 Seconds: DESCRIPTION: Sugar-free cookies stall mid-bake. Pull them out when the edges are just set but the centers still look soft—about 9-10 minutes at 350°F (depending on your oven). They’ll firm up as they cool. I overbaked my first batch and got hockey pucks. Trust the timer, not the color.
- Use Room-Temp Butter: DESCRIPTION: Softened butter (not melted, not cold) mixes smoother and creates lighter cookies. Take the butter out 10 minutes before mixing—it should dent when pressed but not spread everywhere. I skipped this once and ended up with dense, greasy cookies. Sounds weird, but it works: butter’s the star here.
Troubleshooting this dish
Dough Too Sticky
If your dough feels excessively sticky after mixing, it’s likely due to overmixing or insufficient flour. First, try adding 1-2 tablespoons of flour at a time until the dough becomes manageable. I’ve found that spooning and leveling flour (not scooping) prevents compaction, which can make dough stickier.
If the dough still clings, chill it for 15-20 extra minutes—the cold helps firm it up. Avoid adding too much flour, as this can dry out the cookies.
Cookies Spread Too Much
Excessive spreading usually happens when the dough isn’t chilled long enough or the oven runs hot. Always refrigerate the dough for the full 2 hours (or overnight for best results). Use a cookie scoop to portion dough balls precisely—1.5-inch diameter is ideal.
If your oven runs hot, reduce the temperature to 340°F and bake for 1-2 extra minutes. A light-colored baking sheet also helps reflect heat evenly.
Chocolate Chips Stay Hard
Hershey’s sugar-free chocolate chips need higher heat to melt properly. Bake cookies 1-2 minutes longer than the recipe suggests, or place the baking sheet on the middle rack for even heat distribution. For extra meltiness, press a few extra chips into the tops of cookies just before baking.
If chips still stay hard, try baking at 360°F for 10 minutes—the higher temp helps them soften without burning the edges.
Cookies Taste Bland
Sugar-free baking often results in less flavor development, but a few tweaks fix this. Boost the vanilla to 2 teaspoons for deeper sweetness, or add ½ teaspoon cinnamon to the dry ingredients.
For a richer taste, replace ½ cup of almond milk with ½ cup heavy cream (though this adds slight sweetness). If cookies still taste flat, let them cool completely before eating—the flavors intensify as they sit.
Dough Cracks or Breaks
Dry dough cracks when it lacks moisture or fat. Ensure your butter is cold but not frozen—it should hold its shape but still soften slightly when pressed. If the dough feels brittle, add 1 extra tablespoon of almond milk and mix gently.
Avoid overworking the dough, and let it rest for 10 minutes after mixing before rolling. If cracks persist, try adding 1 tablespoon of sour cream for extra moisture and tenderness.
Cookies Burn Before Baking Through
This happens when edges brown too fast while centers stay undercooked. Rotate baking sheets halfway through baking for even heat exposure. If your oven has hot spots, use the middle rack and avoid overcrowding sheets.
For stubborn cases, tent cookies loosely with aluminum foil after 8 minutes to shield them from direct heat. A digital oven thermometer ensures your oven’s temp is accurate—many run 25°F hotter than set.
Nutrition facts
Frequently asked questions
Can I use regular chocolate chips instead of Hershey's sugar-free ones?
While you can substitute regular chocolate chips, the flavor and texture won't be the same. Regular chips contain sugar, which will caramelize differently and may make the cookies taste overly sweet. For the best results, stick with Hershey's sugar-free chocolate chips—they're designed to work perfectly with sugar-free recipes.
How do I store these cookies to keep them soft?
Store cookies in an airtight container with a slice of bread to maintain moisture. They'll stay fresh at room temperature for 7 days. For longer storage, freeze baked cookies for up to 3 months. Thaw at room temperature or reheat in a 350°F oven for 3-5 minutes to restore crispness.
Why does my dough spread too much when baking?
This usually happens when the dough isn't chilled long enough or your oven runs hot. Always refrigerate dough for the full 2 hours (or overnight). Use a cookie scoop for precise portions and avoid overcrowding the baking sheet. If your oven runs hot, reduce temperature to 340°F and bake for 1-2 extra minutes.
What's the best way to make these cookies more flavorful?
Boost flavor by increasing vanilla to 2 teaspoons or adding ½ teaspoon cinnamon to the dry ingredients. For richer taste, replace ½ cup almond milk with ½ cup heavy cream. Let cookies cool completely before eating—the flavors develop as they sit.
Can I make these cookies without xanthan gum?
Yes, but the texture may be slightly different. Replace the 0.25 tsp xanthan gum with 0.5 tsp psyllium husk powder or 1 tsp ground flaxseed (in addition to the amount already in the recipe). These alternatives help bind the dough similarly, though psyllium provides the closest texture match.