Melt In Your Mouth Sugar Free Chocolate Chip Cookies

We have been trying to eliminate sugar and carbs as much as possible – both are just not necessary on a daily basis.  We have been missing our chocolate chip cookies though – so this is one where we allow the carbs and settle for just sugar free.

One of the things I like best is that I can whip this up in five minutes (if even that long) and throw it in the oven.  Easy as can be.  I make regular cookies sometimes out of cake mix so I figured how would sugar free compare – and they are awesome.  If you weren’t told – you would seriously never know these are sugar free!

The recipe is so simple – one box of sugar free cake mix.  I use yellow cake mix but you could also use chocolate cake mix.  Then it is as simple as adding in two eggs, 1/4 cup of vegetable oil,  and half a bag (4 ounces) of sugar free chocolate chips.

Mix it all together and bake.  I always bake my cookies in muffin top tins.  I can’t even find these pans anymore or I would share my source – if you ever find them let me know!  These pans are very similar.  The best part about making cookies in these pans is that they are very uniform in size and I don’t have to listen to the kids fighting over who has a bigger cookie!

These taste like “normal” chocolate chip cookies and definitely smell like them.  My daughter smelled them as soon as I took them out of the oven and came running down two flights of stairs screaming I smell cookies!

33 thoughts on “Melt In Your Mouth Sugar Free Chocolate Chip Cookies

    • Athena says:

      A muffin top tin is like a cupcake pan but much shallower so you can make just the tops. They are also used generally to make whoopie pies.

  1. Roxann says:

    I used the yellow cake mix with 1/3 cup oil, 3 eggs, and the whole bag of chocolate chips. I make them a little bigger so I baked them at 350 for 16 minutes. So yummy!

  2. Anne says:

    Just made these for a sweet treat for my new onset diabetic boyfriend! So amazing! And so much easier then regular chocolate chip cookies. Literally 4 ingredients! I had to wait for the oven to warm up! So fast!!!

  3. Kim says:

    Not even close to enough liquid to make a batter. I must be missing something, but 2 eggs and 1/4 cup of oil equaled a nearly completely dry mess. Switched and just followed the box directions

  4. Amy Allen Laderer says:

    My Diabetic grandson loved these, as did his sisters and cousin. Today, I’ll use pure pumpkin instaed of water and applesauce( in place of oil) I’ll let you know!

  5. Maria Elizabeth Torrini says:

    lI made these using sugar free cake mix , yellow, 1 egg, 1 stick of butter or 1/2 cup, used 1 cup of lilly;s choc chips, 1 teaspoon vanilla, 1 scoop (slimfast scooper) laconto brown sugar substitute, or 2 tbs reg brown sugar, 3 tablespoons of water. for those who want to guild the lilly add pecans, just a few and 1 scoop usweetened coconut.
    they make 36, are amazing, and for 2 I calculated 7 points, worth every penny.

  6. Elena says:

    Used the WW app and found that if you make 12 cookies they are 3 pts each. Haven’t made them yet so don’t know how many the recipe makes. Would like to know the Net Carbs for my diabetic husband. Maybe
    AMY ALLEN LADERER can help here?

  7. MARY F HOLLEY says:

    Has anybody ever spread out the dough in a pan/a cookie sheet and cooked them that way, then just cut them like bars? If so, how did that turn out?

  8. MARY F HOLLEY says:

    Has anybody ever spread out this dough and cooked them, then just cut them like a bar, instead of individual cookies? If so, how did that turn out?

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