Vegan Sugar Free Cookies (2024)

These vegan sugar free cookies are soft, chewy, and full of flavor. Made with wholesome ingredients and baked in under 15 minutes, these are the BEST cookies ever!

Believe it or not, I actually prefer making vegan desserts, and sometimes those desserts need to cater to a variety of other dietary restrictions, like being sugar free.

Some of my favorite sugar free desserts are peanut butter cookies, kit kat bars, and chocolate chip cookies.

Inspired from my vegan chocolate chip cookie and sugar free cookie recipes, these cookies are flavorful and have the perfect chewy texture with chocolate chunks laced throughout. You’d never be able to guess they’re entirely sugar free!

Why this recipe works

• Simple pantry ingredients. Aside from the sugar free sweetener, the rest of these ingredients are all common baking staples.
• Made in one bowl. As much as we love baking in my house, no one loves doing dishes, so we’re big fans of one-bowl recipes.
• Great for sharing. Every time I make these cookies, people always ask for the recipe. Even those not on a vegan or sugar free diet will adore these cookies.

What we love about this recipe is how much they taste like regular chocolate chip cookies. Each bite is layered with chocolate chunks, and the brown sugar gives them a chewy texture and subtle caramelized flavor, while the coconut oil makes them moist and incredibly soft.

Ingredients needed

If you’re as obsessed with baking as I am, then you probably have most of these ingredients on hand right now. Here’s what you’ll need:

• Flour. Regular all-purpose flour will do the trick. I recommend sifting the flour to ensure there are no clumps.
• Granulated sweetener. I used allulose, but any sugar-free substitute will work.
• Sugar free brown sugar. Make your own with just some granulated sweetener and molasses.
• Salt. Just a dash to amplify the rest of the ingredients.
• Baking soda. Leavening agent to help the cookies rise and develop air bubbles.
• Coconut oil. It will need to be melted and slightly cooled. Use refined coconut oil for zero coconut flavor.
• Milk. I used unsweetened almond milk, but any non-dairy milk will work.
• Vanilla extract. A must for any cookie recipe!
• Chocolate chips. I used sugar free chocolate chips and chocolate chunks, but you can use whatever chocolate chips you prefer. Here’s my tried and true recipe for sugar free chocolate chips.

Find the printable recipe with measurements below.

How to make sugar free vegan cookies

Step 1- Make the dough. In a large bowl, combine the granulated sweetener, brown sugar, and salt. Add your milk, coconut oil, and vanilla extract, and whisk well until fully combined. Add sifted flour and baking soda, then fold in the chocolate chips.

Step 2- Freeze the dough. Cover the bowl and place the cookie dough in the freezer for 40 minutes.

Step 3- Prep work. Preheat the oven to 350F/180C, and line a cookie sheet or baking tray with parchment paper.

Step 4- Shape. Remove the cookie dough and use a cookie scoop to form 12 small balls. Place the cookie balls on the prepared baking sheet, ensuring they are at least 2 inches apart.

Step 5- Bake. Bake the cookies for 11-14 minutes or until golden brown. Remove them from the oven and allow them to cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely.

Recipe tips and variations

• Don’t skip the freezing. I know you may be tempted, but trust me, freezing the dough is key to prevent the cookies from spreading too much.
• Add extra flour. If my batter appears too oily, sometimes I’ll add a little extra flour and continue mixing until I have a cohesive dough.
• Switch up the chocolate. I’ve made this recipe with white chocolate chips, dark chocolate, and even peanut butter chocolate chips, and they always taste great. You can even skip the chocolate altogether if you prefer.
• Avoid overbaking. The cookies will continue to cook briefly after being pulled out of the oven, so only bake them until golden brown.

Storage instructions

To store: Leftovers can be kept at room temperature, covered, for up to 1 week. If you’d like them to keep longer, store them in the refrigerator for up to 4 weeks.

To freeze: Place the chocolate chip cookies in a freezer-safe container and store them in the freezer for up to 6 months. Let the cookies thaw overnight before enjoying.

Frequently asked questions

More vegan cookie recipes to try

Each of these vegan cookie recipes can easily be made sugar free by using sugar free sweeteners!

• Vegan shortbread cookies– Buttery, rich, and made with 3 ingredients.
• Vegan girl scout cookies– My absolute favorite girl scout cookie that I can make year-round!
• Vegan peanut butter cookie– Crisp edges, soft in the middle, and filled with peanut butter goodness.
• 3 ingredient breakfast cookies– Just oats, peanut butter, and banana.
• Nutella stuffed cookies– Need I say anything more?

Recipe originally published April 2019 but updated to include new information for your benefit.