Sugar-Free Chocolate Chip Squares

Happy Wednesday, folks! Today I have a real treat for you! Sugar-Free Chocolate Chip squares.

These were actually inspired by the Chocolate Chip Pan Cookies that Diane from In Dianes Kitchen shared last week. They looked SO amazing that I just had to try for myself. But as some of you readers know, I try to stay away from sugar (and I try to keep things pretty low carb, although these are not low-carb by any means).

Anyway, if you want the original recipe with all that sugary goodness, here’s the link to her recipe!

Let’s get to mine, shall we?

Here are the ingredients I used:

• 2 1/4 Cups Robin Hood All Purpose Whole Wheat Flour
• 3/4 Cup President’s Choice Stevia (to replace the white granulated sugar)
• 3/4 Cup Rogers Coconut Sugar (to replace the brown sugar)
• 6 TB & 4 Tsp Naturegg Liquid Egg Whites (instead of eggs since I don’t have any on hand)
• 1 tsp Arm & Hammer Baking Soda
• 1 cup Beatrice Unsalted Butter
• 2 TB Vanilla Extract
• 1 tsp Salt
• 1 Cup Cacao Nibs (instead of chocolate chips)

Don’t mind the powdered Cacao Powder. I was going to use this and then decided against it

Now, here are my instructions:

First, preheat your oven to 350°. Mix your flour, baking soda and salt in a bowl. Set aside

Next, using a Hand Mixer or Standalone Mixer, mix your softened butter, stevia, coconut sugar, Eggs whites, and vanilla extract in a slightly larger, separate bowl.

Pour half of your flour mixture into the Sugar and Butter mixture and mix with a wooden spoon. Once that is mixed, pour in the other half, and mix with the spoon some more.

I tried using the hand mixer and it was a bad decision 😩

Finally, pour your Cacao nibs in the mix and mix in with the wooden spoon.

Place your mix in an oven-safe glass baking dish that’s been greased up nice and good with some kind of oil. I took a big handful of coconut oil and slathered the bottom and sides with it. Then rubbed the rest into my hands since they’re dry and cracking.

Put your Cookie Dough in the baking dish, and place the dish in the oven for 20-25 minutes. I left mine in for 25 minutes and my cookies turned out slightly dry so next time I’ll only leave them in for 20 minutes.

Use your hands to spread this! And make sure you “taste test” to make sure it’s palatable 😉

After the allotted baking time, remove from the oven, and let it cool for a few minutes.

Last, but certainly not least, cut that bad boy into squares and enjoy!

My kid went crazy for these and she had no idea she wasn’t eating real chocolate chips.

As a side note: Diane uses one tablespoon of Vanilla in her recipe but I added a second tablespoon to compensate for the stevia and coconut sugar. It was perfect!

Bon Appetit!

Posted in recipes and Tagged chocolate chip cookies cookies dessert sheet pan sugar free sugar free recipes