There is a specific nostalgia I associate with the holidays, and it usually smells like peppermint extract and melting chocolate. For the longest time, I associated that festive cheer with a heavy, sluggish feeling that inevitably hit about an hour after the dessert tray went around. It wasn’t the celebration I regretted; it was the way the refined sugar made me feel afterward.
I realized I didn’t have to choose between missing out on my favorite flavor combination and maintaining my energy. I went into the kitchen determined to create a cookie that captured that classic cool-mint-meets-dark-chocolate experience but with a nutritional profile that supported my day rather than derailing it. After a few batches of trial and error (and some very happy taste-testers in my family), I landed on this recipe.
These aren’t dry, cardboard-like diet cookies. Thanks to a somewhat unconventional ingredient—instant pudding mix—these sugar free mint chocolate chip cookies stay incredibly soft and tender. They have become a staple in my house because they offer that comfort food satisfaction while being a much smarter choice for anyone monitoring their intake.
Why That Box of Pudding Mix Changes Everything
If you have ever baked with sugar substitutes, you know the struggle: the texture can sometimes turn out brittle or sandy. Sugar does more than sweeten; it provides moisture and structure. When we take it out, we have to put something back in to do that heavy lifting.
This is where the sugar-free instant vanilla pudding mix comes in. It acts as a secret weapon for texture modification. The modified starches in the pudding mix hold onto moisture during the baking process, resulting in a cookie that is pillowy and soft-baked rather than crunchy. It bridges the gap between “healthy” baking and the traditional bakery-style texture we all crave.
Smarter Sweets: How These Fit a Blood Sugar Conscious Plan
Navigating holiday parties can be tricky when you are watching your numbers. I designed these specifically to be diabetes-friendly treats that feel indulgent without the heavy carbohydrate load of standard recipes. By swapping white flour for a blend of all-purpose flour and fiber-rich additions (implicitly through portion control), and using Stevia and sugar-free chips, we significantly reduce the digestible carbs.
Nutritional Snapshot
- Smart Swaps: We replace traditional sugar with a Stevia baking blend and use sugar-free chocolate chips to cut down on added sugars entirely.
- Protein Boost: The addition of Greek yogurt adds a small bump of protein and helps keep the crumb moist without needing excessive oil.
- The Bottom Line: Each cookie clocks in at approximately 9g of total carbs with about 5g of net carbs.
For many of my readers managing diabetes, these cookies offer a way to participate in the “cookie exchange” tradition without anxiety. I feel much more steady through the afternoon when I enjoy one of these alongside a source of protein, rather than eating sugary sweets on an empty stomach.
If you are putting together a diverse platter for guests, these pair beautifully with my Melt-in-Your-Mouth Keto Pecan Snowballs. The nutty, buttery crunch of the snowballs offers a perfect contrast to the soft, minty bite of these cookies.
From Mixing Bowl to Baking Sheet
The process here is very similar to a standard cookie recipe, so it won’t feel like a science experiment. The key is in the creaming method.
I start by beating the vegetable oil spread and Stevia until they are light and fluffy. This aerates the dough, which is crucial for lift. Once the wet ingredients—including that protein-packed Greek yogurt and the peppermint extract—are incorporated, I gently fold in the dry mix.
A note on the dough: You might notice the dough is slightly stickier than traditional cookie dough. This is normal because of the yogurt and pudding mix.
Because these don’t spread much in the oven, I like to use a scoop to drop them onto the sheet and then gently press them down to about a half-inch thickness. This ensures they bake evenly and keep that nice, round shape.
Tips for the Perfect Soft-Batch Texture
To ensure your healthy Christmas cookies turn out perfectly every time, here are a few things I’ve learned from my kitchen tests:
- Check Your Spread: I cannot stress this enough—use a vegetable oil spread or light butter that has at least 60% fat content. If you use a tub margarine that is mostly water (very low calorie), the cookies will be cakey and dry.
- Watch the Clock: These cookies can go from “perfectly soft” to “dry” very quickly. Pull them out when the edges are set but the centers still look slightly matte and underdone. They will finish setting as they cool.
- Flavor Balance: Peppermint extract is potent. I use 1.5 teaspoons for a distinct mint flavor that cuts through the chocolate, but if you prefer a subtle hint, you can dial it back to 1 teaspoon.
- Portion Awareness: While these are lower in carbs, they are still a treat. Following the ADA guidelines for desserts, I suggest enjoying one or two small cookies (about 15g of carbs total) as an occasional indulgence, ideally after a balanced meal.
I also love enjoying a warm cookie with a cup of Homemade Cinnamon Tea. The warmth of the tea complements the cooling mint flavor perfectly and makes for a very cozy, inflammation-conscious evening ritual.
Common Questions on Baking Without Sugar
Is this recipe suitable if I have diabetes?
Yes, this recipe is designed to be diabetes-friendly. With approximately 5g of net carbs per cookie and zero added sugars, it is a much smarter choice than traditional bakery cookies. However, everyone’s body responds differently to sugar alcohols and flour. I always recommend checking your blood sugar to see how your body reacts, just as many of my readers do.
Can I use a different sweetener?
I used a cup-for-cup Stevia baking blend. If you prefer monk fruit or erythritol, those work well too, but be aware that pure erythritol can sometimes have a “cooling” effect on the tongue—though in a mint cookie, that actually works in your favor!
How do I store them to keep them soft?
Store these in an airtight container at room temperature. Because of the pudding mix, they stay soft for about 3 days. You can also freeze them for up to 3 months; just let them thaw on the counter for 15 minutes before eating.
Disclaimer: These are general nutritional suggestions, not medical advice. Consult your doctor or a registered dietitian before making dietary changes, especially if you have diabetes.
Print
Soft-Baked Zero-Sugar Mint Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 servings 1x
- Category: Dessert
- Cuisine: American
Description
These pillowy-soft cookies offer the classic combination of cool mint and rich chocolate without the sugar crash. By using a unique pudding-mix base, they stay incredibly tender and satisfy cravings with zero added sugar, making them a smarter choice for blood sugar management.
Ingredients
Dry Ingredients
2 cups all-purpose flour (spooned and leveled) (approx. 240g)
1 package (1 oz) sugar-free instant vanilla pudding mix (28g)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt (balances the sweetness)
Wet Ingredients & Mix-ins
1 cup vegetable oil spread or light butter suitable for baking (at least 60% fat content to ensure structure) (approx. 225g)
1/2 cup granulated Stevia baking blend (measured cup-for-cup) (approx. 90g)
1 large egg (room temperature)
1/2 cup plain nonfat Greek yogurt (approx. 120g)
1 1/2 tsp peppermint extract
1 tsp vanilla extract
1 tsp green food coloring (optional)
1 cup sugar-free semi-sweet chocolate chips (approx. 170g)
Instructions
Preheat and Prep: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, dry pudding mix, baking soda, baking powder, and salt. Ensure the pudding mix is free of clumps.
Cream the Base: In a large bowl, beat the vegetable oil spread/light butter until smooth. Gradually add the Stevia baking blend and beat on medium-high speed until light and fluffy (about 2–3 minutes).
Add Wet Ingredients: Beat in the egg until fully incorporated, then mix in the Greek yogurt, peppermint extract, vanilla extract, and food coloring (if using). Scrape down the sides of the bowl.
Mix Dough: Reduce mixer speed to low. Add the dry flour mixture in two batches, mixing just until the flour streaks disappear. Do not overmix. Fold in the chocolate chips by hand.
Scoop and Flatten: Use a small cookie scoop (approx. 1 to 1.5 tablespoons) to drop dough onto the baking sheets, spacing them 2 inches apart. Gently press down to flatten slightly to about ½-inch thick, as these cookies do not spread much.
Bake: Bake for 10–12 minutes, or until the edges are set and tops appear matte but soft. Do not let them brown significantly.
Cool: Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Notes
- Health & Portion Guide: These cookies are an excellent alternative to traditional bakery sweets thanks to the absence of added sugar and a moderate net carb count per piece. However, because they are relatively low in fiber and contain concentrated fats relative to their calorie size, they are best enjoyed in moderation. Be mindful that the refined flour and sugar alcohols (found in the sweetener and chips) can cause digestive sensitivity if consumed in large quantities. We recommend sticking to 1–2 cookies per serving to keep your daily intake balanced.
- Fat Source Matters: Ensure your vegetable oil spread has at least 60% fat. “Tub” margarines with very low calories (water-based) will cause the cookies to be cakey or spread incorrectly.
- Allergy Alert: Contains Wheat (Gluten), Egg, Milk/Dairy (in yogurt and pudding mix), and Soy (lecithin in chips/spray).
- Storage: Store in an airtight container at room temperature for 3 days or freeze for up to 3 months.
Nutrition (per cookie): Calories: ~85 kcal | Total Fat: 5g (Sat. Fat: ~2.5g، varies by spread brand) | Cholesterol: 6mg | Sodium: 90mg | Total Carbs: 9g (Fiber: ~0.5g، Total Sugars: <1g، Added Sugars: 0g، Sugar Alcohols: ~3.5g، Net Carbs: ~5g) | Protein: 1.5g
Disclaimer: These are approximate estimates based on standard nutritional data using generic baking margarine and cup-for-cup Stevia blends. Values may vary significantly based on specific brands (especially sugar-free chips and spreads). For precise management, confirm values with a nutrition tracking app.
I hope these cookies bring a little extra joy to your kitchen this season. It feels great to serve a treat that I know is made with intention and care, proving that we don’t have to sacrifice our favorite holiday flavors to feel our best.
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
