Soft-Baked Zero-Sugar Mint Chocolate Chip Cookies
These pillowy-soft cookies offer the classic combination of cool mint and rich chocolate without the sugar. By using a unique pudding-mix base, they stay incredibly tender and satisfy cravings with zero added sugar, making them a smarter choice for a low-carb lifestyle.
- Total Time25 minutes
- Yield36 servings 1x
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
- 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American