Sugar Free Dairy Free Gluten Free Cookies

Name: Sugar Free Dairy Free Gluten Free Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ½ cup natural peanut butter; ½ cup allulose; 1 large egg; 1 tsp vanilla extract; ½ cup almond flour; ¼ tsp baking powder; ¼ tsp salt; ¼ cup dairy-free sugar-free chocolate chips

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Craving a tasty treat – but have some dietary restrictions? You’ll love these sugar free dairy free gluten free cookies! That’s a whole lotta “free” but I promise you, they are still flavorful and delicious. They’re also quite easy to make.

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Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something or manufacturer formulations can change.

Several gluten free dairy free sugar free cookies next to scattered chocolate chips and a baking sheet.

Ingredients

Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:

Almond flour, allulose, egg, vanilla, baking powder, salt, peanut butter, and sugar free dairy free chocolate chips, all on a white backdrop.

Allulose – This is my favorite alternative sweetener in baked goods for three reasons: 1) it measures like sugar, 2) it does not have a bitter aftertaste, and 3) it does not have erythritol, which can cause a cooling sensation in baked goods.

Even though allulose is technically a rare sugar, it isn’t metabolized by the body the same way table sugar is. It has one tenth of the calories of sugar and does not spike blood sugar. In fact, some studies show that allulose may actually help with blood sugar regulation. For that reason, I feel comfortable noting this as a “sugar free” baked good.

Chocolate chips – For this recipe, I like to use Lakanto sugar free chocolate chips which are also specifically labeled dairy free and gluten free, woohoo! Other potential chocolate chip options include:

Lily’s dark chocolate chips, which are sugar free with good flavor. They do note on the packaging that the chocolate chips are manufactured on the same equipment as dairy and soy products. (Some older packages also contain soy).

Choc Zero makes sugar free dark chocolate chips that are dairy free, gluten free, and soy free (and highly rated!); note they are processed in a facility with dairy products. Also, keep in mind only the dark chocolate version is dairy-free, NOT the milk chocolate.

In that case, there are a few options online that you can check out. Bakers Choice sugar free chocolate chips are also dairy free, however the label notes they may contain trace amounts of wheat.

Max Mallow makes sugar free vegan chocolate chips that appear to be free of gluten ingredients.

If you can’t find any sugar free options that meet all your allergy needs, you could always just use regular allergy-friendly dark chocolate chips (like Enjoy Life) for this recipe. The sugar contribution would be very minimal.

Peanut butter – Natural peanut butter is ideal for this recipe; look for one that is only made of peanuts and salt.

Instructions

You’ll find full recipe amounts and instructions in the recipe card at the bottom of this post, but here’s a helpful overview with photos and tips.

Start by combining the peanut butter, allulose, egg, and vanilla in a bowl. Stir until well combined.

Peanut butter, allulose, egg, and vanilla mixed together in a glass bowl.

Add the almond flour, salt, and baking powder. Stir until combined.

Almond flour, salt, and baking powder added to the wet ingredients in the bowl.

Fold in the chocolate chips.

Chocolate chips folded into the cookie dough.

Portion that cookie dough out on a parchment-lined baking sheet. I just leave them as balls of dough, but note that they don’t spread very much (as you can see below). If you prefer a flatter cookie, you can flatten ‘em out a bit. Bake at 350 degrees for about 10-12 minutes.

Just-baked peanut butter chocolate chip sugar free cookies on a parchment-lined baking sheet.

Recipe FAQ

Here are some common questions that may come up as you’re preparing this recipe:

How should you store these cookies?

Store in an airtight container or ziptop bag at room temperature for up to 3-4 days.

Can you use a different sugar substitute in this recipe?

Yes, if you’d prefer you can use another measure-for-measure substitute. Keep in mind each may have different attributes (i.e. aftertaste, etc) that may affect the final product.

Does allulose cause GI upset?

Any sugar alternative can cause GI upset in large amounts, so I don’t recommend polishing off the whole batch of cookies at once, haha. When eaten in a normal portion size, most people do not experience GI upset eating allulose. However, every person may have a different tolerance level to sugar alternatives, so pay attention to your body.

Allergens in this recipe

As written, this recipe is dairy free, wheat/gluten free, and soy free, provided your choice of chocolate chips does not contain these ingredients – double check labels!

This recipe does contain peanuts (in the peanut butter) and tree nuts (in the almond flour). You can use certified gluten free oat flour instead of almond flour if you need to make this tree-nut free, but keep in mind it will still contain peanut.

A woman's hand holding a sugar free dairy free gluten free cookie.

More Dairy Free Gluten Free Cookies

If you’re looking for more gluten free dairy free cookie recipes, try one of these tasty treats:

I hope you enjoy these cookies! I’ve been baking them lately before traveling so I can bring a sweet treat with me to the airport. If you get a chance to try them, feel free to leave a recipe rating or comment below.