Stevia Chocolate Chip Cookies

Yield: About 4 dozen

  • 2 cups all-purpose flour
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon baking powder
  • 1 egg
  • 1/2 teaspoon white stevia powder
  • 1 teaspoon vanilla flavoring
  • 1 cup salted butter, softened
  • 1 1/4 cups chocolate chips
  1. Preheat the oven to 350 F. Lightly grease a cookie sheet and set aside.*
  2. In a medium mixing bowl, sift together the flour, salt, and baking powder, and set aside.
  3. Place the egg, stevia, and vanilla in a large mixing bowl, and beat well with a wooden spoon or an electric hand-held mixer. Slowly add the butter, continuing to beat until the mixture is smooth and creamy.
  4. Add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well with a wooden spoon after each addition. Fold in the chocolate chips.
  5. Drop heaping teaspoons of batter on the cookie sheet, about 2 inches apart. Bake for 20 to 25 minutes, or until the cookies are golden brown.

* Instead of greasing a cookie sheet, you can cover it with parchment paper, which makes for quick and easy cleanup.

From The Stevia Cookbook, copyright 1999 Ray Sahelian and Donna Gates.

{ 62 comments… read them below or add one }

Vicky December 10, 2018 at 8:32 pm

This is the stupidest recipe I’ve ever seen, you have to go down to the comments to see how much Stevia you should actually put in .who the hell knows to use pure Stevia powder .I wasted all These ingredients, this recipe should not be listed as the number one recipe on Google bunch of so pissed off .waste of time and money.FU


Lisa January 29, 2018 at 7:02 am

I’m curious how this recipe would turn out using one cup of almond flour with one cup white winter wheat flour (not bleached flour, whole grain white wheat) and half cup or so so of coconut sugar


Becca October 18, 2017 at 10:12 pm

I’ve got some sweet drops liquid stevia from sweeleaf. An I’m not sure how much to use in some almond flour choc chip cookies. Thanks lovelies!


Kay July 23, 2017 at 4:48 pm

For the diabetics out there, you may find Dr. Gregor’s nutrition facts. com site very helpful.
I prefer Sunspire brand grain sweetened chocolate chips over Lilly’s stevia sweetened. They have more chocolate flavor and are also dairy free. They are sweetened with malted barley and corn so Celiac’s would need to avoid. I’m gluten intolerant and do OK with them.
This cookie recipe is extremely high fat!


Mi Girl July 11, 2017 at 7:43 pm

Someone above commented on the packets of stevia. I buy Wal-Mart brand, and there are no sugars (dextrose) added. No cal. No carbs. I don’t know what brand you buy; you may want to try a different brand.


Joseph June 10, 2017 at 10:50 pm

Does anyone have the breakdown of carbs, sugars, calories, fat, etc.?


Ann April 29, 2017 at 10:47 pm

You don’t need to use carob. There are dark chocolate chips sweetened with stevia by Lilly’s….expensive, but good!


Marlene March 25, 2017 at 8:34 pm

Yes, read comments. Quite dry, could use another egg and something like Apple sauce. Little more stevia too.


Sharon February 3, 2017 at 6:47 pm

Use regular salt. Sea salt is too salty.
Use only 1/4 teaspoon of regular salt.
Replace all or half of the butter with softened cream cheese.
Also try 1/2 t baking powder and 1/4 t corn starch.
Chill the dough (or dough balls) 2 hours before baking and bake cold.


Danielle Bolte October 20, 2016 at 5:59 pm

Ok so I just made this and I did end up adding 1more egg and 1/4 cup of applesauce. Also added a bit more vanilla extract. I used dark chocolate chips instead of milk chocolate or semi sweet. Baked for 21 mins
Turned out delish!


Nancy January 23, 2016 at 7:16 am

The cookies turned out great! I am so thankful for this recipe! Here are my few adjustments…I also added one egg, 1/2 cup unsweetened applesauce, and I used 3/4 stick salted butter. I think the key change I made was cooking them at 350 for the same amount of time I cook my Nestle Tollhouse cookies… 10 minutes! They were soft and not chalky! I cut up one sugar free dark chocolate and one sugar free milk chocolate bar from TraderJoes for the choc. chips. I put them on the cookie sheet with a rounded Tablesoon. My husband, who is Type 2 diabetic loves them and so do I!!! Also, I used the recommended 1/2 teaspoon stevia (this is the straight stevia, in powder form, with no fillers!). I only ever use Pure Stevia extract by Kal which has no unhealthy fillers. We thought it was the perfect amount of sweet!!!


Anna October 29, 2014 at 4:12 am

I wonder why so many do not read the comments before making these cookies, then you would know what to expect, and/or how to improve them.
Adding bannana or applesause for more moisture, and an extra egg too.
Didn’t like the original recipe than try the alternatives, or experiment yourself 🙂


Beatrice October 24, 2014 at 5:09 pm

We need to understand one thing first before we jump in to bake these cookies. Most of us are use to the sugary sweet cookies
It’s all about changing your tastes and that requires a bit of time and patience
With that said(because I love cookies but for my health I have to find other ways to make them)
I added the additional egg, omitted the butter and used butter flavored crisco
I mixed the ingredients by hand and rolled the dough with my hands moistened with crisco dropped them lightly flattened them
with a flat bottom juice glass
They’re not Chips ahoy but as far as a healthy alternative they’re pretty good:)


Wendy July 23, 2014 at 1:55 pm

I am wondering if the confusion as to how much stevia to add might be the fact that some people are thinking Truvia = stevia. Truvia and stevia are not = in volume nor in ingredients.


Wendy July 23, 2014 at 1:56 pm

I also wonder if this accounts for some of the comments on how bland the taste is…they used 1/2 tsp of Truvia?


Carolyn August 10, 2014 at 7:39 pm

I’m researching recipes to make chocolate chip cookies using Stevia and other non-gluten and low-acid ingredients. On my container of Organic Stevia, it states that Stevia is 2x sweeter than regular sugar. That being said, 1/2 tsp of Stevia would only equal 1 tsp of regular sugar. That would not be enough to sweeten a cookie in the recipe above given the amounts of the other ingredients. I think 1/2 CUP of Stevia would be more realistic. I’m new to making food to take into account dietary needs or restrictions, so I appreciate your expertise.


StevetheBaker October 10, 2014 at 8:38 pm

Stevia in packet form is 2x sweeter than sugar because it includes stevia and a bulking agent like erythritol or dextrose. So a sweetener packet is only 1-2% stevia.

Pure stevia power, which you can find on, is close to 300x more sweet than sugar.


Spiritwarrior December 20, 2015 at 10:31 pm

This is what I was looking for. A recipe using Stevia powder extract. [300x sweeter than sugar] Too many recipes call for the stevia that has the bulking agent of which I am allergic to some of the bulking agents ie… xylitol.

Mi Girl July 11, 2017 at 7:45 pm

Things have changed in three years maybe? No fillers/cal/carbs or dextrose in my packets. Still 2x as sweet as sugar. Read labels.

Victoria February 5, 2014 at 10:04 am

These cookies really suck…. They’re super dry and salty


pat September 5, 2014 at 12:08 am

too much salt and no liquid. how can you drop cookies when the dough is hard like pastry dough.


Laura July 26, 2013 at 10:56 pm

Hi! I’ve tried this recipe adding one more egg (like many suggestions), and instead of chocolate chips, I’ve used a sugar free spanish milk chocolate that melted so well, obviously, chopped in tiny chunks. The cookies were really good, if you consider that they are sugar free and sucralosa-acelsufame K free. I’m satisfied 🙂


Kat April 14, 2013 at 9:59 pm

To me these taste like biscuits with chocolate chips added. They were dry and crumbled easy, the chips fell off. The 2nd time I made them I reduced the flour to 1 1/2 cup and reduced the salt to 1/2 teaspoon, increased the egg to 2 eggs and increased the vanilla flavoring to about 1 1/4 teaspoon. I used my hands to knead the chips into the dough. I dropped them on the cookie sheet a bit bigger than the size of a quarter. Reduced the cooking time to 15-18 minutes. They still turned out to be a biscuit w/chocolate chips added but they were not as dry and didn’t crumble that easily and the chips still fell off. (serving size 1 cookie).
The nutritional facts turned out to be: Per serving; Calories-73, Carbs.-5, Fat-6, Protein-1, Sodium-48, Sugar-0.
The nutritional facts are from a free nutritional calculator on the web and may or may not be correct. You should put in your own ingredients and brand name, because that does make a difference.


Kat April 26, 2013 at 3:34 pm

Update: Used the stevia w/maltodextrin blend for baking……much improvement in taste.
Mixed 1 cup of the stevia blend with the flour instead of the egg mixture as it should be, all other changes stayed the same.
Now a sweet biscuit w/chocolate chips.


Michael December 18, 2012 at 3:17 am

Nice bread dough recipe. If you’re going for cookie dough, add 1/2 cup of stevia with 1 cup of Greek yogurt.
This recipe to the letter produced a very dry, bland, chalky tasting ball of half baked dough.


kim December 15, 2012 at 3:39 am

If whole wheat flour is used do I use less flour or add more liquid in some form?


Vickie January 18, 2013 at 4:51 pm

When using Whole Wheat flour in baking: the ratio is 50/50 General purpose Flour to Whole Wheat Flour.


Mike December 2, 2012 at 6:49 am

i came here looking for how many carbs are in regular toll house cookies made with stevia.. didnt find it but i also didnt read all the comments. i ask cause im diabetic and have already made the cookies im asking about. also the cookies turned out great the way i made them , they didnt flaten or burn and are still soft after 5 days wich is unusual but im not complaining! lol fyi i subed 18 stevia packets for the regular amount of sugar if tht will help with some one answering my question about how many carbs r in them.


Syrah April 7, 2017 at 4:43 pm

Hi Mike!

I’m not sure your tollhouse recipe (of which this is a request for it, I would love to try to make those!) but sugar is 773 calories per 1 cup. So if the batter normally takes 2 cups, that is 1,546 calories! Stevia is pretty much considered a calorie-free sugar substitute although you may want to check your brand as some have trace amounts. However you go about it, you are saving a lot of calories.


Syrah April 7, 2017 at 4:45 pm

I just realized you said carbs not cals. Stevia again is considered carb free, and carbs per amount of sugar is equal to the grams. So one cup= 200g = 200 g of carbs. 🙂


Donna Pope October 14, 2012 at 9:02 pm

I have fibromyolgia and have problems with sugars and starches (flour included). Does anyone have a carab stevia recipe that does not have flour in it?


Darcy November 9, 2012 at 6:34 pm

The recipe I have is from the Gluten-Free Almond Flour Cookbook and thus I can not post it. However, the point is there are many non starch flour replacements out there. Almond flour being one of them. Find a recipe online and based on research as to the sweetness of Stevia, replace the other sweeteners or artificial sweeteners with the appropriate amount of Stevia and replace the chocolate chips with carab.

Good luck.


Vickie January 18, 2013 at 5:07 pm

Use Regular Oatmeal run through your Blender to make grind it just a bit. Use the same amount as flour. May want to hit Health Store and try some 9 Grain Ceral Mix. Makes great Cookies 🙂


Rachel September 14, 2012 at 2:22 am

They were good beacause I could eat them, but I kept on having to add more Stevia and they tasted alot like baking powder. P.S. listen to the comments on the bottom. Over all not bad


Rachel September 14, 2012 at 2:24 am

Not the bottom of the recipe but the comments from others.


Nancy Wilder September 1, 2012 at 2:09 pm

It would be helpful to have complete nutritional information. My husband and daughter are diabetic so they count carbohydrates instead of calories. Thanks


Scott August 22, 2012 at 3:59 am

I substituted coconut oil for the the butter and added shredded coconut (1/4 c) + 1 T Flax Seeds and 2 eggs and 1/2 C applesauce. The cookies tasted good and disappeared in short order.


Lucy September 29, 2012 at 10:09 pm

can you elaborate on your recipe: how/when to add the above? Sounds awesome and I need to impress my classmates with the deliciousness of stevia!


Jerry July 19, 2012 at 1:38 pm

I made the cookies and they taste great. I made half the recipe and got 10 small cookies. Shouldn’t I have gotten 24?


Claude W. September 11, 2012 at 6:25 pm

You must have eaten some of the cookie dough.I do that all the time.


Megan June 3, 2012 at 7:41 pm

I am a culinary student and do a lot of baking at my job. I have issues with sugar and decided to try baking with Stevia. I took the advice of others on here and added an extra egg. I also added about 1/4 of a cup of peanut butter for flavor. I used carob chips since they have less sugar and they melted nicely. As others said these do not spread so you will have to press them down with a fork like you would with a peanut butter cookie. Stevia doesn’t caramelize so these do not turn out brown like a normal chocolate chip cookie would. They came out more like a butter cookie but that isn’t such a bad thing. They are a little dry which is expected, so I might add a little mashed banana next time for moisture. Over all not a bad sugar free cookie.


Megan June 8, 2012 at 2:54 pm

Bumped up the peanut butter to 1/2 cup and added a banana. mixed everything with my hands. They spread more and have more flavor. They also are darker in color because of the peanut butter. The banana gives them way more moisture, they actually taste like regular chocolate chip cookies. If you can’t have bananas I would try some apple sauce.


Anonymous December 7, 2018 at 6:15 pm

Hi Megan, appreciate that you took the time to share your wisdom & expertise with us. Will be making these as you suggest.


xx May 26, 2012 at 7:03 pm

Yay, I have flour balls instead of cookies! They didn’t flatten, and have no cookie flavor. They actually just taste like flour! The chocolate chips didn’t even melt (most of them anyway).


Nana April 29, 2012 at 7:19 pm

I used this recipe (with a few variations) to make probably the best cookies I’ve ever baked. I did add the extra egg as several have suggested, and used unsalted butter. I also substituted 1 1/4 cup of NuNatural MoreFiber Stevia Baking Blend for the stevia powder in the recipe. This gave the cookie more of the volume, texture, and taste of shortbread. We LOVED them!


rachel April 15, 2012 at 7:54 pm

What if you add applesauce for some moisture?


Sylvia January 30, 2012 at 3:36 am

These were very nice made with 2 /12 cups of spelt flour – the spelt gave them a much more authentic cookie texture. Yes, you need to flatten them with a fork or they won’t spread.


Shelly December 4, 2011 at 5:08 am

I used to do the Toll house as double batch same semi sweet chip. You can find dark chocolate chips, or use broken up dark chocolate chunks.
It is 1/2 teaspoon. half a cup would be obnoxious sweet.
I will be trying these so thanks for the tip on kneading them, I will be using whole wheat and unbleached flour so will see.


Cheryl December 2, 2011 at 10:46 am

I made these cookies for my 9 yr old granddaughter who is a Type 1 Diabetic. I added a second egg to the recipe, reduced the chocolate chips to 1/2 cup. I made each cookie with 3/4 oz of raw dough and flattened the dough with my fingers to make a larger, nicer looking finished cookie. Also instead of mixing the recipe with a spoon or mixer I used my hands, it seems the heat from your hands and working the dough made for a smoother batter. According to my granddaughter they are “real good”.


suzannah smith November 27, 2011 at 4:05 am

Try Dr. Oz black bean brownies with stevia yum


Laura October 7, 2011 at 1:33 pm

Don’t the chocolate chips have SUGAR in them?


Monica February 11, 2012 at 6:18 am

Yes, the choc chips do have sugar in them. How about carob chips..?


Dawn September 11, 2014 at 1:05 pm

Liliy’s chocolate chips with Stevia don’t have sugar in them.


Dawn September 11, 2014 at 1:06 pm

Lily’s chocolate chips sweetened with stevia.


patrick August 22, 2011 at 5:03 am

try adding 1 more egg to the recipe 🙂


Michelle August 20, 2011 at 10:56 pm

These cookies may not be fantastic, or even very good, but they are ALL I CAN HAVE,
which makes them WONDERFUL.

When you can NOT have sugar (at all) due to candia, and will not use fake sugar subtitutes, stivia is a natural way
to make items like cookies to help fill the void.

And I am very greatful to have them!

I am sure to have ‘regular cookies’ for friends and family, and keep stiva cookies around for me.
Again, I am greatful. To me it is nice to have something for a change after going years and years without sugar.


Hanna May 16, 2011 at 1:24 am

This did NOT work out…I did everything listed above, but the cookies never even cooked!. I left them in there for nearly 30 mins and they came out all flakey and chalky..

Not impressed. What a disappointment


Hanna May 16, 2011 at 1:46 am

Ok… so I tasted them and they actually werent that bad 🙂 so dont be alarmed if they dont look like “normal cookies” they are a bit “chalky”, but the remind me of wedding cookies ( or butter cookies) with choc chips added..

give these a try


Erin July 2, 2011 at 9:56 pm

I agree. I’ve made these before…yuck.


Sandi December 21, 2011 at 11:14 pm

My cookies did not melt like normal choc chip recipes do – they held their raw shape. They cooked but did not brown, are are very delicate… when you bite into it the cookie turns to powder! It’s like having a mouthful of flour! Very weird. Also, not overly sweet, even though I used 2 stevia packets, which is probalby about 3/4 tsp.


Rachel April 21, 2011 at 11:21 pm

1/2 tsp is probably correct. Stevia is 200-300 times sweeter than ‘regular’ white sugar, so it only takes 1 tsp of the stevia powder to equal 1 cup of ‘regular’ sugar.


Tonia April 14, 2011 at 1:36 am

Was that suppose to say 1/2 cup of stevia for the cookies


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