Sugar-Free Raspberry Chocolate Chip Cookies
If you want a cookie that feels indulgent but skips refined sugar, these Sugar-Free Raspberry Chocolate Chip Cookies hit the sweet spot. Naturally sweetened with very ripe bananas and loaded with bursts of tart raspberries and rich sugar-free chocolate chips, they come out soft, slightly fudgy, and deeply chocolatey. The cocoa powder adds depth while almond milk keeps the dough moist without dairy. They are great for anyone managing sugar intake, baking for kids, or just craving something wholesome with real flavor. These cookies are simple enough for beginners yet flexible enough for experienced bakers who like to experiment with healthier ingredients. Best of all, they come together in one bowl and bake quickly, making them ideal for busy days when you want a fresh homemade treat without much effort.
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Total Time: About 30 minutes
Yield: 12–14 cookies
Ingredients
2 very ripe bananas, mashed until smooth
1/4 cup almond milk (or any plant-based milk)
1/4 cup unsweetened cocoa powder (Dutch-processed preferred)
1 cup all-purpose flour or whole wheat flour
1 tsp baking powder
1/3 cup sugar-free chocolate chips
1/2 cup raspberries (fresh or frozen, lightly chopped if large)
Instructions
Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
Mash bananas in a large bowl until smooth and lump-free.
Stir in almond milk and mix until fully combined.
Sift cocoa powder, flour, and baking powder into the wet mixture.
Fold gently until a soft cookie dough forms.
Add sugar-free chocolate chips and raspberries carefully to avoid crushing them too much.
Let the dough rest for 5 minutes so the flour hydrates.
Scoop tablespoon-sized portions onto the tray, leaving space between cookies.
Flatten slightly with the back of a spoon since they do not spread much.
Bake for 12–15 minutes until set on the edges but still soft in the center. Cool before serving.
Tips
Use very ripe bananas with brown spots for natural sweetness and moisture.
If using frozen raspberries, do not thaw completely to prevent excess moisture.
Measure cocoa powder accurately to avoid a bitter taste.
Resting the dough helps create a more tender texture.
For thicker cookies, chill dough for 10 minutes before baking.
Use silicone baking mats for even browning.
If dough feels too wet, add 1–2 tablespoons extra flour.
Stir gently when adding raspberries to keep pockets of fruit intact.
Taste chocolate chips beforehand to ensure they are truly sugar-free.
Allow cookies to cool fully so they firm up and hold their shape.
Variations
Add chopped walnuts or almonds for crunch.
Replace flour with oat flour for a softer texture.
Mix in shredded coconut for a tropical note.
Add a pinch of cinnamon or espresso powder for deeper flavor.
Swap raspberries with strawberries or blueberries if preferred.
Stir in chia seeds or flaxseed for extra fiber.
Add a teaspoon vanilla extract for bakery-style aroma.
Use peanut butter chips instead of chocolate chips for a nutty twist.
Turn into cookie bars by spreading batter into a small baking pan.
Drizzle melted sugar-free chocolate over cooled cookies for decoration.
Q&A
Can I use regular milk instead of almond milk?
Yes, dairy milk works fine.
Are frozen raspberries okay?
Yes, just fold them in gently while still firm.
Can I replace bananas?
Unsweetened applesauce can work but flavor changes slightly.
Why are my cookies soft?
These cookies are meant to be soft and cake-like.
How do I make them gluten-free?
Use a gluten-free flour blend.
Can I skip cocoa powder?
You can, but the cookies will be lighter and less chocolatey.
How long do they stay fresh?
Store in an airtight container for up to 3 days.
Can I freeze them?
Yes, freeze baked cookies up to 2 months.
Why didn’t they spread?
Banana-based doughs stay thick; flatten before baking.
Can I make them sweeter?
Add a little stevia or monk fruit sweetener if desired.
Nutrition
(approx per cookie)
Calories: 85–95
Carbohydrates: 14g
Protein: 2g
Fat: 3g
Fiber: 2g
Sugar: Naturally occurring from fruit only
Conclusion
These Sugar-Free Raspberry Chocolate Chip Cookies prove that healthier baking does not mean sacrificing flavor or texture. The natural sweetness of ripe bananas pairs beautifully with tangy raspberries and deep chocolate notes, creating a cookie that feels both comforting and nourishing. With simple ingredients and quick preparation, they fit easily into everyday routines whether you are baking for family snacks, lunchbox treats, or a mindful dessert option. Their soft texture and balanced flavor make them appealing to both kids and adults, while the flexible recipe encourages creativity through different add-ins and variations. Once you try them, you will see how easy it is to enjoy homemade cookies that taste rich and satisfying without relying on refined sugar.