Low sugar

Liz’s low-sugar chocolate chip cookie recipe

Prep 5 minutes, cook 10-12 minutes
makes 10 - 12 cookies

This low-sugar chocolate chip cookie recipe is ideal when you’re looking for something a little sweet. Pair with a steaming mug of tea or coffee for that perfect mid-afternoon treat.

These deliciously chocolatey cookies are far lower in sugar than the commercial kind and contain useful amounts of minerals including magnesium, iron and zinc. They contain around two-thirds less sugar than regular chocolate chip biscuits. They also contain gut-friendly fibre and polyphenols from the oats, dark chocolate and cocoa nibs.

Liz’s recipe here replaces calorie-laden refined sugar with stevia. Stevia is several hundred times sweeter than sugar but contains no fructose and zero calories. It can be the ideal replacement for sugar in your baking, without having to compromise on flavour.

Cutting back on sugar can have a number of benefits – and not just for our waistline. A high-sugar diet can damage our skin from within.

When blood sugar is too high, sugar molecules attach themselves to proteins through a process called glycation. This produces AGEs, which are damaging molecules that encourage premature ageing. AGEs damage the previous collagen and elastin stores that keep skin plump and smooth.

Ready in less than 30 minutes, this low-sugar chocolate chip cookie recipe is perfect when you need to rustle up something quick. Kids also love them as a sweet after-school treat.

Watch Liz make her low-sugar cookie recipe

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Wellbeing Wisdom

Omit the cocoa/cacao powder if you prefer white cookies.

Recipe by Liz Earle


  • 100g salted butter
  • 25g granulated stevia
  • 50g soft brown sugar
  • 1 organic egg
  • 1 tsp vanilla extract
  • 30ml whole milk
  • 30g oats
  • 125g plain flour
  • 1 tsp bicarbonate of soda
  • 30g cocoa nibs
  • 10g plain unsweetened cocoa or cacao powder


  1. In a large mixing bowl or food mixer, cream together the butter with the stevia and brown sugar until soft. Add the beaten egg, vanilla extract and milk, mix until smooth.
  2. Stir in the oats, flour and bicarbonate of soda, adding in the cacao nibs and cocoa/cacao powder at the end. Make sure the mixture is fully combined into a delicious cookie dough.
  3. Roll into balls (into the size of small golf balls) and place onto a greased baking tray or silicone baking parchment.
  4. Bake for 10-12 minutes 200°C/180°C fan.
  5. Leave to cool on a wire rack before storing in a tin or air-tonight container. Enjoy!