Sugar Free Chocolate Chip Pudding Cookies (Soft, Sweet & Guilt-Free!)

These cookies taste like nostalgia with a healthy twist. In this article, we’re diving into the chewy-soft magic of sugar free chocolate chip pudding cookies. You’ll learn how instant pudding transforms the texture, how to sweeten things up without refined sugar, and what ingredients to swap in for variations. Whether you’re keto-curious or just trying to cut back on sugar, these pudding cookies are your new best friend.

Comfort Baking Meets Healthier Choices

Back in my food stylist days, I styled dozens of classic chocolate chip cookies — golden, gooey, picture-perfect. But none of them felt like “home” until I started baking for me. That’s where these sugar free chocolate chip pudding cookies come in. They’re everything I love: warm, soft, rich with chocolate — but made without refined sugar or any fuss.

The real secret here? Sugar free instant pudding mix. It adds just enough vanilla flavor and moisture to make these cookies irresistibly chewy, with none of the cakiness you’d expect. I first tested these when I had a house full of guests — some watching their sugar, others just craving something sweet. No one guessed they were sugar free. They just asked for seconds.

The recipe itself is as cozy as a Sunday afternoon. Think buttery dough (we use a sugar-free sweetener like monk fruit or erythritol), sugar-free chocolate chips, and a full packet of vanilla pudding that brings everything together. The result? Classic flavor, modern ingredients.

And if you love playful cookie spins like Easy Fruit Pizza Cookies or citrusy treats like Lemon Sugar Cookies, this one’s going to hit your rotation fast.

These cookies are more than a recipe — they’re proof that baking can still feel indulgent without being loaded with sugar. Let’s make something unforgettable, shall we?

The Building Blocks of Flavor (Without the Sugar)

You don’t need complicated ingredients to make sugar free chocolate chip pudding cookies shine — just smart swaps. At the heart of this recipe is a sugar free instant pudding mix (usually vanilla or chocolate). It not only adds flavor but also gives the dough structure and softness without relying on excess butter or eggs.

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For sweetening, use a 1:1 granulated sugar substitute. I’ve had great results with monk fruit erythritol blends because they bake similarly to traditional sugar and don’t leave a bitter aftertaste. Stevia-based sweeteners can work too, but you may want to test a small batch first since they can slightly alter the texture.

When it comes to chocolate, opt for sugar free chips — brands like Lily’s or ChocZero melt beautifully and stay rich. If you’re leaning lower carb or keto, you can also use chopped 90% dark chocolate bars. Just be sure to check the ingredient labels for hidden sugars.

Optional Add-ins for Texture & Taste

Once you’ve got the base down, it’s time to have some fun. Stir in unsweetened shredded coconut, chopped walnuts, or sugar free white chocolate chunks. A sprinkle of flaky salt before baking can also take things up a notch. Want a fruity twist? A few freeze-dried raspberries or chopped dried cherries (no sugar added) balance the chocolate beautifully.

If you love mixing textures like in my Cake Mix Cookie Bars, you’ll find endless possibilities here too. Prefer a nutty crunch? Try folding in crushed almonds, just like the ones featured in these Almond Croissant Cookie Bars.

This recipe invites experimentation, and the best part? You never lose that cozy, comforting chocolate chip cookie vibe — just minus the sugar crash.

The Science Behind Pudding Cookies

One bite into these sugar free chocolate chip pudding cookies and you’ll understand why pudding mix is a game changer. It’s not just about flavor — it’s about texture. Instant pudding contains cornstarch and modified food starch, which hold onto moisture while baking. This means you get that ultra-soft, bakery-style center without the need for extra fat or eggs.

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But there’s a trick to getting that just right chew. Overmixing the dough can activate the gluten and make the cookies too tough. So once the dry ingredients hit the wet, stir gently until everything’s just combined. This helps preserve the pudding’s signature softness.

If you’re using a sugar substitute that absorbs more liquid (like coconut sugar alternatives), you may need a tablespoon less flour to keep the dough soft and spreadable. The good news? Pudding mix is forgiving — it binds everything so well that even minor measurement tweaks often turn out fine.

Chill or Bake Right Away?

Here’s a hot cookie debate: to chill or not to chill? With these pudding cookies, it depends on what texture you’re after. Want thick, bakery-style cookies? Chill the dough for 30–60 minutes. This firms up the fat and limits spreading in the oven. Want them thinner and chewier? Scoop and bake straight away.

Bake them at 350°F for 10–12 minutes, pulling them out when the edges are set but the center still looks soft. They’ll continue to cook slightly on the pan, setting into that perfect pillowy bite.

I also recommend baking on parchment for even browning — the way I do with recipes like these Chocolate Brownies with Avocado. And to keep them soft for days? Store in an airtight container with a slice of apple or bread to trap moisture.

These cookies are designed to be low-effort and high-reward — just the way modern baking should be

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Fun Flavor Combos With Sugar-Free Pudding

One of the best things about sugar free chocolate chip pudding cookies is how easy they are to customize. You’re not limited to just vanilla pudding (though it’s a classic for a reason). Want to lean into the chocolate even more? Use sugar free chocolate pudding for double chocolate decadence. Looking for something playful? Banana cream, cheesecake, or even pistachio pudding can add surprising depth to your cookie dough.

The beauty of pudding mix is that the structure stays consistent even when the flavor changes. So don’t be afraid to swap it out based on your cravings. I once made a batch with sugar free white chocolate pudding and a handful of crushed freeze-dried strawberries — they disappeared in minutes.

These cookies are also forgiving when it comes to the chocolate. Swap out the chips for chunks or chopped chocolate, or try a combo like I used in these Croissant Chocolate Chip Cookies. You can also mix dark and milk sugar free chocolate chips for more dimension.

Sugar-Free for All Diets

Whether you’re baking for someone diabetic, keto-curious, or just reducing sugar, this recipe is flexible. For keto versions, use almond flour in place of all-purpose (start with 2 cups and adjust as needed) and stick with sugar free chocolate chips and a keto-approved pudding mix. You’ll get a slightly more tender crumb, but still all that amazing flavor.

To make it dairy-free, opt for a plant-based butter and pudding mix (some brands offer dairy-free options). And for gluten-free? Substitute with a gluten-free 1:1 flour blend. Just avoid overbaking, since gluten-free cookies tend to firm up faster.

These sugar free chocolate chip pudding cookies can truly be made for everyone at the table — and no one misses the sugar. They’re soft, customizable, and deliciously nostalgic with every bite. Just like my Caramel Cheesecake Cookies, they’re the kind of bake that makes people say, “Wait, these are sugar free?!”

FAQ About Sugar Free Chocolate Chip Pudding Cookies

Conclusion: Sweet Memories, Sugar Free

Sugar free chocolate chip pudding cookies prove that comfort food doesn’t need to come with compromise. They’re easy, flexible, and beloved by everyone — even those who never go near “diet” desserts. Whether you’re baking for yourself, your family, or a crowd with different dietary needs, these cookies deliver soft, chewy goodness every time. Just like all my favorite recipes here on Taste to Rate, they’re made to feel like home — without the sugar high.

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