Sugar-free chocolate biscuits! Crispy and no artificial sweeteners


So, I’ve wanted to eat chocolate cookies for so long, having watched my friends munch on chocolate wafers on a daily basis…

the vanilla essence that emanates with every crunch…

Crumbly digestive biscuits…

Oreos that just snap and crumble in your mouth…

Most of these are packed with butter and sugar. Except for oreos which are vegan, but high in calories and refined carbs (which causes a quick rise in the blood-sugar level)

I decided that it’s time I ventured beyond sugar-free cakes (no artificial sweeteners) e.g. and enter into the realms of sugar-free, whole wheat cookies (that are also low-fat)!


Before you go any further or even follow my recipe, I’ll let you know now that the cookies turned out to be more or less… a fail.


The biscuits weren’t what I’d wanted; far from the pictured cookies above. They were more cracker-like in texture (well, I used a cracker recipe so… I’d asked for it), and they will become very chewy and tough within 3 days (although you can always crisp them up in the oven)


The cocoa flavour shone through, and the cocoa helped sweeten the cookies without having to add a lot of natural sweetener. Extremely low in calories and fat. (Cocoa powders are great sweeteners too, that are high in protein 1.9 g per tbsp, antioxidants i.e. the buzz over dark chocolate, but don’t go ahead and binge on cocoa powder, because too much caffeine is not ideal for your health!) The biscuits smelled really great of vanilla and cocoa too.


Sugar-free chocolate biscuits

adapted from


  • 1/4 cup of flour
  • 1/4 cup of oatmeal
  • 1/4 teaspoon baking powder
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon rice bran oil (or whatever oil you like)
  • 1 teaspoon honey (I used honey because it was the healthiest sweetener option imo, with its anti-bacterial qualities. However, the amount of honey didn’t add any sweetness whatsoever, I couldn’t even taste the flavour at all!)
  • 2-4 tablespoons water
  • 1/2 teaspoon of vanilla essence
  • For dusting: a bit of flour
  • Optional: Dash of salt (I find salt is great in bringing out the flavour of cocoa in bakings)


  1. Mix all dry ingredients together well. Stir in the oil and begin stirring in water one tablespoon at a time. The amount will depend on the moisture in your flour. When the dough can be formed into a ball, you have added enough water. (I used 3 tablespoons).
  2. Knead the dough several times to distribute the ingredients, and then roll it in plastic wrap and set it aside while you preheat the oven to 350 F or 180 C. Dust your work area and rolling pin with a bit of flour. After the dough has rested for 10 minutes divide it in half, put half on the floured surface. Roll it out until it is as thin as you can get it while still being able to pick it up. Cut with cookie cutter (I just used my measuring cup haha). Place crackers/biscuits on a non-stick cookie sheet and repeat with other half of dough. Prick each cookies once or twice with a fork (allows for air to escape and keeps them from puffing up).
  3. Bake for 15-20 minutes, being careful not to over- or under-bake. Remove from oven and allow them to cool and become crispy. Test one, and if it’s not crispy, return to the oven for a few more minutes. After cooking, keep in a sealed container. (If they get soft, a few minutes in a hot oven will return them to crispiness)

Preparation time: 30 minute(s) | Cooking time: 20 minute(s)

Number of servings (yield): 9 cookies.

29 calories per each cookies.

Why I’ve failed?

1. I’d forgotten to poke holes in the cookies until a minute into cooking time..

2. I’d used a cracker recipe to make cookies (the picture for the recipe looked like the texture I wanted okay?)

3. For crumbly cookies = must have more butter or sugar?

I will keep on trying to perfect the best, crumbly, sugar-free, super low-calorie, chocolate cookies, (might use oatcakes recipe this time) so sayonara until then!