You need these Chocolate Chipless Cookies that taste like a blondie in cookie form. So easy and not too sweet; you won't miss the chocolate!
You're probably wondering, Nicole, WHY would you want a chocolate chip cookie without the chocolate chips?!
Listen. I love chocolate just as much as the next person, and I love baking my oat flour chocolate chip cookies and olive oil chocolate chip cookie recipes. With that said, there's something insanely good about a warm, gooey buttery cookie that doesn't need chocolate chips to shine. These chocolate chipless cookies are exactly that, with all the warm, chewy goodness and slight caramel undertones. They taste like blondies in cookie form!
Why This Recipe Is Dietitian Approved
- No chocolate. I love chocolate, but sometimes the amount of chocolate this time of year can be overkill! These chocolate chipless cookies are perfect for those with a chocolate allergy (or anyone who may not love chocolate).
- Easy to make. These are a classic cookie, minus the 3 hours of chilling. These cookies take only 40 minutes from start to finish.
- Perfect to customize. While these are a chipless cookie, you do have the option to customize them with your favorite mix-ins. I have some suggestions below.
Ingredients
Sugars. This recipe we use both white sugar and brown sugar (if you are in a pinch yellow sugar will work as well). I love this combination because it creates the perfect balance of flavours between the rich caramel flavour of the brown sugar and the light sweetness of the white sugar.
Butter. Every good cookie recipe uses butter! In this recipe I recommend using unsalted butter, as we add our own salt.
Eggs. After a lot of testing, I finally figured out that the perfect combination of eggs in this recipe is one whole egg and one egg yolk (without the whites). The egg yolk is where the richness and flavour comes from in the egg, so we want to double up on that without the fluffiness the egg whites would give these cookies. This creates the perfect chewy, yet light cookie.
Vanilla. Vanilla extract or vanilla paste both work great in this recipe! I actually have been using the bourbon vanilla bean paste from Trader Joe's and it's SO good in these!
Cinnamon. For a hint of spice and warmth. While this is an optional ingredient, I love the subtle cinnamon flavour that shines through the sweetness of the cookies.
Flour. For a classic cookie, we are using all purpose flour. I have not yet tested this recipe using any other flour variations, however if you try please let me know how they turn out.
Baking soda. For a little rise! Always ensure your baking soda is not expired.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a large bowl whisk together white sugar and brown sugar. While continuing to whisk, slowly add the melted butter. Whisk until the ingredients are fully combined- the mixture should be thick and smooth and a light golden brown- almost caramel looking.
- One at a time, whisk in the egg yolk, followed by the whole egg and finally the vanilla extract. Whisk until smooth.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Slowly add the dry ingredients to the wet ingredients, whisking as you are adding. Mix until just combined. Place the batter in the freezer for 10 minutes to chill.
- While the batter is in the freezer, preheat the oven to 350 F and line two large cookie sheets with parchment paper. Scoop out the dough into 12 equal sized balls (I use a heaping 2-tablespoon cookie scoop) and arrange 6 balls on each cookie sheet.
- Bake for 12-16 minutes, or until the edges are golden brown and the middles appear set. Sprinkle with flakey sea salt and allow the cookies to cool before enjoying.
Substitutions and Variations
To make gluten-free: I have not tested a gluten free variation of this recipe. I believe you should be able to substitute the all purpose flour for a 1:1 gluten free baking flour, however please let me know if you try.
To make dairy-free: I have not yet tested this recipe using a dairy free butter alternative however if you do please let me know how it turns out!
To make nut-free: this recipe is naturally nut-free.
These cookies are amazing on their own; they're the perfect little sweet treat without being TOO overpoweringly rich from the chocolate. However if you need a little extra something, the mix in possibilities are endless!
- Rice Krispies and mini marshmallows
- Candy cane pieces and white chocolate
- Peanut butter chips and crushed pretzels
- You CAN add chocolate chips if you like, but I honestly love these without the chocolate!
Equipment
Storage
These chocolate chipless cookies will stay fresh stored in an airtight container n the fridge for up to 1 week.
If you would like to make the dough, in advance you can drop the dough into balls on a baking sheet and freeze for about 1 hour until solid. Once frozen, you can add the balls to a large ziploc bag and store in the freezer until you are ready to bake. I like to divide each layer with parchment paper so they do not stick together. You can bake from frozen at 325 for about 14-17 minutes.
Top Tips for Success
I know it can seem tedious but measuring your ingredients correctly is so important when baking. For flour, I recommend sifting the flour and pouring into the measuring cup rather than scooping directly from the bag. Brown sugar should be PACKED into the measuring cup (and should hold its shape once added to the bowl) and the butter should be measure before melting.
Do not skip the cooling! The dough must be chilled for about 5-10 minutes in the freezer (I made this REALLY easy for you so you don't need to be patient for 3 hours while its in the fridge). This helps the butter solidify so the cookies don't get too flat while baking.
Before eating, allow the cookies to cool. The baking will continue even after the cookies are removed from the oven. If you do not let them cool, they will appear underbaked and TOO gooey.
Frequently Asked Questions
Picture the warm, gooey sweetness of a chocolate chip cookie without the chocolate. If that’s a little difficult, I always say these taste like a blondie or even a sugar cookie but with a little more warm caramel flavours.
The outsides of the cookies have the golden brown crispy edges, and then inside are soft and chewy- in my opinion they are the PERFECT cookie!
More Cookie Recipes
Save these recipes for your next baking spree!
- Olive Oil Chocolate Chip Cookies
- Chocolate Chip Oat Flour Cookies
- 3-Ingredient Peanut Butter Blossoms
- Vegan Protein Cookies
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these chocolate chipless cookies, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Chocolate Chipless Cookies
Ingredients
- ¼ cup white sugar
- ¾ cup brown sugar
- ¾ cup unsalted butter melted and cooled
- 1 egg yolk
- 1 whole egg
- 3 teaspoon vanilla extract
- 1.5 cups all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon optional
- Flakey sea salt optional for topping
Instructions
- In a large bowl whisk together white sugar and brown sugar. While continuing to whisk, slowly add the melted butter. Whisk until the ingredients are fully combined- the mixture should be thick and smooth and a light golden brown- almost caramel looking.
- One at a time, whisk in the egg yolk, followed by the whole egg and finally the vanilla extract. Whisk until smooth.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Slowly add the dry ingredients to the wet ingredients, whisking as you are adding. Mix until just combined. Place the batter in the freezer for 10 minutes to chill.
- While the batter is in the freezer- preheat the oven to 350 F and line two large cookie sheets with parchment paper.
- Scoop out the dough into 12 equal sized balls (I use a heaping 2-tablespoon cookie scoop) and arrange 6 balls on each cookie sheet.
- Bake for 12-16 minutes, or until the edges are golden brown and the middles appear set. Sprinkle with flakey sea salt and allow the cookies to cool before enjoying (this will make it easier to pick them up as you don’t want them to be too soft and gooey).
Erin MacDonald says
So good! Thank you for validating my preference for a "chipless" cookie!! 🙂
Nicole Addison says
I know, I know who needs a cookie WITHOUT chocolate!? But I PROMISE you these are about to be your new favourite cookies, they have the perfect rich caramel flavour but aren't overpowering - I hope you love them as much as we do!