Chewy and Soft Chocolate Chipless Cookies

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These Chocolate Chipless Cookies are the perfect buttery fluffy yet chewy cookies, with crisp edges and soft centers. They are everything we love about a classic chocolate chip cookie, without the chocolate chips! These unique and delicious cookies will be a new favorite.
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Three cookies stacked on a plate with a bite out of the top one and more cookies behind on a cooling rack.

These buttery cookies are everything a classic chocolate chip cookie should be: crispy edges with a soft chewy and fluffy buttery center but without the chocolate chips. So if you ran out of chocolate chips or you’re just not a chocolate fan, these are for you!

No, I haven’t lost my mind. Yes, I know chocolate chip cookies are called that for a reason. But have you ever eaten around the chocolate chips in the cookie dough and loved it? Turns out I’m not alone here and there are quite a bit of people who want their chocolate chip cookies .. chipless.

For more must-try lower-calorie cookies to sink your teeth into, try my favorite Low Calorie Cookies.

Why you’ll love this recipe:

  • Under 150 calories per cookie.
  • Crispy edges with soft chewy center.
  • No chill time.

Ingredients and Substituions:

These are the main ingredients and substitutions for these chocolate chip-less cookies. See the recipe card below for the full ingredients list and instructions.

Flour, egg, salt, baking powder, baking soda, cinnamon, brown sugar, sugar, vanilla extract and butter for the cookies.
  • All-Purpose Flour: I think all-purpose works the best for these.
  • Light Brown Sugar: use dark for added flavor.
  • Butter: substitute coconut oil 1:1 but note the flavor will change or use brown butter.
  • Sugar: you can use sugar substitute but the flavor will change.

Variations

  • For a thinner cookie use 1 3/4 cup flour.
  • Add chocolate chips, white chocolate chips, leftover candy, sprinkles, you name it.
  • For the perfect Spring cookie, make Lemon White Chocolate Cookies.

Dietary Modifications

  • Make gluten-free by swapping flour for Bob’s 1:1 Gluten-Free Flour.
  • For dairy-free, sub out the butter for coconut oil at 1:1. 

How to make chewy chocolate chipless cookies (a visual step-by-step guide):

Step 1: preheat and prep

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: mix wet ingredients

Mixed butter, sugar and brown sugar in a large bowl.

In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy using a hand mixer (image 1).

Egg and vanilla extract added to the butter and sugar mixture to combine.

Beat in the egg and vanilla extract until well combined (image 2).

Step 3: mix dry ingredients

In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon (image 3).

Whisked flour, baking soda, baking powder, salt and cinnamon in a large bowl with a whisk.

Step 4: combine wet and dry

Flour mixture poured into the wet butter and sugar mixture to combine.

Add the flour mixture to the wet ingredients (image 4).

Fully mixed dough in a large bowl.

Mix on low speed, until just combined (image 5).

Step 5: scoop and bake

Using a 1.5-tablespoon or medium cookie scoop, drop balls of cookie dough onto the prepared baking tray, leaving space between each cookie (image 6). Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft.

Cookie dough scooped onto a baking sheet to bake with the bowl of dough off to the side.

Step 6: remove and cool

Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tip!

Do not over-mix your dough as it will result in tough and dense cookies. Mix until the flour is just combined into the dough.

Cookies on a cooling rack with parchment paper and milk off to the side.

Recipe FAQs

How do you store cookies?

Store your leftover cookies in an airtight container on the counter or pantry for 3-4 days.

How do you make all your cookies the exact same shape?

If you want the cookies to all be the same shape after baking, take the top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.

What if I don’t have a cookie scoop?

A spoon, tablespoon or even a ice cream scooper all work fine!

Can I add mix in to these cookies?

Of course! The the base of these are similar to my Classic Chocolate Chip Cookies with a smidge more flour to make them a bit thicker. So if you like this base add in chocolate or peanut butter chips or lime juice like in my Easy Key Lime Pie Cookies.

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Three cookies stacked on a plate with a bite out of the top one and more cookies behind on a cooling rack.

Chocolate Chipless Cookies

Danielle Lima
These Chocolate Chipless Cookies are the perfect buttery fluffy yet chewy cookies, with crisp edges and soft centers. They are everything we love about a classic chocolate chip cookie, without the chocolate chips! These unique and delicious cookies will be a new favorite.
5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 17 cookies
Calories 147 kcal

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Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar (or sugar substitute) 100g
  • 1/2 cup light brown sugar (or sugar substitute) 90g
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour 240g
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • pinch of salt
  • 1/8 tsp. ground cinnamon (1/4-1/2 tsp. if you like heavy cinnamon)

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer. Beat in the egg and vanilla extract until well combined.
  • In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
  • Add the dry ingredients to the wet ingredients, mixing until just combined. You will need to use a rubber spatula to fully mix as the dough is a bit dryer. (You will begin to think something’s missing and they’re too dry, just keep mixing! It’ll come together!)
  • Using a 1.5-tablespoon cookie scoop, drop cookie dough balls onto the prepared baking sheet, leaving space between each cookie. Bake for 11-12 minutes, or until the edges are golden but the center is still soft.
  • Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  • Store your cookies in an airtight container for 3-4 days.

Notes

  • Nutritional information is an estimate and will vary with substitutions. 
  • Add chocolate chips if you want! 
  • You can substitute coconut oil for butter but note the taste and texture may change. 
  • Do not over-mix your dough as it will result in tough and dense cookies. Just mix until the flour is just combined. 

Nutrition

Serving: 1cookieCalories: 147kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 109mgPotassium: 7mgSugar: 11g
Tried this recipe?Let us know how it was!

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