Chewy and Soft Chocolate Chipless Cookies
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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.
- 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
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).
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).
Step 4: combine wet and dry
Add the flour mixture to the wet ingredients (image 4).
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.
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.
Recipe FAQs
Store your leftover cookies in an airtight container on the counter or pantry for 3-4 days.
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.
A spoon, tablespoon or even a ice cream scooper all work fine!
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.
Check out our other cookie recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Chocolate Chipless Cookies
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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.
- 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.Â
- Add chocolate chips if you want!Â
- You can substitute coconut oil for butter but note the taste and texture may change.Â
- Do not over-mix your dough as it will result in tough and dense cookies. Just mix until the flour is just combined.Â
