These Chocolate Chip Cookies without Brown Sugar are soft and tender, ready in 20 minutes and require no chill time.
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Maybe you're out of brown sugar and molasses or maybe you just like the clean taste and tender texture, these Chocolate Chip Cookies without Brown Sugar will not disappoint. They are based off of my eggless chocolate chip cookies which are soft and have the perfect amount of chew to them, but these no brown sugar cookies don't use brown sugar obviously.
Why you will love this recipe
- Taste: The taste of these cookies without brown sugar is so clean and simple. They are sweet with a hint of vanilla and everything comes together making the chocolate taste rich and dreamy.
- Texture: The texture of these Chocolate Chip Cookies without Brown Sugar is perfection, they are tender, soft and just melt in your mouth.
- Quick: These cookies without brown sugar are super quick and easy, they only need 10 ingredients, no chill time and are super easy to make.
- Freezer: These Chocolate Chip Cookies without Brown Sugar are perfect to freeze to have on hand at all times. Simply roll or use a cookie scooper to scoop them into balls, place on a cookie sheet lined with parchment paper and place them in the freezer for 10 minutes, then remove and place in a freezer bag or container and store for up to 3 months.
More vegan cookies you will love!
- Eggless Double Chocolate Chip Cookies (like these but more chocolate).
- Raspberry and White Chocolate Cookies
- Chocolate Chipless Cookies
- Chocolate Chunk Coconut Oat Cookies
- Chocolate Chip Cookie Bars
- Vegan Oatmeal Raisin Cookies
- Eggless Chocolate Chip Cookies
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these Chocolate Chip Cookies without Brown Sugar.
- Flour: I like organic unbleached all purpose flour for this chocolate chip cookie recipe without brown sugar to keep it traditional. The flour gives the structure to these vegan cookies. Be sure to read the recipe notes carefully and measure the flour correctly, it's very important to ensure you get a soft chewy cookie.
- Room Temperature Butter: For this no brown sugar chocolate chip cookie recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be room temperature. Room temperature means soft to the touch, not hard and not mushy or melted, just soft so that if you touch it with gentle pressure you make a smush with your finger.
- White Sugar: Just white sugar is used for these cookies without brown sugar to give them the perfect soft and tender texture.
- Vegan Chocolate Chips: I like Hu chocolate, Enjoy Life brand or Tollhouse vegan chocolate chips. You can use mini chips, regular size or even chocolate chunks if you desire.
- Cornstarch: This helps the texture of the no brown sugar cookie keeping it tender, soft and chewy.
- Vegan Yogurt: This is our egg replacer, it gives the vegan cookie moisture and helps hold it together as well as leaving it soft and delicious for about a week. I like So Delicious unsweetened coconut yogurt and SILK plain almond milk yogurt.
- Vanilla: Do not skip this.
Variations
- Add nuts: You can absolutely add nuts to these Chocolate Chip Cookies without Brown Sugar if you want, chopped walnuts or macadamia nuts would be incredible.
- White Chocolate: You can absolutely use white chocolate chips instead if you want, for these cookies without brown sugar. I like the Enjoy Life brand or Pascha brand for dairy free options.
How to make Chocolate Chip Cookies without Brown Sugar:
Prep: Make sure to place the butter on the counter about 30 minutes before making these cookies to allow it to come to room temperature. After that pre-heat the oven to 350° F and line a light colored baking sheet with parchment paper.
Step 1: In a bowl add the room temp butter and the sugar, use a stand or hand mixer and mix about 2 minutes until fully combined. Then add in the vanilla and yogurt and mix until combined.
Step 2: Next add in the flour, baking powder, baking soda, sea salt, cornstarch and fold with a spatula until just combined. Use a spatula not the mixer. (Yes, I'm aware the mixer got left in the bowl for the picture but please fold in with a spatula do not use the mixer).
Step 3: Fold in the chocolate chips.
Step 4: Use a 1 ounce cookie scooper or about 2 tablespoons and roll them into balls and place on the parchment paper lined baking sheet to be baked for 11 minutes. (the dough is very soft so work quickly before your hands melt the butter too much). Let cool completely. Store on the counter for 3-4 days.
Expert Tips
- Don't over bake: Every oven is slightly different, 11 minutes exactly is what I consider perfect in my oven for these no brown sugar chocolate chip cookies. You want to take them out before they start to brown, the center should just barely look done, once you pull them out, let them sit for 15 minutes to cool and finish baking. Over baking them will make them more firm and that's not what we want.
- Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.
- Kitchen scale: I strongly recommend using a kitchen scale to make sure everything is precisely measured. Improper measurements are the number one reason cookies (and a lot of other recipes) often fail. Cookies are very precise and not usually forgiving when measure measurements are slightly off.
- Storing: These Chocolate Chip Cookies without Brown Sugar can be stored in a sealed container on the counter for about 1 week.
- Freezing: You can freeze these Chocolate Chip Cookies without Brown Sugar for up to 3 months. If freezing the dough, pre scoop them and line them up on a parchment paper lined baking sheet and freeze for about 10-20 minutes until solid before storing them in a freezer bag. When you go to bake them, let them thaw fully on the counter for about 30 minutes (until they are room temperature) before baking as normal. If you choose to freeze the cookies pre baked, place a piece or parchment paper between each cookie to avoid them sticking to each other.
- Cool the Cookies: Be sure to let these Chocolate Chip Cookies without Brown Sugar cool after baking, this will let them set.
- Double the Recipe: These chocolate chip cookies disappear quickly at my house, I usually double the recipe and scoop out and freeze half the dough for later, so I always have cookies on hand.
Recipe FAQs
Can you make chocolate chip cookies without brown sugar?
Yes, I would follow a recipe that only uses granulated or cane white sugar.
More Vegan Cookie Recipes
Chocolate Chip Cookies without Brown Sugar
These Chocolate Chip Cookies without Brown Sugar are soft and tender, ready in 20 minutes and require no chill time.
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Ingredients
- ½ cup room temp butter (113 grams - I used vegan Earth Balance sticks)
- ¾ cup cane sugar (150 grams)
- 1 teaspoon vanilla extract
- ⅓ cup yogurt (80 grams - room temp, I used unsweetened coconut yogurt)
- 1 ½ cups unbleached all purpose flour (188 grams)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
- ¾ cup chocolate chips (I used Enjoy Life mini chocolate chips)
- flakey sea salt for topping (optional)
Instructions
- Prep: Make sure to place the butter on the counter about 30 minutes before making these cookies to allow it to come to room temperature. After that pre-heat the oven to 350° F and line a light colored baking sheet with parchment paper.
- In a bowl add the room temp butter and the sugar, use a stand or hand mixer and mix about 2 minutes until fully combined. Then add in the vanilla and yogurt and mix until combined.
- Next add in the flour, baking powder, baking soda, sea salt, cornstarch and fold with a spatula until just combined. Use a spatula not the mixer.
- Fold in the chocolate chips. Use a 1 ounce cookie scooper or about 2 tablespoons and roll them into balls and place on the parchment paper lined baking sheet to be baked for 11 minutes. (the dough is very soft so work quickly before your hands melt the butter too much).
- Let cool completely. Store on the counter for 3-4 days.
Notes
Size/Do not over bake: Be sure you don't over bake these cookies. Make sure you are using a 1.5 ounce (or about 2 tablespoons) sized cookie scoop and bake on the middle shelf, on a parchment paper lined aluminum baking sheet for 12 minutes. They might not seem done to you, but they are. You want them to be just set around the edges and still soft in the center almost looking underbaked, they will continue to bake while they cool for another 5 minutes on the baking sheet, before removing to cool.
Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.
Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be room temperature which means you can gently press into it and make a finger print but your finger does not sink into it easily without a little pressure, that's too soft. Room temp is still a little firm.
Yogurt: I like the So Delicious brand or SILK almond.
Chocolate: I like Enjoy Life, Hu Chocolate and Just Date brands.
Measuring the butter: I recommend a kitchen scale for best results, a little bit too much or too little will really affect the cookies. If you do not have a scale or a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife.
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing the cookies: Store the cookies in a sealed container at room temperature for 3-5 days.
Freezing: You can also freeze the dough by scooping them out using a cookie scoop and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.
Nutrition
Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 85mg | Fiber: 1g | Sugar: 14g | Vitamin A: 11IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 1mg
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