These Chocolate Chipless Cookies are soft and chewy just like your favorite chocolate chip cookies minus the chocolate. You would never know these are completely dairy free cookies with no eggs and 100% vegan cookies.
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I know, no chocolate chips in these cookies, you might think I'm crazy but Chocolate Chipless Cookies are nothing new in the internet these days.
I remember being a kid and always loving the plain part of the chocolate chip cookie but chipless cookies weren't a thing back then, at least not that I was aware of. These Chocolate Chipless Cookies are a spin off of my eggless chocolate chip cookies that are also just as amazing as these chipless cookies.
Anyways, if you're out of chocolate chips, don't like chocolate or simply just want something tasty and chewy and delicious I know you will love these chipless chocolate chip cookies.
Why you will love these Chipless Cookies
- Soft and chewy: These chocolate chip cookies without chips are the perfect texture, super soft with the perfect amount of chewy-ness.
- 30 minutes: No chocolate chip cookies take about 30 minutes to make with no chilling required.
- Dairy free and no eggs: These Chocolate Chipless Cookies are totally vegan, yep no eggs and no dairy in these chipless cookies. The best part is that I promise no one will ever even know the difference, they taste so amazing.
- Fresh for days: These Chocolate Chipless Cookies stay fresh for days in a sealed container on the counter. I'm totally not joking when I say they are still soft 3-4 days later (if they last that long).
Other vegan recipes you might like to try!
- Crispy Chocolate Chip Cookies
- Easy Vegan Chocolate Chip Cookies (chewy)
- Eggless Double Chocolate Chip Cookies (like these but more chocolate).
- Raspberry and White Chocolate Cookies
- Chocolate Chunk Coconut Oat Cookies
- Chocolate Chip Cookie Bars
- Vegan Oatmeal Raisin Cookies
Ingredients
For the full list of ingredients and quantities for Chocolate Chipless Cookies check the recipe card below.
- Flour: I like organic unbleached all purpose flour for this recipe 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.
- Melted 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 measured then melted (not softened) and then cooled.
- White and Brown Sugar: Both sugars are needed for this recipe to give it the perfect soft and chewy texture.
- Cornstarch: This helps the texture of the cookie keeping it tender, soft and chewy.
- Vegan Yogurt: This is our egg replacer, it gives the 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 chipless cookies if you want, I would say add chocolate but if you wanted chocolate chips then I would just say try my eggless chocolate chip cookies instead.
- Sprinkles: You could absolutely make these birthday cookies beading some sprinkles into the dough before baking them.
How to make Chocolate Chipless Cookies
Prep: Pre-heat the oven to 360°F and line a baking sheet with parchment paper.
Step 1: In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
Yogurt added "vegan egg"
Step 2: Next add the flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
Step 3: Scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 12 minutes.
Step 4: Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Expert Tips
- Double it up: These Chocolate Chipless Cookies disappears so quickly, I would double it up so you don't run out of these tasty cookies.
- Let the Cookies Cool: Letting the cookies cool completely on the cookie sheet allows them to set and finish cooking.
- Don't over bake: Every oven is slightly different, 12 minutes exactly is what I consider perfect. 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.
- 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 Chipless Cookies can be stored in a sealed container on the counter for about 1 week. If you'd like to freeze some vegan chipless cookies you can 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 1 hour 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 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.
Recipe FAQs
Storing cookies after you've baked them is easy, let them cool completely than use an airtight container to place the cookies in and leave on the counter for about 1 week.
Use an airtight container and place a slice of white bread in the container with the cookies, the moisture will transfer from the bread to the cookies. Make sure you use plain white bread so your cookies don't absorb the flavors from other breads.
More Vegan Cookie Recipes
Chocolate Chipless Cookies
Ingredients
- ½ cup vegan butter melted and cooled (113 grams)
- ¾ cup light brown sugar (165 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- ⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt (80 grams)
- 2 cups unbleached all purpose flour (250 grams)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
Instructions
- Pre-heat the oven to 360°F and line a baking sheet with parchment paper.
- In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
- Next add the flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
- Scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 12 minutes.
- Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
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