These Chocolate Chipless Cookies are soft and chewy. With no eggs, dairy and completely vegan you would never know. They taste just like a chocolate chip cookie without chocolate chips.

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Why you will love this recipe
- Soft and Chewy: Believe me these Chocolate Chipless Cookies are so tasty! Theyโre soft and chewy giving you the best texture and the perfect cookie flavor without chocolate chips. You wonโt miss the chocolate chips in these vegan chocolate chipless cookies.
- Eggless: These vegan cookies are made without eggs and are completely dairy free. The โeggโ in these vegan cookies is yogurt and it works perfectly, giving just the right amount of moisture and softness. Non-vegans wouldn't even know these Chocolate Chipless Cookies are vegan cookies.
- Quick and Easy: These homemade chocolate chippers cookies mix together in just about 1 hour from start to finish. Best of all clean up is also quick with just a couple things to wash up. (Even less dishes if you use a scale instead of measuring cups).
- Perfect Dessert: This chocolate chipless cookies recipe is always a good idea and even better to freeze a few of them for your future self.
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.
- Melted Butter: For this recipe I used Miyokos butter and it needs to be 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.
- Vegan Chocolate Chips: I like 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 cookie keeping tender, soft and chewy.
- Vegan Yogurt: This is our egg replace, it gives the cookie moisture and helps hold it together as well as leaving it soft and delicious for about a week.
Variations
- Homemade Ice Cream Sandwiches: These easy chocolate chipless cookies work great as the top and bottom of a scoop of dairy free ice cream, be sure you wait and grab two fully cooled vegan cookies. Think about rolling the sides in mini vegan chocolate chips of some fun rainbow sprinkles. Make one at a time and tightly wrap with parchment paper or plastic wrap, then freeze separately for a few hours to let it set.
- Nut Crunch: These chipless chocolate chip cookies are perfect as is, but you can easily add a crunch just by adding your favorite nuts like pecans, walnuts, macadamia, almonds. Be sure to chop them up a before adding to this eggless cookies mixture.
How to make Chocolate Chipless Cookies

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. Place in the Fridge for 30 minutes to chill. Pre-heat the oven to 360ยฐF and line a baking sheet with parchment paper.

Step 3: Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) 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: This chocolate chipless chocolate chip cookies recipe disappears so quickly, I would double it up so you donโt 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.
- Storing: These chocolate chipless cookies can be stored in a sealed container on the counter for about 1 week. If youโd like to freeze some vegan 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. 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 youโve 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.ย
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 donโt absorb the flavors from other breads.

More Vegan Cookie Recipes


Chocolate Chipless Cookies
Ingredients
- ยพ cup vegan butter melted and cooled (170 grams)
- ยพ cup light brown sugar (165 grams)
- ยผ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- โ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt (85 grams)
- 2 cups unbleachedย all purpose flour (250 grams)
- 1 ยฝ teaspoons cornstarch
- ยฝ teaspoon baking soda
- ยฝ teaspoon baking powder
- โ teaspoon sea salt
Instructions
- 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.
- Place in the Fridge for 30 minutes to chill.
- Pre-heat the oven to 360ยฐF and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) 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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