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Chocolate Chipless Cookies

5 from 2 votes
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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.

Overhead close up image of Chocolate Chipless 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!

Ingredients

For the full list of ingredients and quantities for Chocolate Chipless Cookies check the recipe card below.

Glass bowls of ingredients to make Chocolate Chipless Cookies.
  • 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.

Glass bowl with wet ingredients being mixed.

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.

"Vegan egg" of yogurt added to wet ingredients.

Yogurt added "vegan egg"

Dry ingredients added to wet.

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.

Vegan cookies dough ready to be baked.

Step 3: Scoop about 1 ounce (2 tablespoons) size cookie balls, (I put 6 per cookie sheet) and place in the oven for 12 minutes.

Chocolate chip cookies without chips fresh out of the oven coookies.

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.

Inside image of a gooey center of chipless cookies.

Below is an image of how I like to store them in the freezer, I zip it almost all the way shut, slide a straw in there and suck the air out then zip it closed quickly.

Freezer ready for these eggless cookies in zip lock freezer bag.

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. 
  • 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.
  • Freezing: You can also freeze the dough by scooping them out into cookie balls 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.

Recipe FAQs

How should you store cookies after baking? 

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. 

What is the best way to keep homemade chocolate chip cookies fresh?

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.

Close up of several chipless chocolate chip cookies laying on eachother.
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1200x1200 image of these dairy free cookies.

Chocolate Chipless Cookies

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.
5 from 2 votes
Print Pin Rate
Course: Cookies/Dessert, Dessert
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 12 minutes
10 minutes letting butter cool.: 10 minutes
Total Time: 32 minutes
Servings: 16
Calories: 159kcal
Author: Michele

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 ounce (2 tablespoons) 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.

Video

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: This recipe has been tested with Earth Balance stick butter, VioLife black butter and Miyokos (now renamed to Melt) they all work just fine.
Yogurt: I like the So Delicious brand unsweetened coconut or SILK brand unsweetened almond yogurt.
Measuring the butter: I recommend a kitchen scale for bets 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. Butter gets measured before melting it.
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 brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. 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 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not joke it works).
Freezing: You can also freeze the dough by scooping them out into cookie balls 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: 159kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 114mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 0.3IU | Calcium: 19mg | Iron: 1mg
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    5 from 2 votes

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    Recipe Rating




  1. Jeff

    5 stars
    Amazing cookies my daughter dosn't like chocolate chips and these were the best ever she said!!

    Reply

    • Michele Elizabeth

      Yay I am SO glad to hear that!!! Thanks for the comment!

      Reply

  2. Brittany P.

    5 stars
    very much enjoyed these as much as ones with chocolate chips! I love options.

    Reply

    • Michele Elizabeth

      So glad you liked them!!! thank you fir the comment!

      Reply