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! They’re soft and chewy giving you the best texture and the perfect cookie flavor without chocolate chips. You won’t miss the chocolate chips in these vegan chocolate chipless cookies.
- Eggless: These vegan cookies are made without eggs and are completely dairy free. The “egg” 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 360°F 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 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.
- 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 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
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.
More Vegan Cookie Recipes
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.
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Ingredients
- ¾ cup vegan butter melted and cooled (170 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 (85 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
- 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 360°F 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.
Video
Notes
Butter: I like to use Miyokos.
Yogurt: I like the So Delicious brand.
Measuring the butter: If you do not have 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. I also recommend using a kitchen scale if you have one. 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 cup 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 fresh: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.
Storing the dough: 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). 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 an hour or in the fridge overnight, then bake according to directions.
Nutrition
Calories: 245kcal | Carbohydrates: 34g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 181mg | Potassium: 44mg | Fiber: 1g | Sugar: 18g | Vitamin A: 0.4IU | Calcium: 25mg | Iron: 1mg
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