Love cookies but not a fan of chocolate chips? You’re not alone. These chocolate chipless cookies are the ultimate solution for those who crave the warm, buttery goodness of cookies—just without the mess (or taste) of chocolate.
Let’s be honest: have you ever picked out the chips from a cookie? If so, this recipe is your new best friend.
Why Make Chocolate Chipless Cookies?
Not every cookie needs chocolate to shine. Here’s why you’ll love this version:
- Clean flavor profile: No chocolate means the vanilla and brown sugar truly stand out.
- Kid-friendly: Great for little ones who are sensitive to chocolate.
- Customizable: Add-ins like white chocolate, dried fruit, or nuts optional!
- Perfect texture: Soft centers, crisp edges—cookie bliss.
Ingredients for Chocolate Chipless Cookies
You likely have all the ingredients on hand already:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Optional Add-ins (for variety):
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dried cranberries or raisins
- Sprinkle of cinnamon for warmth
How to Make Chocolate Chipless Cookies
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Step 3: Add Wet Ingredients
Mix in eggs one at a time, then stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture. Mix until just combined—don’t overmix!
Step 5: Scoop & Bake
Scoop dough onto the baking sheet (1.5-inch balls, spaced 2 inches apart). Bake for 9–11 minutes, until edges are golden and centers are soft.
Step 6: Cool & Enjoy
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Tips for Perfect No-Chip Cookies
- Use room temperature ingredients for even mixing
- Chill the dough for 30 minutes for thicker cookies
- Add sea salt flakes on top before baking for a gourmet touch
- Store in an airtight container for up to 5 days
Variations to Try (Still No Chocolate!)
- Cinnamon Sugar Swirl: Add 1 tsp cinnamon + swirl in a cinnamon sugar ribbon
- Brown Butter Boost: Brown the butter before mixing for rich, nutty depth
- Lemon Zest Freshness: Stir in zest of 1 lemon for a subtle citrus flavor
Real-World Example:
Sarah, a reader from Oregon, bakes these cookies weekly for her son’s school—because several classmates have chocolate allergies. “They taste just like the best part of a chocolate chip cookie,” she says, “but without the chips my son refuses to eat!”
FAQs About Chocolate Chipless Cookies
Q: Can I make these gluten-free?
Yes! Substitute a 1:1 gluten-free baking flour mix.
Q: Are they still sweet without the chocolate?
Absolutely. The sugars and vanilla keep the cookies perfectly sweet and satisfying.
Q: Can I freeze the dough?
Yes. Scoop into balls and freeze. Bake straight from the freezer—just add 1–2 minutes.
Final Thoughts: Sometimes Less is More
Whether you’re skipping chocolate for dietary reasons or just craving a simpler cookie, these chocolate chipless cookies deliver buttery, chewy perfection. And you might be surprised—you won’t even miss the chips.
