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These chocolate chip cookies without brown sugar are soft, gooey, and just as delicious as classic chocolate chip cookies! Made using just 8 ingredients, with no chill time, and ready in 16 minutes!

If there is one thing that chocolate chip cookies have in common, it's that they pretty much all have brown sugar in them. Well what if you ran out of brown sugar but you still want cookies?! Don't worry, these chocolate chip cookies without brown sugar are here to save the day!
These chocolate chip sugar cookies taste just like a classic chocolate chip cookie, and use just the right amount of flour, granulated sugar and butter to achieve that soft texture that typically requires brown sugar! You can make these cookies using either dairy free butter or regular butter too!

Why These Chocolate Chip Cookies Without Brown Sugar Work
- These cookies are ready in 16 minutes - they seriously couldn't be easier! The dough doesn't even need to chill.
- They freeze really well both before and after baking!
- If you find yourself running low on ingredients, you can still make these cookies! All you need are 8 simple pantry ingredients to make this recipe.
- If you want thicker cookies, you can easily just chill the dough overnight and bake the next day!

Ingredients Needed
- Flour: This recipe calls for all-purpose flour, and hasn't been tested using any other flour.
- Butter: You can make these cookies dairy free by using dairy free butter, or you can make them using regular butter!
- Vanilla extract: I recommend using real vanilla extract if possible, as it gives the cookies so much flavor!
- Chocolate chips: You can use semisweet, dark, or milk chocolate chips. You can even use white chocolate chips (if you're making these dairy free, use vegan white chocolate chips). I also like to chop up a chocolate bar and use chocolate chunks instead of chips!
- Egg: These cookies have not been tested with any egg substitutes.

Step By Step Instructions
STEP ONE: Preheat the oven to 350°F and line 2 baking sheets with parchment paper or a silicone baking mat. Whisk together flour, baking soda, and salt in a medium bowl, then set aside.
STEP TWO: In the bowl of a standing mixer with the paddle attachment or using a handheld mixer, beat butter and sugar until light in color and fluffy (around 1-2 minutes).
STEP THREE: Add in the egg and vanilla extract, then beat until the mixture is just combined, being careful not to over-mix. Mix in the dry ingredients, then stir in the chocolate chips.
STEP FOUR: Use a medium cookie scoop or spoon to form the dough into 1.5 tablespoon sized balls, placing them on the baking sheet, 3-4 inches apart. Bake one sheet at a time for 8-11 minutes, or until the edges look set and have just begun to darken - but are not golden brown! The cookies will look under-baked! Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack.

Most chocolate chip cookie recipes use a mix of brown sugar (for added moisture and chewiness), and granulated sugar (for that slight crisp on the edges of a cookie), but it is not necessary. This recipe has been specifically created to work perfectly without any brown sugar.
Some other types of cookie recipes, like sugar cookies or shortbread cookies, don't use any brown sugar at all and are still delicious!
Nope! No chill time required, but if you want to make the dough now and bake the cookies later, you can cover the bowl with plastic wrap and store in the fridge to chill for up to two days.
The single most important thing to do when making these cookies is to not over-bake them. If you leave the cookies in the oven until they are golden brown, they will not stay soft the next day. Because these cookies don't have brown sugar in them (one of the key ingredients of a soft cookie), this is extra important!
In general, there are a few options for sugar substitutes if you don't have brown sugar:
1. Granulated (white) sugar: white sugar can be used as a substitute in many recipes at a 1-1 ratio.
2. Dark (demerara) sugar: Very similar to light brown sugar, demerara can usually be used as a substitute for light brown sugar.
3. Coconut sugar: coconut sugar works really well in many recipes and has a similar texture to brown sugar.

Expert Tips
- Properly measure your flour: Please use a kitchen scale or the scoop and level method to properly measure your flour! This is the most common baking mistake I see and the cookies will be as soft and chewy as they should be if you over-measure your flour.
- Do not over-bake the cookies! Leaving the cookies in the oven even one minute too long can lead to over-baked cookies. These cookies don't rely on brown sugar for their soft and chewy texture, but instead rely on the right baking time! If you want cookies that stay soft for days, keep an eye on the cookies and when in doubt, it's better to take the first batch out too early, than too late! The edges will have a tiny but of color but will not be fully golden brown.
- Top the cookies with extra chocolate chips to create gooey pools of chocolate on top of them!

Storage and Freezing Instructions
To get that fresh out of the oven texture in the days after the cookies have been baked, pop one in the microwave for 5-10 seconds. They will now be gooey and warm again, but be sure to eat them right away or else they will harden after being microwaves.
Store the cookies in an airtight container at room temperature for up to 5 days.
The baked cookies can stored in a freezer bag and frozen for up to 2 months. Thaw at room temperature when you're ready to eat them.
To freeze the cookie dough, scoop it balls with a cookie scoop and place them on a parchment lined plate in the freezer until they are firm. Transfer them all into a ziploc freezer bag and freeze for up to 2 months.
Allow the dough to soften a little before baking. They will require 1-3 more minutes of baking time and the edges will get golden brown (unlike when you bake the cookies directly after making the dough).
More Recipes Without Brown Sugar That You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Chocolate Chip Cookies Without Brown Sugar
Equipment
Ingredients
- ¾ cup butter, softened (regular or dairy free)
- ¾ cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1¾ cup all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ cup chopped chocolate or chocolate chips (regular or vegan)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugar, mixing until light and fluffy (around 1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the dry ingredients until a dough forms. Stir in the chocolate chips and mix until combined. SEE NOTES
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set and have just begun to darken on the edges - but the edges should not be golden brown! It is very important that these cookies are under-baked in order for them to stay soft. They will look under-baked (but will continue to bake on the baking sheet) and very pale, because there is no brown sugar in the recipe. Remove from the oven and leave them on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Video
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Lisa Rad
I didn't have brown sugar and the store were out, so I tried this recipe. These are the best cookies ever. Making these again.
Thank you for Sharing
Love Lisa
Gabby
I'm thrilled to hear that Lisa! Thanks so much for taking the time to come back and leave a review 😀
Dany
WOW these are probably one of the best cookies I’ve ever made. 100% recommend. It was super easy and quick to make.
Gabby
I'm so happy to that you loved them so much Dany! Thanks for the review!
Betsy
My new favorite chocolate chip cookie recipe! The edges are crisp and perfect. The cookie bakes well and tastes amazing.
Gabby
Hi Betsy! I'm so happy that you loved them 🙂
Bridget
Hi Gabby! I LOVED this recipe! My kids had SO much fun making them with me??! They were JUST right and tasted DELICIOUS! Of course my husband ate them in one sitting during the football match yesterday...
Gabby
Hi Bridget! I am so happy that you all enjoyed the cookies so much and that they got devoured!! Thanks so much for the review 😀
Kristin Wright
Delicious cookies!! This recipe turned out amazing. Although I used 16 oz bag of chocolate chips.
Gabby
Hi Kristin! I am so happy that you loved the cookies. Thanks for the review!
Belinda
I just made these tonight, and as I had no brown sugar I was worried they would turn out crispy. Well they turned out amazing and gooey chewy! I Mae sure measurements were exact. They are delicious, and I usually add tbsp of molasses when I bake choco chip cookies, so I did in these. But great recipe and delicious , exactly the way they should be! Thanks
Gabby
Hi Belinda! I am so thrilled to hear how much you loved the cookies! Thanks so much for taking the time to come back and leave a review 🙂
Sarah
Do I hand mix in the flower or can I use an electric mixer??
Gabby
You can use a mixer, just careful not to over-mix!
Boyle
Way better than the other top ranking recipe I tried! Loved these cookies so much!
Gabby
Hi Boyle! Yay so happy you loved them! Thanks so much for taking the time to leave a review 🙂
Olivia
I was a little worried on how these would turn out because if not using brown sugar, but they turned out amazing. Thank you so much!
Gabby
Hi Olivia! I'm so happy to hear that you loved the cookies! Thanks so much for taking the time to leave a review 😀
Devin
Best
Gabby
Hi Devin! So glad you loved them!
Leah
Soo delicious!! Thanks!
Gabby
Hi Leah! So happy you loved the cookies 🙂
Amina
What is metric of 3/4 cup butter into gram. When I searched there’s different comments 170g, 185g?
Do you mind showing a table for metric table from cups to grams as I still get muddled between them and there’s so many versions online. Thank you.
Gabby
Hi Amina! If you click the tab that says "Metric" right underneath the Ingredients heading in the recipe card, the measurements will switch to show up in grams 🙂 You'll need 158 grams of butter for this recipe. Enjoy!
Lisa
i normally make your classic chocolate chip cookie recipe, but my daughter asked for cookies and I was out of brown sugar so I tried these - they an awesome alternative to the classic recipe for those who don't plan ahead or have a demanding 5 year old that needs cookies NOW (can you blame her??) Thanks for another awesome recipe Gabby!
Gabby
Hi Lisa! I am so happy to hear that you both loved the recipe! Thanks so much for leaving a review! 🙂
Kristin
Simply delicious! Chocolate chip cookies are a staple in our home and these ones are tough to beat!!!
Gabby
Hi Kristin! Yay! I'm so happy that you loved the cookies - thanks so much for the review! 🙂
Melissa
Can I makes gluten free??
Gabby
Hi Melissa! I haven't personally tested this recipe gluten free, so I can't say for sure how it will turn out. I would think that your best bet would be to use gluten free 1-1 baking flour (like Bob's Red Mill, for example). I'd love to hear how it goes if you try it!
Güzide
I wanted to make chocolate chip cookies but ran out of brown sugar. This recipe is perfect, they're easy to make and SOOO delicious. Thank u soo much
Gabby
Hi Güzide! Yay, I am so thrilled to hear that you loved the cookies!! Thanks so much for taking the time to come back and leave a review 🙂