No Chill Chocolate Chipless Cookies
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These soft and chewy chocolate chipless cookies are the best! If you aren’t a fan of chocolate or have run out of chocolate chips, this 8 ingredient recipe is for you. Plus, they only take 20 minutes to make and I’ve tested them using dairy ingredients but also tested to make sure they work perfectly dairy free too!
Look, I love a chocolate chip cookie, but sometimes you just aren’t in the mood for chocolate! These chocolate chipless cookies always hit the spot for me. Super soft with gooey middles and crisp edges – what more could you want in a cookie!
Like most of my homemade cookie recipes, these are super easy to make and you only need one bowl. You’re not going to be able to stop at just one cookie, these are just too good.
Featured Reader Review
“I’m allergic to chocolate and felt wierd looking up a cookie recipe but these were perfect!”
Sophia
Why You’ll Love These Cookies
- They’re made using just 8 simple pantry ingredients.
- These cookies without chocolate chips are perfect to make if you’ve run out of chocolate chips or aren’t a big chocolate fan.
Ingredient Notes
- Butter: you can use regular butter or vegan butter if you’re dairy free. I personally prefer salted!
- Vanilla: if you can, use real vanilla extract – it really makes a difference in these cookies!
How To Make These Cookies
Beat butter and sugars together.
Add in egg and vanilla.
Add in the dry ingredients!
Scoop the dough and bake!
Expert Tips
- I always recommend using a kitchen scale to weigh your flour! It’s really easy to add too much flour if you use a measuring cup, giving you dry and crumbly cookies. Don’t have a kitchen scale? Make sure to use the scoop and level method to weigh your flour!
- Don’t over-mix the dough once you’ve added the egg and then the dry ingredients. Mixing the dough too much can change the texture of the cookies.
- Bake the cookies one sheet at a time, this ensures the cookies will bake evenly.
- To get that bakery style look, gently scoot the cookies with a biscuit cutter or mug as soon as they come out of the oven. This will make them perfectly round.
More Recipes 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!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
No Chill Chocolate Chipless Cookies
Video
Ingredients
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) light brown sugar
- 1 egg
- 1 tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking soda
- 2 cup + 2 tbsp (268 g) all-purpose flour
Instructions
- Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (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.
- Use a medium cookie scoop or spoon to make 1.5-2 tbsp sized balls and place them on the baking sheet around 3-4 inches apart.
- 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. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon
it was really good!
Thank you, Nane!
I’m allergic to chocolate and felt wierd looking up a cookie recipe but these wereperfect