These Chocolate Chipless Cookies are soft and chewy deliciousness in every single bite! You won't even miss the chocolate chips! These eggless cookies have a wonderful unique flavor of their own with kosher salt peeking through! If that wasn't enough, they're gluten free, nut free, eggless and can easily be vegan!
These Chocolate Chipless Cookies have a base that's very similar to my Eggless Chocolate Chip Cookies and my Small Batch Chocolate Chip Cookies. I made a few tiny changes to make sure even the biggest chocolate fanatics would love this chocolate chip cookies without chocolate chips recipe, too!
For more cookie recipes without chocolate, try my Funfetti Cookies, my Small Batch Sugar Cookies, my Sprinkle Sugar Cookies and my Apple Cinnamon Cookies.
Reasons to Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Gooey Inside- The cookies are chewy and soft on the inside!
- Unique Flavor- These cookies have a delicious unique flavor that blends the butter, kosher salt and the hint of maple.
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much while baking.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use this instead of granulated for added moisture like in my Dark Chocolate Sugar Cookies.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Maple Syrup- The secret ingredient! I use a tablespoon of store bought. I use this vs pure because it creates a stronger flavor. I've tried it with Pure Grade A Maple Syrup and the cookies were a bit bland. For a recipe with Grade A maple syrup, try my Brown Sugar Maple Cookies and my Maple Cake.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make These Vegan Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Use vegan maple syrup.
For All Purpose Flour
- Use 2 cups packed AP Flour (336 grams).
- Use 2 tablespoons milk.
- You still need to chill the dough due to the lack of eggs.
How to Make Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 12-13 minutes. Reshape as needed. Should make 22 cookies.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Chipless Cookies
Here are the step by step instructions to make these chipless cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, baking powder and salt. Whisk to combine.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, cream the dark brown sugar and unsalted butter together until soft and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
With the mixer on low speed, beat in the cornstarch water, milk, maple syrup and the vanilla until fully combined. It will appear chunky; that’s normal.
Step 5: Add in the Dry Ingredients and Chill
Beat in the gluten free flour mixture a third at a time until just combined. Chill in the fridge for 2.5 hours.
Step 6: Scoop the Dough
Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 11 scoops.
Step 7: Bake and Cool
Bake the cookies at 325 degrees Fahrenheit for 15 minutes or until golden on the bottoms.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups (336 grams).
- Use Room Temperature Butter/ Vegan Baking Stick- Do not use melted butter. Since these cookies have no eggs, if you use melted butter they will spread into a giant mess while baking.
- Use Store Bought Syrup- I know many of you prefer pure grade A maple syrup. I tried the recipe with this and sadly I was not a fan of the cookie's overall flavor. I really think a store bought brand (like Pearl Mill) is best for this recipe.
- Chill the Dough- I know this seems like a step you could skip if you’re in a rush, but please don’t. Cookies without eggs spread way more than cookies with eggs. If you don’t pop the dough in the fridge for 2.5 hours, the cookies will spread and be flat and thin.
- Wash Your Cookie Scoop- If you noticed the dough is starting to get sticky, wash and dry your cookie scoop halfway through making the dough balls.
- Wet Your Hands- The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. If the dough balls need some reshaping, simply use your slightly wet hands to make the dough ball tops smooth. You can see my video for how I do this.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQs
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill again prior to baking.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most eggless and gluten free cookies, they stay fresh for several days!
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture. In addition, using a different sugar will cause the cookies to be a different color due to the lack of eggs.
Storing: Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
Freezing: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 18-19 minutes instead of 15
More Non-Chocolate Recipes You'll Love
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📖 Recipe
Chocolate Chipless Cookies
Ingredients
- 2 cups multipurpose gluten free flour (I use a multipurpose gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking powder (Yes, baking powder...not baking soda!)
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups dark brown sugar , packed
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- ¼ cup milk
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon maple syrup (I prefer table syrup and explain why in my baking tips)
Instructions
- In a medium bowl, combine the 2 cups gluten free flour, 1 teaspoon baking powder and ½ teaspoon kosher salt. Whisk to combine.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch and 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, cream the 1 ¼ cups dark brown sugar and the ½ cup unsalted butter or vegan baking stick together until soft and creamy. About 2 minutes.
- With the mixer on low speed, beat in the cornstarch water, the ¼ cup milk, 1 tablespoon maple syrup and the 1 ½ teaspoons vanilla until fully combined. It will appear chunky. That’s normal.
- Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides and combine.
- Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to chill that long otherwise the cookies will spread all over the place.
- After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the dough out of the fridge and using a large cookie scoop, make 11 scoops with the dough. (I use a 2 ounce cookie scoop).. If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.If the dough balls need some reshaping, simply use your slightly wet hands to make the dough ball tops smooth. You can see my video for how I do this.
- Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. I only bake 6 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Christy says
Can these be in fridge overnight?
Lee says
Hi! Yes! I answer this in the FAQ section of this post. I say you can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge. If doing this, there is no need to chill again prior to baking.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using. Hope this helps!
Lizz KD says
This is my favorite cookie recipe EVER! When I make them for events my family goes crazy for them. No one misses the chips 🙂
Lee says
Thank you so much!
Karen says
When you say store bought maple syrup do you mean a corn syrup based pancakes syrup or store bought pure maple syrup with no additives?
Lee says
Hi Karen. Yes, sorry... I mean one with corn syrup. You can of course use a pure maple syrup but I tried it both ways in this particular recipe and I preferred the flavor with the corn syrup based one. You can of course use pure maple syrup if you desire but please keep in mind the cookies will not be as sweet.
Ginny says
These are excellent! I'd never heard of this type of cookie before, but they are just perfect!
Teresa says
These are even better than I hoped. Soft cookie with a perfectly crunchy edge. It doesn’t taste like a butter cookie, a sugar cookie, or a vanilla cookie; it’s a perfect blend of flavors.
Teresa says
I had to come back and add something. I froze these individually after baking. They come out of the freezer very soft frozen and ready to eat I’m 5 minutes or less. Texture is exactly the same as fresh baked.
Lee says
So glad! Thanks for sharing!!!
Cristina Dean says
I have a question. Why do you call these, chocolate cookies, I didn’t see any chocolate in the ingredients? Thank you
Lee says
Hi! They're chocolate chipless cookies...meaning chocolate chip cookies without chocolate chips. Sorry if it's confusing... I didn't make up the name...it's an actual thing! I hope that makes sense!
Athena Collins says
can this recipe be made with almond flour?
Lee says
Hi Athena! I am sorry but I cannot have nuts in my household due to my son's severe allergies. Sadly almond flour is not a 1 to 1 replacement for gluten free multipurpose flour. It is a high fat flour and can make baked goods greasy due to the added moisture. You'd also have to adjust the liquid amounts in the recipe for the best results. King Arthur says to replace 1/4 of the flour in a recipe with almond flour. So if a recipe calls for 1 cup of flour, then use 3/4 cup gf multipurpose flour and 1/4 cup almond flour. Sorry I can't be of more help!
John says
These have such a wonderful flavor to them! They are so soft and delicious!