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    Home » Gluten Free Dessert Recipes

    Chocolate Chipless Cookies

    Published: Jul 20, 2023 by Lee · This post may contain affiliate links · 15 Comments .

    Jump to Recipe Jump to Video

    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!

    Delicious, soft, round and golden Chocolate Chipless Cookies on wax paper.

    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.

    Jump to:
    • Reasons to Love These Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Chocolate Chipless Cookies 
    • Expert Baking Tips
    • Recipe FAQs
    • Other Non-Chocolate Recipes You'll Love
    • 📖 Recipe
    • Chocolate Chipless 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

    Maple syrup, milk, slices of butter, gluten free flour, dark brown sugar, kosher salt, cornstarch water, baking powder, and vanilla in separate bowls.
    • 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 nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • 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 non-dairy 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.  

    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!

    A bite through the thin crisp exterior leads to the soft uniquely flavored inside.

    How to Make Chocolate Chipless Cookies 

    Here are the step by step instructions to make these chipless cookies!

    A silver whisk in the white dry ingredients.

    Step 1: Whisk Together the Dry Ingredients

    In a medium bowl, combine the gluten free flour, baking powder and salt. Whisk to combine.

    Cornstarch and water in a bowl mixed milky smooth.

    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.

    Creamed butter and brown sugar.

    Step 3: Cream the Sugar

    In a large bowl of an electric mixer fitted with the paddle attachment, cream the dark brown sugar and unsalted butter or vegan baking stick together until soft and creamy. About 2 minutes.

    Adding in the wet ingredients.

    Step 4: Add in the Other Wet Ingredients 

    With the mixer on low speed, beat in the cornstarch water, the milk, maple syrup and the vanilla until fully combined. It will appear chunky. That’s normal.

    Mixing in the dry ingredients into a batter.

    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.

    Perfect scooped balls of cookie dough.

    Step 6: Scoop the Dough

    Use a large cookie scoop to form 11 large scoops.

    Fresh Chocolate Chipless Cookies on a baking rack from the oven.

    Step 7: Bake and Cool

    Space the dough balls 3-4 inches apart. Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 14-15 minutes until golden on the bottoms.

    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

    Can I make the dough ahead of time?


    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.

    Can I make these cookies ahead of time?


    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!

    Can I use another sugar instead of dark brown?


    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.

    How do I store these Chocolate Chipless Cookies?


    Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.

    If you want them warm, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.

    Gluten free Chocolate Chipless Cookies baked to perfection with a bite taken.

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    • A plate of donuts sit covered in cinnamon sugar.
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    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Delicious, soft, round and golden Chocolate Chipless Cookies on wax paper.

    Chocolate Chipless Cookies

    Author: Lee
    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!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 14 minutes mins
    Chill Time 2 hours hrs 30 minutes mins
    Total Time 3 hours hrs 4 minutes mins
    Course Dessert
    Cuisine American
    Servings 11 large cookies
    Calories 252 kcal

    Ingredients
     
     

    • 2 cups gluten free flour (I use a 1:1 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 heaping tablespoons cornstarch mixed with 3 tablespoons of water
    • ¼ cup milk
    • 1 ½ teaspoons pure vanilla extract
    • 1 tablespoon maple syrup (I prefer store bought 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 heaping 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 use an ice cream scoop or a large cookie scoop to make large cookies. It makes 11 scoops. 
      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 your cookie scoop gets sticky, wash it half way through.
      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 14-15 minutes. 
      Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time. 
    • 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. 

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 12-13 min. Make sure to keep dough in the fridge in-between baking the batches. Should make 22 cookies.
    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan maple syrup.
    All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams) and 2 tablespoons of milk. Still chill the dough. 
    Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if desired.
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

    Nutrition

    Calories: 252kcalCarbohydrates: 42gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 155mgPotassium: 49mgFiber: 2gSugar: 26gVitamin A: 267IUCalcium: 68mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Christy

      March 17, 2024 at 5:56 pm

      Can these be in fridge overnight?

      Reply
      • Lee

        March 17, 2024 at 6:13 pm

        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!

        Reply
    2. Lizz KD

      March 09, 2024 at 8:17 pm

      5 stars
      This is my favorite cookie recipe EVER! When I make them for events my family goes crazy for them. No one misses the chips 🙂

      Reply
      • Lee

        March 09, 2024 at 11:23 pm

        Thank you so much!

        Reply
    3. Karen

      September 09, 2023 at 10:23 pm

      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?

      Reply
      • Lee

        November 27, 2023 at 9:33 am

        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.

        Reply
    4. Ginny

      August 09, 2023 at 9:34 am

      5 stars
      These are excellent! I'd never heard of this type of cookie before, but they are just perfect!

      Reply
    5. Teresa

      July 23, 2023 at 2:39 pm

      5 stars
      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.

      Reply
      • Teresa

        July 26, 2023 at 3:25 pm

        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.

        Reply
        • Lee

          July 26, 2023 at 10:38 pm

          So glad! Thanks for sharing!!!

    6. Cristina Dean

      July 20, 2023 at 5:11 pm

      I have a question. Why do you call these, chocolate cookies, I didn’t see any chocolate in the ingredients? Thank you

      Reply
      • Lee

        July 20, 2023 at 10:59 pm

        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!

        Reply
      • Athena Collins

        October 28, 2023 at 4:08 pm

        can this recipe be made with almond flour?

        Reply
        • Lee

          October 28, 2023 at 4:31 pm

          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!

    7. John

      July 20, 2023 at 10:30 am

      5 stars
      These have such a wonderful flavor to them! They are so soft and delicious!

      Reply
    5 from 10 votes (6 ratings without comment)

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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