Chocolate Chipless Cookies

5 from 10 votes

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!

Prep Time20

Cook Time15

Chill Time2 30

Total Time3 5

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: large cookies

Calories: 252kcal

Author: Lee

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)

US Customary - Metric

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.

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 Baked Cookies: 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.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition