My chocolate chipless cookies make the dough the star of the show. Leaving out the chocolate chips showcases the soft, chewy texture and rich, buttery flavor of these wonderful cookies.
Cookies loaded with mix-ins like my coconut chocolate chip cookies or Reese's Pieces peanut butter cookies are good, but I've always felt like all those mix-ins don't let you fully experience a really good cookie dough.
These chocolate chipless cookies showcase the soft, chewy texture and rich flavor that a really good cookie dough has. And as a bonus, because these cookies are free of chocolate chips, easily converted to dairy free, and always gluten free, they're perfect for mixed company.
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Why You'll Love This Recipe
- It Uses Basic Ingredients: All you need are basic baking staples to make these cookies.
- It's So Easy: All you have to do is mix, scoop, bake, and enjoy the soft, chewy cookies!
- Soft, Chewy Texture: These cookies have that classic texture we all love.
- Versatile: It's easy to add your favorite mix-ins to create all kinds of variations. BUT I highly recommend enjoying them as-is first!
- A Great Make-Ahead Option: These cookies are freezer-friendly, making it easy to prepare extra for future use.
Key Ingredients
Check out the recipe card at the bottom of the page for a full list of ingredients and their exact amounts.
- Gluten Free Flour: Gluten free flour produces cookies that are just as soft and tender as traditional flour. Use a high-quality gluten free flour, such as Bob's Red Mill or King Arthur, for the best texture and flavor.
- Sugar: Almost every cookie dough should use a mix of granulated sugar and dark or light brown sugar. Brown sugar has a bit of moisture, helping keep cookies more tender.
- Unsalted Butter: The fat in butter keeps the cookies tender and helps them rise. Use unsalted butter for full control of your cookies' flavor.
- Vanilla Extract: Vanilla extract is key to the flavor of these cookies. These cookies lean heavily into the rich flavor of vanilla because they lack chocolate chips.
- Salt: Salt is a key component to baking, balancing the other sweet flavors in your recipes.
Variations
- Flour: Feel free to use all-purpose flour in the same amount for this recipe.
- Gluten and Dairy Free: Use plant-based butter for cookies that anyone can eat.
- Mix-Ins: This dough is perfect for all your favorite mix-ins, making tasty cookies like gluten-free Oreo cookies, pretzel chocolate chip cookies, and more.
- Deeper Vanilla Flavor: For deeper vanilla flavor, use vanilla bean paste in place of vanilla. Reduce the amount a bit, as vanilla bean paste has a much more robust flavor.
How to Make Chocolate Chipless Cookies
- Mix the dry ingredients in a small bowl. Then, beat the wet ingredients in a stand mixer. Finally, mix the dry ingredients into the wet ingredients with a rubber spatula.
- Place balls of cookie dough onto a prepared baking sheet and bake at 375°F until the edges are golden brown. Then, cool the cookies for a few minutes on the pan before transferring them to a wire rack to cool completely.
Expert Tips
- Don't Overmix the Dough: Overmixing the dough can make the cookies tough and dry. This is true for both wheat flour and gluten free flour.
- Lean Into the Vanilla: Because these cookies don't have chocolate chips, we're adding extra vanilla to add more richness. Always use pure vanilla extract, not vanilla flavoring.
- Remove the Cookies Before They're Done: Your cookies should be golden on the edges and soft in the center. Carryover cooking from the hot baking sheet will finish them to perfection. Remember, a fully baked cookie is an OVERBAKED cookie!
- Use Fresh Baking Soda: So many people forget to check their leaveners for freshness. If they're expired, your cookies won't rise properly.
- Measure Properly: Measure your flour by weight or loosely spoon it into your measuring cup and level it off with a knife to avoid compacting.
- Perfectly Round Cookies: For pretty, perfectly round cookies, place a large cup over each cookie when removed from the oven, then use a circular, swirling motion to round the edges.
- Use Parchment Paper: Line your baking sheet with parchment paper for easy cleanup.
Chocolate Chipless Cookies FAQs
Chocolate chipless cookies are simply a chocolate chip cookie dough made without chocolate chips.
There are two main reasons for dry cookies. First, they were baked too long, or second, too much flour was used. Your cookies should be removed from the oven while still soft in the center, so the heat from the baking sheet finishes baking them to perfection. It's also important to loosely spoon your flour into your measuring cup to avoid compacting it and using too much.
The great thing about these cookies is that they're perfect without anything in them. BUT you can also add almost anything to them. Try adding your favorite baking chips, chopped candies, coarsely chopped pretzels, nuts, or anything else you can think of.
📖 Recipe
Chocolate Chipless Cookies
Equipment
Ingredients
- 2 ¼ cups gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 sticks butter unsalted; softened
- 1 ¼ teaspoon vanilla
- 2 eggs room temperature
Instructions
- Preheat the oven to 375 degrees and line one or two baking sheets with parchment paper.
- Mix the gluten free flour, baking soda, and salt in a small bowl and set aside.
- Mix the softened butter, sugars, and vanilla in a large mixer with the paddle attachment until creamy - one to two minutes. Then, beat in the eggs one at a time.
- Use a 2-inch cookie scoop to place mounds of dough ton the prepared baking sheets.
- Bake the cookies for 8 to 10 minutes until the edges are golden, but the center are still soft.
- Cool the cookies on the baking sheets for 3 to 4 minutes. Then, transfer them to a wire cooling rack to cool completely. Enjoy!
Notes
- Overmixing the dough can make the cookies tough and dry. This is true for both wheat flour and gluten free flour.
- Your cookies should be golden on the edges and soft in the center. Carryover cooking from the hot baking sheet will finish them to perfection. Remember, a fully baked cookie is an OVERBAKED cookie!
- Measure your flour by weight or loosely spoon it into your measuring cup and level it off with a knife to avoid compacting.
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