This post may contain affiliate links. Please read our disclosure policy.
These chocolate chipless cookies are for the purists. Soft, chewy, golden brown edges with a buttery vanilla flavor-without a single chip to distract from the dough. Whether you're craving a cookie that lets its base shine or simply out of chocolate, this is your new go-to.
Why You’ll Love This Recipe
There's something deeply nostalgic about the base of a classic chocolate chip cookie-buttery, sweet, and perfectly chewy. These chocolate chipless cookies let that flavor shine. No distractions, just crisp edges, golden brown centers, and a soft interior that melts in your mouth.
Whether you have a chocolate allergy, want a kid-safe school treat, or simply love the dough more than the chips, this recipe delivers. It's also naturally gluten-free and easy to adapt for dairy-free diets, making it perfect for gatherings or cozy nights in.
I love keeping a batch of this dough on hand for impromptu cookie cravings-especially during the holidays. If you're looking for another classic base with fun twists, check out my Gluten-Free Monster Cookies or these Soft Baked Pumpkin Cookies.
Ingredients You’ll Need
- Butter: Salted butter gives these buttery cookies a rich flavor. For a dairy-free option, use Miyokos or Kite Hill vegan butter. These buttery cookies form the flavor-forward base of this recipe.
- White sugar and light brown sugar: This combination provides sweetness and depth. White sugar adds crisp edges, while brown sugar adds moisture for chewy cookies.
- Pure vanilla extract: Enhances the dough's warm, nostalgic flavor. Vanilla bean paste can be used for a more aromatic, vanilla-forward taste.
- Egg + egg yolk: The extra yolk makes these cookies chewy and helps prevent dryness-especially important without chocolate chips.
- Gluten-free flour: I recommend King Arthur Baking's Measure for Measure or Bob's Red Mill. These blends ensure structure and texture while keeping the recipe gluten-free.
- Baking soda & baking powder: Work together to create the perfect rise and texture.
- Salt: Balances the sweetness and enhances the other flavors.
Variations and Substitutions
- Dairy-free: Use vegan butter like Kite Hill or Miyokos.
- Gluten option: Swap in all-purpose flour 1:1 if gluten isn’t a concern.
- Flavor boosters: Add almond extract, cinnamon, or nutmeg for a seasonal twist.
- Add-ins: Try peanut butter chips, white chocolate, or dried cranberries.
How To Make Gluten Free Chocolate Chipless Cookies
Step 1: Preheat oven to 375°F. Line a parchment-lined baking sheet (or two cookie sheets) and set aside. In a medium bowl, whisk together the flour mixture: gluten-free flour, baking soda, baking powder, and salt.
Step 2: In a large bowl (or stand mixer with a paddle attachment), combine the butter, white sugar, and brown sugar.
Step 3: Cream until fluffy-use a fork, hand mixer, or paddle attachment.
Step 4: Add the egg, egg yolk, and pure vanilla extract.
Step 5: Mix until smooth and creamy.
Step 6: Add the dry ingredients into the wet mixture and combine using a rubber spatula or mixer. It may take some elbow grease!
Step 7: Chill the dough in the fridge for at least 30 minutes for chewy cookies with better structure.
Step 8: Use a 1.5 tbsp scoop to roll the dough into 24 even balls of cookie dough. Place them 1-2 inches apart on your prepared sheets. Bake for 10-12 minutes, just until the edges start to turn golden brown. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Optional: top with flaky salt for the ultimate bite.
Expert Tips & Tricks
- Chill the dough: Helps control spread and results in a chewier cookie.
- Use a cookie scoop: Ensures uniform size for even baking.
- Level your flour: Use a knife to level off the top of your measuring cup for accuracy.
- Cool cookies properly: Letting them rest helps them set up and prevents crumbling.
Storage Tips
Counter: Store cookies in an airtight container for up to 5 days.
Freezer: Freeze baked cookies in a sealed container for up to 6 months. You can also freeze unbaked dough balls and bake from frozen-just add 1-2 minutes to the bake time.
Recipe FAQ’s
All of the add-ins listed above (M&Ms, butterscotch chips, peanut butter chips) work well, along with raisins or dried cranberries.
Since there are no chocolate chips to add moisture, it’s important not to overbake. Stick to the recommended 10-12 minutes and let the cookies finish setting on the pan. Using an egg yolk also helps add richness and moisture to the dough.
Absolutely! Just add in 1.5 cups of your favorite gluten-free chocolate chips.
Yes. Make the dough, roll into a ball, wrap in plastic wrap, and refrigerate up to 3 days. Roll into balls and bake when ready.
Without chocolate, you need other bold flavors. This recipe uses salt, vanilla, and brown sugar to create balance.
Not recommended as a 1:1 swap-these flours absorb liquid differently and change the structure.
These chewy chocolate chipless cookies are all about simple joy-golden brown edges, buttery flavor, and nostalgic cookie base goodness. Perfect for school lunches, bake sales, or nights when you’re just craving something warm and sweet.
Try them for yourself and leave a review below! And if you’re in a cookie mood, don't miss my Pretzel Christmas Crack for a salty-sweet treat everyone loves, or these Peppermint Hot Cocoa Cookies for a fun winter treat!
More Gluten-Free Cookie Recipes
Chewy Chocolate Chipless Cookies (Gluten Free)
Video
Equipment
Ingredients
- ¾ cup salted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1.5 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 ¼ cups Gluten Free Measure for Measure Flour, I used King Arthur Baking brand
- 1 tsp baking soda
- ½ tsp gluten free baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 375. Line 2 baking sheets with parchment paper.
- In a medium bowl, mix the gluten free flour, baking soda, baking powder, and salt.
- In a separate larger bowl, cream the butter and sugars together until combined. Beat in the egg, egg yolk, and vanilla extract.
- Add the dry ingredients into the wet ingredients bowl and mix to combine. You will need to use some elbow grease to combine the dough! Refrigerate the dough for at least 30 minutes.
- Use a 1.5 tbsp cookie scoop and roll the dough into balls. Place them 1-2 inches apart on your baking sheets. You will have 24 cookies total.
- Bake for 10-12 minutes until just starting to brown. Remove and let them cool for 5 minutes on the baking sheet, then transfer to a cooling rack.
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
The first gluten-free cookie recipe my celiac son approved of! Tried several different recipes to find one he liked for Christmas cookies. Thank you for saving the day!!
These cookies were so delicious! The recipe came together in no time and, even though I added chocolate chips, my kids said the cookie didn’t even need them (!!).
Thank You Mary. My wife has grown tired of chocolate anything cookies and you saved the day. ALSO, Because of family’s allergies to all things potato, like potato-starch, I searched and found Namaste Flour, a family owned mill in Washington State. Such a wonderfully “CHEWY” recipe. Taste & Texture are simply delightful.
Thanks Jock!
This is my third recipe this week from you that I made. I added semi sweet chocolate chips to these cookies and my kids and I think they the best. So easy to make and they don’t taste like they’re gluten free. Thanks for another great recipe, Mary!!
These are amazing! I have always had great success with Mary’s recipes. ❤️
These are the best vanilla cookie! Love having an option for my gluten sensitive daughter!
Thank you so much!
Family loved these cookies!!
Yay! so glad!
I have made this recipe twice with chips added in. They are so good! My new go to for cookies!
Thanks Terri!!
I made these today, and decorated them like black and white cookies, and they’re amazing!!
Thanks Alicia!!