The Best Chocolate Chipless Cookies (Gluten Free)
These Chocolate “Chipless” Cookies are soft, chewy, and flavorful. Everything you love about chocolate chip cookies, except without the chocolate chips! Whether you’re simply not a fan of chocolate or you ran out of chips, these cookies are for you. And you can, of course, always add chocolate chips if you want!
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What Makes This Recipe Great
These Gluten Free Chocolate Chipless Cookies are, in my opinion, the best simple cookie. Almost like a sugar cookie, but with crispy edges, soft centers that are nice and chewy, sweet, salty, and oh so addicting. They are delicious served with a cup of coffee or hot chocolate, and would also make a great gift! These delicious cookies are also super versatile – feel free to add in chocolate chips, M&Ms, butterscotch or peanut butter chips, or sprinkles. I personally love chocolate chip cookies with the chips, but honestly they are just as delicious without them, too!
Recipe Highlights
- Gluten free classic chocolate chip cookie recipe with dairy free option
- Chewy chocolate chip cookies, without the chips!
- The best chipless cookie recipe with crisp edges and a chewy center.
- Easy to make in less than an hour including chilling time
- Perfect for holiday gifting
- Freezer-friendly
- My absolute favorite cookie
- Made with just a few basic ingredients
Ingredient Notes
Butter: I prefer to use salted butter. You can use unsalted butter, if preferred. If you need to be dairy free, I recommend using Kite Hill or Miyokos brand vegan butter! Either way, these buttery cookies are so delicious. I prefer to use room temperature butter vs. melted.
Granulated sugar: I decided to go the traditional white sugar route to get that classic cookie taste.
Light brown sugar: You can also use coconut sugar.
Pure Vanilla extract: Feel free to use almond extract instead for a fun twist.
Egg plus egg yolk: Yolks produce fudgier cookies so I used a mix of that and regular egg! I have not tried making this recipe with a flax egg or egg substitute. If you do – please let us know how it goes in the comments below!
Gluten free flour: I like King Arthur Baking Measure for Measure flour. Bob’s Red Mill also works well.
Baking soda & baking powder
Salt
Optional: Chocolate chips
How To Make Gluten Free Chocolate Chip-less Cookies
Step 1
Preheat oven to 375. Line a cookie sheet with parchment paper. You will need 2 smaller cookie sheets or a large sheet pan. In a medium bowl, mix the gluten free flour, baking soda, baking powder, and salt. You can do this using a whisk or a paddle attachment on a mixer.
Step 2
To a separate larger bowl of a stand mixer (if you have one – if not a regular large bowl is fine), add the butter and sugars.
Step 3
Cream the butter and sugars together until combined using a fork or a paddle attachment.
Step 4
Add in the egg, egg yolk, and vanilla extract.
Step 5
Mix them together until smooth and creamy.
Step 6
Add the dry ingredients into the wet ingredients bowl.
Step 7
Mix to combine. You will need to use some elbow grease to combine the dough! Refrigerate the dough for at least 30 minutes.
Step 8
Use a 1.5 tbsp medium cookie scoop and roll the dough into balls. Place the cookie dough balls 1-2 inches apart on your baking sheets. You should have 24 balls of cookie dough total.
Step 9
Bake for 10-12 minutes until just starting to turn golden brown. Remove and let them cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack. Top with flaky sea salt, if desired. Enjoy your chipless chocolate chip cookies with a tall glass of milk!
Expert Tips & Tricks
Chill the dough: The more you chill your dough, the less it will spread during baking. It will also produce a cookie that is more chewy vs. cakey.
Use a cookie scoop: This will help ensure the cookies are all the same size and bake evenly.
Level your measurements: When it comes to flour, it’s important to use a knife to level off the top of the measuring cup. This will help ensure you’re getting an exact measurement.
Let them cool: Letting your cookies cool will ensure they are the perfect chewy texture and will help them stay together.
How To Store Chocolate Chipless Cookies
Storage: Store baked cookies in an airtight container on the countertop for up to 5 days.
Freezing: Freeze baked cookies in an airtight container for up to 6 months.
Variations and Substitutes
Dairy Free: Use dairy free / vegan butter – Miyokos and Kite Hill are my two favorite brands. If you add chocolate chips, make sure to use gluten free chocolate chips that are also dairy free.
Regular flour: If you don’t need to be gluten free, regular all-purpose flour can be used in place of the gluten free flour.
Add-ins: These chipless cookies are absolutely delicious as-is, but feel free to add in some semi-sweet chocolate chips, dark chocolate chunks, M&M’s, butterscotch or peanut butter chips, or white chocolate chips.
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.
Absolutely. Simply add in 1.5 cups chocolate chips to the batter and mix before rolling into balls.
Yes – make the dough and roll it into a ball. Wrap with saran wrap and keep it in the fridge for up to 3 days. Roll into balls and bake!
More Gluten Free Cookie Recipes
The Best Soft Baked Pumpkin Cheesecake Cookies
Gluten Free Peanut Butter Cookies
The Best Chocolate Chipless Cookies (Gluten Free)
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
Equipment
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.
6 Comments on “The Best Chocolate Chipless Cookies (Gluten Free)”
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!!