Chocolate Chip-less Cookies

24 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerate dough 4 hours
Total Time 4 hours 20 minutes

Chocolate Chip-less Cookies have all the delicious, buttery, chewy golden brown goodness of chocolate chip cookies but without the chocolate.

This easy Cookie Recipe is the perfect alternative to Chocolate Chip Cookies if you have any chocolate allergies or just don’t want the chocolate chips. The buttery cookies are just as delicious and easy to make.

Sabrina’s Chocolate Chip-Less Cookies Recipe

This is an easy foolproof recipe for the best Chocolate Chipless Cookies. If you’re a fan of chocolate, then making chocolate chip cookies without chocolate chips might seem crazy. But these sweet, chewy cookies are perfectly flavorful even without semisweet chocolate mixed in. You might just be surprised after your first bite that you don’t even miss the chocolate!

Just like a classic chocolate chip cookies recipe, the cookie base is made with a basic ingredients. It’s all pantry staples like sugar, butter, eggs, flour, and baking soda that you probably already have in your kitchen. It only takes a few minutes to make the buttery cookie dough base but you will need to refrigerate it for a few hours before you bake it.

Chocolate Chipless Cookies ingredients in separate bowls


  • Sugar: Use half granulated sugar and half brown sugar to give these cookies the perfect chewy cookie texture and sweet, simple flavor. The brown sugar adds a slightly richer taste and delicious brown sugar flavor.
  • Eggs: The eggs help bind everything together and give the cookies the softest chewy center. Use room temperature eggs so they mix easily for softer cookies.
  • Butter: Make sure to use softened butter so that it can easily blend with the sugars and so the butter mixture combines with the dry ingredients without over-stirring.
  • Dry Ingredients: The dry ingredients list is a simple mixture of regular flour, tsp baking soda, and salt. To prevent over-mixing your cookies, sift the flour before adding it to the wet ingredients.
  • Vanilla: Without the chocolate chips, most of the flavor in Chocolate Chip-Less Cookies comes from vanilla extract and brown sugar. Together they make a comforting, sweet, and familiar flavor.

Kitchen Tools & Equipment

  • Stand Mixer: An electric stand mixer makes whipping up a batch of cookies super easy! You’ll use a standard paddle attachment. You can also use a handheld electric mixer or a whisk, just keep in mind the whisk is gonna take some elbow grease to get the butter mixture fluffy.
  • Cookie Scoop: You want to use a cookie scoop to keep from handling the balls of cookie dough and warming the butter with your hands. This keeps your cookies from spreading and it also makes them uniform so they bake evenly.

How to Make

Time needed: 4 hours and 20 minutes.

  1. Wet Ingredients

    In a stand mixer bowl cream butter, brown sugar, and granulated sugar with a paddle attachment until light in color and fluffy. Add the eggs one at a time, mixing at medium-high speed until combined into a smooth batter.Chocolate Chipless Cookies adding eggs to dough in mixing bowl

  2. Add the Dry Ingredients

    Add the vanilla extract, all-purpose flour, baking soda, and 1 teaspoon salt. Mix at medium-low speed until the dry ingredients are just combined into the cookie dough. If the flour mixture sticks to the sides, then use a rubber spatula to push it down into the dough as it mixes.Chocolate Chipless Cookies dough in mixing bowl

  3. Chill the Cookie Dough

    Cover the mixing bowl in plastic wrap. refrigerate the bowl of dough for at least 4 hours before baking. You can also scoop the balls of dough first then chill them on a baking tray. 

  4. Shape the Cookie Dough

    Line two baking sheets with parchment paper or silcone baking mats. Preheat your oven to 350 degrees. Use a cookie scoop to form the dough into balls. Place the dough balls onto the lined baking sheets with about 2 inches between each of them.Chocolate Chipless Cookies balls of dough on parchment paper

  5. Bake the Cookies

    Bake for 10-12 minutes until lightly golden brown with slightly crisp edges. Let the Chocolate Chip-less Cookies cool on the baking sheet for a few minutes before using a spatula to transfer them to a wire rack to finish cooling.Chocolate Chipless Cookies baked on wire rack

Can the dough be made ahead of time?

Yes! You can freeze the cookie dough ahead of time and then bake the cookies later. To freeze the cookie dough for later, start by forming it into 2 tablespoon-sized dough balls. Then place the dough on parchment-lined baking sheets, and put the prepared sheet in the freezer. Give the dough 30 minutes to an hour to harden. Then transfer it to a large freezer bag, and seal it. Keep the frozen cookie dough for 2-3 months.

Nutritional Facts

Nutrition Facts
Chocolate Chip-less Cookies
Amount Per Serving
Calories 173 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 36mg12%
Sodium 152mg7%
Potassium 35mg1%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 259IU5%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Baking Tips & Tricks for Cookies

Chill the Dough

The buttery cookie dough base needs to chill for at least 4 hours so that the butter is super cold. This is what will keep your cookies from spreading and gives them a delicious chewy center.

Use a Cookie Scoop

You don’t want to handle the dough after it has chilled or the warmth of your hands will start to melt the butter. That is why you want to use a cookie scoop or an ice cream scoop to form the dough. The scoop also makes perfectly round, even cookies.

What to Pair With Chocolate Chip-less Cookies

Drinks: These delicious Chocolate Chipless Cookies are perfect to dunk in ice cold Chocolate Milk or a cup of Hot Cocoa. If you aren’t a chocolate fan, try them with Horchata or a mug of your favorite hot tea.

Ice Cream: These buttery brown sugar cookies would make a delicious cookie sundae topped with a scoop of your favorite ice cream. They go with every flavor from Strawberry Ice Cream to Vanilla to Dark Chocolate.

How to Store

Store: Baked cookies can stay good at room temperature for up to 2 weeks. Just seal them in a Ziploc bag to keep the delicious cookies soft and chewy. You can also seal cool cookies in an airtight container to store in the fridge for up to 2 months.

Freeze: Chocolate “Chip-Less” Cookies can also stay good frozen for up to 8 months. For best results wrap each cookie in plastic wrap, then seal them in an airtight container.

Ideas to Serve

This chipless version is especially ideal if you’re baking for a big group. If you need cookies for a family reunion, bake sale, or party, then this is a great option. You never know who in a group can’t have chocolate or just doesn’t like it. You can always make these cookies along with a separate batch of Chocolate Crinkle Cookies or Triple Chocolate Cookies. That way, there’s a delicious option for both chocolate lovers and haters

Frequent Questions

Can I add chocolate chips?

If you’re missing the delicious chocolate morsels, you can always add them to the cookie dough. But, if you prefer regular Chocolate Chip Cookies, then you might do better just making our original chocolate chip cookie dough.

What can you use instead of chocolate chips in cookies?

Just because these are Chocolate “Chip-less” Cookies, doesn’t mean you can’t have fun experimenting with different kinds of mix-ins. If you want the chocolate flavor, but just don’t want to use chocolate chips, cacao nibs make a healthy alternative. You can also try cinnamon chips or peanut butter chips for a delicious flavor alternative.

Recipe Card

Chocolate Chip-less Cookies

Chocolate Chip-less Cookies have all the delicious, buttery, chewy golden brown goodness of chocolate chip cookies but without the chocolate.
Yield 24 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup unsalted butter , softened
  • 1 cup brown sugar , packed
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  • To your stand mixer add the butter, brown sugar and sugar and beat until light and fluffy before adding in the eggs one at a time.
  • Add in the vanilla, flour, baking soda and salt until just barely combined on low speed.
  • Refrigerate the dough for 4 hours.
  • Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
  • Scoop 2-tablespoon-sized cookie dough balls on to baking sheets, spreading 2 inches apart.
  • Bake for 10-12 minutes, until the edges are set and golden brown.


Calories: 173kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 152mg | Potassium: 35mg | Fiber: 1g | Sugar: 13g | Vitamin A: 259IU | Calcium: 14mg | Iron: 1mg

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Nuts: For a delicious non-chocolate mix-in, chopped nuts are a great option for a nice crunch to the velvety texture. Walnuts, peanuts, pecans, or almonds are all great options to fold into the dough.

Oatmeal Cookies: If you want Chocolate Chip-Less Oatmeal Cookies, you can add ½ cup rolled oats to the dough for sweet, chewy cookies.

Cinnamon Cookies: To add some flavor to the Chocolate Chip-less Cookies without changing the texture, you can add ½ teaspoon of cinnamon to the cookie dough. This addition is especially great if you’re making the cookies for the holidays. You can even add more spices like nutmeg and ground ginger.

Chocolate Chipless Cookies stack of baked cookies and preparation collage

More Cookie Recipes without Chocolate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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