Vegan Chocolate Chipless Cookies
Sometimes you don’t want chocolate chips. I know that sounds controversial in the cookie world, but hear me out.
There are days when you just want a really good cookie, soft in the middle, slightly crisp around the edges, buttery and sweet with a strong vanilla flavor. No mix-ins. No chunks. Just the cookie itself.
That’s exactly what these vegan chocolate chipless cookies are. They remind me of the part of cookie dough you sneak before the chocolate chips go in. The dough is rich from brown sugar, the centers stay soft, and the edges bake up just golden enough to give a little crunch.
Ingredients for Vegan Chocolate Chipless Cookies
This recipe uses simple baking ingredients, but each one helps create the texture that makes these cookies work.
All Purpose Flour
Flour gives the cookies structure so they hold together but still stay soft once baked.
Baking Soda
Baking soda helps the cookies spread slightly while baking.
Cornstarch
Cornstarch keeps the cookies tender instead of dense.
Brown Sugar
Brown sugar brings a deeper sweetness and keeps the cookies soft.
Granulated Sugar
A little white sugar helps create lightly crisp edges.
Vegan Butter
Softened vegan butter gives the cookies their richness and classic cookie texture.
Applesauce
Applesauce replaces the egg and helps bind the dough.
Vanilla Extract
Since there are no chocolate chips, the vanilla really stands out and becomes the main flavor.
How to Make Vegan Chocolate Chipless Cookies
Preheat the oven
Preheat your oven to 325°F and line a baking sheet with parchment paper.
Mix the dry ingredients
In a bowl, whisk together the flour, baking soda, and cornstarch.
Mix the butter and sugars
In another bowl, whisk the softened vegan butter, brown sugar, and granulated sugar until smooth and evenly combined, about 1-2 minutes.
Add the applesauce and vanilla
Mix in the applesauce and vanilla extract until the mixture looks creamy.
Add the flour mixture
Add the dry ingredients and mix until a cookie dough forms.
Once the flour disappears, stop mixing.
Scoop the cookies
Scoop the dough into balls and place them on the baking sheet with a little space between each cookie.
Bake
Bake the cookies for 13 minutes, until the edges are lightly golden.
The centers may still look slightly soft when they come out of the oven. That’s normal.
Cool
Let the cookies sit on the baking sheet for a few minutes before transferring them to a rack.
They’ll firm up a little as they cool.
A Few Things That Help These Cookies Turn Out Well
Use softened butter.
Soft butter blends with the sugar better than melted butter and gives the cookies a better texture.
Don’t overmix the dough.
Once the dough forms, stop stirring. Overmixing can make cookies dense.
Take them out when the centers still look soft.
They continue to set as they cool.
Storing the Cookies
Once cooled, store the cookies in an airtight container at room temperature for about 4 days.
They also freeze well. Let them thaw at room temperature before serving.
Vegan Chocolate Chipless Cookies
Ingredients
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¾ cup light brown sugar packed
- ¼ cup granulated white sugar
- ½ cup salted vegan butter softened
- 2 tablespoons applesauce
- 1 tablespoon pure vanilla extract
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and cornstarch.
- In another bowl, mix the softened vegan butter, brown sugar, and granulated sugar until smooth, about 1-2 minutes.
- Add the applesauce and vanilla extract and stir until combined.
- Add the dry ingredients and mix until a cookie dough forms.
- Scoop dough into balls and place on the prepared baking sheet with space between each cookie.
- Bake for 13 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
