These chocolate chip cookies without brown sugar are special because they are absolutely delicious, and everyone loves them. They are soft, chewy, and easy to make. If you have been looking for a quick and easy way to make these amazing cookies without brown sugar, look no further because I will show you how to make homemade chocolate chip cookies with step by step instructions!
These are the best chewy chocolate chip cookies recipe without brown sugar.
Cookies are made healthier with unrefined coconut sugar and whole wheat flour while producing the same tasty result.
This recipe uses melted butter that reduces waiting time; there is no need to soften it or remember to take it out of the fridge in advance
The prep time is only 15 minutes.
The chocolate chip cookie recipe makes a big bath of small-sized delicious cookies to feed the crowd or save some for later.
They can be baked as a sweet treat to enjoy with family and friends or enjoyed as an accompaniment to a glass of milk for breakfast.
Chocolate Chip Cookie Ingredients
Butter-I used salted butter. If using unsalted butter, add 1/4 tsp of salt to the cookie dough. Sugar – I used golden unrefined coconut sugar; it adds a slight caramel flavor and helps to achieve a chewy texture. Flour – Unbleached whole wheat flour by Bob’s Red Mill. I love that they offer a completely sealed flour package that ensures it will be bug-free. Chocolate chips-I used Lily’s semi-sweet chocolate chips sweetened with stevia. Feel free to use milk chocolate chips or other chocolate chip varieties. Vanilla Extract-for best cookies, use real vanilla extracts instead of vanilla essence.
How to make chocolate chips cookies without brown sugar
Making chocolate chip cookie recipe without brown sugar can’t be easier:
Step 1. Gather the ingredients—Preheat the oven to 375 F degrees. Over low-medium heat, melt butter without letting it boil. Once melted, let it slightly cool. While butter is melting, whisk the egg and vanilla extract mixture in the large mixing bowl, add sugar and whisk till combined. Add butter mix to combine.
Step 2. Combine ingredients. In the large measuring cup, carefully measure flour, add baking soda, stir. Start gradually adding flour to the wet butter mixture while continually stirring. Use a large spoon for mixing till cookie dough is no longer white. Add chocolate chips, mix.
Step 3.Making chocolate chip cookies—line two baking sheets with parchment paper. Use a cookie scooper to scoop balls of the chocolate chip cookie dough. Arrange cookie dough balls on the lined baking tray to ensure they don’t touch and have plenty of space in between to expand and spread.
Step 4. Baking cookies. Bake in the preheated oven on the middle rack till cookies puff up a little for approx. 7-9 minutes. Do not overbake! Remember to check the color and texture of the dough before you take them out of the oven: They should be pliable and shiny rather than crispy!
Step 5. Let the baked cookies cool on the lined baking sheet for a few minutes before transferring them to a wire rack to harden. This will help them to stay soft and chewy. Cool completely on the cooling rack before storing. Enjoy!
Tips for best Chocolate Chip cookies without brown sugar
This recipe makes 45 small cookies, enough to fill a large cookie jar. There are a few things that you can do to make sure that your chocolate chip cookies without brown sugar turn out perfect every time. Here are the best tips:
Choose the right ingredients: use good-quality chocolate chips; you want something that will melt in your mouth and not be too crunchy. Be sure to use good quality butter. If your butter is too greasy, your cookies will not turn out well.
Use melted butter instead of softened butter. Melted butter will help to create a soft texture and make chewy cookies. Cookies made with melted butter spread better too.
Measuring flour and adding just the right amount is important; too much flour might make these cookies too dry.
Don’t replace baking soda with baking powder. Combine baking soda with the flour before mixing with liquid ingredients
Do not overmix the batter! Overmixing will result in tough cookies.
Use parchment paper for easier transfer and easier clean up after.
When baking cookies, leave enough room in between so they have room to spread.
Bake on the middle rack and keep an eye on the cookies; different ovens bake differently. Overbaked cookies will be dry and crispy.
I used a small cookie scoop size; using a large cookie scoop will result in bigger, fewer cookies and longer baking time.
If you own a stand mixer, this will speed up the cookie-making process.
Chocolate chip cookies can be stored in an airtight container at room temperature for up to three days.
If you want to store chocolate chip cookies for longer, you can freeze them in an airtight container for up to two months.
You can add a variety of different toppings to these chocolate chip cookies no brown sugar, such as:
Toasted walnuts or pine nuts.
Add extra chocolate chips.
Use different chocolate chip varieties: white chocolate chips, dark chocolate chips, you can even use chocolate chunks using the chocolate bar.
Replace vanilla extract with almond extract.
Add some dried berries: cranberries, raisins, dried blueberries.
If you don’t have coconut sugar, the light brown sugar, golden brown sugar or cane sugar will make great substitutes. The powdered sugar won’t work in this recipe.
FREQUENTLY ASKED QUESTIONS
Can I use coconut sugar Instead of Brown Sugar when baking cookies?
Yes, you can use coconut sugar instead of brown sugar when making chocolate chip cookie recipe. Coconut sugar is a natural, unrefined sugar made from the sap of coconut palm. It has a warm caramel flavor and a slightly lower glycemic index than regular sugar.
What brown sugar does in cookies?
Brown sugar is used in chocolate chip cookies because it gives them a soft and chewy texture. It also contributes to their flavor and color. Dark brown sugar contains molasses, which gives the cookies a unique flavor and helps them to stay moist.
Brown sugar vs. Coconut sugar
Brown sugar is a type of sugar made from sugar cane. Brown sugar contains molasses, which gives it its characteristic flavor and color. Coconut sugar is made from the sap of the coconut palm tree. Coconut sugar does not contain molasses, so it has a different flavor and color than brown sugar.
Can I use white sugar to make a chocolate chip cookie recipe?
Chocolate chip cookies can be made with white granulated sugar. However, brown sugar is preferred because it gives the cookies a soft and chewy texture.
These chocolate chip cookies without brown sugar are special because they are absolutely delicious and everyone loves them. They are soft, chewy, and easy to make. If you have been looking for a quick and easy way how to make these cookies without brown sugar, look no further because I'm going to show you step by step how to do it!
Prep. Gather the ingredients—Preheat the oven to 375F degrees. Over low-medium heat, melt the butter without letting it boil. Slightly cool.
Wet ingredients. While butter is melting, whisk the eggs in the large mixing bowl, add vanilla and sugar, whisk till combined. Add butter to the mixture with eggs, mix to combine.
Dry ingredients. In the large measuring cup, add the flour, add baking soda, stir well.
Combine. Start gradually adding flour to the wet mixture while continually stirring. Use a large spoon for mixing till no longer white. Fold chocolate chips.
Make cookies—line two baking pans with parchment paper. Using a cookie scooper, scoop cookie dough and place it inside the baking pan, ensuring they don't touch and have plenty of space in between.
Bake cookies. Bake in the preheated oven on the middle rack till cookies puff up for approx. 7 minutes.
Enjoy. Let cookies rest, carefully transfer them to a cooling rack to harden.
This recipe makes 45 small cookies, nutrition is approximately calculated for 1 cookie.Choose the right ingredients: use good-quality chocolate chips, you want something that will melt in your mouth and not be too crunchy. Be sure to use good quality butter. If your butter is too greasy, your cookies will not turn out well.Use melted butter instead of softened butter. Melted butter will help to create a soft texture and make chewy cookies. Cookies made with melted butter spread better too.Measuring flour and adding just the right amount is really important; too much flour might make these cookies too dry.Do not overmix the batter! Overmixing will result in tough cookies.Use parchment paper for easier transfer and easier clean up after.When baking cookies leave enough room in between so they have room to spread.Bake on the middle rack and keep an eye on the cookies, different ovens bake differently. I used a small cookie scoop size, using a large cookie scoop will result in bigger fewer cookies and longer baking time.If you own a stand mixer this will speed up the cookie-making process.
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!