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+ servings
white serving plate with several baked cookies with chocolate chips

Chocolate chip cookies without brown sugar

Natalia-Flavorful Home
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!
5 from 2 votes
Prep Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American


  • 1 cup butter salted
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 2/3 cup coconut sugar golden kind
  • 3 cups whole wheat flour unbleached
  • 1 tsp baking soda
  • 9 oz chocolate chips semi-sweet kind


  • 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.


Calories: 100kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 19mgSodium: 76mgPotassium: 33mgFiber: 1gSugar: 6gVitamin A: 137IUCalcium: 5mgIron: 1mg
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