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Why You’ll Love These Chocolate Chipless Cookies
This recipe has all the texture and flavor of a classic chocolate chip cookie recipe…without the chips. These chewy vanilla cookies are thin and soft with slightly crisp edges.
I personally like chocolate chips, but I was surprised by how wonderful these are on their own after testing both regular and gluten-free flour versions. They really do stand on their own! If you want variety, you can split the dough and add mix-ins to half for fun twists.
If you love a quick treat you have to try my Gluten-Free Chocolate Chip Cookie in a Mug, my Taylor Swift Chai Cookies for a cozy night in, or my Paleo Vegan Salted Caramel Thumbprint Cookies if you’re craving something a little bit different.
Ingredients You’ll Need
If you love soft, chewy cookies, this recipe is for you! The secret to these buttery cookies is cornstarch! It makes them extra soft and delicious. You won’t even miss the chocolate!
- Melted butter: Use salted and skip the added salt, or unsalted with 1/4 teaspoon sea salt.
- Brown sugar: Light, dark, or coconut sugar all work.
- Granulated sugar: Classic white sugar for structure.
- Egg: Room temperature for best incorporation.
- Vanilla extract: For that warm, aromatic flavor.
- Gluten-free all-purpose flour: With xanthan gum. Swap with regular all-purpose flour if not gluten-free.
- Cornstarch: Adds softness and chew.
- Baking soda & baking powder: For lift.
- Sea salt: Enhances flavor.
- Flaky sea salt (optional): For garnish.
How to Make Chocolate Chipless Cookies
Step 1: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
Step 2: Add the egg and vanilla, whisking until creamy.
Step 3: Stir in flour, cornstarch, baking soda, and baking powder until just combined into a soft dough. Chill dough in the fridge for at least 1 hour.
Step 4: Preheat oven to 350°F. Line a baking sheet with parchment paper. With a cookie scoop, scoop out about 2 tablespoons of dough.
Step 5: Roll into balls, and place 3 inches apart. Keep remaining dough chilled between batches.
Step 6: Place each ball on lined baking sheet 2-3 inches apart. Bake 9-12 minutes, until edges are set and centers look puffy and slightly underbaked.
Sprinkle with flaky sea salt if using. Cool for 10-15 minutes before transferring to a wire rack.
Expert Tips for Perfect Chip-Free Cookies
- Measure flour correctly: Spoon into a measuring cup and level off to avoid dense cookies.
- Chilling is key: Cold dough spreads more slowly, creating thicker, chewier cookies.
- Cornstarch magic: Don’t skip it! It’s what makes these extra soft cookies.
- Mix-in ideas: For variety, fold in white chocolate chunks, dried cranberries, chopped nuts, or toffee bits.
- Dairy-free cookie option: Swap butter for vegan butter sticks like Miyoko’s, Earth Balance, or Violife.
Storage & Freezer Tips
- Cool cookies completely before storing in an airtight container for up to 5 days at room temperature.
- For longer storage, place cooled cookies in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
Recipe FAQs
Peanut butter chips, dried fruit, chopped nuts, or toffee bits make great additions without overpowering the cookie dough.
Yes, as written, this is a nut-free cookie recipe.
Yes, swap the sugars with a 1:1 sugar-free baking blend like granulated monkfruit or Swerve.
More Easy Cookie Recipes
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The BEST Chocolate Chipless Cookies
Video
Ingredients
- 1/2 cup + 2 tbsp butter, melted and slightly cooled
- 2/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1¾ cup gluten free all-purpose flour, with xanthan gum – I used Bob's Red Mill (or regular AP flour if not gluten free)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp sea salt
- Optional: Flaky sea salt, for garnish
Instructions
- Heat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, add melted butter, brown sugar, and granulated sugar. Whisk together until smooth.1/2 cup + 2 tbsp butter, 2/3 cup brown sugar, 1/3 cup granulated sugar
- Add egg and vanilla extract, and whisk until creamy.1 large egg, 2 tsp vanilla extract
- Add flour, cornstarch, baking soda, and sea salt, and stir until just combined and a soft dough is formed.1¾ cup gluten free all-purpose flour, 1 tsp cornstarch, 1 tsp baking soda, 1/4 tsp sea salt
- Scoop 2 tablespoons of dough, and drop on the baking sheet 2-3 inches apart.
- Bake for 9-12 minutes until the edges begin to set and the centers look puffy and underbaked.
- Remove from the oven and sprinkle with flaky sea salt, if using. Cool for 10 minutes then transfer to cooling rack to cool completely.Optional: Flaky sea salt
Notes
- It’s important to spoon the flour into a measuring cup and level off with a knife so you don’t overmeasure. Do not scoop straight from the flour container. Using too much flour will create thicker cookies that do not spread well.
- Cornstarch is the secret ingredient for delicious cookies with that amazing chewy texture. You can omit it, but the cookies won’t be as chewy
- To store, completely cool the cookies and store them in an airtight container for up to 5 days at room temperature.
- To freeze, store the cooled cookies in a freezer bag or freezer-safe container and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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