Description
Enjoy the nostalgic flavor and soft texture of classic chocolate chip cookies without the chocolate! These chocolate chipless cookies are perfectly sweet, tender, and lightly spiced with cinnamon, making them an ideal treat for anyone who prefers their cookies without chocolate. Quick and easy to prepare, this recipe offers a delightful twist on a traditional favorite and is great for customizing with your favorite add-ins or substitutions.
Ingredients
Units
Scale
-
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar (or sugar substitute) (100g)
- 1/2 cup light brown sugar (or sugar substitute) (90g)
- 1 large egg
- 1 tsp pure vanilla extract
-
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 1/8 tsp ground cinnamon (use 1/4–1/2 tsp if you prefer more cinnamon flavor)
Instructions
- Prepare the Oven: Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer until the mixture is light and fluffy. Beat in the egg and vanilla extract until completely combined and smooth.
- Mix Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly mixed and free of lumps.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and mix until just combined. Use a rubber spatula to ensure all flour is incorporated. The dough may initially seem dry, but continue mixing until it comes together into a cohesive dough.
- Portion the Dough: Using a 1.5-tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 11-12 minutes, or until the edges are golden while the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Store: Once completely cool, store your cookies in an airtight container for up to 3-4 days for optimum freshness.
Notes
- Nutritional information is an estimate and may vary depending on substitutions.
- Add chocolate chips if you want to turn them into classic chocolate chip cookies.
- You can substitute coconut oil for butter, but note that this will change the taste and texture slightly.
- Do not over-mix the dough; just mix until the flour is fully incorporated to keep cookies soft and tender.
- The dough will appear dry at first but will come together as you mix.
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 9g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.3g
- Protein: 1.6g
- Cholesterol: 18mg
