Enjoy these thick and chewy chocolate chip cookies without brown sugar! This quick and easy recipe is ready in just 15 minutes with no chilling needed—the perfect quick and easy dessert.
Update: I first shared this no-brown-sugar chocolate chip cookie recipe in June 2022. I'm now adding more step-by-step photos and baking tips to make it even easier for you!
These are the BEST chocolate chip cookies I've ever made! The best part? They're ready in 15 minutes—no chilling and no brown sugar needed!
We make these cookies at least once weekly because they're thick, chewy, and soft. They disappear fast—just like my snickerdoodles and oat flour chocolate chip cookies.
Most recipes use brown sugar for chewiness, but I wanted to keep things simple. Instead, maple syrup and an extra egg yolk give these cookies the perfect soft and chewy texture. You'd never know there's no brown sugar!
They're thick and gooey and taste just like bakery-style chocolate chip cookies. Plus, they come together in under 20 minutes with no chilling required—the perfect quick and easy dessert!
Why you'll love this recipe:
- Soft & Chewy: The perfect texture in every bite.
- Bakery-Style Thick: Just like your favorite bakery cookies.
- Quick & Easy: Ready in just 15 minutes!
- No Chill Time: Bake right away—no waiting needed.
- No Brown Sugar: Still perfectly sweet and chewy!
The ingredients
These are the best chocolate chip cookies ever! They use simple baking staples—no brown sugar needed. Here's what you'll need:
- Butter: One stick of unsalted butter makes these cookies soft and melt-in-your-mouth delicious.
- Granulated Sugar: The only sweetener used—no brown sugar!
- Maple Syrup: Just 1 tablespoon helps create a chewy texture.
- Vanilla Extract: Adds warm, classic flavor.
- Eggs: One egg + one egg yolk for extra chewiness.
- Flour: All-purpose flour or gluten-free 1:1 baking flour.
- Baking Soda: Helps the cookies rise and stay thick.
- Salt: A pinch enhances the flavor.
- Chocolate Chips: Dark or semi-sweet for the perfect gooey bite!
How to make chocolate chip cookies without brown sugar
These thick, chewy cookies come together in just a few easy steps—no chill time needed! Here's how to make them:
Cream the butter & sugar: In a stand mixer or handheld mixer, beat the butter and sugar until creamy (1–2 minutes). Preheat your oven to 350°F and line two baking sheets with parchment paper.
Add wet ingredients: Mix in the maple syrup, vanilla, egg, and egg yolk until just combined.
Add dry ingredients: Gradually mix in the flour mixture until the dough is slightly sticky.
Stir in chocolate chips: Fold in the chocolate chips by hand with a spatula.
Scoop & bake: Roll 1.5-tablespoon dough balls, place on baking sheets, and press in extra chocolate chips. Bake for 10–13 minutes until the edges are golden. Let cool for 5 minutes before transferring to a wire rack.
Top Tips
- Use room-temperature ingredients. Cold butter and eggs can mess with the texture, making cookies spread too much or bake unevenly.
- Check your baking soda! Expired baking soda leads to flat cookies. Swap it out every 4 months for the best results.
- Don't overbake. These cookies will look slightly underdone when you pull them out—that's normal! They'll firm up as they cool on the baking sheet.
Substitutions & Variations
- Make them Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free flour blend. Avoid almond or coconut flour.
- Make them Dairy-Free: Use an equal amount of vegan butter sticks or solid coconut oil.
- Maple Syrup: Honey or agave syrup works great as a substitute.
- All-Purpose Flour: You can experiment with whole wheat flour for a heartier option.
- Chocolate Chips: For a fun twist, switch it up with white chocolate, milk chocolate, or even chopped nuts or dried fruit!
Equipment
- One large mixing bowl
- One small mixing bowl
- Electric Hand Mixer or Stand Mixer
- Spatula
- Two cookie baking sheets
- Parchment paper
- Measuring Tools
Storage
Storing: For best results, store them in a sealed, airtight container at room temperature for up to 4 days or in the fridge for up to 5 days.
Freezing Baked Cookies: Add cooled baked chocolate chip cookies to a freezer-safe plastic bag or container and freeze for up to 3 months.
Frequently Asked Questions
Cookies flatten out when baking soda is expired. Check the expiration date! Avoid using baking soda that has been open for more than six months. I always recommend writing the date you open a new container in the box.
To make these cookies gluten-free, you should have no problem substituting the all-purpose flour with gluten-free 1-to-1 baking flour. Let me know if you try this in the comments section below!
You do not need to chill the dough in this chocolate chip cookie recipe, so you will be in and out of the kitchen in less than 20 minutes.
Yes, just portion the dough, roll it into balls, space it in a single layer in an airtight container, and freeze it for up to 2 months. You can bake them straight out of the freezer, but the bake time will likely increase by 1 or 2 minutes.
No, brown sugar is not strictly necessary for cookies. While brown sugar contributes to the texture and flavor, you can still make delicious cookies using alternative sweeteners like white sugar, honey, or maple syrup. This recipe uses granulated white sugar; the cookies are still sweet, chewy, and soft!
To keep your cookies soft and tender, place a piece of white sandwich bread, an apple wedge, or a tortilla in your storage container a day or two after baking. The moisture from the bread or apple will migrate to the cookies, making them soft again.
More cookie recipes!
Looking for other recipes like this? Try these:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Chocolate Chip Cookies without Brown Sugar
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature
- ⅔ cup granulated sugar (white sugar)
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 egg + 1 egg yolk, room temperature
- 1 ⅔ cup all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ - 1 cup chocolate chips, dark or semi-sweet
Instructions
- Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer or with a handheld mixer, cream the butter and sugar for 1-2 minutes until smooth and creamy.
- Add the maple syrup, vanilla, egg, and egg yolk. Mix until combined, but don’t overmix.
- Gradually add in the flour mixture and mix until the dough is slightly sticky. Stir in the chocolate chips by hand with a spatula.
- Scoop about 1.5 tablespoons of dough for each cookie, roll them into balls, and space them out on the cookie sheets. Press extra chocolate chips on top of each ball. This recipe makes about 22-26 cookies.
- Bake for 10-13 minutes until the edges are golden. They may look underdone, but they’ll finish cooking as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation if you purchase a product I recommend. Thank you for supporting Healthful Blondie!
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Brittany Sprague says
These cookies are absolutely fantastic. They turned out beautifully and we're balanced so well. (Not too bitter from baking soda, yet still so nice and fluffy!)
Thank you so much for this recipe!
Priya says
Hi, these cookies looks yummy. I have tried couple of times with 1:1 Bob's gluten free flour but didn't like the texture. May i please know which brand all purpose flour do you recommend for this recipe.
Thank you.
emily says
Loved these cookies!
andrea says
Best cookies ever!!! loved them.
Alyssa says
All I can say is WOW. One of the best cookie recipes I have made. I could not tell there was no brown sugar in them. They were sweet and chewy. I loved them. Thanks Agian!
Kim says
Amazing! I used 2/3 cup almond flour and 1 cup regular all purpose flour unbleached. I also used only a 1/2 cup sugar. They came out amazing
Tati Chermayeff says
So happy to hear that, Kim!