Soft & Chewy Chocolate Chipless Cookies (Gluten-Free Option)

These chocolate chipless cookies are made with the same brown butter chocolate chip cookie dough base, minus the chocolate chips! They are soft, chewy, and salty-sweet, bursting with a brown butter toffee-like flavor.

Why You'll Love These Chocolate Chipless Cookies

These chocolate chipless cookies have easily become one of our favorite recipes. While I will forever adore my gluten-free brown butter chocolate chip cookies, these chocolate chip-less cookies are just as decadent. They boast a soft, chewy texture and a toffee-like taste, finished with a sprinkle of flaky sea salt for the ultimate salty-sweet balance. Here are more reasons why you will love these chocolate chipless cookies:

• You can use all-purpose flour or gluten-free flour. This recipe can be made with regular all-purpose flour or gluten-free 1:1 baking flour depending on your preference. There is a small amount of almond flour (my secret ingredient). Almonds have a higher fat content giving these cookies crispy edges and a soft chewy texture. However, you can swap in an even amount of regular flour or gluten-free flour instead.
• These cookies have a rich browned butter flavor. Browning the butter adds depth of flavor, creating the perfect cookie. 
• This recipe is easy to make with simple ingredients. You'll need the basic ingredients for a chocolate chip cookie recipe, minus the chocolate chips.

Chocolate Chipless Cookies Ingredients

You’ll need the following ingredients to make these rich and decadent boneless chocolate chipless cookies:

Ingredient Notes

• Unsalted Butter: It's important to use unsalted butter to control the amount of salt in the recipe. We brown the butter to produce a nutty, caramel-like complex flavor in the dough. 
• Sugar: A combination of dark brown sugar and regular white sugar adds the best flavor and texture. The molasses in the dark brown sugar not only adds to the flavor profile but also adds moisture leading to a softer cookie.
• Eggs: You'll need one large whole egg and one large egg yolk, at room temperature. The extra yolk adds chewiness to the cookies.
• Vanilla Extract: Choose a high-quality pure vanilla extract for the best results.
• Flour: You can use all-purpose flour or a gluten-free 1:1 baking flour such as Bob's Red Mill 1:1 Gluten-Free Baking Flour. Whichever flour you choose, make sure to weigh the amount in grams on a food scale for accuracy.
• Almond Flour: The fat in almond flour makes baked goods softer and moister. If you do not have almond flour on hand, you can always use an equal amount of regular flour or gluten-free flour in its place.
• Salt: Regular salt and flaky sea salt help enhance the flavors in this recipe. The flaky sea salt is technically optional, but highly recommended.
• Baking Soda: Gives the cookies a light lift and spread.

Find the printable recipe card with full instructions and measurements below.

How To Make Chocolate Chipless Cookies

• Step 1: Brown the butter. Melt the butter in a light-colored skillet or saucepan over medium-low heat. Stir constantly with a rubber spatula as the butter foams. Keep stirring until the butter turns a deep amber color and releases a nutty aroma, then take the pan off the heat. Immediately transfer the butter to the bowl of a stand mixer or a large mixing bowl. Make sure to scrape all the golden browned bits from the bottom of the pan. Allow the brown butter to cool in the bowl for 15-20 minutes.
• Step 2: Add the sugar. Once the butter has cooled, add the regular cane sugar and dark brown sugar to the bowl. Mix with a whisk attachment on medium speed for 1 minute.
• Step 3: Mix in the eggs and vanilla. Add the large egg, egg yolk, and vanilla extract. Continue to mix until combined and smooth.
• Step 4: Add the dry ingredients. Whisk together the flour, almond flour, baking soda, and salt in a medium-sized bowl. Add the dry ingredients to the wet ingredients and mix at medium speed until combined. Use a rubber spatula to fold in any remaining flour bits at the bottom of the bowl.

• Step 5: Chill the dough. Cover the dough and refrigerate for 2 hours or overnight.
• Step 6: Scoop roll and bake. Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Use a medium cookie scoop (1.5 Tablespoon size) to scoop the cookie dough into 35-gram balls (weigh on a food scale). Then roll each ball of dough in between your palms until smooth. Place 5-6 balls onto a prepared baking sheet, about 2- inches apart, and bake for 9-10 minutes, or until the edges are golden brown and the center looks pale and slightly underdone. Let the cookies cool for 2-3 minutes on the baking sheet before transferring them to a wire rack to finish cooling. Sprinkle the tops of the cookies with flaky sea salt.

Expert Tips For The Best Chocolate Chipless Cookies

Follow these tips for the most delicious boneless (no chip) chocolate chip cookies:

1. Chill the Dough: Letting the cookie dough rest in the fridge allows the flour mixture to hydrate and the flavors to meld, leading to less spread and more flavor-enhanced cookies.
2. Measure with a food scale, not a measuring cup: Measuring cups are made inconsistently leading to mixed results. However, weighing your ingredients in grams on a food kitchen scale will ensure accuracy. 
3. Weigh the cookie dough balls on a food scale: You can always use a medium cookie scoop, but I prefer to weigh the balls of cookie dough on a food scale for even symmetry. Measure 35 grams of dough, then simply roll between clean palms and bake.
4. Underbake them slightly: I recommend removing the cookies from the oven when the edges are set with soft centers. Every oven is different but I find that 9 minutes is perfect for chewy, soft chocolate chip-less cookies.

Storage Instructions

• Storage: Store cooled cookies in a glass airtight container, at room temperature for 3-4 days. 
• Freezing: Scoop the dough into balls and place them on a small baking sheet lined with parchment paper. Place the sheet into the freezer until the dough balls are solid, which usually takes about 2 hours. Transfer the frozen dough balls into a freezer bag or freezer-safe container for up to 1 month. Let the cookie dough balls rest at room temperature 30-60 minutes before baking.

Common Questions

More Cookie Recipes You'll Love

If you love this recipe make sure to check out some of the other brown butter cookie favorites!

• Gluten-Free Brown Butter Chocolate Chip Cookies: The perfect combination of toasted brown butter and melty chocolate chips!
• Pistachio Chocolate Chip Cookies (Gluten-Free): These cookies have crisp edges with a soft and chewy center, loaded with pistachios, chocolate chunks, almond extract, and flaky sea salt.
• Gluten-Free White Chocolate Macadamia Nut Cookies: Chewy soft-baked center, packed with salted macadamia nuts and loads of white chocolate chips.

I hope you love this chocolate chipless cookies recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

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