Chocolate Chip Cookies without Brown Sugar (vegan)
These Chocolate Chip Cookies are baked without brown sugar, and are just as chewy as the regular version! They are also vegan friendly and dairy free when you use vegan butter or coconut oil!
So you want to make a batch of chocolate chip cookies, but noticed you are out of brown sugar. No need to worry! Even though brown sugar normally adds the chewy texture to cookies, and gives them that bakery look – you don’t technically need it.
This batch is just as good (maybe even better) without the brown sugar and you can’t even tell! They only take about 30 minutes to make, and as far as the other ingredients, well those are pantry staples too!
More Chocolate Chip Recipes:
- Pumpkin Chocolate Chip Snack Cake (5 Ingredients)
- Vegan Banana Chocolate Chocolate Chip Muffins
- Chocolate Chip Protein Banana Bread (One Bowl)
- Gluten Free Chocolate Chip Muffins with Oat Flour
- Whole Wheat Chocolate Chip Zucchini Bread
- PB2 Chocolate Chip Cookie Dough Balls | Vegan, Gluten-Free
Ingredients Needed
- all purpose flour
- Baking Powder
- Baking Soda
- cornstarch
- Salt
- butter, vegan butter, or coconut oil
- granulated sugar (white, cane, or coconut)
- Unsweetened Applesauce
- Vanilla Extract
- Chocolate Chips
How to Make Chocolate Chip Cookies Without Brown Sugar
Line a baking sheet with parchment paper or a silicone mat, and preheat the oven to 350 degrees.
In a large bowl combine the flour, baking soda and powder, salt, and cornstarch.
Grab a separate bowl and whisk together the butter and sugar. Then mix in the applesauce and vanilla.
Slowly stir the dry ingredients into the wet, just until combined. Fold in the chocolate chips.
Roll the cookie dough (or use a scoop) into 1.5 ounce balls and place on the cookie sheet.
Bake for 12-16 minutes.
Allow the chocolate chip cookies to cool on the pan for 5 to 10 minutes, then transfer to a wire rack.
Tips for Making
- Make sure the applesauce you are using is unsweetened.
- Check the expiration dates on the baking powder and soda. If they are out of date, the cookies will be flat and end up crunchy.
- To get the chewiest cookie, smack the pan (with the baked cookies on it) against the counter to release the air bubbles.
- For a flat cookie, remove them at the 7-minute mark and smack them against the counter so they fall. Place them back in the oven for the remaining cooking time, and repeat once they are done.
- Be careful to not overbake so they are soft the next day.
- If desired, add a few extra chocolate chips on top of each one before baking.
Storing and Freezing
Keep leftover cookies in an airtight container or bag on the counter for up to a week.
The cookie dough can be frozen, just allow time for it to thaw before baking. This also makes it easier to roll them out.
More Delicious Chocolate Chip Cookie Recipes:
- Dairy Free Chocolate Chip Cookies
- Flourless Chocolate Chip Cookies
- Crispy Vegan Oatmeal Chocolate Chip Cookies
- Healthy Oatmeal Breakfast Cookies with Chocolate Chips
- Almond Flour Chocolate Chip Cookies
- Healthy Pumpkin Chocolate Chip Cookies
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Chocolate Chip Cookies without Brown Sugar
Ingredients
- 2 cups all purpose flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp cornstarch
- 1/4 tsp Salt
- ⅓ cup butter or coconut oil melted
- 1 cup granulated sugar white, cane, or coconut
- 1/3 cup Unsweetened Applesauce
- 2 tsp Vanilla Extract
- 1 cup Chocolate Chips
Instructions
- Preheat the oven to 350F, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- Whisk together the butter or coconut oil and sugar until combined. Add the applesauce, and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into large, 1.5 oz balls, and place onto the prepared baking tray. Bake for 12-16 minutes. Baking time will vary based on size of dough balls, oven, and altitude.
- Allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.
- Pro-Tip! For that perfectly chewy cookie, smack the pan on the counter a few times to release air bubbles. If you like them flat, remove while baking at the 7-minute mark & smack the tray on the counter a few times to make them fall, then repeat the process once they out of the oven.
