Easy Chocolate Chip Cookies Without Brown Sugar

These decadent Chocolate Chip Cookies Without Brown Sugar are soft, chewy, and full of chocolatey goodness. In just 30 minutes, your kitchen will smell like a bakery, and you'll have warm, gooey, mouthwatering cookies that everyone will love.

There is something so comforting about the smell of freshly baked chocolate chip cookies wafting through the house. So, if you are a fan of chocolate chip cookies, you absolutely must try this recipe.

These cookies are slightly crisp on the outside, yet moist and chewy on the inside; when served warm, you won’t be able to resist the ooey-gooey chocolate chunks that melt in your mouth. 

Not only are these cookies incredibly delicious, but you can also feel good about eating them. We swap out the brown sugar for coconut sugar to keep this recipe refined and sugar-free. 

Make these cookies for your next party, BBQ, or picnic. They are also perfect to bake during the holiday season. 

If you love cookies you will also want to check out my, Gluten-Free Monster Cookies, Brown Butter S'mores Cookies, Sourdough Discard Chocolate Chip Cookies, Pumpkin Spice Sugar Cookies, and my “M&M” Almond Flour Cookies.

Ingredients

• Almond Flour: I prefer Bob’s Red Mill Super Fine Almond Flour, but any fine Almond Flour will do. I’ve used both the super-fine and regular almond flour, which makes the flourless cookies a bit grainy, but it will work in a pinch. 
• Gluten-Free Baking Flour: Bob’s Red Mill 1:1 Gluten-Free Baking Flour works really well, however you can use any gluten-free flour blend.
• Baking Powder & Baking Soda: Yes, you need both! 
• Sea Salt: Any sea salt will work, however, something like Redmond Real Salt is a great option.
• Peanut Butter: You will want to use plain-creamy peanut butter. If you don’t like peanut butter, you can use Almond Butter.
• Egg: Room temperature, if time permits.
• Coconut Oil: If you can handle dairy feel free to use unsalted butter or ghee, however, the coconut oil gives the cookie a hint of extra sweetness.
• Maple Syrup: If possible, organic maple syrup with no additives is best. You can also use coconut sugar if you prefer.
• Vanilla Extract: You can also use vanilla bean paste if you'd like.
• Cinnamon: Cinnamon adds warmth and a subtle sweetness to the cookie.
• Chocolate Chips: To keep this recipe refined sugar-free, you will want to use chocolate chips or a chocolate bar such as Hu gems or chop up their chocolate bar into small chunks.
• Flakey Sea Salt: I like a little finishing salt on top to add that subtle hint of salt that pairs oh so well with chocolate! Maldon’s Sea Salt is my favorite.

See the recipe card for full information on ingredients and quantities.

How to Make Chewy Chocolate Chip Cookies Without Brown Sugar

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Add almond flour, gluten-free flour, baking soda, baking powder, and salt in a large mixing bowl. Whisk to combine.

Step 2. In a stand-mixer bowl, add peanut butter, coconut oil, and egg. Use the paddle attachment and mix until everything is combined and smooth.

Step 3. Add in maple syrup, vanilla extract, and cinnamon. Mix again to combine.

Step 4. Slowly add dry ingredients to the wet ingredients and mix on low speed until combined.

Step 5. Fold in ¾ cup chocolate chips and put the dough in the refrigerator for 10 minutes to set.

Line the baking sheet with parchment paper and preheat the oven to 350 degrees.

Step 6. Using a cookie scoop, measure the dough into 10-12 balls and place the dough balls on the prepared baking sheet. Gently press down on the dough to slightly flatten and top each cookie with a few extra chocolate chips.

Step 7. Bake for 10-12 minutes or until slightly golden brown. Top each cookie with a pinch of flakey sea salt while warm. Let the cookies cool on the cookie sheet for 10 minutes then transfer them to a cooling rack.