Gluten-Free Chocolate Chipless Cookies

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These Gluten-Free Chocolate Chipless Cookies are a delightful treat that is so easy to make! If you ever just want a sweet, doughy cookie but don’t have chocolate chips, then this is your cookie. Make them even if you DO have chocolate chips. They are that good. {Gluten-Free + Dairy-Free}

Spiriteds, Gluten-Free Chocolate Chipless Cookies. Are they even worth it without the chocolate chips? Our foursome is here to say YES. And, in fact, these cookies will now be what I make when I attempt a batch of Chocolate Chunk Crinkle Cookies only to discover the firstborn and second born have, in fact, eaten all the chocolate chips. And all the chocolate chunks.

This is the cookie I’m baking when I want that cookie dough taste before the chocolate chips are added. I love a good chocolate chip cookie, but there is something about the cookie dough just prior to the chocolate chip part. And this cookie gets that. These Gluten-Free Chocolate Chipless Cookies absolutely do have their place in the cookiesphere. There’s no competition with other cookies because Gluten-Free Chocolate Chipless Cookies hold their own. Their sweet, chewy centers and crispy outer edges see to that. I’m making these even if I DO have chocolate chips around.    

So, are you ready to make a batch of these rich, buttery cookies, even if you have chocolate chips in the pantry? If you are, then grab a deep mixing bowl and your electric mixer, and let’s do this! Our foursome cannot wait to share this Gluten-Free Chocolate Chipless Cookie recipe with you!

And if you are new to this recipe, read on because I have included tips and tricks to get the most out of your gluten-free, dairy-free baking experience!

Gluten-Free Chocolate Chipless Cookies are

• Gluten-Free
• Dairy-Free
• Crispy around the edges
• Soft and chewy in the center
• Lightly sweet

Gluten-Free Chocolate Chipless Cookies ingredients

• Allergen-friendly butter. I really like Earth Balance Soy-Free Buttery Spread. It is firmer than other allergen-friendly butters and tastes wonderful. It is hard to find sometimes, so use the butter you can find and works best for you.
• Sugar. Brown sugar and granulated white sugar.
• Egg. I use a regular-sized egg, nothing too large.
• Vanilla. A small splash. Too much and, although delicious, your cookies could become awfully thin and prone to spreading on the cookie sheet.
• Gluten-free 1-to-1 baking flour. This type of flour is great for cookie baking and doesn’t have a strong taste.
• Tapioca flour. Often used in paleo or grain-free baking, this flour helps bind the ingredients as they bake. It’s a powerhouse, so a little will go a long way.
• Baking soda, baking powder, and sea salt. See the recipe card for specific amounts of the first two and just a pinch of the third.

How to make Gluten-Free Chocolate Chipless Cookies

1. In a large mixing bowl, cream the butter with an electric mixer for about 30 seconds, scraping the sides as needed. Add the brown sugar and granulated sugar. Beat until well combined.
2. Then add the egg and vanilla and mix until smooth.
3. Next add the gluten-free flour, tapioca flour, baking soda, baking powder, and sea salt and beat until combined. Chill the cookie dough, covered, in the refrigerator for 2 hours to overnight.
4. When ready to make the cookies, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Roll the cookie dough into 1-inch balls and place them several inches apart on the cookie sheet. Bake for about 10-12 minutes, rotating once halfway through the cook time. 
5. Remove from oven and let cool on a wire rack. Store cookies in an airtight container for up to a week. 

Recipe tips and tricks

• Use a bowl that has deep sides. This makes it easier to cream the butter and add the sugar. If you only have a wide mouth bowl, then make sure to scrape along the sides of the bowl frequently.
• Chill the dough for at least two hours to as long as overnight. Gluten-free, dairy-free baking is a little more finicky, I find, than traditional baking. Chilling the dough, which is often helpful in any kind of baking, is particularly helpful in this recipe.
• Bake one cookie sheet at a time. If you have the time, that is. This reduces the need for the cookies to compete for enough baking heat. Repeat Step 4 in the instructions for each round of cookie dough until all dough has been baked.

Recipe FAQs

• What should I do if my cookie dough is still soft after 24 hours of chilling? Sometimes allergen-friendly butter is really soft. And while it’s delicious, it can be tricky to use in baking. Remove the cover and let the dough chill for about 2 hours. Additionally, if the dough is soft, make the cookies a little smaller and put fewer on the baking sheet.
• What should I do if the cookie dough is really hard after it has chilled? Let it sit at room temperature just long enough that you can handle it easily and shape it into cookie balls. The time needed might be as short as a few minutes, so keep a close eye on the dough as it softens.
• Some of the chilled dough is ready to bake and some of it is still really soft. What do I do? In this case, begin baking the cookie dough that is ready to go. Place the bowl of softer dough back in the refrigerator and let it chill longer. As the dough firms, then bake another batch. Repeat this process until all the dough as been baked.
• Can I freeze these cookies? Yes, you should be able to freeze them as long as they are packaged in an airtight container.
• How do I thaw these cookies? To thaw your Gluten-Free Chocolate Chipless Cookies, let them sit at room temperature for a few hours.

More sweet treats to enjoy!

Last but not least, here are a half dozen delicious cookie recipes to enjoy, if for no other reason than it’s a day of the week ending in day. You decide.

• Gluten-Free Espresso Cookies
• Buttery Almond Cookies
• Chocolate Chunk Almond Butter Cookies
• Gluten-Free Oatmeal Sugar Cookies
• Gluten-Free Lemon Sugar Cookies
• Chocolate Chunk Crinkle Cookies

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Gluten-Free Chocolate Chipless Cookies

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These Gluten-Free Chocolate Chipless Cookies are a delightful treat that is so easy to make! If you ever just want a sweet, doughy cookie but don’t have chocolate chips, then this is your cookie. Make them even if you DO have chocolate chips. They are that good. {Gluten-Free + Dairy-Free}

• Prep Time: 15 minutes
• Chill: 24 hours
• Cook Time: 10 minutes
• Total Time: 24 hours 25 minutes
• Yield: 16 cookies 1x
• Category: Desserts
• Method: Baking
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup allergen-friendly butter
• 1/2 cup brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups gluten-free 1-to-1 baking flour
• 3 tablespoons tapioca flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• Pinch of sea salt

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Instructions

1. In a large mixing bowl, cream the butter with an electric mixer for about 30 seconds, scraping the sides as needed. Add the brown sugar and granulated sugar. Beat until well combined.
2. Then add the egg and vanilla, mixing until combined.
3. Next add the gluten-free flour, tapioca flour, baking soda, baking powder, and sea salt and beat until combined. Chill the cookie dough, covered, in the refrigerator for 2 hours to overnight.
4. When ready to make the cookies, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Roll the cookie dough into 1-inch balls and place them several inches apart on the cookie sheet. Bake for about 10-12 minutes, rotating once halfway through the cook time.
5. Remove from oven and let cool on a wire rack. Store cookies in an airtight container for up to a week. 

Notes

• Use a bowl that has deep sides. This makes it easier to cream the butter and add the sugar. If you only have a wide mouth bowl, then make sure to scrape along the sides of the bowl frequently.
• Chill the dough for at least two hours to as long as overnight. if the dough is still soft, remove the cover and continue to let chill. If it has hardened, then let it sit at room temperature for a few minutes before shaping the dough into cookie balls. And if the dough is soft in some places and firm in others, then shape the dough that is firm enough to handle and continue to chill the softer dough until it is ready.
• Bake one cookie sheet at a time. If you have the time, that is. This reduces the need for the cookies to compete for enough baking heat. Repeat Step 4 in the instructions for each round of cookie dough until all dough has been baked.
• You should be able to freeze these cookies as long as they are packaged in an airtight container.
• To thaw your Gluten-Free Chocolate Chipless Cookies, let them sit at room temperature for a few hours.