Chocolate Chip Cookies Without Brown Sugar

Do you think it is not possible to make a mouth-watering, soft and chewy chocolate chip cookie without brown sugar, butter, or dairy ingredients?

this recipe

Let me change your belief today. Just watch my step-by-step method for a new recipe and you will see how easy it is to make dairy-free, delicious chocolate chip cookies with white sugar. A slight difference in the ingredients exposes a host of new flavors in this classic recipe.

These moist and chewy chocolate chip cookies are a delight for any time of the day and it takes less than 30 minutes to make them.

About this recipe

The best part of this chocolate chip cookie recipe is that it's vegan! So not only could you eat the cookie dough raw without fear of salmonella, but it is also cruelty-free.

These make a wonderful treat to share with your friends and family around. This is one vegan cookie recipe that I have made several times only to find an empty cookie jar the next day 🙂

I am sure you will love this cookie for its taste and chewy texture. It is just as delicious as any other chocolate chip cookie.

I didn't use brown sugar in this cookie recipe. That's not for any major health concern, but I just didn't have any brown sugar left in the pantry and just decided to try the dairy-free chocolate chip cookies without them.

The results were simply amazing! Brown sugar usually serves a few purposes in typical chocolate chip cookie recipes.

First, it gives cookies a golden-brown color that is all too familiar in chocolate chip cookies. Second, it also makes the cookies chewy and moist besides adding a depth of flavor.

But that doesn't mean you cannot replace them. After all, brown sugar is made by adding molasses to refined white sugar. Molasses has a strong taste and flavor that can change the taste of finished cookies.

When I tried this recipe with granulated white sugar, it was a pleasant surprise and tasted just as good as the brown sugar version. The rest of the basic ingredients are the same as that of a vegan chocolate chip cookie. The only visible difference is the golden brown texture.

Ingredients note

• All-purpose flour: plain or self-rising flour will work just fine. Be sure that the flour is not too old and that it doesn't have any lumps (signs of aging flour)
• Sugar: I use organic, granulated sugar as the only sweetener to replace dark brown sugar.
• Dairy-free chocolate chips: These are generally hard to find, but they do exist. I like using Enjoy Life brand vegan/dairy-free chocolate chips that are available on Amazon and Costco.
• Egg replacer: You could either use a flax meal mix as an egg replacement or any option you prefer. I have found flax meal egg replacement to work the best for cookies. Flax comes with a host of health benefits as opposed to egg yolk which comes loaded with cholesterol.
• Baking soda: This helps cookies rise and become fluffy and soft in the center. A pinch of it goes a long way.
• Vanilla extract: I used organic vanilla extract instead of artificial vanilla extract. This is the prime flavor of the cookie. So we might as well choose the organic extract.
• Vegan butter: I like using Earth Balance vegan, unsalted butter for making cookies. The version with no soy works the best for cookies because it does not introduce any other conflicting flavor.

Instructions

The first step is to Preheat your oven to 350F (175C) and line your baking sheets with parchment paper.

Then mix all dry ingredients: flour, salt, and baking soda in a large bowl.

In a separate bowl, cream the vegan melted butter and white sugar until they are well combined, with an electric mixer (low speed) or the paddle attachment in a food processor.

Then add the egg replacer mixture(flax meal mixture) and vanilla extract. Continue to mix until a creamy consistency is formed. Now it's time to have fun!

Combine the flour mixture and add your chocolate chips to the batter. Knead well to form an even mixture.

Make equal-sized balls with a cookie scoop or an ice cream scoop and drop them onto a prepared baking sheet or a cookie sheet.

Leave 2 inches of space in between the cookie dough balls, for best results.

Bake for 10-14 minutes.

Remove from the oven and let them cool for at least 5 minutes. Transfer to a wire rack and let them cool completely.

That's the remade version of the classic chocolate chip cookie recipe! Delicious cookies are ready! I hope you find this easy recipe enjoyable and it makes it to your list of favorite cookie recipes!

Try it today and let me know how it turns out.

Recipe FAQ's

Tips

• Feel free to use any kind of vegan chocolate chips you prefer. Using dark chocolate chunks is another option.
• Having your flax meal(egg replacer) ready before preparing cookie dough would help avoid downtime when you prepare the dough.
• If you don't find vegan butter go with coconut oil.
• Cookie dough should only be refrigerated for up to 1 day. If it gets hard, let it stand at room temperature until softened.
• Get creative! Add some nuts, chocolate chips, candies, or any other ingredient of your choice.
• You can use the cookie dough you have prepared for baking for up to a day. To avoid them from going bad, you could freeze them until you need them.
• The secret to keeping chocolate chip cookies soft and chewy is to let them cool on a wire rack for 5 minutes after they have finished baking. If you leave them on the baking sheets, they'll continue to cook and harden.

Storing

Cookies will last for 1-2 weeks if you store them in an airtight container at room temperature. If they are exposed to humidity, they will get soft and lose their flavor. The best way to store the cookies is to try to seal them in a container as soon as possible.

You can also freeze the dough balls (before baking) that you prepared for future use. Just place them in a freezer bag and freeze. When you are ready to bake, place the frozen dough balls on a baking sheet and let them thaw at room temperature for 30 minutes before baking.

You might also like

• Pumpkin Bread Vegan
• Crunchy Coconut Cookie Recipe

Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.

Did you love this recipe? Rate it five stars!
And let me know what you loved about it in the comments.

📖 Recipe

Chocolate Chip Cookies Without Brown Sugar (Vegan)

Uma Raghupathi

This vegan chocolate chip cookies recipe doesn't require any brown sugar! These cookies are still soft, chewy, and delicious.

5 from 2 votes

Print Recipe Share by Email

Prep Time:10 mins

Cook Time:13 mins

Total Time:23 mins

Course :Dessert

Cuisine :American

Diet :Vegan

Allergen :Dairy free, Soy free

Difficulty :Easy

Servings 4

Calories 60 kcal

Equipment

• Baking Tray
• Parchment Paper
• Ice cream scoop

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 ¼ -½ cups flour
• ▢ 1 cup softened vegan butter
• ▢ 2 teaspoon vanilla extract
• ▢ 2 tablespoon flaxseed meal
• ▢ 6 tablespoon warm water
• ▢ ½ teaspoon baking soda
• ▢ pinch of salt - optional
• ▢ 1¼ - ½ cup sugar
• ▢ 1½ cup chocolate chips

Cook ModePrevent your screen from going dark

Instructions

 

• The first step is to Preheat your oven to 350F (175C) and line your baking sheets with parchment paper.
• Then mix all dry ingredients: flour, salt, and baking soda in a large bowl.
  2 ¼ -½ cups flour, ½ teaspoon baking soda
• In a separate bowl, cream the vegan melted butter and white sugar until they are well combined, with an electric mixer (low speed) or the paddle attachment in a food processor. Then add the egg replacer mixture(flax meal mixture) and vanilla extract. Continue to mix until a creamy consistency is formed. Now it's time to have fun!
  1 cup softened vegan butter, 2 tablespoon flaxseed meal, 6 tablespoon warm water, 1¼ - ½ cup sugar, 2 teaspoon vanilla extract
• Combine the flour mixture and add your chocolate chips to the batter. Knead well to form an even mixture.
  1½ cup chocolate chips
• Make equal-sized balls with a cookie scoop or an ice cream scoop and drop them onto a prepared baking sheet or a cookie sheet.
• Leave 2 inches of space in between the cookie dough balls, for best results.
• Bake for 10-14 minutes.
• Remove from the oven and let them cool for at least 5 minutes. Transfer to a wire rack and let them cool completely.
• That's the remade version of the classic chocolate chip cookie recipe! Delicious cookies are ready! I hope you find this easy recipe enjoyable and it makes it to your list of favorite cookie recipes!
• Try it today and let me know how it turns out.

Process Shot

Check above for step-by-step pictures (most of my recipes include pictures)

Video

Notes

• Feel free to use any kind of vegan chocolate chips you prefer. Using dark chocolate chunks is another option.
• Having your flax meal(egg replacer) ready before preparing cookie dough would help avoid downtime when you prepare the dough.
• If you don't find vegan butter go with coconut oil.
• Cookie dough should only be refrigerated for up to 1 day. If it gets hard, let it stand at room temperature until softened.
• Get creative! Add some nuts, chocolate chips, candies, or any other ingredient of your choice.
• You can use the cookie dough you have prepared for baking for up to a day. To avoid them from going bad, you could freeze them until you need them.
• The secret to keeping chocolate chip cookies soft and chewy is to let them cool on a wire rack for 5 minutes after they have finished baking. If you leave them on the baking sheets, they'll continue to cook and harden.

YOUR OWN NOTES

Click here to add your own private notes.

Nutrition

Calories: 60kcal

Nutritional information is an estimation only.

Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!