These chocolate chip cookies without brown sugar are the perfect sweet treat! Perfect when so need a quick dessert that is simple and easy!
One of my favorite things is probably chocolate chip cookies. I feel like they are the quintessential dessert. I have never met someone who doesn't love them. Have you ever been ready to make a batch of cookies though only to realize you don't have all the ingredients?? I know that I have. That is where these chocolate chip cookies without brown sugar come into play. They are easy to make and delicious and are made entirely with white sugar!
These cookies are still rich in flavor and delicious. These cookies require no chilling time and are perfect for when you are wanting a batch of cookies but scratching your head as you look in your pantry.
For some other great cookie recipes, check out these Matcha Cookies or these Vegan Lemon Cookies!
Jump to:
What Makes These Chocolate Chip Cookies without Brown Sugar so Great?
- Easy Ingredients- Most of the ingredients you will probably already have in your pantry at home!
- Vegan-These cookies are egg and dairy-free which makes them totally plant-based!
- No Chilling Time- The dough is ready to bake immediately and doesn't need any chilling time to rest.
Ingredient Notes and Substitutions
- Butter-Flavored Shortening- Instead of using vegan butter in this recipe, I opted for butter-flavored shortening. It is still plant-based and dairy-free but I find that it is more readily available at grocery stores. However, feel free to swap for your favorite vegan or regular butter.
- All-Purpose Flour-Feel free to swap with your favorite gluten-free flour blend if needed.
- Almond Milk-The milk helps to thin out the very thick batter. Use any plant-milk that you like.
- Granulated Sugar- The granulated sugar helps these cookies to become nice and crisp.
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
Step 1: In a small bowl, add the flour, baking soda, and salt. Mix until combined. Set aside
Step 2: Using a handheld or stand mixer fitted with a whisk attachment, beat the shortening and sugar together on high speed until smooth and creamed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Step 3: Beat in the almond milk and vanilla extract.
Step 4: Slowly add the dry ingredients until just incorporated.
Step 5: Fold in the chocolate chips
Step 6: Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 8 balls onto each baking sheet. Bake each batch for 10-12 minutes.
Variations
- M&M's - Swap the chocolate chips for M&M's for a fun twist
- Dark Chocolate - Give these a richer taste by using dark chocolate chips
- Walnuts - Add some more fun texture by folding walnuts in the batter alongside the chocolate chips!
Storage
Store these cookies in an airtight container on the counter for up to 4 days. These cookies are also perfect for freezing if you want to make a batch but only cook 1-2 at a time.
To freeze, once you have rolled the cookie balls out, add them to a baking sheet and freeze until frozen. Once frozen, add the cookie dough balls to a gallon-sized bag and date and label. Store for up to 3 months.
Top tips
- You can make the cookie dough and chill it in the refrigerator for up to 3 days if you want to make the dough ahead of time.
- Make sure to space the cookies at least 1-2 inches apart on the baking sheet. They do spread quite a bit and you will get a thin, crisp cookie.
- For extra chocolate flavor, right after you pull the cookies out of the oven, press 2-3 extra chocolate chips into each cookie.
FAQ
No, it isn't. There are times when I am wanting to make cookies only to realize I have run out of brown sugar. In those cases, this recipe comes in handy! The cookie will be thinner and crisper but just as delicious!
No, the cookies don't taste any different without brown sugar. They will be lighter in color and not have a chewy texture, rather they will be more crisp but still delicious!
Using granulated white sugar will result in a flatter, crispier, and lighter-colored cookie.
Other Great Cookie Recipes
Chocolate Chip Cookies Without Brown Sugar
Equipment
- 2 Mixing Bowls
- 1 Cookie Sheet
Ingredients
- 2 ½ Cups All Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 2 Cups Granulated Sugar
- 1 Cup Butter Flavored Shortening
- 1 Tablespoon Vanilla Extract
- 1 Cup Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350 degrees
- In a small bowl, add the flour, baking soda, and salt. Mix until combined. Set aside
- Using a handheld or stand mixer fitted with a whisk attachment beat the shortening and sugar together on high speed until smooth and creamed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Beat in the almond milk and vanilla extract.
- Slowly add the dry ingredients until just incorporated.
- Fold in the chocolate chips
- Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 8 balls onto each baking sheet. Bake each batch for 10-12 minutes.
Notes
- You can make the cookie dough and chill it in the refrigerator for up to 3 days if you want to make the dough ahead of time.
- Make sure to space the cookies at least 1-2 inches apart on the baking sheet. They do spread quite a bit and you will get a thin, crisp cookie.
- For extra chocolate flavor, right after you pull the cookies out of the oven, press 2-3 extra chocolate chips into each cookie.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply