I’m so glad you came across this super easy chocolate chip cookies no brown sugar recipe. It’s not common for a chocolate chip cookie recipe to not contain brown sugar.
Usually, light brown sugar is the main sweetener used in chocolate chip cookies. I’m here to show you that you can make chocolate chip cookies, even if you don’t have brown sugar on hand.
Or maybe you just want to try something different. I created this chocolate chip cookies no brown sugar recipe by using regular granulated sugar.
Quite Surprisingly..
I’m sure you’ll be surprised at how little butter there is in these cookies. Only two tablespoons, in fact. If an ingredient isn’t too healthy in large amounts, I believe in not adding too much unnecessarily.
For example, when I’m creating a recipe that contains sugar; I usually start off with a small amount. Then I’ll add a little more as needed until it tastes just right. Not overpoweringly sweet, but just sweet enough.
You Can Always Add More Sugar if You Want
That’s not to say that you can’t add more sugar if you prefer, though. You have the absolute right to. I’m trying to show that you really don’t need to add as much as what most recipes call for.
Now, the only time I use more sugar than usual, is when I’m creating a recipe that contains coconut sugar. Coconut sugar is a sugar that’s comparable in taste to light brown sugar.
It’s also lower glycemic and less sweeter than regular sugar. Therefore, I usually have to add more coconut sugar to the recipe than if I was using regular sugar.
Differences Between These Cookies and Cookies Made With Brown Sugar..
Difference in Taste
These cookies are as soft and chewy as one made with light brown sugar. The main subtle differences are in the taste and the color of the cookies.
As for the taste of these cookies, I would say that there’s a subdued lack of that caramel (ish) flavor that brown sugar cookies have. But they’re still as tasty, trust me!
Normally, cookies made with regular sugar may not be as soft as cookies that contain brown sugar. The reason is because brown sugar (light or dark) contains molasses.
Molasses contains plenty of moisture, which when added to cookie dough = soft chewy cookies. FYI: If you want, you can make your own light brown sugar by just combining regular sugar with molasses. If you want to make dark brown sugar, just add more molasses.
You’ll also see how the molasses amazingly softens and adds more moisture to simple sugar. Sounds pretty incredible, right? I recommend this easy brown sugar recipe over at Bigger Bolder Baking. The recipe is simple and you’ll have your own brown sugar made in minutes.
Difference in Color
You’ll find that these no brown sugar cookies are lighter in appearance than cookies made with brown sugar. This is only because of the lack of molasses in the sugar.
Molasses has a very dark brown color. Therefore it imparts that color to the sugar, turning it darker – depending on how much you add.
So What Actually Contributes to the Soft and Chewy Texture of These Cookies?
I actually kind of hesitated on creating this chocolate chip cookies no brown sugar recipe. First of all, I wasn’t sure what it would take to achieve a soft chewy texture without brown sugar.
Unsweetened Applesauce: Who Knew it Could Help to Create a Soft Chewy Cookie?
That’s where applesauce comes in. Applesauce in cookies? Sounds kind of weird, I know; but it really works.
You can’t taste it in there, as long as you don’t add too much. If you add too much, the texture turns very gummy.
I didn’t come up with the idea of adding applesauce to these cookies on my own. I believe in giving credit where it’s due. In this case, the credit goes to Britt from The Banana Diaries website. She states that the addition of applesauce contributes to the soft chewy texture of her chocolate chip cookies.
For example, both my oat flour chocolate chip cookie and einkorn chocolate chip cookie recipes contain applesauce. Namely unsweetened applesauce. And it’s what helps to give them a more chewy and soft texture.
How Much Applesauce to Add to Your Cookie Dough..
The soft texture of these cookies comes mainly from the applesauce. That’s because applesauce contains a lot of moisture. And the best part is that you really can’t taste it in these cookies.
Overall, it’s important to not add too much applesauce. The texture of the cookies won’t be right. They’ll actually become too gummy and rubbery(ish), which isn’t what we’re going for. And they won’t taste right either.
Therefore I usually only add a tablespoon or so to my cookie recipes. A little goes a long way.
Chocolate Chip Cookies No Brown Sugar Ingredients:
You only need one bowl and some simple ingredients to make these cookies. I’m sure you have almost, if not all; of the ingredients on hand already.
I’m starting off with the wet ingredients, since you’ll be adding them to the bowl first..
- Melted Dairy or Dairy Free Butter
- An Egg (Best at room temp)
- Vanilla Extract
- Unsweetened Applesauce
- Dairy or Dairy Free Milk
- All-Purpose Flour
- Regular Granulated Sugar
- Salt: Just a touch to balance out the flavor.
- Baking Powder
- Baking Soda
- Chocolate Chips: I usually use semi-sweet, but you can use whatever kind you prefer..
Even More Homemade Chocolate Cookie Recipe Ideas
It’s my hope that you and your family enjoy this chocolate chip cookies no brown sugar recipe. Just because you’re out of brown sugar, doesn’t mean you can’t make those chocolate chip cookies you’ve been craving!
I would appreciate if you leave a rating or any feedback below. Thanks and God bless.
Chocolate Chip Cookies No Brown Sugar
Equipment
- Large Baking Sheet
- 1 Large Mixing Bowl
- 1 Smaller Bowl
- Measuring cup and spoons
- Spatula or Sturdy Large Spoon
- 1 1/2 tbsp Cookie Scoop Medium Size
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 tbsp melted unsalted butter cooled slightly
- 1/4 cup and 2 tbsp regular granulated sugar
- 1 large egg room temp
- 1 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat and prep: Heat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Whisk dry ingredients: In a small bowl, thoroughly whisk together the all-purpose flour, baking soda, baking powder, and salt until uniform and lump-free.
- Mix wet base: In a separate medium mixing bowl, whisk together the melted butter, granulated sugar, whole room-temperature egg, unsweetened applesauce, and vanilla extract until completely smooth.
- Combine into dough: Pour your wet mixture into the dry flour base. Stir gently with a spatula or large spoon just until a thick, cohesive cookie dough forms. Fold your 1/4 cup of chocolate chips evenly into the dough.
- The crucial chill: Place your cookie dough in the refrigerator to chill for 30 to 45 minutes. This prevents your melted butter from spreading too quickly in the hot oven.
- Bake to perfection: Scoop the chilled dough into round balls, with your cookie scoop – and place them on your prepared baking sheet. Bake at 350°F for 12 to 13 minutes until the edges are a light-golden brown. Let them cool on the pan for 5 minutes before moving to a rack.
