Chocolate Chip Cookies without Brown Sugar

Paleo chocolate chip cookies without brown sugar are a healthier cookie recipe you need to try! Whether you are out of brown sugar or you are looking to reduce your refined sugars, this recipe fits both needs! Chocolatey, warm & chewy cookies out of the oven in less than one hour, even with chill time!

Sometimes you just crave chocolate chip cookies! What is it about that chewy chocolate goodness that makes us feel so cozy?

It doesn’t have to be Christmas to bake of a batch of these! In fact, they are perfect to make anytime of the year especially if you are on the hunt for a healthier cookie recipe.

If you love these cookies you have to give my almond butter oatmeal chocolate chip a try! Need a smaller amount? Swap out brown sugar for coconut sugar in these small batch chocolate chip cookies!

What Makes This Recipe Work

• No brown sugar and no white sugar: These chocolate chip cookies without brown sugar are also made without white sugar! Instead, they are made with coconut sugar making them refined sugar free.
• Healthier although you won’t be able to tell! These paleo cookies are ones even the most seasoned cookie aficionado will love.
• Best recipe for fitting many dietary restrictions: Paleo, keto, gluten free, grain free, dairy free and can be made vegan.

Ingredients

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

• Chocolate Chips: I used Enjoy Life chocolate chips but you could use any chocolate chip you like or even chop up a chocolate candy bar to make it more of a chunk style and create pools of chocolate.
• Almond Flour: Be sure to use high quality almond flour, not almond meal. You will want to select a finely milled almond flour such as Bob’s Red Mill, Blue Diamond or Kirkland.
• Almond Butter: May also swap for tahini – it is a one-for-one swap.

How to Make This Recipe

This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.

1. Begin by mixing together your dry ingredients in a large bowl.
2. While oven is preheating to 350F you can begin to cream together all of your wet ingredients. Once they are well incorporated, add dry ingredients to wet in three parts then fold in chocolate chips.
3. Using a small cookie scoop, scoop rolled cookie dough balls and place them 2 inches apart on a baking sheet lined with parchment paper.
4. Once your cookies have baked for 9-11 minutes, allow them to cool for 5 minutes on a baking sheet. Top with sea salt and press a small indent into each top before transferring to a cooling sheet to cool completely.

Expert Tips

• Skip the homemade flour and the almond meal and opt for a fine milled almond flour like Bob’s Red Mill, Blue Diamond or Kirkland.
• Use refined coconut oil if you do not like the taste of coconut.
• The temperature of the butter and coconut oil is super important! You want the coconut oil to be the consistency of softened butter, not melted. Otherwise, you will end up with flat cookies.
• Chilling time is super important when you are baking these cookies. I know it is tempting to skip the chill time, but the longer you can chill them the better. I recommend no less than 30 minutes chill time, or an hour if you can manage it.
• The size of your cookie scoop will determine the amount you make as well as the time for baking. I used a small cookie scoop and got about 36 cookies while a larger scoop may result in only 12 cookies. You will also need to account for a few more minutes of bake time as the centers may not bake up as quickly for the larger cookies.
• Top with flaky sea salt – trust me on this one!
• Vegan option: to make these vegan replace butter with vegan butter and replace egg with a flax egg or applesauce.
• Keto option: to make these keto replace coconut sugar with Monk Fruit Baking Blend or Stevia Baking Blend and use Lily’s chocolate chips.
• Double Chocolate variation: Add in ¼ cup cocoa powder to dry ingredients.
• Storage: Store in an airtight container for up to one week on the counter. Unbaked cookie dough may be refrigerated for up to 3 days in an airtight container. You may also freeze baked cookies or unbaked cookie dough in a freezer safe container for up to 3 months.

FAQs

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5 from 5 votes

Chocolate Chip Cookies without Brown Sugar

Paleo chocolate chip cookies without brown sugar are a healthier cookie recipe you need to try! Whether you are out of brown sugar or you are looking to reduce your refined sugars, this recipe fits both needs! Chocolatey, warm & chewy cookies out of the oven in less than one hour, even with chill time!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 11 minutes

Chill Time 30 minutes

Servings 36 cookies

Calories 144kcal

Author Lyndsey

Ingredients

Wet Ingredients

• ▢ ¼ cup grassfed butter
• ▢ ¼ cup coconut oil
• ▢ ¾ cup coconut sugar
• ▢ ¼ cup almond butter may substitute for tahini
• ▢ 2 large eggs
• ▢ 2 teaspoon vanilla extract

Dry Ingredients

• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 3 cups almond flour can sub ¼ cup of almond flour for gluten free flour for less dense/flat cookies
• ▢ 1 cup chocolate chips Enjoy Life recommended for paleo or vegan, Lily's for keto or low carb

Instructions

• Preheat oven to 350F degrees. Line a baking sheet with parchment paper.
• Cream together the butter with the coconut sugar, coconut oil and almond butter using a hand mixer or stand mixer. Add the vanilla and eggs and mix until well incorporated.
• In a separate bowl mix together the dry ingredients. Add dry ingredients to wet ingredients in three parts, making sure to scrape down the sides of the bowl. Fold in the chocolate chips with a wooden spoon.
• Use a small cookie scooper to scoop out approximately 36 small cookie dough balls. Roll each ball of dough and place onto baking sheet.
• Bake cookies about two to three inches apart for 9-11 minutes or until golden brown on the edges. Pull cookies from the oven. Press a small divot into the top of each cookie and allow to cool on the baking sheet for 5 minutes before moving to a cooling rack to completely cool.

Notes

• Skip the homemade flour and the almond meal and opt for a fine milled almond flour like Bob’s Red Mill, Blue Diamond or Kirkland.
• Use refined coconut oil if you do not like the taste of coconut.
• The temperature of the butter and coconut oil is super important! You want the coconut oil to be the consistency of softened butter, not melted. Otherwise, you will end up with flat cookies.
• Chilling time is super important when you are baking these cookies. I know it is tempting to skip the chill time, but the longer you can chill them the better. I recommend no less than 30 minutes chill time, or an hour if you can manage it.
• The size of your cookie scoop will determine the amount you make as well as the time for baking. I used a small cookie scoop and got about 36 cookies while a larger scoop may result in only 12 cookies. You will also need to account for a few more minutes of bake time as the centers may not bake up as quickly for the larger cookies.
• Vegan option: to make these vegan replace butter with vegan butter and replace egg with a flax egg or applesauce.
• Keto option: to make these keto replace coconut sugar with Monk Fruit Baking Blend or Stevia Baking Blend and use Lily’s chocolate chips.
• Storage: Store in an airtight container for up to one week on the counter. Unbaked cookie dough may be refrigerated for up to 3 days in an airtight container. You may also freeze baked cookies or unbaked cookie dough in a freezer safe container for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 144kcal | Carbohydrates: 10.6g | Protein: 2.7g | Fat: 7.5g

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