• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Momma Fit Lyndsey

  • Air Fryer
  • Recipes
  • About
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

search recipes

menu icon
go to homepage
  • Air Fryer
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Air Fryer
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Momma Fit Lyndsey » Recipes » Cookies

    No Brown Sugar Chocolate Chip Cookie

    Published: Nov 4, 2021 · Modified: Nov 9, 2022 by Lyndsey · This post may contain affiliate links

    • Share
    Jump to Recipe Print Recipe

    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!

    stack of chocolate chip cookies without brown sugar
    Jump to:
    • What Makes This Recipe Work
    • Ingredients
    • How to Make These Chocolate Chip Cookies without Brown Sugar
    • Expert Tips
    • FAQs
    • Related Recipes
    • Chocolate Chip Cookies without Brown Sugar

    Whether you've run out of brown sugar or you are looking for a healthier cookie (like these oat flour peanut butter cookies) these chocolate chip cookies without brown sugar are the perfect solution!

    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 healthy cookie recipes or gluten free cookies.

    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! Although they are are chocolate chip cookies without brown sugar, even the most seasoned cookie aficionado will love their flavor and texture.
    • 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.

    ingredients for this recipe
    • 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.
    • Coconut Sugar: Coconut sugar is a great swap when making chocolate chip cookies without brown sugar.

    How to Make These Chocolate Chip Cookies without Brown Sugar

    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.

    steps for making this recipe
    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

    What can I use in place of brown sugar?

    Coconut sugar is a great replacement for brown sugar in cookie recipes.

    Can I replace the almond flour or coconut flour with all purpose or other flours?

    Baking is a science and each flour has its own chemical makeup. I do not recommend substituting any other flours for this recipe.

    What can I use in place of almond butter?

    I've made these with tahini and they are just as delicious. You can substitute it 1 for 1.

    paleo chocolate chip cookies in a stack on a cooling rack

    Related Recipes

    • 21 Gluten Free Christmas Cookies
    • Small Batch Chocolate Chip Cookies
    • Cookie Butter Cookies
    • Dairy Free Sugar Cookies

    If you've made this recipe, would you please leave a star rating and comment below in the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram  for all of the latest updates.

    featured image for this recipe
    Print Pin
    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
    Total Time 56 minutes
    Servings 36 cookies
    Calories 144kcal
    Author Lyndsey

    Equipment

    • 1 baking sheet
    • 1 sheet of parchment paper
    • 1 cookie cooling rack

    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
    Tried this Recipe? Tag me Today!Mention @MommaFitLyndsey or tag #mommafitlyndsey!

    More Cookies

    • Matcha Cookies
    • Dairy Free Chocolate Chip Cookies
    • Oat Flour Chocolate Chip Cookies
    • Oat Flour Peanut Butter Cookies

    About Lyndsey

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    headshot of Momma Fit Lyndsey

    Hi I'm Lyndsey! As a mom of two picky eaters, I know how hard it can be to feed your family nutritious meals! I love to create and cook healthy meals that my family actually loves to eat. These recipes are for you to feed your family food they love too!

    More about me →

    banner of featured in resources

    Air Fryer Recipes

    • Air Fryer Salmon Bites
    • Bacon Wrapped Goat Cheese Stuffed Dates
    • Air Fryer Brie
    • Air Fryer Bacon Wrapped Asparagus
    • Ninja Foodi Whole Chicken
    • Chicken Nugget Charcuterie Board

    Popular Posts

    • Aldi Charcuterie Board
    • Protein Blueberry Muffins
    • Argentine Red Shrimp in the Air Fryer
    • Air Fryer Sweet Potato

    Footer

    ↑ back to top

    About

    • About me
    • Disclosures
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Collaborations

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Mommy Fit Lyndsey