Chocolate Chip Cookies No Brown Sugar
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
Ingredients
- 2 tbsp melted butter
- 1 egg room temp (easier to incorporate into the dough)
- 3/4 tsp vanilla extract
- 1/2 tbsp unsweetened applesauce
- 1/4 cup and 2 tbsp regular granulated sugar can add a bit more if you’d like
- 1 1/2 tbsp milk (dairy or dairy free)
- 1 cup and 3 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 1/2 tbsp chocolate chips
Instructions
- Add all of the wet ingredients (butter – milk) to a large bowl. Combine thoroughly.
- Add in the remaining dry ingredients, including the chocolate chips. Combine just until all of the ingredients are incorporated. Cover the bowl and refrigerate for 30-45 minutes for the best texture.
- After refrigerating the dough, use a 1 1/2 inch cookie scoop to add each cookie dough portion to a parchment-lined cookie sheet.The dough is kind of soft, therefore it make take an extra spoon to scoop it out. *It should make around 13 cookies, unless you use a smaller or larger cookie scoop*
- Heat your oven to 350 degrees. Bake the cookies for 12-13 minutes. Let the cookies cool for a few minutes before eating. The taste and texture will be at its best. Enjoy!