Chocolate Cookies With Little Butter
Butter Cookies

Chocolate Cookies With Little Butter

  • November 25, 2021

Did you know that butter actually costs six times more than the same amount of vegetable oil?So if you are looking for an easy chocolate cookies without butter recipe, I’ve got you covered.You can mix the soft dough in just open bowl if you are careful with the dry ingredients.You make these cookies with cocoa powder so you don’t have to have any baking chocolate on hand.I add a bit of cinnamon to the dough for some depth of flavor, but you could certainly leave it out if you want.If you want super chocolatey cookies you can substitute 1 packet of hot cocoa mix for 1/4 cup of the sugar.If you are feeling adventurous, try adding a 1/4 tsp of cayenne pepper to make spicy chocolate cookies!If you follow these suggestions you will get nice thick chocolate cookies without butter.I hope you enjoy this easy no butter chocolate cookies recipe!Just leave a comment below or send me a message on The Frugal South’s Facebook page. .

Butterless Chocolate Chip Cookies

Butterless Chocolate Chip Cookies

Butterless Chocolate Chip Cookies

You need to try these easy and delicious Butterless Chocolate Chip Cookies!Baked with oil instead of butter, these cookies come out perfect every time!Because most of the time when I use all butter in my cookie recipe, they turn out flat and cake-like.Yay for a delicious butter-less chocolate chip cookie recipe!Butterless Cookies with oil instead of butter.Making cookies with oil instead of butter is definitely something you need to try if you haven’t already!Use an ice cream scooper to portion out the dough on the baking sheet for evenly baked cookies.If you have tried this butter-less chocolate chip cookie recipe, please rate it and let us know how it turned out in the comments below! .

No Butter Chocolate Chip Cookies (Cookies with Oil)

No Butter Chocolate Chip Cookies (Cookies with Oil)

No Butter Chocolate Chip Cookies (Cookies with Oil)

They also have less saturated fat than chocolate chip cookies made with butter.How do I make the cookies for the party now?”), can’t get to the store to buy butter (due to snow, rainstorms, pandemic, etc.).If you liked this no butter cookie recipe, we hope you will leave a comment below and give us a 5 star rating.Press M&Ms into the Top of the Chocolate Chip Cookie Dough & Bake.Equipment used for this recipe – Measuring cup & spoons, mixing bowl, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil).FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil).Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.Please read the tips section below for extra information on how to make this recipe successfully.The tips below are designed to help no butter cookie “novices” and/or people with limited baking experience.You will find a “print recipe” button located right under the product image photo in this box.You will find a “print recipe” button located right under the product image photo in this box.The cookie dough comes out “creamier” and the vegetable oil is blended in better if you use an electric mixer.Completely mix the eggs, vegetable oil and sugar together with an electric mixer BEFORE adding the flour.Hand stir the chocolate chips into the cookie dough with a large spoon.Tips to prevent “spreading” (i.e. overly thin cookies) – Don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), measure the recipe ingredients exactly!!(too much oil results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets ( don’t reuse a hot baking sheet to make another batch … i.e. the hot baking sheet that was used to bake your first batch of cookies), don’t overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), etc.– Don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), (too much oil results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets ( … i.e.

the hot baking sheet that was used to bake your first batch of cookies), don’t overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), etc.Optional – If you want an even more kid friendly cookie, you can replace 1/2 of the chocolate chips with M&Ms!– If you want an even more kid friendly cookie, you can replace 1/2 of the chocolate chips with M&Ms!Optional – If you want a “nuttier” cookie, you can replace 1/2 of the chocolate chips with chopped walnuts.Another possibility is chopped up Crunch bars (candy that consists of crispy rice and chocolate).Another possibility is chopped up Crunch bars (candy that consists of crispy rice and chocolate).Some people like to make butterless chocolate chip cookies for health reasons.Unfortunately, according to many health experts, too much saturated fat in a person’s diet may lead to cardiovascular problems.For information, you might like to read this American Heart Association article on saturated fat.For information on the levels of saturated fat in various vegetable oils, you might like to read this Wikipedia article.For information on the levels of saturated fat in various vegetable oils, you might like to read this Wikipedia article.FYI – I like to use canola oil when making cookies without butter due to its neutral flavor and lower saturated fat content.Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.Your chocolate chip cookies will taste great and just have a few more natural edges and bumps.Optional – Once you have placed the cookie dough balls on the baking tray, you can press extra chips into the top of the dough balls if you want an even greater chocolaty “appearance”.Therefore, this butterless cookie recipe is NOT dairy free if you are using regular chocolate chips.Always read the label of packaged ingredients carefully if you are trying to exclude certain items from your family’s meals.Historical Fact – According to Wikipedia, in 1938 “Ruth Wakefield invented the chocolate chip cookie.If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e.

don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc.For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results.Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your butterless chocolate chip cookies.For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results.Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your butterless chocolate chip cookies.Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e.

for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).Beginning bakers learn a lot from the visitor comments, tips & recipe variations.For example, they are unable to get to the store in order to buy any butter because it is late at night, there is a winter storm, etc.Making chocolate chip cookies with vegetable oil solves the issue of not having any butter at home.Replacing butter with some types of vegetable oil can reduce the amount of saturated fat in homemade cookies.A hard container helps to reduce the chance that the cookies are broken as you move things in the freezer.Alternative method – You can layer non-wrapped cookies inside a hard resealable plastic container.Line the container with baking parchment paper and add a single layer of cookies.To “restore” your frozen no butter cookies, you can thaw them out by unwrapping them and leaving them on the kitchen counter.1 1/2 Cups Chocolate Chips (semisweet morsels) Instructions Preheat oven to 375 degrees F.FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil).Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.Also beginning bakers learn a ton from your helpful suggestions, tips and amazing recipe variations.

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Butterless Chocolate Chip Cookies with Coconut Oil

Butterless Chocolate Chip Cookies with Coconut Oil

Butterless Chocolate Chip Cookies with Coconut Oil

This quick and easy butterless chocolate chip cookie recipe uses coconut oil instead of butter for a soft, chewy cookie.Just give me a soft, fluffy, room temperature chocolate chip cookie with no milk, please.These butterless chocolate chip cookies are actually kind of wonderful, though.Chocolate Chip Cookies Without Butter!(Note: Coconut oil at room temperature is usually solid, but just spoon it into a glass measuring cup and zap it in the microwave to melt it down for this recipe):.I’ve been having a lot of fun baking with coconut oil lately, and it’s a great alternative if you prefer to avoid butter/dairy in recipes (or have a craving for chocolate chip cookies but no butter in the house!).How do you like YOUR chocolate chip cookies?clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon Butterless Chocolate Chip Cookies with Coconut Oil ★ ★ ★ ★ ★ 4.8 from 134 reviews Author: Jessie.Cuisine: American Print Recipe Pin Recipe Description Easy, chewy chocolate chip cookies with no butter.In a large mixing bowl, combine liquid coconut oil, vanilla, eggs, sugar, and brown sugar.Serve cookies immediately or let them cool completely and then store in an airtight container on the counter for up to a week.To melt coconut oil, scoop about 1 cup of coconut oil (in its solid, room-temperature form) into a microwave-safe glass measuring cup, and then microwave for 30-40 seconds until it’s melted down.Give the coconut oil a stir and then check the measurement – you may need to add another spoonful of room temperature coconut oil to bring the liquid up to the correct amount.If you use a larger or smaller scoop to form the cookie dough, you may need to adjust your bake time – just keep an eye on the cookies as they bake and pull them out when they’re very lightly browned!Feel free to use more chocolate chips than called for, or to add nuts or white chocolate chips.Homemade cookies can dry out after a few days – to keep them soft, store them in an airtight container on the counter along with a small slice of bread (they’ll absorb moisture from the bread and stay softer!).For more butter-free recipes, check out our Coconut Oil Chocolate Cupcakes or Salted Olive Oil Dark Chocolate Cookies! .

Tips for Perfect Chocolate Chip Cookies Recipe

Tips for Perfect Chocolate Chip Cookies Recipe

Tips for Perfect Chocolate Chip Cookies Recipe

I first made these when we were in the Philippines, when it was a struggle to just keep butter solid for 2 seconds on the counter, and they were absolutely incredible.Now I’m back home in dry, cool Minnesota and I have been waiting for this day just so I could figure out what would really make these cookies awesome for you.Since I’m responsible for bringing some treats up the cabin for my big family and I had an excuse to make excessive amounts of cookies, I made these.So here are my semi-scientific but mostly trial-and-error regular home cook tips for perfect chocolate chip cookies that look like this on the inside.And I guess by good quality I mean the grocery store budget brand.So literally I heat the stick of butter until roughly half of it is melted.I sometimes stick it in the fridge or freezer to help speed up the process but then I let it sit on the counter for a few minutes to come back to room temperature before actually making the dough.I also notice that when I get just the right amount of flour in the dough, it makes kind of a delicate sticky noise when I stir it.The slightly different tastes of the chocolate and the varied shapes and sizes of the chips make for a more interesting (ehmm, more chocolatey) cookie.This is a weird one, but I always have better luck getting that awesomely thick and buttery cookie when I make half of my favorite recipe.For the recipe in this post, I found that I actually really didn’t need to refrigerate the dough as long as I had enough flour, but sometimes you bake the first batch and you get spread-flat-cookie-city.I’ve spooned dough without shaping, I’ve used a special cookie dough scoop to get the rounded top, and yet the thing that works best for me is shaping them by hand.For a regular baker like myself, sometimes baking just feels like a little bit of dumb luck.Even if your cookies didn’t turn out juuust how you wanted them, I bet your dough still tastes pretty darn good, right?I wanted to show you my three failed batches during testing, and the things that I think made them turn out the way that they did.Yield: 10 – 12 big cookies 1 x Print Recipe Pin Recipe Description Here are my simple tips for perfect chocolate chip cookies with an easy recipe for my all-time favorite, classic, perfect chocolate chip cookie.egg 1 1/4 cup all purpose flour (to start, but plan to add a few tablespoons).all purpose flour (to start, but plan to add a few tablespoons) 1/2 teaspoon baking soda.salt 1 cup mixed varieties of chocolate chips Instructions Turn the oven on to 350 degrees.Let the butter come back to room temperature for at least 30 minutes – it doesn’t have to harden completely but it should be a soft solid.Add the eggs and beat until incorporated.. Measure in the flour, baking soda, and salt.Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated.If the dough sticks to the sides of the bowl and looks wet, add one tablespoon of extra flour at a time until the dough feels dry and sticks together in one large ball.Roll 1/4 cup dough into high, round balls with chocolate chips at the top.You want to take them out when they are puffy and just a tiny bit brown on the tops and edges.Let stand for a few minutes – they will lose a little of their puffiness but they should stay thick and hold together well.I am so excited to hear about your great aunt’s secret tip for using cornstarch, or how your grandma uses pudding mix, or how you buy a certain brand of butter and only use your own milled flour, or whatever else you do to make your cookies awesome.Update May 2015: I have recently posted a new version of this recipe that still gets the soft texture WITHOUT requiring any high maintenance butter melting/cooling. .

No-Butter Double Chocolate Chip Cookies

No-Butter Double Chocolate Chip Cookies

No-Butter Double Chocolate Chip Cookies

I wanted to develop a no-butter double chocolate chip cookie that was soft and thick, rich and dense, full of that deep cocoa flavor without being bitter, packed with chocolate chunks, chewy with crispy edges - overall just a stellar cookie.There's an obvious elevation in depth of taste and richness in these cookies when you use coconut oil over canola or vegetable oil.Trust me, I always try out my recipes with regular oil first to see if they're just as good with it.But I almost always end up opting for coconut oil. .

Chocolate Brownie Cookies

Chocolate Brownie Cookies

Chocolate Brownie Cookies

Rich, dark, chocolatey, fudgy, chewy, secretly vegan, and addictively delicious chocolate cookies….Two weeks ago while out running, I caught my foot on a raised sidewalk and slammed into the concrete, scraping my entire body, breaking my nose, and receiving a black eye more appropriate for Halloween than Thanksgiving.By some miracle, I didn’t break any other bones; but unsurprisingly I’ve had absolutely no desire to run since then.You can even make the dough ahead of time if you wish and freeze individual chocolate cookie dough balls, to keep on hand for a cold or rainy day when you want a quick homemade cookie fix, without all the work.Apparently the unbaked cookie dough balls are also reallllly good eaten straight from the freezer.Print Recipe Total Time 9 minutes Yield 15 – 19 cookies 4.8 from 60 votes Ingredients 1 cup spelt, white, or oat flour.It’s important to stir well so you don’t end up with a clump of baking soda in the finished cookies.Stir remaining ingredients in to form a batter (see video for a visual of the steps).I’ve not tried the recipe without the mini chips or using any flour not listed above, so make substitutions at your own risk. .

Chocolate Cookies Without Butter Recipe

Chocolate Cookies Without Butter Recipe

Chocolate Cookies Without Butter Recipe

Chewy and moist with a richer chocolatey taste than regular no butter cookies, these sweet treats are perfect if you're in the mood to bake and find yourself without butter.Made with oil instead of butter, no butter chocolate cookies are super easy to make, with the recipe calling for pantry staples like flour, sugar, cocoa powder, oil, and eggs.The secret to making chocolate cookies without butter is to substitute it for oil.Vegetable oil is the standard for most people as it doesn't impart any flavor to the cookie dough.Pop the dough in the fridge for about 20 minutes to let it firm up and make it easier to work with.Once out of the oven, let the cookies rest on the pan for a few minutes before moving them to a wire rack to cool completely.If you chill the dough for a bit before baking the cookies, it'll stop them from spreading out too much once they're in the oven.In a large bowl, whisk oil, sugar, eggs, and vanilla extract.In a second bowl, sift the flour, baking soda, salt, cinnamon, and cocoa powder together, then stir to combine.Roll the ball in the extra sugar and place it on a baking sheet. .

Amazing Chocolate Chip Cookies Recipe (Vegan)

Amazing Chocolate Chip Cookies Recipe (Vegan)

Amazing Chocolate Chip Cookies Recipe (Vegan)

For years, I’ve been searching for my go-to chocolate chip cookie recipe.I want outrageously delicious bakery-style chocolate chip cookies that completely capture my attention upon first bite.I want a chewy middle, barely crisp edges, complex flavor, and rich chocolate chips.For non-vegans like me, this means that the recipe is even easier to make than standard chocolate chip cookies.For those with dairy or egg allergies, these cookies are a total game changer.I sprinkled my cookies with some flaky sea salt to make them even more irresistible.If you scoop the dough onto the sheets and then chill it, 30 minutes in the freezer works just as well as their 24-hour recommendation.That way, the recipe works with coconut oil, which solidifies at cool temperatures.We should talk a little bit about how your choice of oil affects the final product.Since the dough is egg free, it doesn’t carry the usual risk of salmonella poisoning. .

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