Cookies No Butter Or Margarine
- January 13, 2022
Last week I was craving some yummy cinnamon and sugar coated Snickerdoodle cookies like my grandparents used to make.I was excited to make some when I discovered I was out of butter, one of the main ingredients in my recipe.I’m a determined sort of gal so I scoured the web for a recipe for Snickerdoodle cookies without butter.I’m trying to make more of our snack foods as opposed to buying them, both to save money and keep scary ingredients out of our house.You mix up the dough, roll it into a ball in your hand, coat it in cinnamon sugar, and bake.The only challenge to making cookies with oil instead of butter is that they might flatten out too much if you place them on a hot pan.This makes them cook evenly and all turn out perfectly every time.Some people claim that the cream of tartar gives Snickerdoodles a characteristic “tang”, but honestly I’ve never noticed that.Sometimes oil based cookies spread on the pan and turn out flat and hard.First, be sure to roll the cookies into a ball and coat thoroughly with the cinnamon sugar mixture.As you can find in the almost 100 comments below, there are MANY substitutions and variations you can make on these no butter cookies!Substituting 2 packets of hot cocoa mix for 1/2 cup of sugar.These butterless cookies even come together in 5 minutes and in one bowl (now that’s my kind of baking).Please leave a comment below or send me a message on The Frugal South’s Facebook page!1 tsp cinnamon Instructions Preheat oven to 375 degrees.Mix the oil, sugar, egg and vanilla until smooth.Add the flour, baking soda, salt and cinnamon on top, then mix everything together to form a thick dough. .
Butterless Chocolate Chip Cookies
I conducted an experiment last night… I tried making chocolate chip cookies without using butter.I thought about all the different fats I could use in a recipe; butter, Crisco or oil… so I opted to give the oil a try.In a few simple steps, you will have some delicious butter-less chocolate chip cookies to eat!First, combine the dry ingredients in one bowl (flour, baking powder and salt).In another bowl cream together the oil and sugars and add the eggs, one at a time along with the vanilla and almond extract.Mix the dry ingredients with the wet, and fold in the chocolate chips.The oil gives the cookies a cake-like crumb texture and because of the high-fat content they stay wonderfully moist.For this recipe, I used vegetable oil to replace the fat from butter – it has a neutral flavor, and there’s always some hanging around in most kitchens!Oils have a higher content than butter, so it is often not a straight swap, you only need to use about 3/4 of the amount called for.Line your baking sheet with parchment or use a silicone mat so your cookies don’t stick to the pan.Space the cookies far enough apart on the baking sheet so they don’t spread into each other when they cook.You can store cooled cookies in an airtight container at room temperature for about three days.You can also freeze cookies in an airtight sealed bag or container for up to three months.It’s so easy to make the dough, and the process is really straight forward so you can whip up a batch in no time at all!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!You can also follow us on FACEBOOK, TWITTER,INSTAGRAM and PINTEREST to see more delicious food! .
9 Amazing Cookie Recipes Without Butter or Margarine
In the nearly four years since I started my blog, margarine (the old go-to sub for butter in non-dairy cookie recipes) has gone from totally-acceptable to something that people avoid as much as possible.Yes, I still use margarine – but only in recipes where you simply can’t avoid it – like pie crust, frosting, etc.recipes in my upcoming cookbook call for oil, not margarine, unless I simply couldn’t find a way to make it work.So I decided to gather my cookies without butter or margarine together into one handy post for y’all.Loaded with so much goodness, you won’t even miss the butter or margarine in these cookies!The flavors of your favorite candy, all combined into a dense, peanut-buttery, delicious cookie!Originally meant as hamantaschen, roll these cookies in a ball, stuff them with fluffernutter filling, and bake.Make sure to follow me on your preferred social media channels to stay updated on all the latest recipes! .
No Butter Chocolate Chip Cookies (Cookies with Oil)
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 & to avoid common cookie problems.Or visit Amazon’s grocery or bakeware sections if you are missing any items to make this recipe.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.
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. .
30 Vegan Cookie Recipes Without Margarine or Egg Replacers
If there’s one thing that frustrates me the most when I’m browsing the internet for vegan recipes, it’s when I see a picture that looks super delicious, but when I scroll down to the recipe ingredients, they call for a commercial vegan substitute that I don’t like or that isn’t available in my area.Veganizing a cookie recipe directly usually requires somehow accounting for both butter and eggs, so you’ll see a lot of recipes that ask for margarine and commercial egg replacers.I’ve compiled a list of 30 delicious vegan cookie recipes *WITHOUT* margarine or name brand egg replacers, so you can find a bunch of approachable, delicious vegan cookies in one central location.NONE of the cookies are raw, and none require making a frosting or filling.Pumpkin Seed Butter Goji Cookies (gluten-free) – Golubka Kitchen.Chickpea Flour Chocolate Chip Cookies (gluten-free) – Vegan Richa.Coconut Butter Cookies with Macadamia Nuts and Candied Ginger.Chocolate Chunk Olive Oil Cookies – The Desserted Girl. .
No Butter Chocolate Chip Cookies
A strong craving for chocolate chip cookies hits and there are none in the pantry.Oh my goodness you cannot make chocolate chip cookies without butter!!With your sweet tooth now insisting you make chocolate chip cookies you need a backup plan and FAST!This recipe is originally from a previous contributor and is based on her experience.Out of desperation when this situation occurred I quickly hopped on my computer.I began searching for a recipe for chocolate chip cookies without butter and I luckily one was found.The cookies turned out great, they were crisp on the outside and soft on the inside.I did definitely miss the butter flavor but they totally satisfied my craving in a pinch!I love having a set of recipes that I can make for anyone no matter what their allergy!Some tips for making No Butter Chocolate Chip Cookies:.Add a tad more oil if the mixture isn’t coming together.You'll love these easy to make Air Fryer Cherry Pies.1/2 cup mini chocolate chips Instructions Preheat oven to 350 degrees F. Line baking pans with parchment paper or silcone baking sheets.In bowl, stir together flour, baking soda and salt.Using a cookie scoop place dough on prepared baking sheets.
Butterless Chocolate Chip Cookies with Coconut Oil
This post contains affiliate links: if you purchase something we’ll earn a small commission at no cost to you.Just give me a soft, fluffy, room temperature chocolate chip cookie with no milk, please.(And you are totally allowed to eat them hot from the oven and dip them in milk if those things make your heart happy.(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!).You can taste a bit of coconut flavor in these chocolate chip cookies, but it’s definitely not overpowering.Ingredients Scale 1x 2x 3x ¾ cup liquid form coconut oil (see recipe notes).liquid form coconut oil (see recipe notes) 2 teaspoons vanilla extract.packed brown sugar 2 ½ cups flour (measured correctly by scooping and leveling).flour (measured correctly by scooping and leveling) ¾ teaspoon kosher salt.baking soda 1 heaping cup chocolate chips Instructions Heat oven to 375 degrees Fahrenheit.Add flour, kosher salt, and baking soda to bowl and stir until ingredients are incorporated and you have a smooth dough.Serve cookies immediately or let them cool completely and then store in an airtight container on the counter for up to a week.Notes How to melt coconut oil into its liquid form: Coconut oil is generally solid at room temperature, but we want to melt it into a liquid form for this recipe in order to incorporate it more easily into our chocolate cupcake batter.(We’ve used virgin unrefined coconut oils from 365/Whole Foods, Nutiva, and Carrington Farms and like them all).Work quickly when you bake these cookies – as the coconut oil starts to come back to room temperature, the dough will stiffen and be a little more crumbly and harder to work with, so plan to bake these in just one or two batches as opposed to storing the dough in the fridge for later!If you like a thinner, crispier cookie, you can reduce the amount of flour in this recipe by ¼ cup. .