Chewy Chocolate Chip Cookies Without Butter
- January 13, 2022
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.
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. .
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! .
The Perfect Chocolate Chip Cookie Recipe
Because they're made with oil rather than shortening, butter or margarine the texture is different but every bit as good.For those with cholesterol, saturated fat or trnas-fats issues, this recipe is a great find.The flavor is excellent, and the texture very satisfying, and the batter freezes well.I would suggest making a batch but baking just one tray to see how they turn out in YOUR oven, because as we all know, the recipe numbers for temperature and length of baking time vary with our own particular oven.To improve the flavor, if you have it, you can use a few tablespoons of sesame, almond, walnut, coconut or other nut oils.If you only shop at the grocery store, your best choices are probably corn or peanut oil, although any will work.Since this is basically a Toll House Cookie recipe that uses oil instead of butter, and butter is 20% water and milk solids by volume, you can reduce the amount of fat by 20%, replacing it with milk or water, and still get a good result.If you use the fat + water, make the recipe with bread flour, and mix the dough awhile after the flour is added (say a minute), you will have a chewy textured cookie.Rating: 3 stars These were great when they were warm from the oven but once they cooled my family and I were not as happy with them.Rating: 4 stars For a chocolate chip cookie made with vegetable oil this is pretty good.I made the recipe the first couple of times with just veggie oil (soybean).The corn oil seemed to add an additional level of richness that the cookie didn't have previously.I admit they probably aren't as good as cookies made with butter but I only had canola oil so I decided to make these. .
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. .
Easy No Butter Chocolate Chip Cookies Recipe
These super easy no butter chocolate chip cookies will become a regular in your house – they definitely are in mine.They are an easy and frugal alternative to the standard recipe and I think you’ll be amazed at how delicious they are.I am trying to make our snacks at home instead of buying them to avoid scary ingredients and save money.I figured that vegetable oil was cheaper than butter, but one day I decided to site down and do the math.But if it seems WAY too greasy, just add a bit more flour to soak some of it up.I recommend chilling the dough for 10-15 minutes, especially if you are making these in the summer.The cookies will hold their shape and not spread as much, making them thicker and chewier.If you don’t have any almond extract on hand or have a nut allergy then you can definitely just double up on the vanilla.Make them festive for a holiday with seasonal M&M’s – pastels for Easter, red and green for Christmas, etc.I hope you enjoy my easy chocolate chip cookies without butter recipe.Please leave a comment below or send me a message on The Frugal South’s Facebook page! .
Soft Chocolate Chip Cookies (VIDEO)
These have all the elements of the perfect cookie with a soft and moist center, melty morsels of chocolate, and crisp edges.Best of all, there’s no chilling or refrigeration required so you can satisfy that cookie craving when it strikes!Use plenty of chocolate chips – they add moisture and give the cookies good form.Nestle, Tollhouse, Ghirardelli, Guittard, Kirkland, Hershey’s,… most any brand will work.Bittersweet chocolate chips (70% cocoa) – produce a more ‘adult’ cookie – intensely chocolatey and less sweet.Start with some quick prep: preheat oven to 350 °F and Line 3 cookie sheets with parchment paper or Silpat mats.We usually bake 1/3 of the cookies at a time and refrigerate or freeze the rest to make a fresh batch another day.In a separate bowl, thoroughly whisk together flour, baking soda and salt then beat it in thirds into the batter.Scoop even balls of dough (3 Tbsp each) and arrange on prepared baking sheets.The cookies should be removed from the oven when they are just turning golden at the base and the dough still looks a little raw on top.Removing them at the right time is the secret to soft chocolate chip cookies.This is usually due to having the wrong balance of ingredients (not enough flour) causing them to spread out too much.If your cookies ended up too thick and did not flatten, the usual culprit is too much flour.This cookie dough is freezer friendly and we love freezing half for another day.Once they are frozen, you can transfer them to a large ziploc bag and freeze up to 3 months.2 cups semi-sweet chocolate chips (12 oz), divided reserving 1/4 cup for the top US Customary - Metric Instructions Preheat oven to 350˚ F. Line a baking sheet with parchment or Silpat liner.Beat 5 minutes on medium/high speed until creamy and light, scraping down the bowl as needed.Add the flour mixture to the creamed butter in thirds, mixing to incorporate with each addition.Nutrition Facts Soft Chocolate Chip Cookies Recipe Amount Per Serving Calories 248 Calories from Fat 117 % Daily Value* Fat 13g 20% Saturated Fat 8g 50% Cholesterol 32mg 11% Sodium 141mg 6% Potassium 112mg 3% Carbohydrates 30g 10% Fiber 1g 4% Sugar 17g 19% Protein 3g 6% Vitamin A 243IU 5% Calcium 22mg 2% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
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.
Chewy Chocolate Chip Cookies Recipe
Melted butter, more brown sugar than white sugar, and an extra egg yolk guarantee the chewiest chocolate chip cookie texture.Warning: these chocolate chip cookies require a tall glass of milk.I still have a big space in my heart (and tastebuds) for my Soft Chocolate Chip Cookies.The cookie dough is made from standard ingredients: flour, leavener, salt, sugar, butter, egg, & vanilla.Most of the cookies on my website call for creaming softened butter with the sugars.Chewy chocolate chip cookies require melted butter.It can, however, make your baked cookie greasy, so I made sure there is enough flour to avoid that from happening.Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.The extra egg yolk adds richness, soft tenderness, and binds the dough.You can freeze the extra egg white in a ziplock bag for up to 1 month or use it to make my Skinny Chocolate Peanut Butter Cupcakes.The dough will be soft and the chocolate chunks may not stick because of the melted butter.It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies.After chilling, let your cookie dough sit at room temperature for 10 minutes before rolling into balls.After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag.Then I bake them straight from the freezer, keeping them in the oven for an extra minute.Secrets to Thick, Soft, & Chewy Chocolate Chip Cookies.Rolling the cookie dough balls to be taller than wider increases thickness.Melted butter, 1 extra egg yolk, and more brown sugar than white sugar guarantee the chewiest chocolate chip cookie texture.3/4 cup (1.5 sticks or 170g ) unsalted butter , melted & slightly cooled*.(1.5 sticks or ) , melted & slightly cooled* 3/4 cup ( 150g ) packed light or dark brown sugar.large + , at room temperature 2 teaspoons pure vanilla extract.I highly recommend chilling the cookie dough overnight for less spreading.(Some readers have asked if it’s possible to roll into balls and then chill, but I don’t recommend it.The cookie dough is quite sticky and loose to section into balls before chilling.).Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.The dough will be crumbly, but the warmth of your hands will help the balls stay together.Cookies stay fresh covered at room temperature for up to 1 week.Bake frozen cookie dough balls for an extra minute, no need to thaw.Make a Giant Chocolate Chip Cookie Cake next time. .
The Best Chewy Chocolate Chip Cookies (No-Mixer)
This cookie has crispy edges, a chewy interior, flaky sea salt on top, and a butterscotch-like, toffee flavor throughout.Is here anything better than a fresh batch of super chewy chocolate chip cookies?However, all the real cookie eaters agree that a chocolate chip cookie should have crispy edges in a way that tastes like a butter-sugar caramelized heavenly goodness with a extra chewy interior.Disclaimer: many many (MANY) batches of chocolate chip cookies have gone unpublished here on the blog.Now go grab yourself a huge glass of milk and make some freaking amazing cookies!! .