Delicious No-Butter Chocolate Chip Cookies Recipe
In a world of buttery desserts, let’s take a moment to celebrate the unsung hero of the baking world – oil. Yes, it’s true that oil is often overlooked in favor of its buttery counterpart, but today we’re proving that it has what it takes to be the star of the show.
Say hello to our recipe for no-butter chocolate chip cookies. These treats are made with rich coconut oil instead of butter, resulting in a cookie that’s every bit as delicious and indulgent as its buttery cousins.
But why choose oil over butter? For starters, it’s a great option for those who are lactose intolerant or vegan. Additionally, using oil in baking can lead to a moister, softer final product. And let’s be honest, sometimes you just don’t have any butter on hand but still crave something sweet and satisfying.
So if you’re ready to try something new and break away from typical butter-based recipes, give these no-butter chocolate chip cookies a chance. Trust me, your taste buds will thank you.
Why You’ll Love This Recipe
Folks, let me tell you why you will absolutely fall in love with this no-butter chocolate chip cookies recipe. Firstly, let me clarify that this is not your average recipe. Instead of using butter, we use coconut oil and vegetable oil to create dense, flavourful cookies. Trust me, it works like a charm!
But why else should you try this recipe? Well, firstly the combination of brown sugar and white sugar lend a delicious caramel-like flavour to the cookie dough. Plus, the eggs provide richness and add an unbeatable texture to the cookies.
Now let’s talk about the star of the show: chocolate chips! We all know that chocolate chip cookies can be an absolute game changer for your taste buds. For this recipe, we’ll be using high-quality chocolate chips to make the perfect balance between sweetness and bitterness. These mini-chocolate treasures will melt in your mouth with every bite!
And if you’re worried about dietary restrictions, fear not! This recipe can easily be adapted for those following specific diets as a butter substitute.
So there you have it folks! Go ahead and give this recipe a shot. I promise that once you take a bite out of these butterless chocolate chip cookies, you won’t ever want to go back to regular butter-filled recipes again.
Ingredient List
To make these no-butter chocolate chip cookies, you’ll need:
- 1 egg
- â…“ cup coconut oil or vegetable oil (use refined coconut oil if you don’t want a coconut taste)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Feel free to use milk, dark or white chocolate chips, or even chunks or chopped chocolate bars for a more decadent result.
If you don’t have brown sugar, white sugar can be used instead. You can also choose a butter substitute, such as margarine or vegan butter.
For a more wholesome cookie, you can use whole wheat flour instead of all-purpose flour, or add rolled oats, chopped nuts or dried fruit to the dough.
Make sure your ingredients are fresh and properly measured before starting the recipe to ensure accurate and consistent results.
The Recipe How-To
Now, the real fun begins. Get ready to dive in and create the best chocolate chip cookies without butter you have ever tasted. Follow these easy steps and tips to make sure your cookies turn out perfectly.
Ingredients
You will need:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- â…“ cup coconut oil, melted but cooled
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat your oven to 350°F (180°C). Line a baking tray with baking paper.
- In a medium-size mixing bowl, whisk together the flour, baking soda, and salt.
- In another mixing bowl, using an electric mixer, beat the brown sugar, granulated sugar, and melted coconut oil until creamy and slightly fluffy, about one minute.
- Add the eggs and vanilla extract to the bowl with the creamed sugars and beat again until completely mixed.
- Add dry ingredients to wet ingredients slowly, using a spatula or a wooden spoon to stir until mixed properly.
- Fold in chocolate chips.
- Using a cookie scoop or a tablespoon, form dough balls and place them on the baking sheet about two inches apart.
- Bake for 10-12 minutes or until edges are golden brown, but the cookies are still soft in the middle.
- Remove from oven and let them cool down before transferring them onto wire racks or plates.
Enjoy your freshly baked, gooey chocolate chip cookies made without butter!
Substitutions and Variations
As a baker, I know how important it is to have the flexibility to change up a recipe and make it my own. With this no-butter chocolate chip cookie recipe, there are several substitutions and variations you can try out to create your ideal treat.
First, you can experiment with different types of flour. In this recipe, I used all-purpose flour, but you can swap it for whole wheat flour or even gluten-free flour for a healthier alternative. Adding oats to the mixture also creates an irresistible texture that adds complexity to the final taste.
For those who prefer a more caramelized flavor, using dark brown sugar instead of light brown sugar will do the trick. You could also switch granulated sugar with maple syrup or honey for more depth and richness to your cookies.
If you love the taste of peanut butter or coconut oil, try substituting them for the vegetable oil ingredient in this recipe. Peanut butter also goes remarkably well when combined with chocolate chips.
Finally, you could experiment with different kinds of chocolate chips like white chocolate or semisweet chocolate chips to switch things up.
Ultimately, these substitutions and variations allow you to tailor your no-butter chocolate chip cookies to your own tastes and preferences. Don’t be afraid to get creative as getting the perfect cookie may just take some experimentation!
Serving and Pairing
When it comes to serving and pairing these delicious no-butter chocolate chip cookies, there are countless options.
Firstly, they are fantastic on their own. The rich flavor of the chocolate, enhanced by the hint of coconut oil, blends perfectly with the sweetness of the sugars and the delicate crumbly texture of the cookie. These cookies are sure to be a hit with anyone who loves a good chocolate chip cookie.
However, if you’re feeling adventurous and want to elevate your experience even further, there are plenty of ways to do so. One classic pairing is with a cold glass of milk or hot cup of coffee or tea that will cut through the richness of the cookie.
If you’re after something a bit more indulgent, try serving them warm with a scoop of ice cream on top. The gooey warmth of the cookie combined with cool, creamy ice cream is an absolute treat for any dessert lover.
Alternatively, you could make a dessert sandwich by placing a scoop of your favorite ice cream between two cookies. The heat from the freshly baked cookies will make the ice cream melt just enough to create an amazingly satisfying dessert.
Of course, you don’t have to limit yourself to sweet pairings – these cookies also go well with a cup of black coffee or tea for a simple afternoon snack.
Whatever your preference may be, these butterless chocolate chip cookies are sure to delight your taste buds and leave you wanting more.
Make-Ahead, Storing and Reheating
Ready to have cookies anytime you want? With this no-butter chocolate chip cookie recipe, you can make ahead, store and reheat the cookies without losing their taste and texture.
If you need to make these cookies for a party or get-together, you can make the dough in advance and freeze it. Just shape the dough into balls and place them on a baking sheet lined with parchment paper. Once frozen, store them in an airtight container in the freezer for up to three months. When you’re ready to bake them, simply place them on a prepared baking sheet and bake for 12-15 minutes or until golden brown.
To store baked cookies, let them cool completely before placing them in an airtight container at room temperature for three to four days. If you want them to last longer, store them in the refrigerator for up to a week. You can also freeze the baked cookies in an airtight container for up to three months. To thaw and reheat frozen cookies, simply leave them at room temperature until they thaw or microwave them for 10-15 seconds.
If you prefer warm, freshly baked cookies but don’t want to make a whole batch each time, you can bake just a few at a time. To do this, shape the dough into balls and place them on a baking sheet lined with parchment paper. Bake as many as you want at 375°F (190°C) for 10-12 minutes or until golden brown. Store any remaining dough balls in an airtight container in the refrigerator until ready to bake.
Now that you know how easy it is to make-ahead, store and reheat these no-butter chocolate chip cookies, there’s no excuse not to indulge your sweet tooth whenever you want!
Tips for Perfect Results
Now that you have the ingredients and recipe instructions in hand, let’s talk about some tips to ensure your No-Butter Chocolate Chip Cookies turn out perfectly.
1. Cream your sugars and wet ingredients together really well
Creaming is important because it creates air pockets in the dough, which helps the cookies rise and become airy. Use an electric mixer or a wooden spoon to cream the coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and fluffy.
2. Do not overmix the dough
Overmixing the dough will cause gluten to develop, resulting in tough and dense cookies. Mix until just combined after adding dry ingredients like flour, baking soda, and salt.
3. Chill your dough before baking
Chilling the dough before baking helps the cookies hold their shape during baking. Let the dough chill for at least 30 minutes or up to overnight.
4. Use parchment paper or silicone baking mats
It is easier to remove cookies from the baking sheet when using parchment paper or silicone baking mats. Plus, it prevents sticking and saves time on cleanup.
5. Do not overbake
Overbaking is a surefire way to ruin any cookie recipe! Aim for 10-12 minutes of baking time or until the edges are lightly golden brown but the center is still soft and slightly undercooked.
By following these tips, you’ll achieve delicious No-Butter Chocolate Chip Cookies every time!
FAQ
As you bake these delicious no-butter chocolate chip cookies, you might run into some questions along the way. Fear not! To help ensure your success with this recipe, I have compiled a list of frequently asked questions and my expert answers. Read on to learn more about some common issues bakers face, and how to troubleshoot them.
What can you use instead of butter for chocolate chip cookies?
When baking, there are a variety of substitutes available if you don’t want to use butter. Margarine is one of the most commonly used options, and can be used in anything from cakes, to cookies, to doughnuts. Shortening is another alternative, as well as olive or vegetable oil, coconut oil, pumpkin puree, applesauce, Greek yogurt, and even bananas. Each of these options can provide a similar outcome to butter, as well as their own unique flavors and textures. When it comes to substitutions, there’s something for everyone depending on their taste and dietary preferences.
What happens if you don’t use butter in cookies?
If you don’t follow the recipe instructions carefully, your cookie could turn out unappetizing. It may lack flavor, be excessively dry and brittle, and tough due to the formation of a lot of gluten. You’ll lose the delicious tender texture and instead be left with something that looks like a hockey puck made of flour and eggs. This wouldn’t be anything close to what you’d expect from a cookie. Therefore, it is essential to follow the instructions to get the perfect cookie.
Should I use oil or butter for cookies?
When it comes to baking cookies, butter and oil are two common fat choices. Butter has air pockets which contribute to its structure, while oil is more tightly packed. It’s hard to modify the texture of oil, making it a less flexible ingredient. Additionally, if you decide to go with an oil that has a distinct taste like olive oil, it can lead to some unconventional cookie flavors. Using oil does result in a softer dough, though.
What makes cookies softer butter or oil?
When it comes to baking cookies, shortening is a valuable ingredient to consider. Unlike butter, shortening is 100% fat and does not contain any water. This means that there won’t be any steam created while baking, resulting in cookies with a more tender texture. Additionally, because there is no hydration for gluten to form, cookies made with shortening will often be softer than those made with butter. So, if you want to achieve a softer and more delicate cookie, shortening can come in handy.
Bottom Line
So there you have it, folks. I hope this No-Butter Chocolate Chip Cookies recipe has convinced you that butter doesn’t always have to reign supreme in baking. With the right ingredients and methods, you can achieve delicious results without sacrificing taste or texture.
Whether you’re looking to bake for dietary reasons or simply want to experiment with new ingredients, this recipe is a great place to start. Not only is it simple and easy to follow, but these cookies are guaranteed to be a hit with anyone who tries them.
So let’s raise a glass (or a cookie!) to butter substitutes and alternative baking methods. Who knows? Maybe you’ll discover your new favourite treat in the process.
No-Butter Chocolate Chip Cookies Recipe
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup coconut oil or 1/2 cup vegetable oil
- 1 large egg
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit, in a bowl mix coconut oil and an egg. Next, add sugar and brown sugar. Mix. Then, add flour, baking soda, and salt, mix all ingredients. Then mix in chocolate chips. On a cookie sheet put parchment paper or cooking oil on, Put 1 inch cookie dough balls onto cookie sheet, WARNING: Cookies spread out very far when they cook, so don't place them too close to the edge of the cookie sheet or too close too each other.
- COOK for 12-14 minutes at 350 degrees farenheight. When you take out of oven let cool then scoop them off, now it's time to enjoy your cookies with a glass of milk:).
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.