No Butter Chocolate Chip Cookies

No Butter Chocolate Chip CookiesWe have all been there. You have a craving for chocolate chip cookies and there are none in the pantry. You really want those cookies though so you decide to whip up a batch! Get all the ingredients out and ready to go only to find you’re out of BUTTER. Oh my goodness you cannot make chocolate chip cookies without butter!! Well out of desperation I quickly googled looking for a recipe for chocolate chip cookies without butter and I found one. You use vegetable oil instead. I admit, I was skeptical at first. 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!

No Butter Chocolate Chip Cookies

Yield: About 2 dozen

No Butter Chocolate Chip Cookies

Recipe slightly adapted from Stephanie Cooks

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. Stir together flour, baking soda and salt. Set aside.
  3. Whisk together both types of sugar, oil, egg and vanilla. Add flour mixture to oil mixture and stir just until blended. Stir in chocolate chips.
  4. Using a tablespoon measure, scoop up dough and shape into tight rounds of about ¾ to 1 inch. Space them about 2 inches apart on two ungreased cookie sheets. Bake for 8-10 minutes. Cool for 2 minutes on cookie sheet, then transfer to a wire rack to continue cooling.
http://whoneedsacape.com/2013/02/no-butter-chocolate-chip-cookies/

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Comments

  1. Why ungreased cookie sheets.

  2. Heather says:

    I wasn’t a fan of these, the dough came out extremely dry. But kudos for trying!

  3. I’ve always been looking for a butter-free cookie recipe–thanks! Do these spread much when you bake them?

  4. I actually had butter, but I was saving it for brownes on christmas; these cookies, though, were DELICIOUS! I didn’t follow the measurements exactly; I used a nonstick pan and only about two, three teaspoons of oil. I used a bit more vanilla, and less chocolate chips (1/2 cup is enough for me). Even though I only mixed it by hand (too lazy but the batter wasn’t lumpy), they turned out soo great. I loved the texture, which was soft, but not too soft. The cookie itself didn’t spread too much, only about 2 cm in diameter, and the rest of the way it rose up to give a fluffy, round-ish look that was very appealing. When I tried it, it was slightly crunchy on the edges, which was my dream cookie! I really love these and am definitely going to use this recipe again! It may even be my favorite out of all recipes — THANK YOU :)

  5. I would just like to say that these cookies are surprisingly good. My 12 year old daughter found this recipe because we were out of butter and she proceeded to bake them. She has baked three batches in less than two weeks and they never last. I am happy to say that she can bake these for us anytime.

  6. I baked these for a Valentines treat and for my sons birthday, which falls on Valentines. These cookies are not bad for having no butter, a little bit dry and I think I could have done with just 1/2 cup of chocolate chips instead of a whole cup because there wasn’t enough dough to keep the chips from falling out. I molded them in heart shaped cookie cutters and baked for 10 minutes. But overall a pretty good cookie when you are missing the butter! I would use this recipe again!

  7. Made these and loved them! My husband and brother-in-law loved them too….and THAT is a good taste test!
    Thanks for a great recipie I will keep on hand.

  8. I made these once n never again the taste wasn’t there for me or any one for that matter but good looking out

    • Sorry they didn’t work for you. I think it really just depends on the person. We’ve had rave reviews as well about these cookies.

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