![]() ![]() Baking soda - Cookies need a leavening agent so they aren't hockey pucks.If you can't have gluten, swap with Bob's Red Mill's 1:1 Baking Flour. All-purpose flour - Flour binds the eggs and sugar together.A yolk ensures the cookies are positively soft, chewy, and dense in the best possible way. Egg + yolk - I almost always add a yolk to my cookie recipes now.Brown sugar - The acid in the molasses reacts with the baking soda to create rise! The brown sugar +white sugar combo creates the best textured cookies.The taste will come through & it won't be pleasant. Avoid using strong-flavored oils like olive oil. Vegetable oil - Or another neutral flavored oil, like canola oil.And that's coming from someone who adores butter. I can't tell you how many times I've checked the fridge only to find no butter in it! What's a cookie addict to do? I grabbed a bowl, a cookie scoop, and some vegetable oil, and got to work.Īnd the results were delicious! These chocolate chip cookies with vegetable oil are, dare I say it, just as good as butter-filled ones. They have golden, crisp edges with soft centers and plenty of gooey chocolate chips. If you're out of butter or just can't have it, don't kiss cookies goodbye! These cookies without butter are dangerously good. These butterless cookies use vegetable oil instead of butter with delicious results. ![]() ![]() Light and fluffy is the key.If you're fresh out of butter with a hankering for cookies, no butter cookies are for you! They have crispy edges, chewy middles, and plenty of chocolate chips. If you don’t have a kitchen scale, just lightly spoon flour into your measuring cup to insure its not packed in there. Measuring in grams will be more precise, especially when measuring flour. And only bake one cookie sheet at a time. This also helps so they will not stick to the pan.īaking too many cookies on your cookie sheet at once affects how the cookies bake, and they can also run into each other. Using parchment paper will help your cookies to not spread as much. Bake for 10-12 minutes, or until the edges start to turn golden brown. I like to use a 3 tablespoon scoop for these. Place 6-8 on baking sheet so they don't run into each other. Scoop the dough into desired size cookie balls. Add chocolate chips and fold into the dough. I usually stop when I still have some flour remnants around the bowl. Slowly mix in dry ingredients, baking soda, salt and flour, being careful not to over mix. Add egg and yolk one at a time, mix until smooth on low speed. Beat on medium-high speed until light and fluffy, 2-3 minutes. Place the oil and sugars in a stand mixer fitted with a paddle attachment. Line 2 baking sheets with parchment paper and set aside. Flaked Sea Salt- This little bit on the top of the cookies adds such a nice touch of flavor.Chocolate Chips- I used semi-sweet, but any chocolate would be great.Egg/yolk- Allow your egg and egg yolk to come to room temperature before starting your cookie dough.Sugars- Using both brown and granulated sugar helps keep these cookies both light and chewy.Oil- I used coconut oil for these cookies because I loved the hint of coconut taste added to them, but vegetable or canola oil would work great also.LOADED WITH CHOCOLATE- These cookies are not lacking in a delicious chocolate flavor loaded with chocolate chips. MOIST & CHEWY- The perfect chewy and soft texture with a slightly crispy edge. NO CHILL TIME- These cookies don't require any extra time sitting in the fridge, so you can have them baking in about 10 minutes. Want a cookie with a little something extra, try my chocolate chip coconut cookies, or my brown butter chocolate chip cookies. If you're looking for other chocolate chip cookie recipes to try you should try my most popular cookie which is my salted chocolate chunk cookies. These chocolate chip cookies are sure to keep you satisfied. I know there are times when we want a cookie and realize we are out of butter, but no butter, no problem. They continue to have the same chewy inside with crispy edge that I love about a cookie, with such a pretty shape. When I set out to create a no butter chocolate chip cookies I had not idea how much I would love these cookies. They're extra moist and chewy, but still loaded with such a good flavor. No butter chocolate chip cookies are made using oil instead of butter. ![]()
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