Butter-less chocolate chip cookies, what else can I say? I conducted an experiment last night… I tried making chocolate chip cookies without using butter. Why? Because most of the time when I use all butter in my cookie recipe, they turn out flat and cake-like. I thought about all the different fats I could use in a recipe; butter, crisco or oil… so I opted to give oil a try. To my amazement, the cookies baked very nicely! They taste delicious and they’re not even close to cakey or dry. Yay for a delicious butter-less chocolate chip cookie recipe!!
Ingredients:
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon almond
2 cups semisweet chocolate chips
Directions:
Preheat oven to 350 degrees.
Combine flour, baking soda, baking powder and salt and set aside
In a mixing bowl cream together oil, brown sugar and white sugar. Beat in eggs one at a time, then add in the vanilla and almond extract.
Blend in dry ingredients and fold in the chocolate chips.
Bake for 8 to 9 minutes and then let them cool on the pan before moving them to a wire rack.
To get a nice round shape I always use this… it’s one of my favorite tools for cupcake batter and cookie dough!
To make a cookie sandwich, whip up some marshmallow fluff, pipe in the middle of a cookie and place the other on the top. You can add sprinkles to the side to make a festive birthday treat!
- 2½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1½ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees.
- Combine flour, baking soda, baking powder and salt and set aside.
- In a mixing bowl cream together oil, brown sugar and white sugar.
- Beat in eggs one at a time, then add in the vanilla and almond extract.
- Blend in dry ingredients and fold in the chocolate chips.
- Bake for 8 to 9 minutes and then let them cool on the pan before moving them to a wire rack.
marshmallow fluff… genius!!!
yum these look delicious!! And how interesting that you didn’t use butter. I’ll have to try! (LOVE the milk bottle hehe)
I am going to give these a shot!! Looks Yummy!
Oh my goodness… those look AMAZING!
I form my cookie dough into balls and freeze them. Then I put them straight from the freezer into the oven, and they don’t get so flat. Plus, I can pull a frozen ball of dough from the freezer and have a fresh-baked cookie whenever I want.
But your butter-less cookies DO look amazing… 🙂
These turned out wonderful! I made them into a giant sheet cookie to save time (cooking for a big group) and they were perfect. Thanks for the great recipe!
Wow!!!!!!!!! Love this recipe, I didn’t feel like going to buy butter, this was perfect and all the kids in the neighborhood loved the cookies!!!!! Again “WOW” Great Recipe!!!
weeeee!!!!! im technically baking it nw!!!! cant wait to taste it….yummyyyyy!!!! =)
I stumbled upon this blog/recipe today after I discovered I didn’t have any butter but a strong desire for chocolate chip cookies. They turned out AMAZING! This is my new chocolate chip cookie recipe! Thank you so much!
these were GREAT !! I was skeptical at first, as the oil and sugars looked like a body scub I have.. but all in all they came out great
Just pulled out a batch, and they look delicious! Thanks!
excellent dairy-free alternative!
Very happy with the look, taste, and ease of this recipie! Thanks for sharing!!!
These were amazing (even without chocolate chips)! Everyone loved them so much I’m being forced to make more… And print out the recipe!
They tasted great, but were crumbly and hard to form into balls!
Great recipe! I just did a variation since I have a non-chocolate eater and no vanilla. I used almond extract and about 2 cups of sliced almonds. They’re awesome.
I made a double batch of the butterless cookies for my family and they looked amazing and taste equally as great. I only have one issue with them…I followed the directions to the T, and was curious if they are supposed to smell so strongly of oil.(opened brand new bottle of Veggie oil) It was hard to get past that smell.
I made a double batch of the butterless cookies for my family and they looked amazing and taste equally as great. I only have one issue with them…I followed the directions to the T, and was curious if they are supposed to smell so strongly of oil.(opened brand new bottle of Veggie oil) It was hard to get past that smell.
I made a double batch of the butterless cookies for my family and they looked amazing and taste equally as great. I only have one issue with them…I followed the directions to the T, and was curious if they are supposed to smell so strongly of oil.(opened brand new bottle of Veggie oil) It was hard to get past that smell.
These are amazing! For some reason, the almond is quite overpowering and my partner says it tastes like mushrooms?! He has strange tastebuds though.
Mine didn’t spread like yours, wondering what went wrong? Mine all held their shape exactly as I moulded them onto the cookie sheet…
I only used 1/2 cup of vegetable oil and added another 1/2 cup of sour cream. It really improves the texture in baked goods. I also used white chocolate and lemon baking chips instead of semi-sweet. Great cookies! So glad that I could find a recipe after I realized I was out of butter!! 🙂
these sound fantastic! i’m going to half the recipe because its just me eating 🙂 i hope my turn out as yummy as those ones look! thank you!
thank you! I am a fourteen year old on my last day of summer vacation so i decided to celebrate with cookies. My parents were both at work and I wanted to surprise them, but we had no butter! I used this recipe and it worked awesomely. I also use your little cookie tool~ great minds think alike, if i may compliment myself.
Awww!!! Thank you so much 🙂 I am so happy they worked for you and that you were able to surprise your parents! Hope school is going well!! Thank you for the very sweet comment!! Made my week!
Is it possible to substitute the baking soda with anything?
You could try baking powder, but I’m not really sure how that would turn out!
Could I possibly substitute for/leave out the almond extract?
try vanilla extract
These are amazing! Such a cute website! xx
Thank you!!
Thanks for letting me know about this typo! I added in to the directions 🙂
I don’t know why but my batch were terrible. They would barely come off the cookie sheet, were a strange consistency, and the almond was over powering.
Sorry to hear Rachel! Wish I could have helped!
I love this recipe. My mom wanted cookies to put in her new cookie jar and we didn’t have any butter laying around so I found this. I kinda made it my own by adding almonds in half of the batter. They look and taste amazing! I did pretty good for being 14! You are awesome!
Yay!! Awesome job Jasmyn!! So happy they turned out yummy for you and your mom! Love the idea of adding almonds too… great work!!
Thank you! I found a new recipe to make for Thanksgiving! Thank you so much!! Keep making AWESOME recipes!
i thought they were great!i am ten and i cant make a lot of stuff but these were mostly easy
I made mine for breakfast and they were amazing! I’m twelve and the directions were very easy to follow. It’s the first time I baked something on my own, I ended up SUCCESSFUL!!!