Cookie Recipes Without Butter
Dive into unique cookie recipes without butter! These easy, joyful treats are perfect for any occasion. Satisfy your sweet tooth effortlessly!
Ingredients
The Basics:
- 1 ½ cups all-purpose flour – The foundation of a good cookie. If you need a gluten-free option use a 1:1 all-purpose gluten-free blend.
- ½ teaspoon baking soda – Gives the cookies just the right amount of rise and softness.
- ¼ teaspoon salt – A little salt makes all the difference in balancing sweetness.
The Good Stuff:
- ½ cup vegetable oil – This replaces butter and keeps the cookies soft. You can also use canola oil coconut oil (for a light coconut flavor), or even avocado oil.
- ½ cup light brown sugar – Adds moisture and gives the cookies that classic chewy texture.
- ¼ cup white sugar – Helps create those lightly crisp edges.
- 1 large egg – Holds everything together. If you're going for a vegan cookie swap in a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let it sit for a few minutes).
- 1 teaspoon vanilla extract – Because everything is better with vanilla.
Mix-ins & Extras (Totally Optional, But Delicious!):
- ½ cup chocolate chips – Classic choice but feel free to throw in white chocolate, dark chocolate, or even chunks of a chopped-up chocolate bar.
- ½ teaspoon cinnamon – Adds a warm cozy flavor if you’re into that.
- ¼ cup chopped nuts or dried fruit – For a little extra texture and flavor.
Instructions
Step 1: Preheat & Prep
- First things first—preheat that oven to 350°F (175°C). Get it nice and warm while you prep. Line your baking sheet with parchment paper or a silicone baking mat to keep things easy when it’s time to move the cookies off the sheet.
Step 2: Mix the Wet Ingredients
- Grab a bowl and whisk together your vegetable oil, brown sugar, white sugar, and the egg. This doesn’t need to be anything fancy—just get it all nice and smooth. Then, stir in the vanilla extract. You’ll start to smell those delicious cookies coming together, and it’ll be hard to wait!
Step 3: Combine the Dry Ingredients
- In a different bowl, whisk the flour, baking soda, and salt until well combined. Stir it gently to ensure everything is well combined. Slowly add the dry ingredients into the wet mixture, stirring gently as you go. You don’t want to overmix it here—just stir until everything’s combined, and the dough starts to come together. Soft and chewy is the goal, not tough and crumbly!
Step 4: Add the Fun Stuff
- Here’s where you can really make these cookies your own. Fold in your chocolate chips, or nuts, or whatever you’re using for mix-ins. I tend to go a little crazy with the chocolate chips, but hey, you do you! Give it a gentle stir so you don’t break them up too much.
Step 5: Scoop & Shape
- Now, scoop out dough onto your prepared baking sheet. I usually use a regular spoon or cookie scoop and make each one about 1 ½ inches wide. Leave a little space between each cookie so they don’t end up sticking together. No need to perfectly shape them—let the dough be a little rustic.
Step 6: Bake 'Em Up
- Pop your baking sheet in the oven and bake for 10–12 minutes. Keep an eye on them; they’ll start to get golden around the edges, and you’ll see the centers look just slightly soft. Don’t worry, that’s exactly how we want them—soft and chewy in the middle, with a perfect little crunch on the edges.
Step 7: Cool & Indulge
- When the cookies are done, let them cool on the baking sheet for a few minutes so they can firm up a little. Then, transfer them to a wire rack if you’ve got one, or just grab a few and enjoy them warm (because, honestly, who can resist?).
Video
Notes
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Servings: 12-14 cookies
- Calories: Approximately 150-200 per cookie (depends on specific ingredients used)