No Butter Chocolate Chip Cookies

If you read my peanut butter thumbprint cookie recipe first then you know I was planning on baking today when I realized I didn’t have any butter. Thankfully I was able to use my pal Google to give me some ideas of what I could make without it.

Now, what’s the first thing that comes to mind when you hear no butter chocolate chip cookies?

*Ummm…..what?*

I know, I had the same reaction as you did. But! I promise it’s not as bad as it sounds! I have to admit I was a little skeptical at first, but these cookies surpassed my greatest expectations! And honestly you couldn’t even tell they were butter-less.

*Whew*

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Now, one last thing, you will see that I have 6 cookies that are wide and thin and 6 that are a little smaller and thicker. That is because I pressed down the first batch thinking they wouldn’t expand very well.

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So for the second batch I left them alone and they expanded perfectly! Had the perfect thickness that I liked.

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You can decide the type you want and choose to leave them be or smash them down in the end (everyone loves a choice right?).

Are you a yay or nay in your book? Let me know!


Ingredients


1 1/4 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1 pinch of salt

1/2 cup vegetable oil (what substitutes the butter)

3/4 cup brown sugar

1/4 cup white sugar

1 egg

1/4 tsp vanilla powder (substitute for 1 tsp liquid vanilla)

1/2 tsp almond extract (optional – but gives a wonderful subtle taste)

1 cup chocolate chips (I used 1/2 white and 1/2 semi-sweet)


Directions


› Start by preheating the oven to 350 degrees F. Grease or line your cookie sheets with foil or a silicone mat (my new favorite thing!!!).

› Combine the dry ingredients together – flour, salt, baking powder and baking soda – and set aside.

› In a different bowl, cream together both sugars and oil. Add your egg and beat until fully mixed, then add vanilla and almond extract.

› Blend in dry ingredients into the wet and then fold in your chocolate chips.

› Bake for 9-10 minutes. They will still be pretty soft, so transfer them to a cooling rack and let them cool completely.

This recipe made 12 (probably oversized) cookies.

Happy Eating!

One thought on “No Butter Chocolate Chip Cookies

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