Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

No Butter Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 75 reviews

Delicious no butter chocolate chip cookies made with vegetable oil and a blend of dark and white sugars for a moist, chewy texture. These classic cookies include a hint of almond extract and are easy to prepare and bake to perfection in just under 30 minutes.

  • Total Time: 19 minutes
  • Yield: 28 servings

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup vegetable oil (canola, sunflower, or coconut oil can be used)
  • 1 1/4 cup dark brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract (reduce to 1/2 tsp for a subtler flavor)

Add-ins

  • 2 cups semisweet chocolate chips

Instructions

  1. Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside to incorporate flavors evenly.
  3. Cream Oil and Sugars: In the bowl of a stand mixer with a paddle attachment (or using a hand mixer), beat the vegetable oil, dark brown sugar, and white sugar on medium speed until the mixture is smooth and fully combined, creating a creamy base for the dough.
  4. Add Eggs and Aromatics: Add the eggs one at a time, beating well after each to ensure thorough incorporation. Then mix in the vanilla and almond extracts, adjusting almond extract quantity to your preference for subtle or strong flavor.
  5. Combine: Reduce mixer speed to low and gradually add the dry flour mixture. Mix just until no flour streaks remain to avoid overworking the dough. Gently fold in the semisweet chocolate chips using a spatula to distribute evenly without deflating the dough.
  6. Scoop the Dough: Using a standard cookie scoop or a tablespoon measure, portion the dough into balls of about 2 tablespoons. Place them on the prepared baking sheets, spacing about 2 inches apart to allow for spreading during baking.
  7. Bake and Cool: Bake for 8 to 9 minutes until the cookie edges are just set and lightly golden while centers remain soft. Remove from oven and let cookies cool on the baking sheets for 5 minutes to firm up before transferring to a wire rack to cool completely, ensuring perfect texture and shape retention.

Notes

  • You can substitute vegetable oil with canola, sunflower, or coconut oil based on preference.
  • To adjust almond flavor, reduce almond extract to 1/2 teaspoon for a milder taste.
  • Do not overbake the cookies; they should be slightly soft in the center when removed.
  • Use parchment paper or silicone mats for easy cleanup and to prevent cookies from sticking.
  • Allow cookies to cool on the pan first to avoid breaking or crumbling when transferring.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/no-butter-chocolate-chip-cookies-recipe/