Butter-Less Chocolate Chip Cookies

Name: Butter-Less Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 48 cookies, 4 serving(s)
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 cups brown sugar; 1/2 cup white sugar; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract (i've made it without and it tasted perfectly fine); 2 cups semi-sweet chocolate chips

26

Community Pick

Submitted by Nika The Mad Baker

"These are really awesome, butterless chocolate chip cookies. For whenever you run out of butter or just want to try something new. I got it off of sugarandcharmblog.com"

Butter-Less Chocolate Chip Cookies created by Michelle S.

MORE

Ready In:: 25mins
Serves:
Yields:
Units:

Nutrition Information

39

People talking

Join In Now Join the conversation!

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 cups brown sugar
¹⁄₂ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (i've made it without and it tasted perfectly fine)
2 cups semi-sweet 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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Nika The Mad Baker

Contributor

@Nika The Mad Baker

Contributor

Join The Conversation

all

reviews

tweaks

q&a

sort by:

review by haasini.munagala

7/31/2020

they were delicious i rolled them in cinnimon sugar to make snickerdoodle cookies.
review by Lori -.

1/30/2019

Seriously the best chocolate chip cookies I've ever made by far and quite possibly ever eaten! I reduced oil to 3/4 cup (helped so they didn't spread out as much) and omitted almond extract. The dough was very sticky, but I used a spoon to drop the cookies and they finish almost crumbly but let them cool on the tray before moving them.
photo by Michelle S.

12/4/2018
photo by Michelle S.

12/4/2018
review by Saraor18

10/8/2018

Excellent recipe! Mixed vegetable oil s: 3/4 avocado oil & 1/4 coconut oil. Used two different baking pans: 1. Professional baking sheet 2. Aluminum tin (throw away) baking sheet. Used two different kinds of oils on the pans: 1. Olive oil 2. Coconut oil. Made two sizes - small & large. Tested - All successful /Taste, Texture. Next time will decrease amount of sugar. 4 starts because we prefer less sweet. However, great alternative for margarine. Enjoy!!