Butterless Cookies
Over the last decade I have struggled to make cookies that were, well, cookies. Due to me not wanting to accept the amount of sugar and butter needed for almost all cookie recipes, I would skimp on one or the other or both, and many times my cookies would come out hard and not very sweet.
During this quarantine lockdown, I have done my best to not make any recipes that call for too much of any specific ingredients that I do not have an abundance of. Butter is one of those ingredients. So I started looking into butterless cookie recipes, and with a little tweaking and exprimenting, I have for you a recipe that has worked beautifully for me a few times.
The replacement for butter? Oil! Now, I know some of you are very against the use of oil, I myself do not use much. But as someone who has a very bad history with baking, I think this has been a godsend.
So give it a go and I hope you enjoy it!
Ingredients
- 2 1/2 Cups Flour
- 1 TSP Baking Soda
- 1/2 TSP Salt
- 1/2 Cup Vegetable Oil/Coconut Oil (if you like the taste)
- 1 1/4 Cup White Sugar
- 2 Eggs
The original recipe calls for Baking Soda (1 TSP) and Baking Powder (1/2 TSP), but I only have Baking Soda and it works just fine alone.
The original recipe also calls for White Sugar (1/2 Cup) and Brown Sugar (1 1/2 Cup), but for the same reason I chose to use just White and they still come out delicious.
Recipe
- Preheat the oven to 350F/175C
- In one large bowl, mix the flour, baking soda and salt
- In another bowl, mix the oil and sugar
- Beat in one egg at a time to the oil and sugar mix
- Then add the wet mix to the dry mix well. The cookie dough should be a little crumbly. If there is any dry mix yet or the crumbles are small, add a little more oil (1 TBSP at a time) until the dough is more consistent. I generally add 1-2 more TBSP. You can then add any additional ingredients you want. I grated up some milk chocolate to add straight to the dough, and then I pressed a small piece in the center at the end.
- Line a baking tray with baking sheet and use a spoon to measure out a small amount of dough. Roll the dough into a small ball and then press with your palms to slightly flatten into a cookie shape. Evenly space out the cookies on the pan.
- Bake each tray of cookies for 8-10 minutes then set aside to cool down.
- Then enjoy! :)