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!
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.