Today when I came home from class, I really wanted something sweet. I was excited because I knew we had everything it took to make cookies.. or so I thought. We are almost out of butter! Which never happens, by the way. I'm a butter fanatic. I found a recipe online that used vegetable oil instead, which is perfect because we have a butt load of oil. I changed the recipe a tad and this is what I came up with. I was skeptical at first to say the least, but these turned out amazing! I think I'll make my cookies this way all the time!

Step 1: Ingredients

Recipe yields 18-20 cookies

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nonsweetened cocoa powder**
3/4 cup granulated sugar
1/2 cup vegetable oil
1 large egg
1 teaspoon honey
1 cup semi-sweet or milk chocolate chips

**Just noting that the small amount of cocoa powder isn't necessarily added for the taste, but more for the color. Without it, the cookies will be much whiter, but still delicious.
Being British we use different measurements but I was feeling very lazy and couldn't be bothered to convert it so I used a small mug and hoped for the best. The mixture was way too sticky to roll into balls so I decided "let's make a giant cookie!" I covered a baking tray with the mixture, put chocolate spread on top and then another layer of cookie mixture. I honestly didn't think it was going to be that great but I was hoping for the best. 10 minutes passed and the giant cookie wasn't done, but I couldn't resist cutting parts off the sides that were already cooked and it was heavenly! 25 minutes in the oven and it was finished and oh my goodness did everyone enjoy it. Thank you for an incredible recipe! (I used chocolate orange chips)
<p>Lovely, did half with glace cherries. Needed about 12 minutes in the oven 180 for us Brits. Thank you, one happy little boy </p>
<p>Thanks so much for this recipe.</p><p>I had no butter and this recipe helped me so much,i also did not add honey,cocoa powder or granulated sugar instead i just used brown sugar.</p>
<p>Just made these - perfect cookies! Using UK measurements - 6oz flour, 5oz sugar and 4oz oil. Will definitely be using this recipe again, thanks.</p>
<p>Awesome! Thanks for the conversion!</p>
<p>What would the UK measurements be on these please? Grams and Fluid Ounces I mean... </p><p>Thanks. </p>
<p>If you look at the below comments, lynn.m.halton has converted the measurements for you!</p>
<p>All purpose flour? plain, self raising ? which on would be better ? :) </p>
<p>I always use all purpose flour. I haven't tried others, but feel free to experiment!</p>
<p>I Made these just now and they are great! I really enjoyed it. Thank you for sharing.</p>
<p>This recipe saved us when we wanted to make cookies but had no butter!!! <br>Unfortunately, we only had half of the mixture left at the end ... as it got washed down the drain! The mixture was soo sticky and wouldn't come off our hands, even after flour use. Hopefully they will be a good as you say and the taste will make up for this mixture misshap! </p>
<p>Hey I saw this and thought 'what the heck i'll give it a try!&quot; with all the comments I bet there going to taste wonderful ;) Be back to comment soon ;)</p>
<p>I new I was out of butter and was looking for a recipe that didn't call for any and luck up on you! Happy to say I'm glad I did! These cookies are great!! I just used brown sugar instead of white and I used a little more coco powder because I didn't have any chocolate chips!</p>
Will these still work without the baking soda? Just realized I'm all out of that too! Ooops!
Will these still work without the baking soda? Just realized I'm all out of that too! Ooops!
<p>BEST CHOCOLATE CHIP COOKIES EVER! Chewy and tender. Crisp on the outside soft on the inside. But I did have to cook it for around 20 minutes and take out a quarter of the chocolate chips. I also used 3 /4 teaspoons of sweetened cocoa powder instead on 1 teaspoon of non sweetened. I'm never going back to regular chocolate chip cookies again! I do have one question though. Do you have a estimate of how many calories one cookie is? Thanks for the recipe!</p>
<p>I am 31 weeks pregnant but the one having cravings is my husband... And today he asked for chocolate chip cookies... but not enough butter and didn't wanna run to the store... i found your recipe and just made them. they taste reallllllllly good but for some reason the shape didn't really change in the oven but the taste is still wonderful and huby is asking for more. next time i think i will add 1 teaspoon of water or maybe 1/2 egg.</p>
<p>These were delicious! I really enjoyed it. Thank you for sharing. I love the sweet thickness and moist yet crunchy flavor. Well done. #John3:16</p>
<p>Opened my frig, and realized I didn't have any butter. Facing a disappointed teen-boy, I searched &quot;chocolate chip cookies no butter&quot; and found yours. I was skeptical because the batter looks/feels oily, and is a different consistency than I expected. I substituted &quot;corn syrup&quot; for honey, since I was out of that, too (I know!! What kind of pantry is out of butter AND honey?)</p><p>But the cookies are really yummy! I made them a bit smaller - got 28 or so from the mix - they cooked up great and taste wonderful!</p>
<p>I Made these just now and they are great! Love the fluffy texture. I didn't have any regular chocolate chips, so I had to use white chocolate instead and it wasn't too sweet. My boyfriend loves them! Thanks for the recipe. You are a life-saver!</p>
<p>Not bad. Mixed in Kitchen-Aid. I used walnut oil instead of vegetable and 1/2 c organic sugar and 1/4 organic brn sugar, organic locally milled white flour, local honey, dutch cocoa, and decreased the chips. </p><p>I used Trader Joe's chips for the first time because they were free, but they can't hold a candle to Guittard's (San Francisco) for chocolate chip cookies. FYI: In a Guittard/Ghiradelli match, Guittard's wins in my book (</p><p>http://www.sfgate.com/food/tasterschoice/article/G... Winco sells them much cheaper than Safeway, and they often have them on sale. Safeway rarely does. </p><p>The batter texture came out gooier/stickier than a butter mix. They puffed up when baking and have a pleasant taste. Definitely not a 'Toll House', but butterless in a pinch they will do, and the household munched and munched. </p><p>I think I'd add some walnuts next time and maybe just a pinch more salt. </p><p>Thank you for the recipe. :D </p>
<p>Guess who's back! I can't stop adoring these cookies. I'm making them sugary again. I added about a tablespoon of water to my recipe this time and they aren't crumbly at all! My mom said that sometimes location does in fact effect the consistency of the dough as we used to live in Colorado and we now live in Wisconsin. :) Thank you so much for this recipe! My family, friends and I adore it!</p>
<p>Awesome! That's so weird about the elevation. :/</p>
<p>I couldn't stop eating the cookie dough! It was amazing. Good for making at 9:00 the day before Valentines day for some friends. Thank you so much! I agree with Greg Once that the dough was a bit crumbly, but it doesn't matter to me. Can't wait to see how the cookies taste! </p>
<p>Hey there! Hope the cookies turned out well. :)</p>
<p>Hello, again! The cookies turned out AMAZING and valentines day with my friend went awesome. I'm making the cookies again :3 We don't have chocolate chips so I'm going to try to cover them with sugar, instead. This is going to be awesome!</p>
<p>Awesome! :D</p>
Unscented soap can take the place of the egg in cookies. As long as its non-toxic its completely safe.
I just made these and they really are the best cookies ever! Thank you!! Now I don't have to buy as much butter. Mind=Blown
<p>i love the taste! I did find the dough a little crumbly as well, but overall they're amazing! I found that if you push the dough to the bottom of the ice cream scoop and then just drop them on the cookie sheet, they stayed well shaped. since I didn't squish them down a little, they came out more round, but still great!</p>
<p>Hello! Did you double check the ingredients in your posted recipe? I made this following your exact directions, but the batter came out dry like a crumble, and the cookies did not change shape in the oven! Did you forget a second egg or some other liquid in the recipe?</p><p>BTW - nice flavor overall; you are correct - pretty sweet ;)</p><p>!!!</p>
<p>I'm sorry you had trouble Greg. I live in New Mexico and maybe the elevation or the weather affected my dough. I'm not really sure how that all works. Sorry! I can promise you that I always come back to this exact recipe when I make these cookies and they turn out fine every time. The dough is always thick, but they flatten out slightly in the oven.</p>

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Bio: When I'm not working, sleeping or rock climbing, you'll most likely find me doing something crafty.
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