Introduction: How to Make Chocolate Chip Cookies Without Butter
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!
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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.
Preheat oven to 350 degrees F. Stir together flour, baking soda, salt and cocoa powder then set aside. In a separate bowl, mix sugar, oil, egg and honey. Add in flour mixture to oil mixture a little at a time until well incorporated. Fold in chocolate chips.
With an ice cream scooper, scoop dough and roll it into a ball between your hands. Place on cookie sheet and slightly flatten with your fingers.
Bake on an ungreased baking sheet for 8-10 minutes or until done. Enjoy!
The cookie texture is really amazing. It's soft and chewy like store bought cookies -- but better! I must warn you though, they're pretty sweet, but that doesn't bother me too much. They're honestly the best cookies I've ever made. No joke!