Best 6 No Butter Choco Chip Cookies Recipes

NO BUTTER CHOCO-CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, mix together the applesauce, white sugar and brown sugar until well blended. Beat in the eggs and vanilla. Gradually stir in the flour and oats, then fold in the chocolate chips and butterscotch chips. Drop by heaping spoonfuls onto the prepared baking sheets.
• Bake for 12 to 15 minutes in the preheated oven, until the bottoms are golden. Cool on wire racks. Tip: when you take them out, put them on a spread out paper bag. It'll absorb even more grease and it's easy clean-up.

NO BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking pans with parchment paper or silcone baking sheets. In bowl, stir together flour, baking soda and salt. Set aside. Whisk together both types of sugar, oil, egg and vanilla. Add flour mixture to oil mixture and stir just until blended. Stir in chocolate chips. Using a cookie scoop place dough on prepared baking sheets. Space them about 2 inches apart. Bake for 8-10 minutes. Cool for 2 minutes on cookie sheet, then transfer to a wire rack to continue cooling.

EASY NO BUTTER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Combine the oil, both sugars, eggs, and both extracts in a medium bowl and mix well.
• In a separate bowl, whisk the flour, baking soda and salt.
• Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips.
• Scoop onto an ungreased cookie sheet. Leave at least 1 inch between cookies.
• Bake for 8 - 10 minutes or until the edges are starting to brown. Let cool for 5 minutes on the cookie sheet then transfer to a wire cooling rack.

NO-FAIL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
• In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.

NO-BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit, in a bowl mix coconut oil and an egg. Next, add sugar and brown sugar. Mix. Then, add flour, baking soda, and salt, mix all ingredients. Then mix in chocolate chips. On a cookie sheet put parchment paper or cooking oil on, Put 1 inch cookie dough balls onto cookie sheet, WARNING: Cookies spread out very far when they cook, so don't place them too close to the edge of the cookie sheet or too close too each other.
• COOK for 12-14 minutes at 350 degrees farenheight. When you take out of oven let cool then scoop them off, now it's time to enjoy your cookies with a glass of milk:).

NEVER FLAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine the flour, baking soda and salt in a small bowl.
• In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
• Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
• Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
• Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important).
• Bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
• OPTIONS-.
• If you sub oatmeal or coconut for the nuts, then add in another 1 or 2 T of milk; Peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
• DO NOT ever use margarine.
• Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.