cookie recipe without butter
The Best cookie recipe without butter
The best part? These cookies are packed with flavor without relying on butter, which means they’re lighter and easier to digest for anyone who might be sensitive to dairy. I’ve made them for family gatherings, for when my kids are craving something sweet after dinner, and even for myself when I’m watching what I eat. They’re simple enough to whip up in under an hour, and they’re always a hit. No one ever guesses they’re butter-free—they taste just like the classic cookies you remember from childhood, but with a cleaner ingredient list. It’s the kind of recipe that feels like a little treat without the guilt.
Butterless Chocolate Chip Cookies
A tender, chewy cookie without butter that still delivers rich flavor and a satisfying crunch. Perfect for those who want a lighter twist on a classic.
🥘Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup unsweetened applesauce
- ½ cup semisweet chocolate chips
- 2 tbsp unsalted sunflower seed butter (or substitute with 2 tbsp tahini)
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, baking soda, and salt. Stir in granulated and brown sugar. -
3
Add the egg, vanilla, and applesauce. Mix until just combined. -
4
Fold in the chocolate chips and sunflower seed butter. Scoop dough into 1 ½-inch balls. -
5
Place dough balls 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes until edges are lightly golden. -
6
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Butterless Chocolate Chip Cookies Works
❓ Frequently Asked Questions About Butterless Chocolate Chip Cookies
1. Can I substitute oil for melted butter in this cookie recipe?
Yes, you can use neutral vegetable oil (like canola or grapeseed) instead of melted butter. Use the same amount as called for in the recipe, but keep in mind oil-based cookies tend to be softer and slightly denser than butter-based ones.
2. Why do these cookies taste different without butter?
Butter adds richness and depth of flavor, but the cookies still benefit from the moisture and structure oil provides. The texture will be lighter, and the flavor profile will lean more towards the spices and vanilla used. If you prefer a richer taste, consider adding a splash of milk or cream to the dough.
3. How do I ensure these cookies stay soft longer?
For softer cookies, refrigerate the dough for 30 minutes before baking. Chilling helps the cookies maintain their shape and prevents spreading. Additionally, store them in an airtight container at room temperature for up to three days.
4. What if I don’t have a food processor for mixing the dough?
You can mix the dough by hand using a large mixing bowl. Combine the dry ingredients first, then add the wet ingredients and fold with a spatula until just combined. Overmixing can make the cookies tough, so work quickly and gently.
5. Are these cookies suitable for gluten-free baking?
These cookies are not inherently gluten-free. If you need a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and ensure all other ingredients are certified gluten-free.
