No Butter Chocolate Chip Cookies Food

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.

SKINNY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
• Pull out 2 medium bowls, one for dry ingredients, one for wet.
• In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• Melt the butter in the other bowl. You don't have to melt it all the way, if there are a couple lumps it's okay. Let cool slightly.
• Whisk in the vanilla, then the egg. Whisk in the honey.
• Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don't overdo it).
• Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
• Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
• Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
• Place on the prepared baking sheet about 2 inches apart.
• Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
• Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
• Let cool on the pan for a few minutes before removing to a cooling rack.
• Drink with lots of milk!

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

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.

BUTTER-LESS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, baking powder and salt and set aside.
• In a mixing bowl cream together oil, brown sugar and white sugar. Beat in eggs one at a time, then add in the vanilla and almond extract.
• Blend in dry ingredients and fold in the chocolate chips.
• Bake for 8 to 9 minutes and then let them cool on the pan before moving them to a wire rack.

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.

FLOURLESS ALMOND BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the brown sugar, baking soda, and vanilla (if using). Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles. Fold in the chocolate chips until combined.
• Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter- mine usually are- blot each with a paper towel. If desired, press a couple chocolate chips onto the tops of each cookie dough mound.
• Bake for 10 minutes. The cookies will look very soft- that's ok! For crispier cookies, bake up to 11-12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks.
• Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.

TAHINI CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Heat the oven to 375 degrees F and position a rack in the middle. Line two large baking sheets with parchment.
• In a large mixing bowl, combine the tahini, sugar, and brown sugar. Mix with a wooden spoon for a couple of minutes until well combined (the mixture will be crumbly).
• Add the eggs, 3 tablespoons cold water, and the vanilla extract. Mix for another 2 minutes until well-incorporated (the mixture should be smooth and fudgy).
• Stir in the salt, baking soda, and ground cinnamon. Add the flour and mix until combined. Add the chocolate chips and stir until well combined.
• Scoop heaping 1 tablespoons of the dough and arrange them 2 inches apart on the prepared sheet pans. Wet the back of a spoon and use it to lightly flatten the tops of the cookie dough portions (you're looking for the dough to be about ½ inch in thickness give or take).
• Bake on the middle rack for about 8 to 11 minutes, depending on how soft or crunchy you like your cookies. If you like your cookies on the softer side, pull them out sometime around the 8 or 9 minutes and let them cool on the sheet pan for a few minutes before transferring them to a wire rack Let the cookies cool completely on the baking sheets.
• Dust with more ground cinnamon before serving (optional).

CHOCOLATE CHIPLESS COOKIES

Steps:

• Preheat oven to 375°F. Line a sheet pan with parchment paper.
• In a small saucepan set over medium heat, melt the butter. Continue to cook the butter until it turns golden brown, stirring frequently, about 3 minutes. Remove from heat and let cool for a few minutes.
• Pour browned butter into a large bowl and add the sugar, brown sugar, and vanilla. Stir with a wooden spoon until combined. Add the egg and egg yolk, stirring for 30 seconds after each. Let batter rest for about 5 minutes, then stir vigorously for about 30 second. Batter should lighten in texture and color.
• In a separate bowl, combine the flour, baking soda, and salt. Add to the cookie batter all at once and stir until no streaks of flour remain.
• Drop dough by rounded tablespoon onto the prepared sheet pan. Bake until cookies turn golden around the edges but centers aren't completely set, about 9-11 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.

NO EGG CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Soften the butter in a microwave.
• Mix the milk, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
• Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI - Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil). However, don't overmix. Only mix for 1-2 minutes with an electric mixer.
• Add the chocolate chips chips. Stir in with a wooden spoon until the chocolate chips are evenly mixed throughout the cookie dough.
• Optional (but recommended) - Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
• Scoop the dough with a tablespoon and place this dough "ball" onto a non-stick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
• Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
• Bake for 8-10 minutes or until golden brown.
• Remove baking sheet from the oven. Wear oven mitts. Leave the cookies on baking sheet to cool for 2-3 minutes. Otherwise, the cookies might break when removed from the baking sheet.
• Use a spatula to remove the chocolate chip cookies and place the cookies on cooling racks in order to cool down completely.