Let’s face it, sometimes you’re out of butter or just looking for a healthier alternative. That’s where this no butter cookies recipe comes in, offering all the sweetness and texture you love without the dairy.
Why This Recipe Works
- Uses vegetable oil as a butter substitute, ensuring moist and tender cookies every time.
- Incorporates brown sugar for a deeper flavor and chewier texture.
- Simple ingredients mean you can whip these up anytime, no special shopping required.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Equipment Needed
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Line your baking sheet with parchment paper to prevent sticking. This step ensures your cookies bake evenly and come off the sheet without a fuss.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, and salt. This not only combines them but also aerates the flour for lighter cookies. Tip: Sifting the flour can make your cookies even fluffier.
Combine Wet Ingredients
In another bowl, mix the vegetable oil, brown sugar, egg, and vanilla extract until smooth. The oil replaces butter’s moisture, so don’t skimp on mixing to ensure everything’s well incorporated.
Bring It All Together
Gradually add the dry ingredients to the wet, stirring until just combined. Overmixing can lead to tough cookies, so stop as soon as you no longer see flour streaks.
Bake to Perfection
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are golden but the centers are still soft. They’ll firm up as they cool.
Tips and Tricks
For those looking to elevate their no butter cookies, consider these advanced tips. First, chilling the dough for 30 minutes before baking can help prevent spreading, resulting in thicker cookies. Second, using a mix of white and brown sugar can adjust the texture and sweetness to your liking. Lastly, adding a pinch of cinnamon or nutmeg can introduce a warm, spicy note that complements the sweetness beautifully.
Recipe Variations
- Chocolate Chip: Stir in 1 cup of chocolate chips before baking for a classic favorite.
- Oatmeal Raisin: Add 1/2 cup of oats and 1/2 cup of raisins for a chewy, wholesome twist.
- Almond Joy: Mix in 1/2 cup of shredded coconut and 1/2 cup of chopped almonds for a tropical flair.
Frequently Asked Questions
Can I use coconut oil instead of vegetable oil? Absolutely! Coconut oil can be a great substitute, just make sure it’s in liquid form when you mix it in. Keep in mind it might add a slight coconut flavor to your cookies.
How do I store these cookies? These cookies keep well in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months.
Can I make these cookies gluten-free? Yes, simply substitute the all-purpose flour with your favorite gluten-free flour blend. Just check that the blend is suitable for baking.
Summary
This no butter cookies recipe is a game-changer for anyone looking to bake without dairy. Simple, versatile, and delicious, it’s sure to become a staple in your recipe collection.