These cookies are not dairy-free cookies because many types of chocolate chips contain milk or dairy-based ingredients.Please read the tips section in order to avoid common recipe problems. However, the recipe print function does not include our tips section. It includes all of the recipe’s ingredients and instructions. Click on our “ print recipe” link if you want to print out this recipe.Please read these tips to ensure that your cookies come out correctly. The tips below are designed to help no butter cookie “novices” and/or people with limited baking experience.Tips – Chocolate Chip Cookies Without Butter We LOVE to hear from people who have enjoyed our recipes!!! Jump to comment section If you liked this recipe, please leave a comment below & give us a 5 star rating.
#Cookie recipes without butter how to
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). Scoop the dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a non-stick baking sheet.FYI – Read the tips section below for information on how to prevent cookie “spreading” & overly thin cookies. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies. Optional (but strongly recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes.Stir until chips are mixed evenly throughout the dough. Use a large spoon (not an electric mixer) to stir in chocolate chips. Add the chocolate chips to the cookie dough.Only mix for 1-2 minutes with an electric mixer. 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). Mix until ingredients are completely blended and cookie dough looks creamy. Use an electric mixer to mix all of the ingredients together.
While spread butter is easy to put on toast and use as “butter” in cooking or in some everyday applications, it’s not a great swap for butter in baking. Note that when we say “shortening,” we mean shortening that is specifically used in baking, like Crisco, not margarine or spread butter (you know, the kind that comes in a plastic tub and you spread it easily with a knife). Some people actual prefer to make their cookies with shortening instead of butter every time, as they prefer the puffiness and even softer texture that shortening gives, or you could swap half of the butter amount for half shortening to get the best of both worlds. This is more of an “even” swap than the others listed here, in that you’re going to get a cakier cookie with a bit less flavor, but it should hold structure similar to if you used butter. Shortening is a very popular substitute for butter in cookie dough recipes.
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