Everyone loves homemade chocolate cookies, and these amazing no butter chocolate cookies are no exception. Chewy and moist with a richer chocolatey taste than regular no butter cookies, these sweet treats are perfect if you're in the mood to bake and find yourself without butter. They're also perfect if you're lactose intolerant. Made with oil instead of butter, no butter chocolate cookies are super easy to make, with the recipe calling for pantry staples like flour, sugar, cocoa powder, oil, and eggs. They're absolutely delicious, so don't be surprised if they disappear quickly!
The secret to making chocolate cookies without butter is to substitute it for oil. There are a few different types of oil you can use in this recipe. Vegetable oil is the standard for most people as it doesn't impart any flavor to the cookie dough. However, you can use olive oil, coconut oil, or avocado oil instead. Each of these oils is healthier than straight-up vegetable oil and they're healthier than butter. Using oil makes the cookies chewier, so if you're a fan of rich, chewy cookies, using oil in your cookie recipes is the way to go!
Making homemade no butter chocolate cookies is as easy as any other classic cookie recipe. Combine your wet ingredients in one bowl, then in a second bowl, sift and whisk together your dry ingredients. Fold the dry ingredients into the wet ingredients, making sure not to overmix the dough. If you're adding any extras, now is the time to do it!
Pop the dough in the fridge for about 20 minutes to let it firm up and make it easier to work with. Once the dough has chilled, roll it into balls and coat the balls in sugar. Arrange the dough balls on a baking sheet then bake your cookies for 8 to 10 minutes at 375°F. Once out of the oven, let the cookies rest on the pan for a few minutes before moving them to a wire rack to cool completely. And that's it! Chewy, chocolatey cookies you can make in less than 15 minutes.
– Don't overmix the ingredients. You'll end up with dense cookies instead of soft, chewy ones.
– Don't be tempted to skip chilling the dough. If you chill the dough for a bit before baking the cookies, it'll stop them from spreading out too much once they're in the oven.
– Don't overbake your cookies! They'll still be soft to touch when you remove them from the oven. But don't worry, they'll continue to cook on the pan as they cool.
– You can add extra ingredients like chocolate chips or nuts to your cookie dough for extra flavor.
– Orange essence is another amazing addition you can add to this recipe. Use it instead of vanilla extract.
Keep your cookies fresh by placing them in an airtight container and keeping them at room temperature. Enjoy your cookies within 1 week or freeze them for up to 6 months.
Preheat your oven to 375°F.
In a large bowl, whisk oil, sugar, eggs, and vanilla extract.
In a second bowl, sift the flour, baking soda, salt, cinnamon, and cocoa powder together, then stir to combine.
Pour the flour mixture into the oil mixture and stir to combine. Cover and place in the fridge for at least 20 minutes.
Scoop 1 to 2 tablespoons of dough and form a ball. Roll the ball in the extra sugar and place it on a baking sheet. Repeat until all the dough has been shaped into balls.
Bake for 8 to 10 minutes, then remove the tray from the oven. Allow the cookies to cool on the tray for 2 minutes before transferring them to a wire rack to cool completely.
Use room-temperature ingredients for making your cookies.