Butterless Chocolate Chip Cookies Recipes

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BUTTER-LESS CHOCOLATE CHIP COOKIES



Butter-Less Chocolate Chip Cookies image

These are really awesome, butterless chocolate chip cookies. For whenever you run out of butter or just want to try something new. I got it off of sugarandcharmblog.com

Provided by Nika The Mad Baker

Categories     Chocolate Chip Cookies

Time 25m

Yield 48 cookies, 4 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (i've made it without and it tasted perfectly fine)
2 cups semi-sweet chocolate chips

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.

Nutrition Facts : Calories 1621.7, Fat 82.8, SaturatedFat 22.9, Cholesterol 93, Sodium 720.5, Carbohydrate 219.8, Fiber 7.1, Sugar 151.3, Protein 14.8

BUTTERLESS CHOCOLATE CHIP COOKIES



Butterless Chocolate Chip Cookies image

These chocolate chip cookies swap butter for a surprise, better-for-you ingredient.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 3

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1 pouch (4 oz) butternut squash purée
1 egg

Steps:

  • Make cookies as directed on cookie mix pouch following directions for larger cookies--except substitute squash purée for the butter.

Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g

FLOURLESS, BUTTERLESS CHOCOLATE COOKIES



Flourless, Butterless Chocolate Cookies image

Make and share this Flourless, Butterless Chocolate Cookies recipe from Food.com.

Provided by swirlycinnacakes

Categories     Drop Cookies

Time 19m

Yield 24 serving(s)

Number Of Ingredients 7

3/4 cup Dutch-processed cocoa powder
2 1/2 cups confectioners' sugar
2 cups walnuts (roughly chopped) or 2 cups pecans (roughly chopped)
1 tablespoon pure vanilla extract
4 large egg whites
1 pinch salt
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat the over to 350°F.
  • Line two baking sheeting with silicone mats or use non-stick baking pans.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the cocoa powder, sugar, salt, and nuts, and mix for 1 minute on low speed.
  • In another bowl, briefly whisk together the vanilla and egg whites.
  • Increase the mixer's speed to medium and slowly add the vanilla and egg whites to the dry ingredients. Mix for 2 minutes. Scrape down the inside of the bowl.
  • Scoop 2 ounces (a 1/4 cup measuring cup) of the batter onto the prepared sheets, leaving 3 inches between the cookies, which will spread and flatten as they bake (Note: mine did not flatten at all!).
  • Place the baking sheets on the middle rack of the oven and immediately reduce the temperature to 320°F.
  • Bake for 14 minutes or until small, thin cracks appear on the surface and the cookies are firm to the touch.
  • Allow to cool slightly then transfer for a wire rack. Store in an airtight container.

Nutrition Facts : Calories 139.7, Fat 7.8, SaturatedFat 1.4, Sodium 16.9, Carbohydrate 17.6, Fiber 1.8, Sugar 14.6, Protein 2.8

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