No Butter Chocolate Chip Cookies
These No Butter Chocolate Chip Cookies are so delicious you'd never know the butter is missing! If that wasn't enough, they're also eggless chocolate chip cookies that happen to be gluten free, nut free and easily vegan! Best yet, there is zero chill time for this recipe and zero mixer required! You'll have yummy small batch chocolate chip cookies in about 30 minutes from start to finish!
Servings: 6 large cookies
Calories: 278kcal
Ingredients
- ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons water
- 4 tablespoons vegetable oil
- ½ cup plus 2 tablespoons dark brown sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 tablespoon milk
- ½ cup plus 2 tablespoons chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, measure out the ¾ cup plus 2 tablespoons multipurpose gluten free flour and set aside.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and 1.5 tablespoons water until thin and watery. It will be thick and tacky at first. Set aside.
- In a large bowl, whisk together the 4 tablespoons vegetable oil, the ½ cup plus 2 tablespoons dark brown sugar, ½ teaspoon pure vanilla extract and ½ teaspoon kosher salt until soft and creamy. Switch to using a spatula to combine when it starts getting thicker.
- Slowly whisk the cornstarch water into the sugar mixture until fully combined. It will appear liquidy. That’s normal.Once combined, whisk in the ½ teaspoon baking soda until combined again.
- Starting and ending with the gluten free flour, mix in half the flour then the 1 tablespoon milk then rest of the flour. Use a spatula to combine. Once combined, use clean hands to knead everything into a dough. You can of course use a hand held mixer or electric mixer if you prefer. Only knead until it comes together.
- Gently fold in ½ cup plus 2 tablespoons of chocolate chips using a spatula. This may be a bit tricky due to the shiny dough. I like to help mix them in with clean hands.
- Separate the dough into 6 equal pieces and roll the dough into 6 balls. They will be quite sticky.Place the cookies on the baking sheet about 4 inches apart. Gently press down on the tops of the dough balls so they form a thick disc. Whatever chocolate chips might have fallen out during rolling them into balls, press those extra chips into the tops of the cookies. If no chips fell out, feel free to add additional chips into the tops of the cookies.
- Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13-15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 2 min before transferring to a cooling rack. If you don't let the cookies cool, they will break apart into a giant mess.
Video
Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min.
Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan chocolate chips.
All Purpose Flour: I cannot test this due to celiac disease but use ¾ cup plus 2 tablespoons of packed regular flour (126 grams plus 2 tablespoons).
Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.
Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 278kcal | Carbohydrates: 39g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 194mg | Potassium: 72mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4IU | Calcium: 39mg | Iron: 1mg