Mix until ingredients are completely blended and cookie dough looks creamy. Use an electric mixer to mix all of the ingredients together. Then stir in the flour, baking soda and salt.Use an electric mixer to mix these ingredients together. Mix eggs, vegetable oil, granulated white sugar, brown sugar and vanilla extract in a large bowl.This is going in my go-to recipe book next to sugarspunrun’s pizza dough.Instructions – No Butter Chocolate Chip Cookie Recipe Good to keep in mind for people who struggle making recipes “turn out” at home. The oven you have drastically changes the appearance of the cookie! I had a classic, big-chunk look in my convection toaster oven, but a less risen ‘cracked’ cookie from my regular oven- which doesn’t circulate heat as well. (although brown sugar is necessary for that classic caramel flavor for regular chocolate chip cookies) - I reduced it by a 1/4th cup and now I have cookies at 9PM. Reducing the sugar also didnt hurt the recipe, in my experience! Nor did the kind of sugar I used. Using Bob’s recommended Xantham-Flour ratio, I was able to turn this into a delicious, fluffy gluten free cookie!! I had Bob Mills All Purpose(garbanzo bean flour mix) and Xantham Gum. I am totally out of butter and wanted to make a cookie my mom(GF) and I could eat. I know that this review won’t necessarily help people who want results of the unaltered recipe, but I just wanted to throw out that this recipe CAN be adjusted and it works beautifully. These cookies also freeze well once cooked!įor more butter-free recipes, check out our Coconut Oil Chocolate Cupcakes or Salted Olive Oil Dark Chocolate Cookies! Homemade cookies can dry out after a few days - to keep them soft, store them in an airtight container on the counter along with a small slice of bread (they’ll absorb moisture from the bread and stay softer!) or pop a cookie in the microwave for a few seconds to warm. For an ultra-thick, especially dense cookie, you can increase the flour by up to ¼ cup. If you like a thinner, crispier cookie, you can reduce the amount of flour in this recipe by ¼ cup. These chocolate chip cookies are relatively soft and slightly dense. Add a sprinkle of flakey sea salt on top if you like! You can also swap the chocolate chips for chopped baking chocolate (we like dark or semi-sweet) for chocolate chunks. Feel free to use more chocolate chips than called for, or to add nuts or white chocolate chips. If you use a larger or smaller scoop to form the cookie dough, you may need to adjust your bake time – just keep an eye on the cookies as they bake and pull them out when they’re very lightly browned!Īdjustments and Substitutions. Work quickly when you bake these cookies – as the coconut oil starts to come back to room temperature, the dough will stiffen and be a little more crumbly and harder to work with, so plan to bake these in just one or two batches as opposed to storing the dough in the fridge for later! Melt too much oil? Pour any excess right back into the container. Give the coconut oil a stir and then check the measurement – you may need to add another spoonful of room temperature coconut oil to bring the liquid up to the correct amount. To melt coconut oil, scoop about 1 cup of coconut oil (in its solid, room-temperature form) into a microwave-safe glass measuring cup, and then microwave for 30-40 seconds until it’s melted down. (We’ve used virgin unrefined coconut oils from 365/Whole Foods, Nutiva, and Carrington Farms and like them all). How to melt coconut oil into its liquid form: Coconut oil is generally solid at room temperature, but we want to melt it into a liquid form for this recipe in order to incorporate it more easily into our chocolate cupcake batter.
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