We made this chocolate chip cookie recipe without butter to make these cookies healthier and with a smaller carbon footprint. We used walnut oil instead. It is also one of the best chocolate chip cookie recipes ever. They are crispy on the outside, soft in the middle, loaded with flavor and big chunks of chocolate.
Table of contents
TRADITIONAL CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a classic, timeless cookie. They have a delicious taste and delightfully crunchy texture that’s complemented by the sweetness of the chocolate chips melted in their centers. Their slightly crunchy exterior, and gooey inside makes them irresistible. Traditionally made with butter, white and brown sugar, eggs, vanilla extract, flour, baking soda and of course, chocolate chips. They are a traditional cookie that has been passed down through generations. People love to customize and create their own version of chocolate chip cookies by adding nuts, other types of chips or even spices, pretzels, candy or breakfast cereal for a unique twist. We wanted to make a version without butter.
CHOCOLATE CHIP COOKIE RECIPE WITHOUT BUTTER
We wanted to give the recipe an update and make chocolate chip cookies without butter, to make them healthier and with a smaller carbon footprint. Not just with no butter, but with no palm oil, tropical oil, or other artificial butter substitute. So we chose nut oil, since nuts are healthy, have the smallest carbon footprint, and the taste of nuts would go naturally in cookies. Nut oil is much lower in saturated fat than butter and produced with a natural process of cold pressing so it’s a very healthy oil.
However, it is not possible to just substitute oil for butter in a cookie recipe. In a traditional cookie recipe, butter and sugar are creamed together to incorporate air into the mixture before adding the eggs. This is done to help the cookies rise. Butter is a solid at room temperature, so it traps the air. But oil is a liquid and will not hold air in the mixture. Additionally, creaming helps to dissolve the sugar crystals into the water that is in the butter, resulting in a smoother dough with a more uniform texture. Butter is about 20% water. But nut oil has no water, so the sugar will not dissolve. We were able to solve both these problems by including the eggs in the nut oil and sugar mixture before beating it. This added some liquid so the sugar would dissolve, and beating the eggs incorporated air into the mixture. Because nut oil contains no water, the amount was decreased so a substitution would be about 3 parts oil for 4 parts butter.
Using oil instead of butter also simplified the recipe in several ways. The ingredients did not have to come to room temperature. More of the ingredients were added all at once, and the mixture did not have to be creamed. We also increased the leavening to give the cookies more lift. Then, after the dough was mixed, it was refrigerated overnight allowed the flour to absorb the ingredients. The cookies made with the chilled dough also kept their shape better. The cookies came out perfect, with a dense, fudgy center and crisp edges. We chose to use walnut oil and include walnuts in the cookies. This gave the cookies the taste of roasted walnuts from both the walnut oil and the walnuts in the dough.
WHY MAKE COOKIES WITHOUT BUTTER
There could be several reasons why someone may choose not to use butter. From a health perspective, butter is high in saturated fat and cholesterol, which can increase the risk of heart disease and other health problems. Additionally, butter is a dairy product, and some people may be lactose intolerant or have other dairy-related allergies or sensitivities. From an environmental standpoint, the production of dairy products, including butter, can have a negative impact on climate change. Cows are a significant source of greenhouse gas emissions, and large-scale dairy farming can contribute to deforestation and other land-use changes. Some people follow a diet where butter is not an option, for religious or ethical reasons, as it is derived from animal milk. In these cases, plant-based alternatives such as margarine or coconut oil may be used instead, but these also have health and environmental problems.
Nut oil was the perfect choice. I had worked as an agricultural advisor in walnut, almond and pistachio orchards and knew how sustainable nut crops were. Nut tree crops are very sustainable and can actually help combat climate change. Nut tree crops are grown in orchards, so unlike many crops, the trees continue to produce a crop for decades, making them a long-term investment in sustainable agriculture. Nut trees also contribute to carbon sequestration by storing carbon in the trees and soil. As the trees mature, they provide a natural shade canopy that reduces water evaporation from the soil and reduces the need for irrigation. Additionally, nut trees are often grown without using pesticides or herbicides, reducing the amount of harmful chemicals in the environment. Overall, nut tree orchards are a sustainable way to grow an important food crop while helping to mitigate the impact of climate change. Replacing butter, a product with one of the largest carbon footprints, with nut oil, a product with one of the smallest, was a big step in the right direction.
USE THE BEST INGREDIENTS FOR MAKING THIS CHOCOLATE CHIP COOKIE RECIPE WITHOUT BUTTER
Making the best cookies starts with using the best ingredients. We have listed the brands for some of the ingredients because ingredients are everything. We have found that these brands give superior results.
THE SCIENCE OF MAKING GREAT COOKIES EVERY TIME
To make great cookies, it is important to understand a little of the science of making them. They are small, so there is less room for error, which is why measuring accurately is so necessary. And they have very few ingredients, so each ingredient has a key roll, and using the best of each ingredient will make a big difference.
CHOOSE THE BEST INGREDIENTS
Using the brands we have listed will ensure that you make great cookies every time. These brands not only taste better, but production of each is tightly controlled so the product is consistent. The size of the sugar crystal, the amount of protein in the flour, the shape of the salt – all these things will affect the way the cookies bake. Cookies are so small that little differences in the ingredients can lead to a big difference in the cookies. Some of these brands cost more than other available products, but it’s worth it. For some, we include a link to their official websites so you can buy direct and in bulk and often reduce the price.
NUT OIL
LA TOURANGELLE – Nut oil is a great substitute for butter. The flavor of nuts works well in cookies, and the oil gives the cookies a fudgy center and crisp edges. La Tourangelle offers a number of different oils, already roasted for added flavor – pecan, pistachio, walnut, hazelnut, almond. Nut oils contain no water, and butter does, so a substitution would be about 3 parts oil for 4 parts butter. We buy some in bulk to save money, but are careful to buy only what we will use in a few months and keep it refrigerated.
FLOUR
GOLD MEDAL UNBLEACHED ALL PURPOSE FLOUR – has a lower protein amount than some all purpose flours – 10.5 percent protein. This is a good flour for baking cookies, since it makes them more tender. In addition, the company ensures that the protein content is carefully calibrated, so you get consistent results. Also, it is important to use the unbleached flour, since bleaching can give cookies an off taste or have unpredictable results.
KING ARTHUR UNBLEACHED ALL-PURPOSE FLOUR – has a slightly higher protein amount than Gold Medal – 11.7 percent protein. It is good for baking cookies, especially those that are a little more hearty and need some substance. King Arthur is an employee-owned company that responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, which means the flour gives you the same results, every time you bake.
SUGAR
WHOLESOME ORGANIC SUGAR – produced from sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution and climate change, and is a major cause of the destruction of the rainforest. Buying sugar from fields that are green cut helps prevent this destruction. The sugar also has a better taste because of how it is produced. It is more expensive than buying the standard brands, but the difference is only a few cents per recipe, so it’s worth it. We also save money by buying this in bulk direct from the company and storing it in jars in the pantry.
HOMEMADE BROWN SUGAR
If a recipe calls for brown sugar, we use white, granulated Wholesome Organic sugar and add a small amount of sorghum syrup instead. Brown sugar is just white, granulated sugar with molasses added. Sorghum syrup tastes very similar to molasses. We actually prefer the milder taste of the sorghum syrup. This saves money, since brown sugar is usually more expensive than white sugar, and it saves storage. We don’t make brown sugar by mixing the sorghum syrup and sugar because they don’t mix well, and the syrup is easy to add to a recipe. Also important, sorghum does not come from sugar cane. It is grown more sustainably in colder climates without burning and without cutting down tropical rain forests.
HOMEMADE SUPERFINE SUGAR
Superfine sugar, also known as caster sugar or baker’s sugar, is just white, granulated sugar that has been ground fine so that it dissolves quickly. It is often much more expensive than granulated sugar, so instead of buying super fine sugar, we make it ourselves and save money. We put the Wholesome organic sugar in the food processor and grind it fine, which takes about a minute, and store it in jars in the pantry.
POWDERED SUGAR
Powdered sugar, or confectioner’s sugar is just white, granulated sugar ground to a fine powder with some cornstarch added to keep it from clumping. We tried to make it ourselves, but could not grind it fine enough or evenly, so we buy Wholesome Organic Powdered Sugar in bulk and store it in jars. Buying in bulk saves money and it stores well in a jar with a lid.
VANILLA
HEILALA VANILLA – the best tasting vanilla we have ever tried. Plus, it is ethically produced. We double the amount of vanilla usually called for to add extra flavor. Vanilla extract is usually half alcohol and half water, so the extra vanilla will add some liquid.
CHOCOLATE
VALRHONA CHOCOLATE – Using a high quality chocolate makes a really big difference. We use Valrhona because of the quality and because it’s an ethical choice.
SALT
DIAMOND CRYSTAL KOSHER SALT – pure salt without additives or iodine taste. The weight and structure of salt varies between brands so it is important to choose a salt and stick with it to be consistent.
USING THE BEST EQUIPMENT
- Oven Thermometer
- Instant read thermometer
- timer
- Accurate measuring spoons
- Medium to heavy-weight, light-colored aluminum cookie sheets – dark or thin sheets may burn the bottom of the cookies
- stand mixer
- food processor
- silicone baking mat – much less expensive than parchment paper in the long run
- silicone heat resistant spatula for scraping the bowl. All one piece is easier to clean and doesn’t come apart
- thin metal spatula for moving the hot cookies – the thin metal won’t break the cookies
- cooling rack with a gridded frame – the grid prevents the cookies from falli
- digital kitchen scale
- medium wire whisk
- microplane zester and grater
- cookie scoops with squeeze release handles
- fine mesh strainer for sifting
METHODS FOR MAKING COOKIES
UNDERSTAND THE METHOD – our cookie recipes are made with one of three methods:
- BATTER – used for drop, rolled, cut out or formed cookies. Create a batter by stirring the wet ingredients together (nut oil, sugar, eggs, flavorings), then adding the dry ingredients (flour, baking soda). This is easiest method for making cookies and works best in a bowl, stirring by hand.
- IRON – creating a thin batter that is stirred together and then fried or baked in an iron. This requires special equipment such as a waffle iron, rosette iron, pizzelle maker, or krumkake iron.
- MERINGUE – creating a meringue with egg whites and sugar, sometimes with a flour made of ground nuts. The cookies made this way are often gluten free. This is easiest and works best in a stand mixer, but a food processor is the easiest way to make the nut flour. It can also be done with a hand mixer or whisking by hand, but it would take much longer. There are three types of meringues – French, Italian, and Swiss.
- French meringue is the easiest and most common type of meringue and is often used in baked goods, since the egg whites are not cooked. It is made with egg whites and sugar that are whipped together until they form stiff peaks. The mixture is can be baked at a low temperature until it dries out and becomes crispy, or it can be mixed with other ingredients to make various types of cookies.
- Italian meringue is a more complex type of meringue that requires a bit more skill to make. It is made by whipping egg whites and adding a hot sugar syrup then whipping them together until they form a glossy, stable mixture. The hot sugar syrup cooks the egg whites, making the meringue safe to eat. Italian meringue is commonly used in recipes such as buttercream frosting and French macarons. It is denser than French meringue and has a slight sweetness to it.
- Swiss meringue is made by whisking egg whites and sugar together over a double boiler until the sugar dissolves. It is then whipped until stiff peaks form, resulting in a glossy, shiny meringue. Swiss meringue is often used in recipes such as mousses and buttercream frosting. It has a silky texture and a buttery flavor that is perfect for a variety of desserts. Swiss meringue is also more stable than French meringue, making it a great option for decorating cakes and pastries.
TIPS FOR MAKING COOKIES
USE A SCALE AND MEASURE IN GRAMS – Use a scale to measure most of the ingredients by weight. This is absolutely essential. The inaccuracies from using measuring cups can easily lead to failure when baking. Different brands of flour and sugar will be different when measured with measuring cups, and not all measuring cups are accurate. Measuring by weight is the same every time. It is also much easier – just put the mixing bowl on the scale, zero the scale, add an ingredient, zero the scale again, add the next ingredient, and so on. Measuring in grams is more accurate, and easier, than pounds and ounces. Since it is a smaller measurement, it is more precise. Also, grams are often easy numbers to remember, making it possible to make the cookies without looking at the written recipe and easy to compare recipes. Clean up is easier, since there will be fewer bowls and no measuring cups to wash. And cooking with children is easier because they quickly learn how to add ingredients until the scale reads the correct amount.
USE A SCALE TO MEASURE OUT EACH COOKIE – Use the scale to make sure the cookies are exactly the same size. Using a scoop for some cookies makes forming the cookies fast and easy and will also help maintain the same shape, but the scale will make them the same size.
REFRIGERATE THE DOUGH AT LEAST THREE HOURS OR OVERNIGHT – This allows the flour to absorb the liquid in the dough, making the cookies bake better. You can refrigerate the dough in the bowl covered with plastic wrap, measured out for drop cookies, as a flat square for rolled cookies, or as a log for sliced cookies.
VACUUM PACK AND FREEZE EXTRA DOUGH – After refrigerating the dough overnight, extra cookie dough can be frozen. Vacuum sealing keeps the dough fresher.
USE AN OVEN THERMOMETER – Use an accurate oven thermometer to check the oven temperature before putting the cookies in. The temperature of ovens vary, and may not be the temperature on the dial.
ALLOW THE COOKIES TO COOL ON A RACK – Allow the cookies to cool for a minute on the pan, then transfer them to a rack to keep them from getting too dark on the bottom. The cookies will become more crisp as they cool on the rack, though we realize allowing them to cool before eating them is almost impossible.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
Equipment
- kitchen scale
- heat resistant spatula
- oven thermometer
- cooling rack
- thin metal spatula
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 290 grams Gold Medal unbleached all purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 300 grams Valrhona chocolate pieces
- 165 grams La Tourangelle walnut oil
- 300 grams Wholesome organic sugar
- 1 teaspoon Sorghum syrup
- 2 large eggs one whole egg and one egg yolk
- 2 teaspoons Heilala pure vanilla extract
- 100 grams walnuts
Instructions
- Gather all the ingredients on the counter to make sure you have everything you need.
- Place a small bowl on the scale. Zero the scale and measure the chocolate pieces. Place on a cutting board and roughly chop in half. Set aside.
- Place a small bowl on the scale. Zero the scale and measure the walnut pieces. Place on a cutting board and roughly chop in half. If they are raw, toast them in a dry pan on the stove for a few minutes, just until fragrant and slightly browning, then immediately pour out onto a plate to cool. Set aside.
- Place a medium sized bowl on the scale. Zero the scale and measure the flour, baking soda, and salt into the bowl. Add the chopped chocolate pieces and stir to combine.
- Place the bowl of the stand mixer on the scale. Zero the scale and measure in the walnut oil. Zero the scale and measure in the sugar. Add the sorghum syrup.
- Using the stand mixer with the paddle attachment, mix the ingredients in the mixer bowl on low until combined, about one minute. Stop to scrape down the sides with a spatula as needed.
- Add the egg and egg yolk (saving the egg white for another recipe). Add the vanilla. With the mixer on medium low, mix the cookie dough just until the flour mixture is incorporated, about one minute. Stop to scrape down the sides with a spatula as needed.
- With the mixer on low, add the flour mixture to the batter and mix just until the flour is mostly incorporated. Do not overwork the batter. Remove the bowl and stir with a spoon to incorporate the last bit of flour by hand.
- Cover with plastic wrap directly on the batter to make an airtight seal. Refrigerate the dough for at least three hours or overnight.
- When ready to bake, preheat the oven to 350° F, using an oven thermometer to check the temperature.
- Prepare a baking sheet with a silicon pad. Have a cooling rack and thin metal spatula ready.
- Using a scale, measure out 80 grams of cookie dough for each cookie and roll into a ball. Place them on the silicon baking mat on the baking sheet, leaving a two inch space between each ball. Flatten slightly with heal of your hand.
- Bake one sheet of cookies at a time, in the center of the oven. If your oven bakes unevenly, rotate the baking sheet halfway through baking. Bake until cookies are golden brown and still puffy, and the centers are still soft, about 10 to 15 minutes.
- When they are done, remove the baking sheet from the oven. Allow the cookies to cool for 1 minute on the cookie sheet and then use the thin metal spatula to transfer them to a wire cooling rack to cool completely before serving.
Nutrition
WHY THIS RECIPE IS SUSTAINABLE:
Check out the chart on the blog post to see how food choices affect climate change. This recipe uses responsible brands and items that are lower on the chart and the production creates less greenhouse gas.
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HOW THIS COOKIE RECIPE FITS IN WITH OUR PLAN TO EAT BETTER:
We have listed the brands for some of the ingredients because ingredients are everything, especially in something small like cookies. We have found that these brands give superior results. And by eating a plant based diet and using brands that are ethically sourced and sustainable, we cut our carbon footprint in half and are helping to control climate change.
Photos by Tony Fitzgerald Photography