no butter

Need cookies, and you find out you have no butter? No problem! Makes these No Butter Chocolate Chip Cookies and you'll get your cookie fix!

No Butter Chocolate Chip Cookies

all purpose flour

baking soda

salt

sugar

brown sugar

vegetable oil

vanilla

mini chocolate chips

https://mediavine-res.cloudinary.com/video/upload/gt3epqcoohzn77ifzapt.mp4

These easy 4 ingredient peanut butter oatmeal cookies are quick, hearty, and filling and made with simple pantry ingredients you probably have on hand -- no brown sugar or baking soda required!

Easy 4 Ingredient Peanut Butter Oatmeal Cookies

peanut butter (regular

egg (or one flax egg; see recipe note below)

oats (old fashioned

Preheat oven to 350 degrees.

Mix all ingredients together in a medium bowl.

Roll into 1-inch balls or drop by rounded...

Roll into 1-inch balls or drop by rounded teaspoons onto ungreased cookie sheet (I use a cookie scoop).

Press the tops of the cookies with the...

Press the tops of the cookies with the back of a fork (dipped in sugar) to make a crisscross design.

Bake about 10-12 minutes or just until the...

Bake about 10-12 minutes or just until the tops start to look dry.

Cool 1-2 minutes, then remove from baking sheet...

Cool 1-2 minutes, then remove from baking sheet and place on cooking rack.

https://mediavine-res.cloudinary.com/video/upload/owyi199ercpsmdjmie8w.mp4

These 4 ingredient peanut butter cookies are quick, hearty, and filling and made with simple pantry ingredients you probably have on hand!

4 Ingredient Peanut Butter Cookies

Bake a batch of these soft and chewy Banana Protein Baked Oatmeal Bars with all the sweet flavor of protein bar without fat or added sugar! The perfect high protein breakfast, snack or post workout meal.

Banana Protein Baked Oatmeal Bars

Ripe Banana (½ cup Mashed, 120 grams)

Almond Milk (or other)

Egg Whites

½ tsp Vanilla Extract (if protein powder is not Vanilla)

Rolled Oats (about 112 grams)

1½ scoop Protein Powder (about ½ cup, 45 grams)

tsp Baking Powder

½ tsp Cinnamon (Ground)

Preheat oven to 350°F, and grease and line a 7" x 5" oven-safe dish or loaf pan with parchment paper.

In a large bowl, whisk mashed banana, almond milk, egg whites and vanilla.

In a medium bowl mix together oats, protein powder, baking powder, cinnamon and salt.

Add dry ingredients to wet, and whisk lightly to combine.

Pour mixture into prepared dish and flatten with back of a spoon or spatula.

Bake for 25 minutes until center is set.

Let cool for about 10-15 minutes before removing from pan.

Cool completely, slice, and enjoy!

Easy, chewy chocolate chip cookies with no butter.

Butterless Chocolate Chip Cookies with Coconut Oil

liquid form coconut oil (see recipe notes)

vanilla extract

eggs

white sugar

flour (measured correctly by scooping and leveling)

chocolate chips

In a large mixing bowl, combine liquid coconut oil, vanilla, eggs, sugar, and brown sugar. Whisk to combine.

Add flour, kosher salt, and baking soda to bowl and stir until ingredients are incorporated and you have a smooth dough.

Fold chocolate chips into dough until they are evenly distributed.

Line a large baking sheet with a silicone baking mat or a sheet of parchment paper.

Use a large cookie scoop (I like this 3-Tablespoon one) to scoop dough, and place dough scoops 1 inch apart on the baking sheet.

Bake cookies at 375 degrees F for 9-12 minutes until lightly browned. Remove to a wire rack to let cool.

Serve cookies immediately or let them cool completely and then store in an airtight container on the counter for up to a week.

I made these cookies with a blob of Nutella in the middle as I didn't have any chocolate chips, very tasty. Perfect warm and fresh from the oven.

I ran out of butter so I googled an alternative way on how to bake cookies without it. I’m so glad I found your recipe and I must say, my cookies turned out delicious! Thanks for the recipe. Also, I don’t think you are WEIRD and PICKY when it comes to your cookies. I don’t like chocolate chip cookies fresh from the oven (I usually eat them the next day or 12 hours later) and I also refuse to dip my cookies in milk. You’re not the only one! Haha. Anyway, thanks for the recipe!

This is the best chocolate chip cookie recipe I've ever made! And the very first time a recipe has ever earned a review from me. Thank you for sharing!

These cookies are amazing-- probably my favorite recipe. They are so gooey and soft.

Delicious. The coconut oil makes for a lovely crisp, sugary outside and the inside is soft and delicious. I used milk chocolate chips for extra tastiness. Cut the sugar to 1/2 cup each.

Made these for a family friend who's daughters are both allergic to soy in addition to milk, so I needed a non dairy and non vegetable oil cookie recipe. They were a huge hit. Everyone loved them!

The only changes I made were that I used 1:1 gluten free flour, made my cookies smaller, and chilled them before baking. My test cookies that were not chilled came out  flat and crispy.  I prefer my cookies to be thick and chewy. 

Thank you for a great recipe!

Ran out of butter so I searched for a coconut oil choco chip recipe. My batter turned out crumbly! I didn't have my ingredients ready to go as suggested! I just put my bowl in hot water and put some elbow grease into getting it somewhat soft. Seemed to do the trick! Not bad! Wish I would have followed that direction though! Also ran out of vanilla extract so I used maple syrup.

I’ve made these cookies twice and they are delicious! I don’t recall if I changed anything the first time but I may have done the authors recommendation of reducing the flour for a thinner and crispier cookie. The bottom got very crispy and almost caramelized. This time the change I did was to reduce the sugars to 1/2 cup each. The cookies are sweet enough and a delicious treat.

Wow, Zowie... I've never baked with coconut oil before. Ask me about coconut oil for your hair, for your body and even for your dog's body, in fact the only reason I had it was for a homemade dog treats recipe. Absolutely fantastic. I've been home for about 3 years newly disabled. So I have an enormous amount of time. 24/7 365! Since around August I've been baking and eating a minimum of 3 batches of cookies a week. Yes, a week. So I went looking for butterless dessert, really any kind. After I read "Full disclosure" my mind pictured a tall lanky gay man with style and flair. And on my way to bake cookies with that inspiration. And they are fabulous, yummy pockets of heaven. I don't know how to pin, tag or ##. I took pictures but don't know where to add them. Anyway, Thank you and I hope you aren't offered.

Hello I just finished eating 1 of these cookies, okay it was 2 so who counting 🙂 here's what I did I had to tweak the recipe because I don't like a lot of sugar I reduce both sugars to a half a cup. I'm assuming that is the reason I was only able to add 2 cups of flour 🤷 I don't know I'm a self-proclaimed I don't like to bake person lol and I used butter flavored coconut oil which taste delicious and added toasted pecans 😋

The most amazing cookies! I use a 1 in. cookie scoop and bake for 6 minutes. I let them rest for a minute or two before moving to a cooling rack. They're so perfect and often get confused for store baked. I have your page bookmarked so I can easily share the recipe with others.

cookies melted into one giant sheet of cookie. bad recipe.

https://content.jwplatform.com/videos/F0Itramr.mp4

Our best chocolate chip cookies – with no butter! An easy cookie recipe for gooey, chewy homemade chocolate chip cookies with coconut oil. One of our favorite from-scratch cookie recipes, and simple to make!

This whipped cream buttercream frosting is the lightest airiest and most delicious fluffy white frosting you will ever find: it&#39;s buttercream without butter. This crisco shortening- based buttercream icing is very similar to grocery store bakery frosting. Everyone who has ever tried it loves it and agrees it&#39;s &quot;not too sweet&quot;! Bonus: you can also make it into CHOCOLATE frosting!

📋 Whipped Cream Buttercream Frosting recipe (with shortening)

lb. powdered sugar, sifted (4 cups)

Crisco or white vegetable shortening

table salt

tbsp meringue powder (***add 1 additional tbsp for slight crusting)

boiling water, less 2 tbsp

Add shortening to large bowl and gradually add powdered sugar. Beat with stand mixer for about 5 minutes until mixture is very creamy and fluffy. Set this aside.

Part one:

In a very clean bowl mix dry ingredients. Add boiling water and immediately beat with mixer on high speed. Beat until stiff peaks form, about 8 minutes. When mixture begins to get stiff add flavoring. * you can use a hand mixer for this part

Part two:

&nbsp;Combine both mixtures and beat together for another 8 minutes with stand mixer.

When finished, use a rubber spatula to down beat a little to remove some of the air bubbles. Frosting will be very light and creamy. Cover. ***DO NOT REFRIGERATE. Can be stored for up to 2 months at room temperature (I keep it in the pantry).

Combine:

These Low Fat Peanut Butter Protein Cereal Bars made with powdered peanut butter for all the PB flavor without the fat. Sweetened with protein powder and sugar-free syrup, and made with oats, puffed rice and cheerios cereal, this recipe makes delicious and healthy cereal breakfast bars!

Low Fat Peanut Butter Protein Cereal Bars

Instant (or Rolled) Oats (45 grams)

Puffed Brown Rice Cereal (9 grams)

Cheerios (14 grams)

½ scoop Vanilla Protein Powder (15 grams, 2-3 Tbsp)

Peanut Butter Powder (64 grams)

Tbsp Almond Milk

Tbsp Maple Syrup (Sugar-free recommended)

Line a 8½ x 4½” loaf pan with parchment paper (or use moulds or a tray). Leave an overhang to lift out later.

In a large bowl, combine oats, brown rice puffs cereal, cheerios and protein powder.

In a small bowl, stir together peanut butter powder and almond milk until completely smooth.

Pour in peanut butter mixture and maple syrup into cereal. Use a spatula and fold to combine. It may take some time, but you will get a tough mixture that holds together.

Transfer to prepared loaf pan, spread and press down to smoothen.

Place pan in the fridge for about 15 minutes to harden.

Lift out of pan using lining, place on cutting board and using a sharp knife, slice into 8 bars.

These dairy free dinner rolls couldn&#x27;t be easier to make!  They are light, fluffy, and perfect for family get-togethers.

Dairy Free Dinner Rolls

instant yeast

white sugar (50 grams)

water (235 millilitres)

oil*

Place yeast, sugar, and warm water the bowl...

Place yeast, sugar, and warm water the bowl of a stand mixer.  Let it sit for about 5 to 10 minutes until it foams.

Add egg, oil, salt, and 3 cups flour....

Add egg, oil, salt, and 3 cups flour.  Knead until the dough is smooth and slightly tacky.  Add more flour if needed.

Cover the dough with a damp towel and...

Cover the dough with a damp towel and let it rise in a warm place for one hour or until doubled in size.

Grease a 9×13-inch baking pan or two 9-inch...

Grease a 9×13-inch baking pan or two 9-inch round or square baking pans.

Punch the dough down (see note above) and...

Punch the dough down (see note above) and divide the dough into 14 to 16 pieces and place into pan.  Scrape the dough with a rubber spatula to remove any remaining dough left to be shaped.

Let rise for one hour or until doubled...

Let rise for one hour or until doubled in size.

Preheat your oven to 350°F or 175°C. When it...

Preheat your oven to 350°F or 175°C. When it is fully heated, place the pan in the oven and bake for 20 minutes or until it begins to brown slightly. 

Remove and brush the tops with oil or...

Remove and brush the tops with oil or vegan butter.

Let sit for 5 minutes before moving them...

Let sit for 5 minutes before moving them to a cooling rack.

Angela Nilsen gives one of our site's most popular cakes the ultimate healthy makeover by reducing fat

Lighter lemon drizzle cake

rapeseed oil

self-raising flour

½ tsp baking powder

ground almond

polenta

lemons

golden caster sugar

natural yogurt

caster sugar

lemon (about 5 tbsp)

Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.

Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.

While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.

Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

A delightfully sweet baked oatmeal with fresh strawberries, maple syrup, vanilla, and tender almonds. A wholesome breakfast that&#39;s easy to assemble!

Strawberry Baked Oatmeal (Vegan)

plant milk

maple syrup

Tbsp. chia seeds

Tbsp. pure vanilla extract

pure almond extract

old-fashioned rolled oats (gluten-free if needed)

baking powder

strawberries (about 1.5 cups diced)

almonds (sliced)

Preheat oven to 350°F (176°C).

Dice strawberries (stems removed) and set aside.

In a large mixing bowl, combine all wet ingredients. Gently stir to combine.

Add oats and baking powder to the bowl. Stir well.

Fold in diced strawberries and almonds. Then pour mixture into an 8 x 8 glass baking dish. Press down lightly with a spoon or spatula to submerge the oats.

Bake for about 35-40 minutes.

Either serve immediately, or let rest 10-15 minutes to allow the oatmeal to firm/thicken first.

This was a lovely breakfast and enjoyed by all!

An incredibly easy vegan gravy made in just 10 minutes. So rich, savory, and flavorful. (Plus made without butter or oil!)

Easy Vegan Gravy

vegetable broth

all-purpose flour* (gluten-free if desired)

yeast

Tbsp. tamari or soy sauce

Dijon mustard

onion powder

garlic powder

Add all ingredients to a medium pot over medium-high heat.

Immediately whisk well to combine, making sure all flour clumps are dissolved.

Bring to a light simmer, whisking often until gravy is thick and smooth. (It can thicken fast so keep an eye on it!)

Taste and adjust flavors if desired, or add salt/pepper.

Yum! This recipe is so simple and good! This is my first time making gravy. I skipped the garlic powder and mustard (I have GERD, unfortunately) and added poultry seasoning as suggested. It still turned out great! Thank you!

A rich and savory vegan gravy with onion, herbs, and hearty mushrooms. Made healthier with no oil or butter!

Vegan Mushroom Gravy

onion

mushrooms (I use cremini)

all-purpose flour (GF if desired*)

fresh thyme (or 1/2 tsp. dried thyme)

oregano

Tbsp. tamari (or soy sauce)

Finely dice onion. Slice mushrooms.

In a skillet over medium-high heat, sauté onion for 2-3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)

Add mushrooms. Sauté for 8 minutes or until softened.

Meanwhile, finely chop fresh thyme and set aside.

When onions are translucent, add garlic powder and dried oregano. Stir.

Then sprinkle flour on top. Stir and cook for 1 minute.

Slowly pour in 2 1/2 cups broth (a little at a time) whisking well until flour clumps are gone. Add fresh thyme and tamari.

Bring to a light boil, then reduce heat and simmer for 8-10 minutes or until slightly thickened. Adjust flavors if desired (more herbs, tamari, salt/pepper, etc.)

I love this recipe! Is there any way to find the original version of this recipe? It seems ingredients and steps have changed over the years as I come back here to make it again.

This was perfect! The whole family enjoyed. Thank you.

The finished result was delicious! In the future I might add more water to my flour mixture, because it congealed when I added it to the sauce and I had to pick out all the flour clumps. It went very well with a delicious nut loaf I made as well.

These banana oat cookies are a healthier treat you could even enjoy for breakfast. Swap out the chocolate chips for raisins or dried fruit if desired!

Top 12 no butter recipes from across the web

The most viewed no butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

No Butter Chocolate Chip Cookies

Easy 4 Ingredient Peanut Butter Oat...

Banana Protein Baked Oatmeal Bars

Butterless Chocolate Chip Cookies w...

📋 Whipped Cream Buttercream Frosti...

Low Fat Peanut Butter Protein Cerea...

Dairy Free Dinner Rolls

Lighter lemon drizzle cake

Strawberry Baked Oatmeal (Vegan)

Easy Vegan Gravy

Vegan Mushroom Gravy

Chocolate Chip Banana Oat Cookies

Top 12 no butter recipes from across the web

The most viewed no butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Butter Chocolate Chip Cookies

Easy 4 Ingredient Peanut Butter Oat...

Banana Protein Baked Oatmeal Bars

Butterless Chocolate Chip Cookies w...

📋 Whipped Cream Buttercream Frosti...

Low Fat Peanut Butter Protein Cerea...

Dairy Free Dinner Rolls

Lighter lemon drizzle cake

Strawberry Baked Oatmeal (Vegan)

Easy Vegan Gravy

Vegan Mushroom Gravy

Chocolate Chip Banana Oat Cookies

The most viewed no butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine