Last Updated on January 14, 2023
Searching for delicious vegan cookies no butter recipe that is soft, tasty, healthy, and will melt in your mouth? Well, you came to the right place because aside from the things mentioned, these cookies are chewy in the middle, hardly crisp on their edges, and loaded with chocolate chips.
Vegan baking is not difficult to do because you are just making minor adjustments and substituting several ingredients in traditional baking. So no butter, no problem! This recipe used refined coconut oil instead of butter because it gives the cookies a much delectable flavor and texture. And the best thing about it is that no one will even notice that it is Vegan since it tastes so similar to homemade chocolate chip cookies.
Is Chocolate Vegan?
Chocolate isn’t inherently vegan, as it is made from cocoa beans, which are processed with milk and other dairy products. Fortunately for you, many types of chocolate don’t contain any animal products, making them suitable for vegans to consume. In a nutshell, the presence of animal-derived components distinguishes vegan chocolate from non-vegan chocolate.
Milk, milk fat, butter, and cream are examples of common animal-derived components found in non-vegan chocolate. Milk chocolate and other chocolate products containing milk have these components; however, dark chocolate is normally made with cocoa solids, cocoa butter, and sugar and doesn’t contain any milk products. It is essential to remember, however, that some dark chocolate may still contain animal-derived ingredients, so it is always a good idea to read the label. – You know how they say, better safe than sorry.
As we have already mentioned, not eating animal products doesn’t mean you can’t enjoy the best desserts, as vegan chocolate can be made with plant-based alternatives to milk, such as soy or almond milk, to create vegan milk chocolate. What’s more, many brands sell vegan-friendly dark chocolate, so you are covered.
Speaking of desserts, how about vegan cookies with no butter, milk, or any other food of animal origin recipe? If you like this idea, keep reading because you will be surprised at how simple, tasty, and guilt-free a treat may be.
What You Will Need: Vegan Cookies No Butter Recipe
- ½ cup white sugar
- ¾ cup dark brown sugar, packed
- A teaspoon of salt
- ½ cup refined coconut oil, melted
- ¼ cup non-dairy milk
- A teaspoon of vanilla extract
- 2 cups flour
- 4 oz vegan dark chocolate, chunks
- ½ teaspoon baking soda
- 4 oz vegan chocolate chips
Read more about Substitute for Chocolate Chips in Cookies
- Mixing bowls
- Measuring spoons
- Rubber spatula
- Measuring cups
- Baking paper
- Ice cream scooper
- Baking sheet
Step-by-Step Instructions: Vegan Cookies No Butter
Whisk together in a large bowl white sugar, brown sugar, salt, and coconut oil until combined.
Add the non-dairy milk and vanilla, and whisk until the batter is smooth and all the sugar has dissolved.
Sift together the flour and baking soda in a large bowl, then evenly fold the mixture using a rubber spatula.
Next, add the vegan chocolate chips and chunks to the mixing bowl. Fold in the chocolate chunks evenly.
Set it aside and chill the dough for at least 30 minutes.
Preheat the oven to 180°C.
Prepare your baking sheet and place the baking paper. With the use of your ice cream scooper, scoop it out onto the baking paper, and make sure to give it space between the edges of the baking sheet so it can spread evenly.
Bake for twelve to fifteen minutes until the cookies have turned golden brown.
Take it out of the oven and place it on a cooling rack. Serve and Enjoy!
Delicious Vegan Cookies No Butter
- Mixing bowls
- Measuring Spoons
- Measuring cups
- Baking paper
- Ice cream scooper
- Baking sheet
- Whisk together in a large bowl white sugar, brown sugar, salt, and coconut oil until combined.
- Add the non-dairy milk and vanilla, whisk until the batter is smooth and all the sugar has dissolved.
- Sift together the flour and baking soda in a large bowl, then evenly fold the mixture using a rubber spatula.
- Next, add the vegan chocolate chips and chunks onto the mixing bowl. Fold in the chocolate chunks evenly.
- Set it aside and chill the dough for at least 30 minutes.
- Preheat the oven to 180°C.
- Prepare your baking sheet and place the baking paper. With the use of your ice cream scooper, scoop it out onto the baking paper, make sure to give it space between the edges of the baking sheet so it can spread evenly.
- Bake for twelve to fifteen minutes until cookies have turned golden brown.
- Take it out from the oven and place it on a cooling rack. Serve and Enjoy!
Tips and Tricks: Delicious Vegan Cookies without Butter
When baking these cookies, make sure to work swiftly because coconut oil will eventually return to room temperature. That will stiffen the dough and make it harder for you to bake. Feel free to add more chocolate chips to your heart’s desire. You can also add nuts or flake some sea salt.
Coconut oil has a tolerance for high temperatures. It is a replacement for other fats such as butter and shortening. Likewise, it is a good pan prep fat. Search for high-quality chocolate created with sugar and cocoa butter. Keep in mind that cookies resume cooking as they cool down so, do not overbake them. Also, these are vegan cookies, so it is okay that it is a bit undercooked.
Servings and Preparation Time
Egg & Diary Free Chocolate Cookies
Do you dream of having a recipe for healthy, chocolate sugar cookies without butter or eggs? Fortunately for you, you have come to the right place! Here is a simple recipe that even the most demanding palates will love.
- 1 cup of granulated sugar
- 1/2 cup of cocoa powder (preferably the unsweetened one)
- 1 cup flour (preferably the all-purpose one)
- 1 teaspoon of baking soda
- A pinch of salt
- 1/3 cup of vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons of water
- 1/3 cup of vegan chocolate chips
- First, preheat the oven to 350°F (180°C). It can be higher or lower than the recommended temperature as not every oven works the same.
- In a medium mixing bowl, combine all the dry ingredients, that is, the sugar, cocoa powder, flour, baking soda, and salt.
- In a separate small mixing bowl, whisk together all the wet ingredients, that is, the vegetable oil, vanilla extract, and water.
- Add the wet mixture to the dry mixture and stir until well combined. The dough will be thick and slightly sticky, but don’t panic – this is exactly the consistency you want to get.
- Fold the chocolate chips into the dough.
- Carefully drop rounded tablespoons of dough onto an ungreased baking sheet, however, leaving about 2 inches of space between each cookie, as they will spread as they bake.
- Bake your delicious chocolate cookies without butter and eggs for up to 10 minutes, or until they are set and just starting to crack on top.
- Enjoy your vegan sugar chocolate cookies!
Storage & Baking Pointers
Consider making extra dough to save for later. Freezing cookie dough can be a convenient way to have it on hand for when you want to bake cookies.
Cookie dough can be frozen in a variety of methods, including:
- Roll the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the baking sheet with the dough balls until they are firm, then transfer them to a resealable plastic bag or container.
- Roll the dough out into a log shape and wrap it in plastic wrap or parchment paper and freeze the log in a resealable plastic bag or container.
- Press the dough into a flat, even layer in a resealable plastic bag or container and freeze.
Do you know what is best of all? You can store them for up to three months. Also, there is no need to defrost/thaw the cookie dough before baking, simply add another 1-2 minutes to the cooking time.
These vegan cookies with no butter, milk or any other food of animal origin recipe are ideal for lunchboxes or get-togethers at someone else’s house when you need a portable vegan dessert that you can transport from point A to point B without making a mess.
Keep the leftovers in an airtight plastic container with a quarter slice of bread, if you have one, to keep the cookies perfectly moist. Be sure to store them in a glass container for “crunchier” results. Stored in this way, they are guaranteed to have the same taste as when they were just taken out of the oven for about 2-3 days.
What do you say, will you give one of these two super-delicious vegan cookies with no butter and milk recipes a chance? Tell us more in the comments section below.
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Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are consistently crafted with the finest ingredients, and her attention to detail is evident in the stunning and delectable results. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.