Description
A delicious no-butter cookie recipe that uses coconut oil and applesauce as healthier butter substitutes. These cookies have a soft and chewy texture with a perfect balance of sweetness, and are quick to prepare and bake. Ideal for those looking for a dairy-free, easy-to-make treat with customizable mix-ins like chocolate chips, raisins, or nuts.
Ingredients
Scale
Wet Ingredients
- 1/2 cup coconut oil (or vegetable oil)
- 1/2 cup brown sugar (packed)
- 1/4 cup applesauce (as a butter substitute)
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon (optional)
Mix-ins
- 1/2 cup chocolate chips (or any mix-ins like raisins or nuts)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent cookies from sticking during baking.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the coconut oil, brown sugar, applesauce, and vanilla extract until the mixture is smooth and well combined. The applesauce acts as a butter substitute providing moisture and chewiness.
- Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, and cinnamon if using. This ensures an even distribution of leavening agents and spice throughout the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until the dough just comes together. Avoid overmixing to keep the cookies tender and soft.
- Add Mix-ins: Fold in the chocolate chips or your choice of raisins, dried fruit, or chopped nuts evenly into the dough to add texture and flavor.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, until the edges turn golden brown. Baking time may vary slightly depending on cookie size, so watch carefully to avoid overbaking.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.
Notes
- You can substitute coconut oil with vegetable oil if preferred.
- The applesauce serves as a healthy butter alternative, keeping the cookies moist without added dairy.
- Optional cinnamon adds a warm, spicy flavor that complements the sweetness.
- Feel free to customize with other mix-ins such as chopped nuts, dried fruit, or different flavored chips.
- Do not overmix the dough to ensure cookies stay tender and chewy.
- Cookies will keep well stored in an airtight container at room temperature for up to 5 days.
