Butterless Cookies Recipes

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, baking powder and salt and set aside.
• In a mixing bowl cream together oil, brown sugar and white sugar. Beat in eggs one at a time, then add in the vanilla and almond extract.
• Blend in dry ingredients and fold in the chocolate chips.
• Bake for 8 to 9 minutes and then let them cool on the pan before moving them to a wire rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix dry ingredients, then add remaining ingredients. Dough will be thin.
• Drop by teaspoonfuls onto cookie sheet. Bake for 10 to 12 minutes.

Steps:

• Preheat oven to 350°F.
• Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
• Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
• Combine salt, flour and baking powder in a separate bowl.
• Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
• Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
• Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
• Bake for 8-10 minutes, until bottom is lightly golden.

Steps:

• Mix together peanut butter, eggs, vanilla, and sugars in medium bowl.
• Mix in flour and baking powder. Stir in chocolate chips.
• Drop by teaspoon onto lightly greased baking pan. Bake for 8 min at 375*F. Let cool and enjoy!

Steps:

• Heat oven to 375°F.
• Combine flour, baking soda and salt. Beat oil and sugars in large bowl with whisk until well blended. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and nuts.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
• Bake 8 to 10 min. or until edges are lightly browned. Cool 1 min. Remove to wire racks; cool completely.

Steps:

• Preheat to 325°F Line two baking sheets with Silpat or parchment paper.
• Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
• Beat egg whites and salt in another large bowl with an electric mixer on medium-high speed until stiff peaks form.
• Using a silicone spatula, fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
• Transfer the mixture to a disposable piping bag and snip off the tip. Pipe the batter on the Silpat, making sure to keep a uniform size under 1 inch in diameter, as well as maintaining a fingers distance between cookies.
• Tap the baking sheet a few times on the counter, this will help spread the cookie and give a flat cookie with a good snap.
• Sprinkle the cookie batter with the sliced hazelnuts.
• Place the baking sheet in the centre of the oven and bake until golden brown, 5-7 minutes. Switch the pans back to front. Keep an eye on it; it goes from golden brown to brown very quickly, given the tiny size.
• Let cool on the baking sheets for 5 minutes. Gently transfer the butterless cookies to a wire rack to cool completely.
• Store in an airtight container for upto a week. But I bet it won't last that long.

Steps:

• Preheat the over to 350°F.
• Line two baking sheeting with silicone mats or use non-stick baking pans.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the cocoa powder, sugar, salt, and nuts, and mix for 1 minute on low speed.
• In another bowl, briefly whisk together the vanilla and egg whites.
• Increase the mixer's speed to medium and slowly add the vanilla and egg whites to the dry ingredients. Mix for 2 minutes. Scrape down the inside of the bowl.
• Scoop 2 ounces (a 1/4 cup measuring cup) of the batter onto the prepared sheets, leaving 3 inches between the cookies, which will spread and flatten as they bake (Note: mine did not flatten at all!).
• Place the baking sheets on the middle rack of the oven and immediately reduce the temperature to 320°F.
• Bake for 14 minutes or until small, thin cracks appear on the surface and the cookies are firm to the touch.
• Allow to cool slightly then transfer for a wire rack. Store in an airtight container.