4 Ingredient Chocolate Chip Oatmeal Cookies (No Flour, Eggs, Dairy or Butter) (2024)

FAQs

What can I substitute for butter in chocolate chip cookies? ›

Ingredients: Enriched Wheat Flour, Sugars (sugar, Glucose, Fancymolasses), Canola And Palm And Palm Kernel Oil Shortening, Chocolateychips (sugar, Palm Kernel Oil, Cocoa, Dextrose, Modified Milkingredients, Soy Lecithin), Water, Baking Soda, Modified Milk Ingredients, Salt, Ammonium Bicarbonate, Monocalcium Phosphate, ...

Cookies don't typically incorporate liquids. You typically have egg, flour with a moderate gluten content, a chemical leavening agent, salt, sugar, and solid fat (butter or shortening). You typically cream the sugar and fat, add egg, the powdered ingredients, and then fold in chunky ingredients.

Due to its liquid nature, using oil in cookies typically results in a denser texture. Also, because oil is 100% fat, it doesn't react with flour the way butter does (butter contains water). Because of that, your cookies won't be as fluffy. If you're a fan of flat cookies, then using oil is an excellent option.

From a simple list of ingredients such as flour, liquids, fat, sugar and sweeteners, eggs, leavening agents, and flavorings, you can make and endless variety of baked goods.

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No bake cookies are one of the easiest cookie recipes you can make. They're a blend of 7 simple ingredients and no flour or eggs are needed!

Overmixing develops the gluten in the flour, which can produce tough cookies. If the recipe doesn't call for an electric mixer, mix in dry ingredients using a wooden spoon. When dry ingredients like flour are "scooped" into the measuring cup directly from the container, it compresses, or becomes packed.

Why won t my chocolate oatmeal cookies harden? ›

If your cookies are too soft and not set up that means you didn't cook the cookie mixture long enough. In order for the cookies to harden properly the mixture must be boiled until it reaches a temperature of 230°F. This is approximately 1 ½ minutes on medium heat.

Baking soda helps cookies spread outward and upward while cooking. Adding too little can cause flat, lumpy cookies. Adding too much can lend a bitter taste to the cookies.

The moisture contributed by the milk will also increase spread and hydrate more of the starches in the flour. These hydrated (gelatinized) starches support the structure of the air pocket wall, keeping the cookies from collapsing once cooled. By holding more water, they also help keep the cookies softer over time.

Eggs promote puffiness and spreading in cookies, while also holding the cookie together during baking. The height and texture of the final product is determined by how much egg is incorporated into the batter. Substituting ingredients can make or break a recipe.

Chocolate chip cookies are commonly made with white sugar; brown sugar; flour; salt; eggs; a leavening agent such as baking soda; a fat, typically butter or shortening; vanilla extract; and chocolate pieces. Some recipes also include milk or nuts (such as chopped walnuts) in the dough.

For culinary applications, substitutes such as coconut oil, shea butter, and vegetable shortening can mimic cocoa butter's texture and fat content, allowing for flexibility in recipes ranging from chocolates to baked goods.

If you find your fridge empty in the butter department or can't tolerate dairy, you can swap it completely with these butter replacements. For 1 cup unsalted butter, substitute 1 cup shortening, ⅞ cup (that's 14 Tbsp. or ¾ cup plus 2 Tbsp.) vegetable oil, or ⅞ cup lard.

Dry Texture: Butter is a source of moisture in cookie dough. Without enough butter, the dough can become dry and crumbly. This can make it difficult to form the dough into cohesive balls or drop it onto baking sheets, and it can result in cookies that are overly dry and lacking in tenderness.

How do I substitute olive oil for butter in cakes and other baked good? As a general rule of thumb, substitute three-quarters of the butter in a recipe with olive oil. In other words: If a baking recipe calls for a stick of butter (8 tablespoons), for example, use 6 tablespoons of olive oil.