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Today I’m sharing my new favorite cookie recipe! These oil-free chocolate chip cookies (yes, oil-free!) are soft, chewy, and delicious!
In addition to being oil-free, these cookies are also vegan and refined sugar-free. This recipe uses spelt flour, but I have also tried this recipe with all-purpose flour and the cookies turned out just as good.
Using Coconut Butter to Make Oil-Free Chocolate Chip Cookies
The key ingredient in these oil-free chocolate chip cookies is coconut butter. You may be able to find coconut butter at your local grocery store, but if not you can also buy shredded or desiccated unsweetened coconut and blend it into a smooth liquid. Buying shredded or desiccated coconut is cheaper and easier to find than coconut butter. You can also order coconut butter or shredded coconut on Amazon.
For this recipe, the coconut butter needs to be runny/melted. If the coconut butter is solid then it won’t allow the cookie dough to spread while baking. Additionally, this recipe requires aquafaba. The aquafaba needs to be at room temperature. If the aquafaba is cold then it will cause the coconut butter to solidify which will prevent the cookie dough from spreading while baking. You want the cookie dough to spread while baking because it will allow more even cooking as well as less puffing.
What the heck is aquafaba? + Quick Tips
Aquafaba is simply the liquid from canned or homemade chickpeas/garbanzo beans. Aquafaba is a great ingredient to use in all types of cooking, but it is especially helpful when it comes to baking. Lots of recipes use aquafaba for baked goods because of its light, airy, and binding qualities. For the purposes of this recipe, I chose to use aquafaba because it helps hold everything together (like an egg would) and it has the right amount of liquid to dissolve the sugar and create a crispy, cracked texture on the cookies.
- When you open a can of chickpeas/garbanzo beans, pour the liquid into an ice cube tray and freeze it. When the liquid is completely frozen, store the cubes in an airtight container or resealable bag in the freezer for later use.
- To reuse frozen aquafaba cubes, place them into a small bowl and defrost or heat them in the microwave, stirring every 10 – 15 seconds until fully melted. Be careful not to overheat the aquafaba.
Products for this recipe (Sold through Amazon)
- Spelt Flour
- Coconut Butter or Coconut Flakes
- Maple Sugar
- Coconut Sugar
- Non-Dairy Chocolate Chips (Refined Sugar-Free)
These oil-free chocolate chip cookies are soft, chewy, and delicious! In addition to being oil-free, they are also vegan and refined sugar-free.
1.) Preheat oven to 350°F. In a medium bowl add spelt flour, baking soda, and salt and whisk to combine then set aside.
2.) In a large bowl or stand mixer add aquafaba and beat on high until frothy (about 30 seconds). Add coconut butter, maple sugar, coconut sugar, and vanilla extract. Beat until well combined.
3.) In small batches, slowly add the dry ingredients to the bowl of wet ingredients and mix/beat on low until just combined. Do not overmix. Add chocolate chips and fold into the dough.
4.) Scoop/roll 2 – 3 tbsp. of cookie dough into balls and place them onto a lined baking sheet approximately 3 inches apart.
5.) Bake for 10 – 12 minutes.***** When finished, sprinkle with flaky sea salt if desired and allow the cookies to cool for 5 – 10 minutes before serving.
- Maple Sugar – You can substitute granulated white sugar or cane sugar if you prefer.
- Coconut Sugar – You can substitute brown sugar if you prefer.
- Spelt Flour – You can substitute regular all-purpose flour if you prefer. I have not tried this recipe with a gluten-free all-purpose flour blend.
- If your coconut butter is solid, you can melt it in the microwave for 10 seconds at a time, stirring in between, until it is runny and able to be poured.
- You can find coconut butter at some grocery stores or order if from Amazon here. You can also buy shredded or desiccated coconut flakes and blend it on high until smooth and runny.
***Aquafaba: Aquafaba is simply the liquid from canned chickpeas or garbanzo beans. For this recipe, the aquafaba needs to be room temperature. If it’s cold then it will cause the coconut butter to solidify and you won’t get the same spread of the cookie dough while it’s baking.
****Non-Dairy Chocolate Chips: You can use whatever kind of non-dairy chocolate chips you want, but if you want refined sugar-free non-dairy chocolate chips, I recommend buying the chocolate gems by Hu Kitchen or you can buy their chocolate bars and chop them up.
*****Baking Time: If you are making cookies that are larger than the recommended 2 – 3 tbsp. size scoop of cookie dough, then you may want to allow an additional 2 – 3 minutes of baking to make sure the center is fully cooked.
Want more dessert recipes? Check out my recipe for Almond Butter Brownies!