Butterless cookies are very easy to make, great for breakfast or a snack, and are also a nice and "sweet" gift idea.
We offer them in an egg-free and butter-free version , with dark chocolate chips, so they can also be enjoyed by those who follow a vegan diet or cannot eat eggs and dairy products. The dough can be enriched with dried fruits such as nuts, almonds, hazelnuts or raisins.
Let's see together how to make light and yummy cookies!
1. Combine flour, sugar and baking powder in a bowl, going to mix with the help of a fork. Add the chocolate chips. Mix well and add EVO oil and water.
2. Once it begins to gain consistency, start kneading the dough by hand until it becomes a firm dough ball.
3. Line a baking sheet with baking paper.
4. Form balls with the dough, lay them on the wrapped baking sheet and crush them to get the classic cookie shape.
5. Bake in a ventilated oven at 170° for about 15 minutes, or in a static oven at 180°, also for 15 minutes.
6. Once baked, allow cookies to cool on baking sheet. Store them in a tightly sealed container for about 1 week.
Some tips for butterless cookies recipe
The preparation of these cookies is very simple, but we still want to give you some tips so you don't make mistakes:
If you prefer thin, crisp cookies, crush the dough balls well.
If you prefer taller, softer cookies, press the dough less so that more air remains inside.
To keep the cookies from sticking to the baking paper, wet it under water, wring it out, and then lay it on the baking sheet.
As a first step, you can replace the chocolate chips with whatever you like best: raisins, dried fruit, or leave the dough as it is, without any additions.
Cookies without butter: light and tasty thanks to extra virgin olive oil!
When you make sweets, you always do it thinking about how fat they are, and the converse applies even more to cookies, borrowed from the American tradition and with which we are all familiar in the version with butter, which dominates over the other ingredients.
Instead, in our recipe we chose to use extra virgin olive oil, which is preferred to butter and seed oil because:
It does not burden the liver and makes doughs more digestible and lighter.
Because it is liquid, it mixes better with the other ingredients, allowing the dough to incorporate more air, for a crumblier end result.
It gives perfect browning to cookies after baking.
It allows cookies to stay fresh longer because they do not tend to spoil like animal fats.
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