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Sometimes, an innocent misstep leads to amazing results. That’s exactly what happened with this avocado oil chocolate chip cookie recipe, resulting in thick, puffy, and irresistible cookies made without butter and using simple baking staples.
I had a small hiccup while preparing this avocado oil chocolate chip cookie recipe—I forgot to add the butter!
Initially, I wasn’t even going to share it, but my family loved it so much that they convinced me otherwise. After giving it some thought, I realized this recipe is a an ideal option for those avoiding butter or dairy. Plus, many people on Instagram requested it!
Here’s what happened: I started mixing the batter and realized later that the melted butter sitting on the countertop hadn’t been added. As I mixed the flour into the batter, it felt rough and difficult to combine.
That’s when I noticed the butter still sitting there! Instead of using it, I decided to add avocado oil. After incorporating the oil, the batter came together nicely, but I felt it needed a better consistency. To avoid adding more than 3/4 cup of oil, I added a third egg instead. The result? Beautiful, delicious cookies!
For more cookie recipes, try these Melted Brown Butter Chocolate Chip Cookies and of course Pumpkin Spice Oatmeal Cookies. You are going to love them.
Table of Contents
- Recipe Overview
- Why You’ll Love These Avocado Oil Chocolate Chip Cookies
- Ingredients for Chocolate Chip Cookies with Avocado Oil
- How to Make Cakey Chocolate Chip Cookies
- Tips for Thick Chocolate Chip Cookies
- Serving Suggestions for Dairy Free Chocolate Chip Cookies
- Storage Tips
- Frequently Asked Questions
- More Desserts to Try:
- Avocado Oil Chocolate Chip Cookies Recipe
Recipe Overview
Why You’ll Love These Avocado Oil Chocolate Chip Cookies
Nutritious and Dairy Free: Indeed, they are chocolate chip cookies, and we all know they’re not usually the healthiest treat. However, these avocado oil chocolate chip cookies are quite the opposite, as their main fat ingredient is avocado oil—a nutritious and healthy alternative to butter!
Ingredients for Chocolate Chip Cookies with Avocado Oil
How to Make Cakey Chocolate Chip Cookies
How to Prepare the Dough
How to Form and Bake the Chocolate Chip Cookies
Tips for Thick Chocolate Chip Cookies
I found that using my hands was the best way to mix and form the cookie dough.
These avocado oil chocolate chip cookies are soft, thick, and cakey—this is the texture they were meant to have because of the avocado oil. So, try not to substitute the main ingredients, as it would change the entire recipe, including the texture.
It’s important to note that the dough can be slightly looser than regular cookie dough, so when forming the cookies, make sure to use either a large spoon or an ice cream scoop.
Try to measure the flour accurately, as being imprecise with the amount can result in an unusual texture.
Serving Suggestions for Dairy Free Chocolate Chip Cookies
Storage Tips
Frequently Asked Questions
You can use milk chocolate, dark, or semi-sweet, it all depends on your preference. You can also chop up any chocolate bar and add it to your cookie dough. It’s all about what you love!
Avocado oil is packed with healthy fats and has a high smoke point, making it perfect for baking while also nourishing your body.
Granulated sugar brings the perfect sweetness, while brown sugar adds that extra moisture.
Absolutely! Just shape them into balls first and freeze them in freezer-safe bags. They’ll keep for up to three months, and when you’re ready to bake, simply bake them straight from the freezer.
More Desserts to Try:
- Mini Caramel Apples
- Cinnamon and S’mores Cheesecake Trifle
- Air Fryer Biscuit Donuts
- Moist Chocolate Cake
- No-Bake Rice Krispie Treats
- Viral Snickers Date Bark
Avocado Oil Chocolate Chip Cookies
Ingredients
- ¾ cup avocado oil
- ¾ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1½ cups chocolate chips, your choice
Instructions
How to Prepare the Dough
- Preheat oven to 350°F.
- In a large bowl whisk together the brown sugar, white granulated sugar, eggs, avocado oil, and vanilla extract until well combined.
- Pour in the flour followed by the baking powder and salt. Mix together.
How to Form and Bake the Chocolate Chip Cookies
- Using a large spoon or an ice cream scoop, form a ball and place it on a cookie sheet.
- Place them about 3 inches apart, as these cookies don't spread much. However, you can gently flatten them with the back of a spoon if desired.
- Bake for 10-12 minutes and enjoy them warm!
Notes
- I found that using my hands was the best way to mix and form the cookie dough.
- These avocado oil chocolate chip cookies are soft, thick, and cakey—this is the texture they were meant to have because of the avocado oil. So, try not to substitute the main ingredients, as it would change the entire recipe, including the texture.
- It’s important to note that the dough can be slightly looser than regular cookie dough, so when forming the cookies, make sure to use either a large spoon or an ice cream scoop.
- Try to measure the flour accurately, as being imprecise with the amount can result in an unusual texture.
