Loaded No-Butter Chocolate Chip Cookies + Video
Hi, loaded no-butter chocolate chip cookies. You complete me. I love you. The end.
These cookies. They're my best no-butter chocolate chip cookies on steroids. On top of some other hormone-altering drugs.
Here's what these cookies are loaded with:
- quick oats
- chocolate chips (kidding, chocolate chunks - duuuuuuh)
- sweetened, shredded coconut
- finely chopped almonds
- less finely chopped walnuts
What can I say, I went all out. I really packed it in there. I stuffed this dough with as much add-ins as I possibly could without messing up the structure and shape of the cookie.
Want some proof? Watch this video. Pay particular attention at the part where I dump in all the add-ins. You'll see that I wasn't kidding around. If the dough had seams, they would be bursting:
Or, watch it on Youtube.
On a side note, these loaded chocolate chip cookies happen to look suspiciously similar to my no-butter oatmeal chocolate chip cookies. But this is a completely different recipe. Promise.
Like I said, these cookies are a spin-off of the old classic, the no-butter chocolate chip cookies. And yes, I've taken to calling my own old cookie recipes "classic."
Those "classic" cookies have become one of the most viewed recipes on the blog. And they're one of my personal favorite cookie recipes ever. So it was only natural that I was gonna base this no-butter cookie recipe off of that one.
A few tweaks here (more coconut oil and vanilla extract and salt) and there (less flour) and somewhere else (all those add-ins) and this loaded no-butter chocolate chip cookie recipe was born.
These loaded no-butter cookies are incredible. Obviously. Because why would I put them on the blog if they weren't? But I'd like to describe to you just how incredible they really are.
1- They're made with coconut oil. Which already is a good sign. Because coconut oil yields rich, dense, tasty cookies. That are completely dairy free. And need only a bowl and spatula to whip up. Because we ain't creaming no coconut oil. We're melting it.
2- They're slightly crispy on the edges, soft in the center, and chewy everywhere else. And they're thick and puffy and pillowy and rich and dense.
3- They're super quick and easy to make. Melt the coconut oil, stir in the wet ingredients, stir in the dry, stir in the add-ins, and you're done.
4- They're loaded with so much goodness. Like chocolate chunks, which I chopped more finely than I usually do for my cookies to let all the other add-ins shine as well. And sweetened, shredded coconut. I used the sweetened kind because the dough isn't overly sweet to begin with, and once you add in the nuts and oats, the dough needs a little more sweetener. So sweetened, shredded coconut to the rescue. And there's also oats. I prefer quick oats to rolled oats in my cookies. Always have, and perhaps always will. And chopped almonds and walnuts. For some hearty, earthy flavor and an awesome crunchy bonus.
Chop your almonds really, really small. Or buy almonds that come finely chopped in a bag like I did. You want the pieces dispersed throughout the dough so you get that crunch into every nook and cranny of these loaded coconut oil cookies.
Keep your chocolate chunks on the smaller side as well. You want a piece of every add-in in every bite. These cookies give everyone (the oats, the chocolate, the coconut, the nuts) an equal turn in the spotlight. Or just use chocolate chips. I know, what am I saying. But I'll let you use chips here. These loaded cookies are my exception.
Your walnut pieces can be slightly bigger. For a nice contrast. Or just because.
And you really need to pack that piece of dough together into a very firm ball when you're shaping the cookies. Otherwise, your cookies might fall apart while they're baking. Because, remember, they're LOADED. To the max.
And make sure to eat the raw dough too while you're making the cookies. That's a very important step I don't want you to forget.
loaded no-butter chocolate chip cookies
Yield: About 32 cookies
1 cup melted coconut oil* (measure melted)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1 1/2 cups packed flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick oats
1 cup chocolate chips/chunks
1/2 cup sweetened shredded coconut
1/2 cup finely chopped almonds
1/4 cup chopped walnuts
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Melt the coconut oil and measure out one cup. Pout into large mixing bowl. Let cool a few minutes.
Mix brown and white sugars with the coconut oil. Stir in egg and vanilla extract vigorously.
Stir together the flour, cornstarch, baking soda, and salt right over the wet ingredients and mix everything together until just combined.
Stir in oats, chocolate chips, coconut, almonds, and walnuts until just incorporated. Dough should be thick and slightly greasy.
Round large balls of dough between palms and shape into firm, packed balls (really pack the dough together so it doesn't fall apart from all the add-ins when baking). Space cookies out onto baking sheets evenly.
Bake cookies for 9-11 minutes, or until the bottoms and tops are just golden. Don't over bake! Let cookies sit and firm on sheets for about 10 minutes before moving them.
*Note: use refined coconut oil if you don't want a strong coconut flavor in your cookies.
