18 Delicious Cookie Recipes No Butter Needed

Hey there, cookie lovers! Whether you’re out of butter or just looking for a lighter option, we’ve got you covered with these 18 delicious no-butter-needed cookie recipes. From chewy chocolate chip to crispy oatmeal raisin, there’s something here for every sweet tooth. So, preheat your oven and get ready to bake up a storm—your next favorite cookie is just a recipe away!

Vegan Chocolate Chip Cookies

On a quiet afternoon like this, when the light slants just so through the kitchen window, I find myself drawn to the simplicity and comfort of baking. There’s something deeply satisfying about the process, especially when it leads to a batch of warm, vegan chocolate chip cookies that fill the air with their sweet, inviting aroma.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup coconut sugar (it gives a lovely caramel note)
• 1/4 cup coconut oil, melted (but not hot, to keep the texture just right)
• 1/4 cup almond milk (unsweetened is my preference here)
• 1/2 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup vegan chocolate chips (I opt for dark chocolate for a richer flavor)
• 1/4 tsp baking soda (to give them a slight lift)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, coconut sugar, baking soda, and salt until well combined.
3. Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Stir until the mixture comes together into a dough. Tip: If the dough feels too sticky, a little more flour can help, but add it sparingly.
4. Fold in the vegan chocolate chips until evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, leaving about 2 inches between each for spreading. Tip: Flatten them slightly with the back of the spoon for even baking.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so don’t overbake for that perfect chewy center.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How these cookies come out with a crisp edge and a soft, chewy middle never fails to amaze me. The dark chocolate chips melt into pockets of gooey goodness, making each bite a delightful contrast of textures. Serve them slightly warm with a glass of almond milk for a comforting treat that feels like a hug in cookie form.

Oatmeal Raisin Cookies Without Butter

Perhaps there’s no simpler joy than the warmth of a freshly baked cookie, especially when it’s a healthier twist on a classic. Today, let’s embrace the comforting embrace of oatmeal raisin cookies, made without butter, for a lighter treat that doesn’t skimp on flavor.

Ingredients

• 1 cup rolled oats (the heartier, the better for texture)
• 3/4 cup all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
• 1/2 cup coconut oil, melted (extra virgin olive oil works in a pinch, but coconut adds a subtle sweetness)
• 1/2 cup brown sugar (packed, for that deep molasses flavor)
• 1/4 cup granulated sugar (just enough to balance the brown)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp vanilla extract (pure, for the best aroma)
• 1/2 tsp baking soda (freshness matters here)
• 1/2 tsp cinnamon (a little extra never hurts)
• 1/4 tsp salt (I prefer sea salt for its mild crunch)
• 1/2 cup raisins (soaked in warm water for 10 minutes if they’re too dry)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the melted coconut oil, brown sugar, and granulated sugar until well combined.
3. Add the egg and vanilla extract to the sugar mixture, whisking until smooth.
4. In a separate bowl, mix the rolled oats, flour, baking soda, cinnamon, and salt.
5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
6. Drain the raisins if soaked, then gently fold them into the cookie dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Every bite of these cookies offers a delightful contrast between the chewy oats and the plump raisins, with a hint of cinnamon warmth. Enjoy them with a cold glass of almond milk for a comforting afternoon treat, or crumble them over yogurt for a breakfast twist.

Almond Flour Cookies

Now, as the early morning light filters through the kitchen window, there’s something profoundly comforting about the thought of almond flour cookies. Their delicate texture and nutty flavor seem to whisper of quiet moments and simple pleasures, a perfect companion to a reflective morning or a gentle afternoon pause.

Ingredients

• 2 cups almond flour – I find the finely ground variety works best for a smoother texture.
• 1/2 cup softened butter – Unsalted, because it lets you control the sweetness.
• 1/2 cup sugar – Just enough to sweeten without overpowering the almonds.
• 1 large egg – Room temperature, it blends more evenly into the dough.
• 1 tsp vanilla extract – Pure vanilla adds a depth of flavor that imitation can’t match.
• 1/4 tsp salt – A pinch to balance the sweetness and enhance the flavors.

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. This step is crucial for achieving the right cookie texture.
3. Beat in the egg and vanilla extract until well combined. The mixture should look smooth and homogenous.
4. Gradually mix in the almond flour and salt, stirring until the dough comes together. It should be soft but not sticky.
5. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers for a traditional cookie shape.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Watch closely, as almond flour can go from perfect to overdone quickly.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool.

Mmm, these almond flour cookies emerge from the oven with a tender crumb and a subtly sweet, nutty flavor that’s utterly irresistible. Serve them alongside a cup of herbal tea for a moment of quiet indulgence, or crumble them over vanilla ice cream for a delightful contrast of textures.

Coconut Oil Sugar Cookies

There’s something deeply comforting about the simplicity of a sugar cookie, especially when it’s infused with the subtle, tropical warmth of coconut oil. Today, I found myself lost in the rhythm of baking, the kitchen filled with the sweet, buttery aroma that promises something delicious is on the way.

Ingredients

• 1 cup coconut oil, solid but scoopable (I love the brand that smells like a beach vacation)
• 1 1/2 cups granulated sugar (the finer, the better for that melt-in-your-mouth texture)
• 2 large eggs, room temperature (they blend more smoothly, creating a uniform dough)
• 1 teaspoon vanilla extract (the real deal, please)
• 3 cups all-purpose flour (sifted once to avoid any lumps)
• 1 1/2 teaspoons baking powder (freshness matters here)
• 1/2 teaspoon salt (I use sea salt for a slight crunch)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, cream together the coconut oil and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to incorporate everything evenly.
3. Beat in the eggs one at a time, then stir in the vanilla extract. The mixture should look smooth and slightly glossy.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Roll the dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Tip: For extra sparkle, dip the glass in sugar before pressing.
6. Bake for 10-12 minutes, until the edges are just starting to turn golden. The centers will still look soft but will firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty with a hint of coconut, these cookies strike the perfect balance between crisp and tender. Serve them stacked high on a vintage plate, or crumbled over a scoop of vanilla ice cream for a delightful contrast of textures.

Peanut Butter Cookies with Olive Oil

Mornings like these, with the sun just beginning to stretch across the kitchen floor, call for something simple yet soulful. Peanut butter cookies, but with a twist—olive oil, for a depth that butter alone can’t muster.

Ingredients

• 1 cup smooth peanut butter (I find the natural, unsweetened kind lets the olive oil shine)
• 1/2 cup granulated sugar (a little less if your peanut butter is sweetened)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 large egg (room temp, it blends smoother)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp baking soda
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the peanut butter, sugar, and olive oil until smooth. Tip: A fork works wonders here for breaking up any peanut butter lumps.
3. Beat in the egg and vanilla extract until the mixture is homogenous.
4. Sprinkle the baking soda and salt over the dough, then fold in gently. Tip: Don’t overmix; you want to keep the cookies tender.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten each ball slightly with the back of a fork, creating a crisscross pattern. Tip: Dip the fork in sugar between presses to prevent sticking.
7. Bake for 10-12 minutes, until the edges are just golden. The centers will look soft but will firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies emerge with a delicate crispness at the edges, giving way to a center that’s wonderfully chewy. The olive oil adds a subtle richness, making them pair beautifully with a glass of cold almond milk or a bold espresso.

Banana Oat Cookies

Lately, I’ve found myself reaching for the simplest ingredients to create something comforting and wholesome. These banana oat cookies are my latest obsession, a tender reminder of how little we need to make something truly satisfying.

Ingredients

• 2 ripe bananas (the spottier, the sweeter)
• 1 cup rolled oats (I love the texture they add)
• 1/4 cup almond butter (creamy or crunchy, your choice)
• 1 tbsp maple syrup (for that gentle sweetness)
• 1/2 tsp cinnamon (because warmth is essential)
• A pinch of salt (to balance the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas with a fork until smooth. Tip: A few small lumps are okay for texture.
3. Add the rolled oats, almond butter, maple syrup, cinnamon, and salt to the mashed bananas. Stir until well combined. Tip: If the mixture seems too wet, add a few more oats.
4. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of the spoon. Tip: Wetting the spoon can prevent sticking.
5. Bake for 15-20 minutes, or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Delightfully soft with a chewy center, these cookies carry the natural sweetness of bananas and a hint of cinnamon. Enjoy them warm with a drizzle of almond butter or pack them for a quick, energizing snack.

Avocado Chocolate Cookies

Avocados have always surprised me with their versatility, blending seamlessly into sweet treats just as well as they do in savory dishes. Today, I found myself lost in the quiet of my kitchen, experimenting with these creamy fruits to create something unexpectedly delightful.

Ingredients

• 1 ripe avocado (the kind that yields gently to pressure, perfect for mashing)
• 1/2 cup coconut sugar (I love its caramel-like sweetness, but regular sugar works too)
• 1 large egg (room temperature, it blends better with the avocado)
• 1/2 cup cocoa powder (the darker, the richer the cookies)
• 1 tsp vanilla extract (a splash of warmth in every bite)
• 1/2 tsp baking soda (for that perfect rise)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C), lining a baking sheet with parchment paper for easy cleanup.
2. In a bowl, mash the avocado until smooth, ensuring no lumps remain for a uniform texture.
3. Add the coconut sugar to the avocado, mixing until fully incorporated and the mixture lightens slightly in color.
4. Beat in the egg and vanilla extract, stirring until the mixture is smooth and homogenous.
5. Sift in the cocoa powder, baking soda, and salt, folding gently to avoid overmixing which can toughen the cookies.
6. Using a tablespoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, until the cookies are set around the edges but still soft in the center for a fudgy texture.
8. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

With their rich, chocolatey depth and a hint of avocado creaminess, these cookies are a revelation. Serve them slightly warm with a dusting of powdered sugar for an extra touch of sweetness, or enjoy them as they are, letting the flavors speak for themselves.

Pumpkin Spice Cookies

Whispering the essence of autumn into every bite, these pumpkin spice cookies are a tender embrace of warmth and nostalgia, perfect for those quiet moments when the world outside slows down.

Ingredients

• 1 cup pure pumpkin puree (I love the organic kind for its deep, earthy flavor)
• 2 cups all-purpose flour (sifted, for that light, airy texture we adore)
• 1 tsp baking soda (the secret to their perfect rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 tsp ground cinnamon (the heart of the spice blend)
• 1/2 tsp ground nutmeg (for a whisper of warmth)
• 1/4 tsp ground cloves (a tiny but mighty flavor booster)
• 1/2 cup unsalted butter, room temperature (softened to blend seamlessly)
• 1 cup granulated sugar (for that classic cookie sweetness)
• 1 large egg (room temperature, to bind our ingredients with love)
• 1 tsp vanilla extract (pure, for the best aroma)

Instructions

1. Preheat your oven to 350°F (175°C), lining two baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a larger bowl, cream the butter and sugar together until light and fluffy, about 3 minutes, showcasing the importance of patience for the perfect texture.
4. Beat in the egg and vanilla extract until just incorporated, ensuring not to overmix to keep the cookies tender.
5. Gently fold in the pumpkin puree, then gradually add the dry ingredients, mixing until a soft dough forms. Tip: The dough will be sticky, but that’s normal for these moist cookies.
6. Using a tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: A small ice cream scoop can make this step quicker and less messy.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: They’ll continue to firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Unveiling a cookie that’s soft in the center with a slight crisp at the edges, each bite is a melody of spices and pumpkin. Serve them with a dollop of whipped cream for an extra indulgent treat, or enjoy them as they are, with a cup of tea in hand.

Applesauce Cinnamon Cookies

Gently, the aroma of cinnamon and apples fills the kitchen, a reminder of autumn’s warmth even in the midst of summer. These Applesauce Cinnamon Cookies are a tender nod to simpler times, blending the sweetness of applesauce with the spice of cinnamon for a treat that feels like a hug.

Ingredients

• 1 cup unsweetened applesauce (homemade gives a rustic touch)
• 1/2 cup softened butter (I find it blends smoother when left out for an hour)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1 tsp baking soda (freshness is key for rise)
• 1/2 tsp salt (just a pinch to balance flavors)
• 1 tsp ground cinnamon (the star of the show)
• 1/2 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the applesauce and vanilla extract until well combined, scraping down the sides as needed.
4. In a separate bowl, whisk together the sifted flour, baking soda, salt, and cinnamon to evenly distribute the spices.
5. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated to avoid tough cookies.
6. Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Vividly soft with a slight chew, these cookies carry the warmth of cinnamon and the subtle sweetness of applesauce. Serve them alongside a cold glass of milk or crumble over vanilla ice cream for a delightful contrast.

Chickpea Chocolate Chip Cookies

Sometimes, the simplest ingredients can transform into something unexpectedly delightful, much like these chickpea chocolate chip cookies that blend health and indulgence in every bite.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (I love how their mild flavor disappears into the dough)
• 1/2 cup almond butter (creamy and rich, it binds everything together beautifully)
• 1/3 cup maple syrup (for that just-right sweetness)
• 2 tsp vanilla extract (a splash adds depth)
• 1/2 tsp baking powder (the little lift that makes them perfect)
• 1/2 cup chocolate chips (because what’s a cookie without chocolate?)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a food processor, blend the chickpeas until smooth. This might take a minute or two—patience is key here.
3. Add the almond butter, maple syrup, vanilla extract, baking powder, and salt to the food processor. Blend until the mixture is completely smooth, scraping down the sides as needed.
4. Transfer the dough to a bowl and fold in the chocolate chips by hand. This ensures they’re evenly distributed without overmixing.
5. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of the spoon—they won’t spread much on their own.
6. Bake for 10-12 minutes, until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies emerge soft and chewy, with a subtle nuttiness that plays off the sweet bursts of chocolate. Try serving them slightly warm, with a dusting of sea salt for an extra layer of flavor.

Flaxseed and Walnut Cookies

Wandering through the kitchen this quiet morning, I found myself drawn to the earthy aroma of flaxseeds and walnuts, a combination that promised both comfort and a touch of elegance in every bite. It’s moments like these that inspire me to bake, to create something that feels both nourishing and indulgent.

Ingredients

• 1 cup flaxseeds (I love the nutty flavor they bring, especially when toasted)
• 1 cup walnuts, chopped (for that perfect crunch)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 1/2 cup brown sugar (for a deep, caramel-like sweetness)
• 1 large egg (always room temperature for even mixing)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 tsp baking soda (the secret to a slight rise)
• 1/4 tsp salt (just enough to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a dry skillet, toast the flaxseeds over medium heat for 2-3 minutes until fragrant, stirring constantly to prevent burning.
3. Combine the softened butter and brown sugar in a large bowl, beating until light and fluffy for about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
5. Fold in the toasted flaxseeds, chopped walnuts, baking soda, and salt, mixing just until combined to keep the cookies tender.
6. Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft for that perfect chew.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now the cookies emerge with a delightful crisp edge giving way to a chewy center, each bite layered with the richness of walnuts and the subtle crunch of flaxseeds. Enjoy them with a drizzle of honey or alongside your favorite afternoon tea for a moment of pure bliss.

Maple Syrup Sweetened Cookies

As the morning light filters through the kitchen window, there’s something deeply comforting about the thought of maple syrup sweetened cookies. They carry the warmth of autumn mornings and the simplicity of home baking, a gentle reminder of the sweet moments life offers.

Ingredients

• 1 cup all-purpose flour (I’ve found that sifting it makes the cookies lighter)
• 1/2 cup pure maple syrup (the darker the syrup, the richer the flavor)
• 1/2 cup unsalted butter, softened (room temperature blends more smoothly)
• 1 large egg (I prefer room temp eggs here for even mixing)
• 1 tsp vanilla extract (a splash more never hurts)
• 1/2 tsp baking soda (for that perfect rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, cream together the softened butter and maple syrup until the mixture is light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until just combined, being careful not to overmix.
4. Whisk together the flour, baking soda, and salt in a separate bowl, then gradually add to the wet ingredients, mixing until a dough forms.
5. Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You’ll find these cookies have a tender crumb and a deep, caramel-like sweetness from the maple syrup. They’re delightful on their own, but for an extra touch, try sandwiching them with a dollop of whipped cream or a slice of sharp cheddar for a surprising contrast.

Quinoa Flour Cookies

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where I’ve decided to bake something a little different today. Quinoa flour cookies, with their nutty flavor and tender crumb, seem like the perfect companion to this quiet moment.

Ingredients

• 1 cup quinoa flour (I love the earthy aroma it brings to the table)
• 1/2 cup softened unsalted butter (room temperature makes it blend smoother)
• 1/2 cup packed brown sugar (for that deep, caramel-like sweetness)
• 1 large egg (I’ve found room temp eggs incorporate better)
• 1 tsp vanilla extract (a splash more if you’re feeling indulgent)
• 1/2 tsp baking soda (the secret to a little lift)
• 1/4 tsp salt (just enough to balance the sweetness)
• 1/2 cup dark chocolate chips (because chocolate makes everything better)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Beat in the egg and vanilla extract until just combined. Overmixing can make the cookies tough.
4. Whisk together the quinoa flour, baking soda, and salt in a separate bowl. This ensures the leavening agents are evenly distributed.
5. Gradually add the dry ingredients to the wet, mixing until a dough forms. Fold in the chocolate chips last. Tip: If the dough feels too sticky, chilling it for 30 minutes makes it easier to handle.
6. Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. They’ll spread a bit as they bake.
7. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake for that perfect chew.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crunchy at the edges yet wonderfully soft in the middle, these cookies carry the subtle nuttiness of quinoa flour paired with bursts of melted chocolate. Enjoy them with a cup of tea in the afternoon, or crumble them over yogurt for a delightful breakfast twist.

Sweet Potato Cookies

Dusk settles softly outside my kitchen window as I find myself reaching for the familiar comfort of sweet potatoes, their earthy sweetness a promise of warmth. Today, they’re destined for something a little different—cookies that marry the wholesome goodness of sweet potatoes with the indulgent joy of a sweet treat.

Ingredients

• 1 cup mashed sweet potato (I love using leftovers from last night’s dinner, their flavor deepened overnight)
• 1/2 cup unsalted butter, softened (room temperature blends so much smoother)
• 3/4 cup brown sugar (packed tight, for that molasses richness)
• 1 large egg (I crack mine into a small bowl first, to avoid any shell surprises)
• 1 tsp vanilla extract (the real deal, please—it makes all the difference)
• 2 cups all-purpose flour (sifted once to aerate, for lighter cookies)
• 1 tsp baking powder (aluminum-free keeps the taste clean)
• 1/2 tsp salt (a pinch more if you’re using unsalted butter)
• 1/2 tsp cinnamon (a whisper of spice, just enough to complement)

Instructions

1. Preheat your oven to 350°F (175°C), letting it warm up while you prepare the dough—this ensures even baking.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through for uniform mixing.
3. Beat in the egg and vanilla extract until just combined. Overmixing here can make the cookies tough.
4. Fold in the mashed sweet potato gently, ensuring it’s evenly distributed without overworking the mixture.
5. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Tip: Sifting these dry ingredients together prevents lumps and ensures a uniform texture.
6. Gradually add the dry ingredients to the wet, mixing until just combined. The dough will be soft but manageable.
7. Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Tip: A small ice cream scoop makes this step a breeze and ensures evenly sized cookies.
8. Bake for 12-15 minutes, or until the edges are just starting to turn golden. The centers will still be soft but will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Mornings with these cookies feel like a gentle embrace, their texture tender with a slight chew, the sweet potato lending a subtle depth that’s unexpectedly delightful. Try them with a dollop of whipped cream for an impromptu dessert, or enjoy them as they are, with a cup of tea as the day winds down.

Zucchini Chocolate Cookies

Now, as the early summer breeze whispers through the kitchen window, let’s embrace the humble zucchini in a way that might surprise you—transformed into tender, chocolatey cookies that carry the essence of the season.

Ingredients

• 1 cup grated zucchini (squeeze out the excess moisture with your hands—it’s oddly satisfying)
• 1/2 cup unsalted butter, softened (I like to let mine sit out until it’s just right, not too melty)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temperature blends smoother, trust me)
• 1 tsp vanilla extract (the real deal, please)
• 1 1/2 cups all-purpose flour (I sometimes sift it, sometimes not—life’s about choices)
• 1/4 cup cocoa powder (the darker, the better for depth of flavor)
• 1/2 tsp baking soda (freshness matters here)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup chocolate chips (because more chocolate is always the answer)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing, the right temp ensures chewy centers.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. This step is crucial for texture.
3. Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides to keep everything even.
4. Gently fold in the grated zucchini. It’s okay if it looks a bit wet—the flour will balance it.
5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures no baking soda lumps sneak into your cookies.
6. Gradually mix the dry ingredients into the wet, stirring just until combined. Overmixing leads to tough cookies—a lesson learned the hard way.
7. Fold in the chocolate chips, distributing them evenly for that perfect bite every time.
8. Drop tablespoon-sized dollops of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. They’ll spread as they bake.
9. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience here prevents breakage.

Just out of the oven, these cookies are a delightful mix of soft and chewy, with the zucchini adding a subtle moisture that makes them irresistibly tender. The chocolate shines through, making each bite a rich, comforting experience. Serve them slightly warm with a glass of cold milk, or pack them for a picnic—they’re as versatile as they are delicious.

Rice Flour Cookies

Comfort comes in many forms, and today, it’s in the delicate, crumbly texture of rice flour cookies. These little treats are a gentle nod to simplicity, offering a subtle sweetness that pairs perfectly with your afternoon tea or coffee.

Ingredients

• 1 cup rice flour (I love the fine texture it gives, making each bite melt in your mouth)
• 1/2 cup unsalted butter, softened (room temperature blends so much smoother)
• 1/4 cup granulated sugar (just enough to sweeten without overpowering)
• 1 large egg (always room temperature for me, it makes the dough come together beautifully)
• 1/2 tsp vanilla extract (a dash of warmth and depth)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for that perfect cookie texture.
3. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
4. Gradually add the rice flour to the wet ingredients, mixing until a soft dough forms. Tip: If the dough feels too sticky, a little more rice flour can be added, but do so sparingly.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Tip: Flatten slightly with the back of a spoon for even baking.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Watch closely towards the end to prevent overbaking.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Remember, these cookies are wonderfully light with a tender crumb, ideal for those who appreciate understated desserts. Serve them alongside a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.

Date and Nut Cookies

Kneading the dough for these date and nut cookies feels like a quiet morning ritual, a moment to slow down and savor the simple pleasures of baking. The sweetness of dates and the crunch of nuts come together in a cookie that’s both comforting and subtly sophisticated.

Ingredients

• 1 cup pitted dates, chopped (I love the sticky sweetness they bring)
• 1/2 cup walnuts, roughly chopped (for that essential crunch)
• 1 cup all-purpose flour (I always sift mine for lightness)
• 1/2 cup unsalted butter, room temperature (it creams better when not cold)
• 1/2 cup brown sugar (for a deep, molasses-like sweetness)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 tsp baking soda (to give them just the right lift)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet, mixing just until combined.
6. Fold in the chopped dates and walnuts until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yielded from the oven, these cookies have a tender crumb with pockets of chewy dates and crunchy nuts. Enjoy them with a cup of tea for a moment of quiet indulgence, or share them as a thoughtful homemade gift.

Cornmeal Lemon Cookies

On a quiet afternoon, when the light slants just so through the kitchen window, I find myself reaching for the familiar comfort of baking. There’s something about the combination of cornmeal and lemon that speaks of summer, of simplicity, and of moments savored slowly.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra lightness)
• 1/2 cup fine cornmeal (the yellow kind brings a sunny hue)
• 1/2 cup unsalted butter, softened (room temp is key for creaming)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temp, always)
• 1 tbsp lemon zest (from about 2 lemons, the fragrance is everything)
• 1 tbsp fresh lemon juice (for that bright tang)
• 1/2 tsp vanilla extract (my secret for depth)
• 1/4 tsp salt (just a pinch to balance)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, and salt until well combined.
3. In a large bowl, cream the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Beat in the egg, followed by the lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to set as they cool, so don’t wait for them to brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden and slightly crumbly, these cookies carry the bright cheer of lemon and the subtle grit of cornmeal. Serve them with a dollop of lemon curd or alongside a cup of herbal tea for a moment of quiet indulgence.

Conclusion

Fantastic news for cookie lovers! This roundup proves you don’t need butter to bake delicious treats. From chewy to crispy, there’s a recipe for every craving. We’d love to hear which ones become your favorites—drop us a comment below. And if you found this list helpful, why not share the love? Pin this article on Pinterest so others can enjoy these butter-free delights too. Happy baking!

Bella Bacinos