Butter free chocolate chip cookies

These could be called Corona Cookies as they came out of a cookie craving and very little ingredients left in the cupboard. In particular a lack of butter. However they actually turned out fantastic! According to the chief taster, the best cookies EVER! I used both my processor and then elbow grease. I would advise on having some flour to hand if you feel the mixture is a bit oily. Just throw in a dusting of flour here and there as you form the balls.


  • 250ml sunflower oil
  • 225g brown caster sugar
  • 1-2tsp vanilla extract
  • 300g self-raising flour
  • ½ tsp salt
  • handful (90g) chocolate chips or mini buttons
  • 1tbsp of liquid sweetener (golden syrup, honey or date syrup)


  • Preheat your oven to 180°C & line your flat baking tins (2) with baking parchment.
  • In your processor cream together the oil, sugar, vanilla & syrup before adding in the flour and the salt. Blitz for about two minutes till combined.
  • Put the mixture into a bowl and add in the chocolate chips giving it a kneed or mix through. The mixture might feel oily so add in some more flour as you go. I do about 2 handfuls but this can depend on the flour and your oil.
  • Take small balls off the dough, about the size of a walnut and place on the parchment paper, slightly pressing down each one. The flatter you press the flatter your cookie. (we like ours slightly thick)
  • Make sure to leave about 5-6cm between each one as they spread when cooking. So ideally cook one tray at a time. Don’t worry if there is the odd crack in the mixture.
  • Pop in the oven for about 20minutes until golden brown. This will vary on your oven so keep an eye on them.  You may think they are a bit crumbly and soft when they come out of the oven but they will harden as they cool down. I leave them in the trays for a little bit as its easier than putting on a rack when they are a little soft.