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Pareve Chocolate Chip Cookies That Actually Taste Buttery (Without the Butter!)

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Pareve

These pareve chocolate chip cookies taste rich and buttery without any butter. Refined coconut oil and a little neutral oil give them a soft, chewy texture, with brown sugar, vanilla, pareve chocolate chips and a sprinkle of flaky sea salt.

The Right Fat

Instead of swapping butter for margarine, this recipe combines refined coconut oil, which has a rich, buttery mouthfeel, with a little vegetable oil for softness. Refined coconut oil has no coconut flavor. It must be at room temperature and creamy: not melted, and not rock solid. Chill the dough if it’s soft.

Kosher Notes

These cookies are pareve, so they can be served after a meat meal. Use chocolate chips labeled pareve, since many contain milk, and check that the coconut oil carries a reliable hechsher.

Freezing

Baked cookies freeze for 3 months. Freeze dough balls and bake from frozen, adding 1 to 2 minutes.

Pareve Chocolate Chip Cookies That Actually Taste Buttery (Without the Butter!)
These pareve chocolate chip cookies use coconut oil and brown sugar to create that rich, buttery flavor you crave without any dairy.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3/4 cup refined coconut oil room temperature, not melted
  • 2 tablespoons neutral vegetable oil
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups chocolate chips use pareve chocolate chips
  • 1/2 teaspoon flaky sea salt for sprinkling on top

What I use for this recipe

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Method
 

  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the room temperature coconut oil, vegetable oil, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and kosher salt.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Don't overmix.
  6. Fold in the chocolate chips with a wooden spoon.
  7. Scoop dough into 2-tablespoon portions and place on prepared baking sheets, spacing them about 2 inches apart.
  8. Sprinkle the top of each cookie with a pinch of flaky sea salt.
  9. Bake for 10-12 minutes, until edges are set and lightly golden. Centers should still look slightly underbaked.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Make sure your coconut oil is at room temperature and creamy, not melted or solid. If it's too hard, let it sit at room temperature for 30 minutes. If it's melted, refrigerate until it reaches a creamy consistency. These cookies freeze well for up to 3 months. You can also freeze the raw cookie dough balls and bake them directly from frozen, adding 1-2 extra minutes to the baking time.
Nutrition Facts
24 servings per recipe
Serving size 1 serving
Calories 180
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 120mg 5%
Dietary Fiber 1g 4%
Total Sugars 16g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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