Chewy Chocolate Chip Cookies (butter-free)

Yes, another chocolate chip cookie recipe. This recipe was found somewhere on the interweb, and fortunately for them, I can’t remember where. Although the resulting cookies are chewy, the flavor is just not right, well, not for me at least. The fat in this recipe is 100% shortening. I used cold pressed organic palm oil, but it just didn’t taste right. The cookies still tasted synthetic. Sorry, but I prefer the butter-laden cookies.

The only reason why I wanted to try a cookie made with 100% shortening was because firstly, I had heard that shortening in cookies makes them incredibly delicious, and secondly, I had a tub sitting in my pantry.

If you’re not fussed about buttery cookies, and you’re looking for a chewy chocolate chip cookie recipe made with 100% shortening, then this may be for you. I wouldn’t get my hopes up too much though. I have included alternatives if you’re looking for a vegan recipe below. However, there is a far better chocolate chip recipe on this blog.


Makes 18


  • 150 g (¾ c) cold pressed palm oil/other vegetable shortening
  • 300 g (1 1/3 c) dark brown sugar
  • 1 large egg, beaten*
  • 2 tablespoons milk*
  • 1 teaspoon vanilla extract
  • 260 g (1 ¾ c) plain (all-purpose) flour, mixed with ¾ teaspoon baking soda and 1 pinch salt
  • 175 g (1 c) chocolate chips*

* to veganize the recipe, use milk alternative instead of mik; whisk 1 tablespoon ground linseed (flaxseed meal) with 3 tablespoons of water until thick for the egg, and ensure that the chocolate chips are vegan-friendly


1. Preheat the oven to 180°C (350°F). Line 2-3 baking trays (pans) with parchment paper.

2. Cream together shortening and sugar until light and fluffy, and then beat in the egg, stir in the milk and vanilla extract.

3. Add the flour mixture and mix until evenly combined, and then mix in the chocolate chips.

4. Divide the mixture into 18 evenly sized balls, and place on baking trays (pans) leaving enough space for spreading.

5. Bake in middle of the oven for 10-12 minutes, or until golden. Be careful not to overcook. Allow to cool on the trays (pans) for a few minutes before removing to a wire rack to cool fully. Enjoy!


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