Canola Oil is a great substitute in any recipes requiring butter or margarine. The canola plant has seeds that, when ready to be harvested, are crushed and pressed for their oil. Canola flowers are grown and harvested in Canada, are low in fats and cholesterol, and have high omega 6 and omega 3.
I have always baked with butter and really wanted to try subbing in canola oil instead of butter. I was very pleasantly surprised with the results.
Here is a simple Chocolate Chip Cookie recipe made with canola oil! Enjoy!
- 1 cup canola oil
- 2 eggs
- 2 1/2 cup all purpose flour
- 1 teaspoon vanilla extract or vanilla powder (if you have)
- 1 cup brown sugar (you can use less)
- 1/2 cup white sugar (you can use less)
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 1/2 cup of chocolate chips/bakers chocolate chopped roughly (or combination both)
1) Pre-heat your oven to 375 degrees
2) Roughly chop up the bakers chocolate if you are using it.
3) Mix in all ingredients in the list together in a large bowl. Use a spatula to mix and scrape the sides of the bowl clean as you go.
4) Once the batter have been mixed, scoop batter onto a cookie sheet lined with parchment paper. I like to use the 1/2 oz or 1 oz ice cream scoop to get perfectly shaped cookies.
5) Bake for approximately 10 minutes or until they turn a little golden brown. Depending on your oven and the size of the cookies, baking time may vary – so keep an eye on them!
6) Once out of oven, transfer the cookies to a cooling rack. Or in my case a pizza screen pan 😛
I made these as a holiday gift for our neighbour. Once they’re cooled and packaged up they were ready for for delivery!
The end results of these no-butter cookies were great! They tasted just as good as any butter cookies and baked very well too. I would highly recommend you try using canola oil instead of butter or margarine for your next recipe!
Thank you Canola Eat Well for the inspiration to use canola oil and the fantastic goody bag!