These Grapeseed Oil Chocolate Chip Cookies are so delicious, you’ll be surprised this is a healthier cookie option! Enjoy the great taste of homemade chocolate chip cookies without all the calories!
Ok, bear with me on this.
Clearly I am not the site you come to for “healthier choices”.
I completely understand my place in your life. Really.
And today isn’t necessarily about “health”.
It’s about options.
Still with me?
Because options are always good to have, yes?
Think about packing for vacation…clearly you need “feeling fat” options, or “lazy” options. On the other side of the coin, you also pack, “Hot mama” options or “hair up” options.
Shoes also…high heels, flats and even flip flops all to match one outfit makes sense to me. There are just too many variables on vacation to be locked into one shoe selection.
Same rules apply to cookies.
While butter is always my fat of choice, sometimes it’s nice to broaden the horizons.
I mean, what if you run out of butter and you MUST MAKE COOKIES?
It can happen, I’ve been there.
So all in the name of research I decided to give grapeseed oil a chance.
The idea for these came from my recent trip to Austin where a company called Pompeian had a booth set up with a Chocolate Chip Cookie taste test. One with Grapeseed Oil and one with Butter.
Low and behold I thought the grapeseed oil cookie was better. I kinda felt like a major cheater.
And while their cookie was good, I knew I could make it better.
So I went ahead and tried a Grapeseed Oil Chocolate Chip Cookies baking experiment at home. And I’ll tell you it was muy successful. That means it worked.
Grapeseed Oil Benefits
Since we’re going there, I guess I should tell you that word on the street is that grapeseed oil is a pretty healthy fat. Here are the details…
(And for the record, this post is not sponsored by anyone or anything but my own pure curiosity)
- Grapeseed Oil contains about twice as much Vitamin E as Olive Oil.
- It has zero trans fats and is non-hydrogenated
- It has zero cholesterol and very little saturated fats
- It has the highest concentration os omega-6 polyunstaurated fat
Honestly, if you’re eating Chocolate Chip Cookies you probably don’t care so much about any of this…but I thought I would share. It makes me feel smart.
Also, after a little google action on my part, it seems like the standard sub for oil to butter is 3/4 oil to 1 cup butter…so that’s what I did. I imagine you could use light olive oil, canola oil or coconut oil too.
The cookies are pretty straightforward, and added bonus, you don’t have to wait for your butter to come to room temp!
I started with dark brown sugar…
And also some granulated…
2 eggs…
And of course vanilla.
Nope, I never measure vanilla. Seriously people, you’re not gonna add too much, I promise.
Also, since you’re not getting any real flavor from the oil, as you would butter, it’s nice to add a little extra vanilla. Just sayin.
Next add in your oil…
It makes a pretty dough.
When you use oil or melted butter in you get glossy chocolate chips. Three cheers for glossy chips!
Ok, weirdo…don’t really cheer.
Also, no chilling required. Score!
They bake up just about as pretty as you can imagine…
Only thing, they don’t get as brown around the edges as a butter cookie would, so you have to be sure not to over bake them!
So clearly I’m not telling you to ditch the butter, but I will DEFINITELY make these again. They taste great, look pretty and honestly most people would never know the difference!
I bet you could take these one step further and use (gasp!) Whole Wheat Flour!…What is happening to me??
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Grapeseed Oil Chocolate Chip Cookies are so delicious, you’ll be surprised this is a healthier cookie option! Enjoy the great taste of homemade chocolate chip cookies without all the calories!
Ingredients
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 Tbsp vanilla
- 3/4 cup grapeseed oil
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 1/2 cups flour
- 2 cups chocolate chips
Instructions
- Preheat oven to 375°
- Line baking sheet with parchment paper
- In bowl of stand mixer combine both sugars, eggs and vanilla. Beat for 2 minutes on medium until light in color.
- Turn mixer to low and add in grapeseed oil. Beat until evenly combined.
- With mixer on low add in baking soda, salt and flour. Stir until evenly combined.
- Fold in chocolate chips.
- Drop heaping tablespoon sized portions of dough onto prepared baking sheet 2 inches apart.
- Bake 9-11 minutes until edges are golden. Don’t over bake.
- Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to continue cooling.
Nutrition
- Serving Size:
- Calories: 174
- Sugar: 15.9 g
- Sodium: 105.5 mg
- Fat: 8.4 g
- Carbohydrates: 23.5 g
- Protein: 2.1 g
- Cholesterol: 10.3 mg
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This recipe is awesome!!! I actually like the taste of the cookies better with Grapeseed Oil rather than using butter!!! Thanks,!!!!
I’m pretty floored. I’ve been craving a chocolate chip cookie that didn’t turn out like a cracker lately. I hate using butter when I don’t have to so this recipe was an epic win for me! I’ve tried verious others and none have turned out as good. Light, fluggy looking with a crisp bite and a chewy center.
I love eating cookies – if a healthy oil does that, then I am all in!!
can some one give me a list of healthy oils to use.I here that grape seeds not healthy any suggestions.
I literally just made cookies based on your recipe. I never like using butter if I can avoid it (oil is more cost effective). I was craving cookies but didn’t want to use my fancy Irish butter, so I googled oil cookies and came across your recipe. I used ground oatmeal in place of 2 cps flour, and vegetable oil. it spread a whole lot. All my cookies merged together but I still managed to separate them. the cookies were so good. thanks for giving me the inspiration!
I never measure vanilla either! And I love that you did this for me so now I know. Because sometimes you really do need chocolate chip cookies, like, pronto. Pinning!
I made these last week for a picnic. They were a huge hit. (I only used 1 Tbls of vanilla because I was scared 2 was a typo. Turned out fine!) 🙂
http://lifestooshorttoskipdessert.blogspot.com/2013/07/grapeseed-oil-chocolate-chip-cookies.html
LOVE using coconut oil for baking! Gives such a subtle but great flavor! Chocolate chip cookies are my favorite to use it in.
These look great, and I know they must be delicious, but…all the people saying grapeseed oil is healthy. It’s not really. It’s extremely processed, has more fat per TB than butter, and it’s higher in polyunsaturated fat, which when heated can cause inflammation and wreak havoc all throughout the body.
I bought grapeseed oil yesterday and I plan to make these
Ok, I made these, but used King Arthur’s white whole wheat flour instead of regular white flour. My family loved them–husband is very health conscious, and son is a avid weight trainer, who is going to college for a BS degree in Personal training. He doesn’t eat cookies, but did try one, and said if he was to eat a cookie, this would be the one.
Love to hear this!! Thanks for the feedback 🙂