Reviewed: Jan. 14, 2013

I experiment a lot with trying to make recipes healthier. I made these last night with a good quality coconut oil, organic wholemeal flour, used the correct amount of brown sugar but omitted the white, and omitted the almond essence but added a bit more vanilla. I also chopped up a 200gram bar of organic milk chocolate for the chocolate chips. They were fantastic and my kids love them. Next time I will use 1/2 cup brown sugar and 1/4 cup xylitol.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anonnimouse

Reviewed: Nov. 18, 2012

Was craving chocolate chip cookies and ran out of butter. I've made oil cookies before very similar to this recipe, but this particular one turned out fantastic!! 9 min was the perfect baking time for me for a goey center and crispy edges. I never follow recipes exactly, so I modified this one by cutting down the white sugar, less brown sugar, and adding 2 tb of butter and some cinnamon. Yummy! My husband devoured them!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

iluvfood

Reviewed: Sep. 8, 2012

i'd been looking for a recipe using oil instead of solid fat, and these are a winner every time i serve them. i don't bother with the almond extract, and hold back about 1/4 cup each of oil and sugar, and use a 1.5T scoop and bake on a Silpat. yields about 31 cookies that way.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

talifuss

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Aug. 17, 2012

Love this recipe!My whole family love it as well!Thanks for sharing!One question.Could i add peppermint extract to it this recipe?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

zee87zalikha

Home Town: Kuala Lumpur, Kuala Lumpur, Malaysia

Reviewed: Jul. 3, 2012

Had no butter or milk so i though i'd give this recipe a try since I was craving a snack. The cookies were good! Since I didn't have chocolate chips either I just froze up some melting chocolate and cut the pieces into tiny chunks. So i guess this was more of a chocolate chunk cookie. Either way it was still very good. (PS. Also: instead of Almond Extract i used Almond Baking Emulsion)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Yowcy

Cooking Level: Intermediate

Home Town: San Fernando, California, USA

Living In: San Bernardino, California, USA

Reviewed: Jul. 2, 2012

Delicious! I stumbled across these when I had a major craving for fresh cookies, but very little butter. I've given it 4 stars because I did modify things a wee bit. I used 1/4 cup melted butter and 3/4 cup canola oil. I eliminated the almond extract because I can't stand the stuff, and increased the vanilla to 1 tbsp instead. I used a combo of white and semi-sweet chocolate chips to use up what I had in the cupboard. I also added 1 cup of rice crispies. Something I've seen before with cookies and they add a bit of extra texture. I used my cookie scoop and baked for about 10 min. If you want a chewy cookie do not leave them in too long, you want them to almost be a bit underdone. These were a huge hit and are sure to be made again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shar

Cooking Level: Expert

Home Town: Vancouver Island, British Columbia, Canada

Reviewed: Jun. 23, 2012

YUMMY! Following others' suggestions I added an extra 1/2 cup brown sugar and 2 teasp. of vanilla extract instead 1 of almond. Make sure you cream sugars and oil just like you would butter & sugars, using a hand mixer, for at least 7 mins. Use hand mixer until you add dry ingredients, then use spoon.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

magikhnz

Cooking Level: Expert

Living In: Eugene, Oregon, USA

Reviewed: Jun. 12, 2012

Out of butter so I decided to try these. Made them just to the recipie and won't be attempting them again. Not very sweet, would recommend leaving out the almond oil because it leaves a strange taste with the chocolate. Texture is good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SimpleCookin

Reviewed: Apr. 29, 2012

I am very happy with this recipe. My daughter is allergic to nuts and dairy so using vegetable oil is perfect also after I made this recipe I realized I could substitute vegetable oil for butter in other recipes. Also I used imitation almond extract and they taste very good, my favorite chocolate chip cookies!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amber F

Reviewed: Mar. 19, 2012

These turned out great when I only used 3/4 cup oil, took out the almond extract, and added 1/3 cup Herseys dutch chocolate. I also left them in the oven 10 minutes and let them cool on the cookie sheet so that the oil and brown sugar finished baking. I made a batch of these along side ones made with butter and everyone liked both. Some couldn´t even tell which were made with butter and which with oil.

Was this review helpful? [ YES ]
1 user found this review helpful