Understanding the true need for cookies in daily life, I have been on a search for the best cookie recipes that use oil and not margarine. As an avid baker, there are a few reasons why I prefer oil over margarine.
The best reason to steer clear of margarine is because it is unhealthy. About half the fats in margarine are hydrogenated/trans fats, which are rapidly gaining a bad reputation for the damage they do to our bodies.
Margarine largely increases preparation time of cookies - softening the margarine, setting up the electric mixer, beating the batter while trying to catch all those margarine clumps, washing the greasy residue off the beaters and bowl. This can add another 15 minutes to the task, even for the veteran baker.
Another great reason to use oil is that it allows for kid-safe cooking. Without electric appliances, you can feel secure letting the children make their own cookies!
And let's not forget that the heavy taste of margarine make many queasy on the first bite of that picture perfect chocolate chip cookie!
I've chosen three of my family's absolute favorite cookie recipes to share with you. No matter who your customers are or how many cookies you make, you can trust that these cookies won't have time to cool completely before they are gone!
Chocolate Crinkles
I discovered this recipe when I was in high school and my brother would come home with five hungry friends at a time. My sister and I needed cookies that were fast to make but looked as though they took us hours. We sent a batch of these out to the hungry crowd and they sent the plate back empty within minutes! We doubled the next batch and that was polished off too!
3 eggs
11/2 cups sugar
3/4 cup cocoa
3/4 cup oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups flour
Powdered sugar for coating
In large bowl, beat eggs slightly.
Add sugar, cocoa, oil, baking powder, and vanilla.
Gradually add flour till thoroughly combined.
Cover and chill 1-2 hours.
Shape dough into 1-inch balls and roll each ball into powdered sugar until completely coated.
Place balls 2 inches apart on a cookie sheet lined with parchment paper or greased lightly.
Bake at 375 Fahrenheit or 180 degrees Celsius for 8-10 minutes or until edges are set and tops cracked. Cool for 3 minutes before removing from pan.
Makes 48.
Gingersnaps
Ginger, cinnamon, nutmeg and cloves in these cookies "tickle the tongue" for those of us who like something a bit different!
2 1/4 cups flour
1 cup packed brown sugar
3/4 cup oil
1/4 cup molasses or honey
1 egg
1 teaspoon baking soda
2 teaspoon ginger
2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
Sugar to coat
In large bowl, place half the flour.
Add brown sugar, oil, molasses or honey, egg, baking soda, ginger, cinnamon, nutmeg and cloves.
Mix well and add rest of flour.
Shape 1-inch balls and roll each ball in sugar to coat.
Place balls 2 inches apart on a cookie sheet that is lined with parchment paper or greased lightly.
Bake at 375 Fahrenheit or 180 degrees Celsius for 8-10 minutes or until edges are set and tops cracked. Cool for 3 minutes before removing from pan.
Makes 36.
Chocolate Chip Sticks
I was on a search to satisfy that craving for the perfect tasting chocolate chip cookie to dip in my milk. I tried tens of recipes that just didn't cut it until I discovered this one. It is my two-year-old daughter's favorite to make because she can mix with her hands and the preparation time is shorter than her attention span!
1/2 cup oil
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
In large bowl, beat egg slightly. Add oil, sugar, brown sugar and vanilla. Mix well.
Add flour, baking soda and salt. You can knead with your hands.
Add chocolate chips.
Form four logs that are each 1 inch wide and 8 inches long. Place on a lined or greased cookie sheet.
Bake at 350 Fahrenheit or 180 Celsius for 20 - 30 minutes or until edges are golden brown.
Cool for ten minutes, then cut widthwise into 1/2 inch wide sticks. Cool completely.
(33) Anonymous, May 9, 2014 10:35 PM
I LOVE the fact that these cookies are made with oil and not margarine. so refreshing!
(32) Anonymous, March 18, 2010 11:22 PM
Pesach ginger snaps
Hi - I'm looking for a really good recipe for passover ginger snaps. Is there such a thing and if yes I would appreciate having it . Many thanks.
(31) kerry, January 5, 2009 5:20 PM
substitute splenda
These cookies are onolicious. I substituted Splenda in the gingersnap recipe-equal amount to sugar measurement. My Dad and diabetic friends liked the lightness of the texture.
(30) Marie, December 31, 2008 2:53 PM
Wonderful cookies!!
What great recipes! I made the crinkles and gingersnaps and took them to work and both vanished! This is great too, for folks allergic to dairy! Thank you for these wonderful recipes!
(29) Anonymous, December 21, 2008 12:00 PM
My general margarine-oil rule
Whenever I have a recipe that calls for margarine, I switch it to oil, but I only use 3/4 of the amount of margarine it calls for. No one can tell the difference! (There are a few recipes it doesn't work for, but cookies and cakes are no problem.)
(28) Karen, December 18, 2008 7:23 AM
Excellent! Thanks!
All the recipes were marvelous!
(27) Ella, December 13, 2008 9:33 PM
Yum!
Wow! Mrs. Moshayev has enthralled me with her delicious ideas and recipes! I can't wait to try the gingersnaps. When I have children, I'll be sure to let them help in the creation of these no-marg-wonders.
(26) Anonymous, December 12, 2008 9:40 AM
olive oil vs vegetable oil
Does it make a difference if i use olive oil or vegetable oil in these recipes?
(25) Chavy, December 9, 2008 10:09 AM
Great! Thanks!
I just tried the chocolate crinkles last night. They are so easy and soo yummy!! My husband loves them cause they are so soft. I baked them for exactly 8 minutes not more.
(24) Libbi, December 6, 2008 9:32 PM
Im so excited! For years I have been using oil in my baking and have been on the lookout for oil based cookie recipes. Thank you for adding to my collection. My girls tell me they can taste the difference and even feel the difference in digestion when they eat cookies made with margarine or those made with oil. Levana Kirshenbaum's cookbook also provides an excellent chocolate chip cookie recipe that is made only with oil. We use spelt flour for chocolate chip or oatmeal cookies and the taste is heavenly. My daughters' friends can't get enough of them and have a hard time believing they are made with oil and spelt flour. Thanks for your contribution. If you have any more good recipes, please continue to share them with us.
(23) Laura, December 6, 2008 8:35 PM
Wonderful!
I made the chocolate chip cookies (I just dropped the dough onto cookie sheets instead of making them into sticks) last night for Shabbat and they were absolutely delicious! I am so glad to have finally found a pareve chocolate chip cookie recipe WITHOUT margarine- thank you!
(22) Yaffa, December 6, 2008 2:56 PM
Hydrogenated to oil
How do I substitute hydrogenated ingredients e.g.vegetable shortings, margarine to using oil in recipes.
(21) Sharon, December 4, 2008 12:13 PM
Gingersnaps - Channah #18
Channah, The fourth line says to mix well and add the rest of the flour. I plan to make these cookies and to see if I can adapt them for Pesach since they're made with oil instead of oleo.
(20) Natalie, December 4, 2008 10:29 AM
delicious!
I used 2 cups flour for the gingersnaps then added a bit more to make a firmer dough.I made them for Shabbos and they look wonderful! Thanks!!
(19) Kate, December 3, 2008 9:50 PM
thanks for the recipes!
I made the chocolate crinkles a couple of days ago, and they are already gone. I now have the choc. chip sticks in the oven to put in lunches for the rest of the week.
(18) Channah, December 3, 2008 2:50 PM
Gingersnap-the other half of the flour?
When does one add the other half of the flour in the gingersnap recipe? The first step is to place half the flour in a bowl. I did not notice when I am meant to add the second half of the flour. Please update, as I'd like to try out this recipe. Thanx.
(17) Debby, December 2, 2008 7:11 PM
challah bread sticks
I make challah dough into breadsticks for children's lunches and snacks. Kids enjoy the shape. How do you eat just a few cookies?
(16) Hadas, December 1, 2008 7:29 PM
that's my chocolate chip cookie recipe!
Been making it for years, and within reading the first 3 ingredients, I was reciting the rest! This recipe tastes great with applesauce substituted for the oil (I usually fill the measure 3/4 of the way with applesauce and top it off with oil for texture), and whole wheat flour. I don't bother with the logs -- baked as bars, they're chewy and dense, and regular dropped-spoonful cookies are perfection!
(15) Anonymous, December 1, 2008 3:44 PM
no sugar
hi i use splenda instead of sugar, because my husband & myself cannot tolerate it well. health problems. so whoever wants to use any receipe above, or in a cookbook, substitute sugar for diet sweetener.
(14) Syma Steinberg, December 1, 2008 3:17 PM
Mom- proofed recipes!
thank you so much for this! your sentiments and delivery make me feel like we could be such good friends! I'd love to sit and chat with you more over those chocolate chip sticks and a glass of milk. I can't wait to try the crinkle cookies with my 4 year old girl!
(13) Raya, December 1, 2008 2:02 PM
Cleaner and no clutter
I love the part about less mess while baking. [And more things to lick!) Maybe your next cooking invention can include how to open tuna-in-oil cans without having to douse hands and sink in soap and water...
(12) Levana, December 1, 2008 10:36 AM
6 sticks margarine sound and taste yuck: Duh! How can they not???? I never use commercial margarine, but the latest no transfats, non hydrogenated margarines do a great job, and are easy to find in all health food stores. Just take a look at my cookbooks: cookies and cakes with oil: Even ice cream with oil! Take out the fat altogether while you are kicking the margarine habit: Sorry but I think it doesn't work: Baked goods do need the emulsions formed by the fats. A reasonable, (not absurd!) amount will do, thank you very much! Same goes for sweeteners.
(11) Rebecca, November 30, 2008 10:06 PM
fruits!
We have substituted applesauce, apple butter and prune butters for fats in our baking for many years- especially in cookie recipes! In fact, I rarely buy butter even when making dairy baking now... there are many recipes on the internet with these substitutions as well. Oatmeal cookies, ginger cookies and chocolate chip cookies lend their flavor profiles particularly well to this kind of substitution. In fact, sugar cookies are our only fatty cookie these days!Why not kick out MOST of the fat while you're kicking out the margarine?
(10) Susan, November 30, 2008 9:46 PM
Olive Oil or Virgin Coconut Oil
Olive oil does work fine for baking... and is better for you than other vegetable oils. When you need something less liquid, try virgin coconut oil. As long as it's virgin (and not hydrogenated) it is very beneficial for health.
(9) Anonymous, November 30, 2008 6:06 PM
PERFECT!! THANK YOU!!!
I too am constantly searching for "NO MARG" recipes. As I was entering my sister's home, on Thankgsgiving, it occured to me that I was carrying all the baked desserts (frosted birthday cake for my 21 year old daughter, and choc chip cookies)- which contained 6 sticks of margarine disgused in the form of yummy treats (TOTAL YUCK!!!!). thanks for the research and sharing. MK
(8) Sara, November 30, 2008 5:14 PM
Moshavev's Marvelous Munchies
Thank you so much. I also prefer to use oil instead of margarine for health reasons. Your 3 recipes are lovely and make a great dessert assortment which I tell everyone is called Moshayev's Marvelous Munchies.
(7) Lyn, November 30, 2008 1:59 PM
Chocolate Chip Sticks
Thanks for your time and research, the comments made me a smile, especially imagining your 2 year old's hands in the gooey dough. Way better than play dough. Great teaching lesson. Instructions for Chocolate chip, I'm a little lost. It says, "Cool for ten minutes, then cut into sticks and cool completely." Am I to bake these 4 logs, then cut each log into circular cookies. First time I'll be making cookies, one can tell, I usually purchase mine 'oatmeal raison'. Thanks.
(6) pat, November 30, 2008 1:43 PM
request for flaky kosher parve pie crusts
Thank you for the cookie recipes. Now even after T-Day I need some good recipes for FLAKEY kosher & parve pie crusts.
(5) lisa, November 30, 2008 12:38 PM
and that's the way the cookie (doesn't) crumble!!!!
THANKS!!!!!!!!! Your research will definately not go to waste.....well maybe to waist.... I was also trying to bake w/o marg. You did good!!!!! I must go now & whip up some marg-free cookies!!!!!
(4) Debbie Litwack, November 30, 2008 12:05 PM
Olive oil in everyhting!
I love to bake--cakes>cookies. I just substitute olive oil for any margarine in recipes. It always comes out great and doesn't taste heavy at all.
(3) LEE GASPARRO, November 30, 2008 11:33 AM
Thank you for these ideas
Hi, My son has had to give up these goodies because of butter or margarine. Because it makes him sick. I am thankful that you put this up there so I can make these for him,and hopefully it wont make him sick. I cant wait to give it a try..
(2) Anonymous, November 30, 2008 9:43 AM
Optional addition to gingersnaps
We have loved these gingersnaps for years. My daughter decided to add about 3.5 oz. of chopped crystalized ginger to the recipe for an added kick. Delicious!
(1) Anonymous, November 30, 2008 8:24 AM
toll house cookies with olive oil
I have substituted olive oil for marjorine or butter in chocolate chip cookies recipie on toll house chocolate chip package for years.