Butter-free cookies
- Vegetarian
- Energy Kcal 315
- Carbohydrates g 42.2
- of which sugars g 26.3
- Protein g 3.8
- Fats g 14.6
- of which saturated fat g 4.79
- Fiber g 0.7
- Cholesterol mg 20
- Sodium mg 127
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 18 min
- Makes: 10 pieces
- Cost: Low
PRESENTATION
Butterless biscotti is that snack you grab when you're craving something crunchy and just a bit sweet but don't want to feel too heavy. With these butterless biscotti, you get the same fragrant aroma and chocolatey taste you'd expect from regular American cookies, minus the butter. And you know what? A hint of coffee in the dough makes them perfect for breakfast or that afternoon pick-me-up. For real. If caffeine isn't your thing, just swap in some milk and cocoa—it’s a seamless change that works well for kids too. Honestly, unlike butter-free shortcrusts, this dough doesn’t need any resting time, so you can whip up these cookies in no time. Skipping the butter gives you a great dairy-free biscotti option, but you still get that golden color and satisfying crispy bite that makes cookies hard to resist.
People love to get creative with these cookies—imagine eggless biscotti with a twist of apple or lemon for a fruity kick, or go for whole wheat or yogurt if you want a more moist, softer texture. Olive oil can also be a game changer, adding a light feel without any dairy, making it ideal for those looking for a vegan biscotti or a healthy biscotti recipe. Pretty much, it's awesome how you can tweak this recipe to fit allergies, diets, or whatever you have in your pantry—and still end up with cookies that remind you of classic favorites. Options abound, from almond biscotti without butter to chocolate chip variations or even tangy lemon ones. This kind of flexibility is why butterless biscotti is a hit with families, snack lovers, and anyone who enjoys a treat that's simple yet never dull. Seriously good. Grab a couple to enjoy with your coffee, dip them in some milk, or keep a few on hand for later—these cookies are always a great choice. **Can't go wrong.
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- INGREDIENTS
- Ingredients for 10 butter-free cookies
- Type 00 flour 1.67 cups (210 g)
- Peanut seed oil 4.3 tbsp (60 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Sugar ¾ cup (170 g)
- Eggs 1
- Coffee 2 tbsp (30 g) - strong
- Fine salt 1 pinch
- Baking soda 2 tsp (3 g)
- Dark chocolate 5.3 oz (150 g)
How to prepare Butter-free cookies
To prepare the butter-free cookies, first make the coffee using a moka pot and let it cool; it should be quite strong. Then coarsely chop the dark chocolate 1 and set it aside. At this point, pour the sugar into a bowl along with the flour 2 and baking soda 3.
Add the salt 4, the egg 5, and the extra virgin olive oil 6.
Finally, add the vegetable oil 7 and the now lukewarm coffee 8. Mix everything with your hands 9 or a wooden spoon; you will get a soft dough.
At this point, add the chocolate pieces 10 and incorporate them into the dough using a spoon. Then, still with the spoon, take 70 g (about 2 1/2 oz) of dough 11 and shape it into a ball 12, placing it on a baking sheet lined with parchment paper. With these amounts, you will get about 10 butter-free cookies.
Continue in this way, spacing the dough portions apart 13; we recommend making 2 batches, baking 5 cookies at a time (you can leave the remaining raw cookies at room temperature, waiting for the second batch). Bake in a preheated static oven at 356°F for about 18 minutes. Then remove the cookies from the oven 14 and let them cool completely before transferring them to a tray, as they will still be soft. Once cooled, your butter-free cookies are ready to be served 15!