No butter needed! These Chocolate Chip Chia Cookies are made exclusively with canola oil and are sure to be a family fave.
There’s a whole fight going on online right now about whether or not “butter is back.” I’m sitting on the sidelines going “Where did butter ever go?”
If you ditched butter completely in the fat phobic craze of the 90s, I’m sorry for you. But if you’re eating copious amounts now because you think butter is some magical heart healthy fat, well, I’m sorry for you, too. Butter is butter. It’s delicious in so many ways and absolutely can and should be a part of your cooking (and eating) life, but it’s not gonna earn you a one-way ticket to immortality.
I often use butter in my baking (If you haven’t snagged your copy of my baking cookbook, get it now. Soon, it’ll be going away and be replaced with a new project I’ve got cooking.) But I am often mindful of the amount of saturated fat I’m adding to my goodies when I use butter, and occasionally cut the amount with a little bit of oil (case in point: my recent Greek Yogurt Pound Cake with Blueberry Chia Sauce).
I totally thought this “blend” of butter and oil was the biggest change I could make in my recipes, until I visited with the folks from CanolaInfo.org on a recent press trip. (Disclosure: The Canola Council hosted me and sponsored my travel and accommodations to visit Canada and learn more about canola oil. They did not ask me to write this post and I'm not being compensated to do so.)
Now, before we get to the good part about how awesome these cookies turned out baked exclusively with canola oil…
…let’s get a few facts straight.
I’ve used canola oil for years. It was the oil of choice when I was at Cooking Light. But I know in recent years, it's gotten a bad rap. Here’s the truth about canola oil and why it is, in fact, a good addition to your kitchen:
- Canola seed is NOT rapeseed. While it is true that canola seeds were developed (through traditional breeding) from rapeseed, the two are not the same. This is important because through this process, the undesirable components of rapeseed were eliminated and a new oil was created. The word “Canola” is a blending of the words of “Canadian” and “oil” and it's a totally different oil than rapeseed oil.
- Canola oil is versatile. Because it doesn’t break down at high temperatures (unlike extra virgin olive oil), canola is ideal for sautéing, stir-frying and other high-heat cooking.
- Canola oil is heart healthy. Canola has the least saturated fat of any oil and the most omega-3 fats of any cooking oil. Plus, it’s high in monounsaturated fats (those heart healthy compounds you hear so often associated with olive oil.)
- Canola oil can be refrigerated. I love making homemade marinades and dressing, but often when you add oil, it solidifies and has to come to room temperature again before you can use it. Because canola is so low in saturated fat (the main fat that makes butter solid) it remains liquid in the ‘fridge. I do love extra virgin olive oil for some dressings where I want that olive oil flavor to come through, but for others where I want a neutral flavor, canola is a better tasting choice.
- Canola is a great substitute for butter in baked goods. Who knew!?! This is where we come to today’s recipe:
I learned while I was visiting Canada about this handy little Canola Oil Baking Substitute Chart.
I’m not gonna lie. I was skeptical. Replacing ALL of the butter in cookies with canola oil (at a ratio of about 3/4 of the regular amount) sounded like a recipe for a baking disaster. How could this work? Wouldn't that make the dough too wet? Nope. It worked beautifully. In fact, these were a HUGE hit with my family! And I love that I made the fat profile in this family favorite just a little bit healthier. I really hope you’ll give these a try and let me know what you think!
Travel Note: My time in Canada was filled with good food and wonderful people. Those darn Canadians are just delightful! Thanks for letting me share a little bit of it with you. If you’ve never seen a canola field, it truly is a beautiful sight.
No butter needed! These Chocolate Chip Chia Cookies via @ReganJonesRDare made w/ canola oil & will be a family fave! Tweet this
Chocolate Chip Chia Cookies
Makes 2 dozen
- 1 1/2 cups sugar
- 3/4 cup canola oil
- 1 large egg
- 2 tablespoons applesauce
- 1 cup (120 g) all purpose flour
- 1 cup (120 g) white whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon Kosher salt
- 2 tablespoons chia seeds
- 1 cup milk chocolate chips
- Heat oven to 375ºF.
- Mix sugar, oil, egg and apple sauce in a large bowl.
- Whisk together flours, baking soda, salt and chia seeds. Add to sugar mixture and combine. Stir in chocolate chips.
- Spoon dough out onto a Silpat or parchment lined baking sheet by rounded tablespoonfuls.
- Bake 10 to 13 minutes or until lightly browned (centers will be soft). Cool slightly on pan; remove cookies to wire rack to cool completely.