Butter-free cookies

Name: Butter-free cookies
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 10
Ingredients: Type 00 flour 2.8 cups; Powdered sugar 3.5 oz; Sunflower seed oil 4 ¾ tbsp; Eggs 2; Lemon peel 1; Fine salt to taste; Cherry jam &frac13; cup; Nutella 3.5 oz; Apricot jam ½ cup; Powdered sugar to taste

Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 20 min
Serving: 10
Cost: Low
Note + the chilling time of the dough in the fridge (30 min.)","seo_title":"Butter-free cookies filled with jam and Nutella"}

PRESENTATION

If you are after a butterless biscotti that delivers all the flavor without the heaviness, you're in the right spot. These cookies have that crispy bite, and they're really fragrant, especially with a splash of coffee. And you know what? Even though they borrow the Italian name, these biscotti capture that American cookie vibe. You get a delicious mix of chocolaty goodness with a tender twist, thanks to some clever ingredients.

No need to chill the dough—just mix, shape, bake! Perfect for when the kids want a snack right now or for last-minute cravings. So, here's the deal: the base is super versatile. People love adding chocolate chunks, lemon zest, or even apples for a fun twist. There are healthy biscotti recipe options with whole grains or yogurt, and dairy-free biscotti using olive oil, which is awesome for cutting down on butter.

In so many homes, you find all kinds of twists, from moist bites with extra fruit to golden edges by baking them a bit longer. Parents love that these cookies aren't too heavy. And look, you can make them sugar-free biscotti or vegan biscotti for those with dietary needs. Almond flour works wonders for gluten-free biscotti; they're still crunchy but never dry. The coffee aroma adds a warm, inviting touch—making mornings better when dunked in milk or tea.

Plus, there's a big trend in swapping ingredients and reinventing classic cookies, and these butterless versions show how easy it is to keep things tasty. Perfect for lunchboxes, quick breakfasts, or just leaving out for anyone to grab. Everyone can enjoy baking up a batch, knowing they're making something healthier without sacrificing flavor. Pretty much the best of both worlds. So go ahead, get creative, and enjoy these really, really good treats any time of day!

INGREDIENTS

for about 30 filled cookies or about 45 single cookies: Type 00 flour 2.8 cups (350 g); Powdered sugar 3.5 oz (100 g); Sunflower seed oil 4 ¾ tbsp (65 g); Eggs 2; Lemon peel 1; Fine salt to taste

for filling and decorating: Cherry jam ⅓ cup (100 g); Nutella 3.5 oz (100 g); Apricot jam ½ cup (100 g); Powdered sugar to taste

Preparation

How to prepare Butter-free cookies

To prepare the butter-free cookies, pour the eggs 1, the vegetable oil 2 and the grated lemon zest 3 into a bowl.

Add also a pinch of salt 4 and the powdered sugar 5. Mix well with a whisk 6.

Then add the flour 7 and mix with a fork 8. When the flour has been absorbed, transfer the mixture to a work surface 9.

Work with your hands just long enough to obtain a homogeneous dough and form a disk 10. Place the dough in the center of a sheet of parchment paper long enough and fold the ends toward the center to cover the pastry well 11. Use a rolling pin to slightly flatten the pastry, then seal the parchment forming a package 12. Transfer to the refrigerator for at least 30 minutes.

When the oil shortcrust has rested, transfer it to the work surface and remove the parchment paper 13; then, with the help of a little flour and a rolling pin, roll it out to a thickness of about 3/16 in 14. Cut the cookies with a 2-in cookie cutter 15.

Transfer about half of the cookies to a baking sheet lined with parchment paper 16. Now take a smaller 3/4-in cookie cutter and create a hole in the center of the other half of the cookies 17, then transfer those to the baking sheet as well 18. Knead the scraps and continue in this way until the dough is finished. You will obtain about 30 whole cookies and 30 cookies with a hole.

Bake in a preheated conventional oven at 347 F for about 20 minutes. When golden, remove the cookies from the oven 19 and let them cool, preferably on a wire rack 20. Serve the butter-free cookies plain or filled with jam or Nutella 21!