Home » Recipes » Best No Butter Chocolate Chip Cookies Recipe (Made with Oil)
by Eden
This post may contain Affiliate Links. Please read our privacy policy here.
Jump to Recipe Jump to Video
This is my most popular cookie recipe, the originalbutterless chocolate chip cookies! Baked with oil instead of butter, these cookies come out delicious every time. They have the perfect amount of chewiness and sweetness and are flavorful.
And if you love cookies, also tryoatmeal chocolate chip cookies, chocolate chip cookies with walnuts, and the best chocolate chip cookie pie.
IN THIS POST
I created this recipe years ago when I had no butter but an intense craving for chocolate chip cookies. To my amazement, the cookies came out so delicious! I love that they are far from cakey or dry.
They’re the best chewy cookie with crispy edges, and it’s become my go-to chocolate chip cookie recipe. It’s easy to make, and they’re a tremendous, easy everyday cookie recipe.
Chocolate Chip Cookies without Butter
Why You’ll Love These Cookies
It’s a great way to enjoy cookies if you are intolerant to dairy.
The oil gives the cookies a cake-like crumb texture, and because of the high-fat content, they stay wonderfully moist.
The recipe was originally posted in 2010 and has hundreds of reviews!
Helpful Supplies
Here are all of the supplies you’ll need:
Shopping List and Ingredient Notes
The full recipe and measurements are in the recipe card at the bottom of the post.
All-Purpose Flour: We use King Arthur All-Purpose Flour. You can also use whole wheat flour too.
Baking soda and Baking powder: Both are used as leavening agentsto activate the rise in the cookie.
Vegetable oil: Is used instead of butter. Use neutral oil, sunflower oil, canola, or vegetable oil, in your butterless chocolate chip cookie recipe. You will taste the flavors using an intensely flavored oil, like olive or peanut oil.
Brown sugar: Dark brown sugar works well. However, if you only have light brown sugar, that will work too.
Granulated sugar: This is used to sweeten the cookies.
Eggs: Use organic eggs if possible.
Vanilla extract: Pure vanilla extract adds flavor and enhances the recipe’s flavors.
Almond extract– Pure almond extract works best.
Semisweet chocolate chips or chunks: We love Ghirardelli and Ghirardelli. If you prefer chocolate chunks, you can do that,too. Dark chocolate also tastes delicious in this recipe.
Cookie Variations
- Gluten-Free: To make these chocolate chip cookies gluten-free, use a 1:1 ratio of all-purpose gluten-free flour. I like Bob’s Red Mill.
- Add Nuts: Add 1 cup of chopped nuts, such as pecans or walnuts.
- Different Flavored Chips: Swap the chocolate chips for white, peanut butter, or butterscotch chips.
- Salt: Sprinkle a little sea salt on top of the cookies after they come out of the oven.
How to Store
For about three days, you can store cooled cookies in an airtight container at room temperature.
You can also freeze cookies in an airtight sealed bag or container for up to three months. However, nothing is better than a warm chocolate chip cookie right out of the oven!
More Cookie Recipes to Try
Here are a few more of my favorite cookie recipes. These are ALL fantastic recipes and are perfect for all occasions.
- Butterless Chewy Snickerdoodle Cookies
- My Favorite Chocolate Cherry Cookies
- Chocolate Cherry Chunk Cookies
- Pumpkin Chocolate Chip Cookies
- Gingersnap Cookies
- Peanut Butter Cookies
- Our Favorite Thumbprint Cookies
- Kitchen Sink Cookies
I hope you enjoy thesebutterless cookies!If you like this recipe, please rate it and let me know how it turned out in the comments below!
You can also FOLLOW ME onFacebook, Instagram, and Pinterestto see more delicious recipes, co*cktails, desserts, and parties!
want to save this?
Enter your email below and I’ll send it directly to your inbox!
Butter-less Chocolate Chip Cookies
Chewy, delicious chocolate chip cookies without butter! This recipe uses oil and the cookies come out tender and tasty. The perfect cookie recipe.
4.26 from 499 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 8 minutes minutes
0 minutes minutes
Total Time: 23 minutes minutes
Servings: 28 cookies (approx.)
Calories: 186kcal
Author: Eden
Ingredients
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 1 1/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp almond
- 2 cups semisweet chocolate chips
Instructions
Preheat oven to 350 degrees.
Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.
In thebowl of a stand mixer, cream together oil, brown sugar, and white sugar using the paddle attachment.
Beat eggs one at a time, then add the vanilla and almond extract.
Blend in dry ingredients and fold in the chocolate chips.
Using a cookie dough scoop, scoop balls of cookie dough on a cookie sheet lined with parchment paper, 2" apart.
Bake for 8 to 9 minutes, then let them cool on the pan before moving them to a wire rack.
Video
Notes
Line your baking sheet with parchment paper, or use a silicone mat to prevent your cookies from sticking to the pan.
Space the cookies far enough apart on the baking sheet so they don’t spread into each other when they cook.
Use a cookie scooper to portion the dough on the baking sheet for evenly baked cookies.
Let the cookies cool on a rack before serving them.
Chilling the dough prevents spreading. You can chill the dough for 30 minutes or even overnight! This helps the cookies hold their shape and prevents a thin cookie.
Use fresh ingredients and always check the dates. Ingredients like eggs and baking powder must be fresh for the best quality cookies.
Use all one flavor of chocolate chips or a mix of semisweet and milk chocolate.
Don’t overtake the cookies, as they will turn out dry. Also, remember they continue to cook as they cool on the baking rack.
Baking time continuously varies depending on many factors, such as the actual oven temperature, location, and the temperature inside your home.
Nutrition
Serving: 0g | Calories: 186kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 95mg | Potassium: 113mg | Fiber: 1g | Sugar: 19g | Vitamin A: 25IU | Calcium: 25mg | Iron: 1.5mg
Tried this Recipe? Tag me Today!Mention @sugarandcharm or tag us #sugarandcharm!
Frequently Asked Questions
What do you use in cookies when you don’t have butter?
You can use oil if you want a butter-free cookie. Just make sure to use a natural oil such as sunflower, canola, or vegetable oil. This will give the cookies a crispy and chewy texture.
Can I use oil instead of butter in cookies?
Yes, you can! Oil is the best substitute for butter in cookies. This recipe uses only oil (no butter), and they have the best texture and flavor.
Related Posts
164 thoughts on “Best No Butter Chocolate Chip Cookies Recipe (Made with Oil)”
Pretty good!! Crispy and chewy, although I had to bake mine for more than 9 min. I also used coconut oil, which gave a little different flavor, but it was delicious!Reply
So happy you like them! Thanks for the review too 🙂
Reply
hello, what would happen if i chilled these cookies for an hour or two? Would that be ok?
Reply
You can chill the dough, that is fine 🙂
Reply
Eggs are not dairy.
Reply
hi…..just wondering if i could use a vegetable shortening instead of the oil?
JudiReply
Hi Judi! I have never tried that so I am not sure how they would turn out. You can use coconut oil!
Reply
I always come back to this recipe, it’s even better than recipes including butter. SO good! <3Reply
Thank you, Sabrina!
Reply
Are they meant to go sloppy when you bake them? I think I have to cut them with pizza cutter now 😂
Reply
They are not! They must not have been cooked fully.
Reply
Best butter-less chocolate chip cookies 🍪 EVER!!
Would always use this recipe. Thank you!Reply
So happy you loved them!
Reply
Hands down best butterless one we’ve tried.Reply
Thanks Amanda!
Reply
I tried it and turned out really amazing!! Thank you so much for the recipe!Reply
Yay!!
Reply
I love how chewy and flavorful these cookies are! Love topping them with whipped cream and some sprinkles to make it more fun and festive!Reply
YUM! My dairy free son (and the rest of the family) loved these cookies! Thank you so much.Reply
These butterless chocolate cookies are indeed delicious and satisfying especially when paired with my fav tea!Reply
Love this recipe! Is there a way to make this recipe completely vegan?Reply
These cookies are the best! They turned out perfectly and tasted so delicious, thank you for sharing this recipe!Reply
Thank you, Eden !
This recipe was amazing, and it didn’t hurt my stomach. Chocolate Chip Cookies are my fave, but had to stop making them because of the butter.
Now, I can bake these with a happy smile.Reply
Yay! So happy to hear this! These cookies really are so delicious! Thank you for the sweet comment Gina!
Reply
It was so thing and crispy on the edges but soft on the inside and oh-so amazing. My family couldn’t believe I had made them without butter!! Love this recipe and it will definitely be a family-favorite!!Reply
Yum so good. I rolled them in balls flattened then. Cooked for 10 min soft on inside so good…Reply
Leave a Comment
AS SEEN ON:
