My chocolate chip cookies with no butter recipe is an easy, time-saving way to create super yummy cookies with oil instead of butter. I think they might be even more indulgent and ooey-gooey than cookies made with butter!
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My Easy No Butter Cookies!
I created my chocolate chip cookies with no butter when I was out of butter and craving some cookies. I just needed that cozy taste of chocolate chip cookies and did not want to go to the store to make them.
I decided to use some oil and change up the ratios in my cookies and let them bake. I was a little nervous because I was truly craving that nostalgic chocolate chip cookie taste.
When they came out of the oven, they smelled so good. My daughter Leah (the other fellow chocoholic in my house) caught a whiff and ran into the kitchen too. I gave us some hot cookies, took my first bite, and the only thing I could say was ‘wow.’
My dairy-free friend had a party a few months later and I knew I just had to make my cookies without butter again. And, she loved them! I gave her the recipe and love it so much I needed to share my recipe on my website.
I’ve made chocolate chip cookies a thousand ways, with melted butter and browned butter and even coconut oil, but my vegetable oil version is hands-down one of my favorites.
For more delicious chocolate chip cookie recipes, check out my double chocolate chip cookies, peanut butter chocolate chip cookies, chocolate chip cookies with walnuts, and butterscotch chocolate chip cookies.
Cookies without Butter Ingredients
- Vegetable oil – This replaces butter and gives the cookies a soft, almost melt-in-your-mouth texture.
- Light brown sugar – I use lightly packed brown sugar for extra chewiness and a deeper sweetness.
- Eggs – These bind the dough and help the cookies bake evenly.
- Pure vanilla extract – The vanilla rounds out the flavor and balances the richness of the chocolate.
- All-purpose flour – This forms the structure of the cookies. I measure it carefully so the dough isn’t too dense.
- Baking soda – Soda gives the cookies lift so they stay super soft and don’t turn out flat.
- Kosher salt – A little salt brings out the sweetness and keeps the cookies from tasting one-note.
- Chocolate chips – I usually use semisweet chips, but any chocolate works and melts beautifully into the warm dough.
How to Make Chocolate Chip Cookies with No Butter
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F. Use parchment paper to line 2 large baking sheets. Set it aside.
STEP TWO: Fit the stand mixer with the paddle attachment. Add the vegetable oil and brown sugar to the bowl of the mixer and beat on medium speed for about 2 minutes. The mixture should be light and fluffy.
STEP THREE: Add in the vanilla and eggs, mixing to combine. If the eggs are colder than room temperature when they are added, the mixture may look a bit curdled at first. Don’t panic, everything will smooth itself out!
STEP FOUR: Next, slowly add in the baking soda, salt, and flour, and mix until they’re almost fully combined.
STEP FIVE: Gently fold the chocolate chips into the cookie dough.
STEP SIX: Scoop out portions of dough onto the prepared baking sheets. Aim for 1 ½ tablespoon-sized portions and position them about 2” apart from each other. This allows them to spread a bit while baking. The chips will likely sink.
Add a few chocolate chips to the top of the cookies before popping them in the oven.
STEP SEVEN: Bake the cookies for about 15 minutes. They should be set around the edges and be a light golden brown.
Tips for the Best Cookie Recipe Without Butter
- Room temperature eggs mix in smoothly, so I try to set mine on the counter for at least 30 minutes before mixing the dough.
- I prefer to use a stand mixer, but a large bowl with an electric hand mixer will also work.
- I use a kitchen scale to measure the flour for the dry ingredients accurately, which keeps the cookies soft instead of cakey.
- A large spoonful or cookie scoop of dough makes perfect medium cookies and helps me keep them consistent so each batch bakes evenly.
- Using parchment or silicone mats keeps the bottoms from browning too quickly on my baking sheets.
- Because chocolate chips will sink, if I want some to be visible after baking, I press them into the top of the cookie dough balls right before baking.
- I bake the cookies until they’re set around the edges and a light golden brown in color to get the best texture.
Chocolate Chip Cookies Without Butter Variations and Substitutions
- When I don’t have vegetable oil, I’ll use coconut oil, shortening, or even applesauce.
- If I’m missing other ingredients, I’ll use my chocolate chip cookies without brown sugar, eggless chocolate chip cookies, or chocolate chip cookies without baking soda recipes!
- I’ve used a gluten-free baking mix instead of flour, and the cookies turned out amazing.
- I make sure to use dairy-free chocolate chips if I want the recipe to be fully dairy-free and vegan.
- When I want more fun add-ins, I’ll use my chocolate chip marshmallow cookies or Oreo cheesecake cookies recipes for inspiration.
- For a fun flavor twist, I like to use different chips like semi-sweet, dark, milk, or white chocolate or butterscotch chips. I’ve also used a broken up chocolate bar for a more rustic cookie!
Chocolate Chip Cookies With No Butter FAQs
How to Store Leftovers
I keep my leftover chocolate chip cookies in an airtight container on the counter, and they stay soft for several days. If I want to keep them longer, I freeze them in a single layer before storing them in a freezer bag so they don’t stick together.
How do I know when my cookies without butter are done?
I pull my cookies out of the oven when the edges look set but the centers still look slightly soft. They finish cooking on the baking sheet as they cool, which keeps them chewy instead of dry. If they’re lightly golden and set around the edges, they’re ready.
More Easy Cookie Recipes
- Peanut butter M&M cookies
- White chocolate raspberry cookies
- Oatmeal cookies
- Hershey kiss cookies
- Red velvet cookies
Easy Chocolate Chip Cookies With No Butter
Ingredients
- ¾ cup vegetable oil
- 1 ¼ cups light brown sugar lightly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Add the vegetable oil and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes.
- Next, add the eggs and vanilla. Then add the flour, baking soda, and salt. Mix just until it's almost fully combined.
- Add the chocolate chips and fold them into the cookie dough.
- Scoop out 1 ½ tablespoon-sized portions onto the baking sheet. Space them at least 2” apart. Press a few extra chocolate chips onto the top of each cookie.
- Bake the cookies for 15 minutes, or until they are golden brown and set around the edges.
Notes
- Room temperature eggs mix in smoothly, but cold eggs will work too. The batter just may look a little curdled at the beginning.
- A stand mixer or hand mixer makes the cookies even easier to make.
- A large spoonful or cookie scoop of dough makes perfect medium cookies and helps me keep them consistent so each batch bakes evenly.
- Using parchment or silicone mats keeps the bottoms from browning too quickly on my baking sheets.
- Store leftovers in an airtight container on the counter for a few days. They can be frozen as well.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
