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Chocolate Chip Cookies With No Butter

This chocolate chip cookies with no butter recipe is an easy, time-saving way to create sensationally yummy cookies with oil instead of butter. These ooey-gooey, chocolatey delights are your ticket to butterless cookie bliss!

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Stack of baked chocolate chips cookies with one lifted, bottles of milk in the background.

Where there is a will, there is a way! This chocolate chip cookies with no butter recipe is a shining example of this fact. Recipes, in general, offer fantastic guidelines, but what if we are missing, or possibly avoiding a certain ingredient? No problem! 

This butter free chocolate chip cookie recipe shows us how to use oil instead of butter to make chewy, crispy, melty chocolate chip cookies. As a bonus, I’ve also included some other substitutes for butter in baking and some creative ways to customize your no butter chocolate chip cookies. I hope you enjoy it! Happy baking my friends! 

Chocolate Chip Cookies lying flat on a cooling rack with a sheet of parchment paper beneath them.

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.

Vertical view of all the ingredients required to make Chocolate Chip Cookies with No Butter.

STEP ONE: Preheat your oven to 350 degrees F. Use parchment paper to line 2 large baking sheets. Set aside. 

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Overhead view of Vegetable Oil, Brown Sugar, Eggs, and Vanilla Extract in mixing bowl.

STEP TWO: Fit your 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. You want the mixture to be light and fluffy. 

Overhead view after Vegetable Oil, Brown Sugar, Eggs and Vanilla Extract have been mixed.

STEP THREE: Add in the vanilla and eggs, mixing to combine. If your 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!

Overhead view of of baking soda, salt, flour, and chocolate chips before they are mixed.

STEP FOUR: Next, slowly add in the baking soda, salt, and flour and mix until almost fully combined. 

Overhead view of of baking soda, salt, flour, and chocolate chips after they are mixed.

STEP FIVE: Gently fold the chocolate chips into the cookie dough.

Baking sheet lined with parchment paper with 4 scoops of cookie dough on top.

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.

If you want visible chips after baking, add a few chocolate chips to the top of the cookies before popping them in the oven. 

Baking sheet lined with parchment paper with 4 baked chocolate chip cookies.

STEP SEVEN: Put the cookies in the oven and bake for about 15 minutes. You want your cookie to be set around the edges and a light golden brown. 

Baked chocolate chip cookies on a cooling rack lined with parchment paper. One cookie has a bite taken out of it.

Is it Okay to Make Chocolate Chip Cookies Without Butter?

Absolutely! This chocolate chip cookie recipe without butter is a prime example. In this recipe, we use oil instead of butter. 

It isn’t the only one though. Actually, there are tons of different ways to make homemade cookies without butter.

What Can I Substitute For Butter In Baking Chocolate Chip Cookies?

Wondering what to substitute for butter in baking? Whether you are trying to lighten up your recipe, make it plant-based, or are simply out of butter, there are plenty of options.

For this chocolate chip cookies with no butter recipe, I chose vegetable oil with convenience in mind. There is no need to wait for the butter to soften. 

Just remember — not all butter substitutes are created equal. Using shortening will not result in the same cookies as using applesauce!

With that in mind, here is a list of some of the most common substitutes for butter in baking:

  • Vegetable Oil 
  • Margarine
  • Coconut Oil
  • Shortening
  • Applesauce
  • Pumpkin Puree
  • Bananas
  • Greek Yogurt
Chocolate Chip Cookie lifted up and resting against a bottle of milk. Additional cookies and bottle of milk in background.

Chocolate Chip Cookies WITH No Butter Variations

There are countless ways you can customize no butter chocolate chip cookies. It all depends on your needs, preferences, and what ingredients you have on hand. Here are a few examples to get you started.

Baked Chocolate Chip Cookies resting on a cooling rack lined with parchment paper.

How to Store Leftover No Butter Chocolate Chip Cookies

These chocolate chip cookies without butter are so delicious, I highly doubt you’ll end up with leftovers. However, in the event you do, storage is quite simple. 

First of all, always let your cookies cool completely before storage. Once cooled, store any leftovers in a Ziploc bag or airtight container.  

Your cookies will stay fresh at room temperature for about 3-4 days. You can also store them in the fridge where they will stay good for around 2 weeks, or in the freezer where they will keep for up to a year. 

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Yield: 18 Cookies

Chocolate Chip Cookies With No Butter

Baked Chocolate Chip Cookies resting on a cooling rack lined with parchment paper.

These chocolate chip cookies are thick and chewy with a crisp edge and lots of melted chocolate.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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

  1. Preheat the oven to 350F and line two large baking sheets with parchment paper. 
  2. 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. 
  3. Next add the eggs and vanilla. Mix to combine. If the eggs are cold (not room temperature), the mixture may look curdled– don’t worry– it will all come together. 
  4. Next add the flour, baking soda, and salt. Mix just until almost fully combined. 
  5. Add the chocolate chips and fold them into the cookie dough. 
  6. Scoop out 1 ½ tablespoon sized portions onto the prepared baking sheet. Make sure to place them at least 2” apart as they will spread lightly when baking. If you want to see the chocolate chips in the final cookies, press a few extra chocolate chips onto the top of each cookie. 
  7. Bake the cookies for 15 minutes, or until they are golden brown and set around the edges.

Notes

You could use any kind of chocolate chips that you have on hand– I'm using dark chocolate but semi-sweet, milk, or a mix would work!

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 246Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 21mgSodium: 83mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 3g

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.

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samantha

About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

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