Chocolate Chip Cookies Without Butter (2025)

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These chocolate chip cookies without butter might be the easiest recipe ever! They’re super soft, gooey and there’s zero dough chilling time. Plus, they're ready in just 20 minutes!

Chocolate Chip Cookies Without Butter (1)

There is truly nothing better than a warm-from-the-oven chocolate chip cookie! These butterless cookies are made with oil but they are still just as soft as the classic version with butter!

These chocolate chip cookies without butter are the perfect recipe to make if you’ve run out of butter or if you're dairy free! These cookies taste so good that you won’t even believe they’re made without butter.

Why You'll Love These Chocolate Chip Cookies Without Butter

  • There’s zero chill time for the cookie dough, so the cookies are ready to eat in just 20 minutes.
  • Because this is a cookie recipe without butter, the cookies are naturally dairy free (as long as you use dairy free chocolate chips!). You can also make these cookies gluten free or vegan so they can cater to various food preferences.
  • Each cookie has a soft and gooey middle but crisp edges - the perfect cookie!

Ingredients Needed

Chocolate Chip Cookies Without Butter (2)
  • Oil: I recommend using a neutral oil like sunflower oil or vegetable oil. Coconut oil will work but it will give a coconut flavor and when I tested this recipe with coconut oil, the cookies weren't as soft.
  • Egg: I’m using an egg but if you’re vegan you can use a flax egg instead.
  • Flour: I’ve tested this recipe with all purpose flour, but if you’re gluten free you can use gluten free all purpose 1-1 baking flour.
  • Baking Soda: this is going to help the cookies rise! Make sure your baking soda hasn’t expired and don’t swap it out for baking powder.
  • Chocolate Chips: use any chocolate chips you like here. You can also use a chopped up chocolate bar.

Step by Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Chocolate Chip Cookies Without Butter (3)

Step 1: Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the oil, light brown sugar and white sugar together until light and fluffy.

Step 4: Add in the egg and vanilla extract, beating until just combined.

Step 5: Mix in the dry ingredients until a dough starts to form. Stir in the chocolate chips.

Step 6: Using a medium cookie scoop or a spoon, scoop out 1.5-2 tablespoon sized balls of cookie dough and place on the prepared baking sheet, keeping them 3-4 inches apart.

Step 7: Bake the cookies one sheet at a time for 8-11 minutes. Remove from the oven when the edges have set but the middle looks underbaked. Let them cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely.

FAQs and Expert Tips

Can I use coconut oil instead of vegetable oil?

You can swap out vegetable oil or sunflower oil for coconut oil. If you’re using melted coconut oil then make sure it has cooled completely before adding to the other ingredients. If you’re using hardened coconut oil just note that the cookies might be drier. Also, note that the cookies will have a slight coconut flavor.

How do I make a flax egg?

Whisk 1 tablespoon of ground flaxseed with 2 ½ tablespoons of warm water in a small bowl. Let sit for 10-15 minutes, until thick and gelatinous.

How do I know when my cookies are done?

The edges will have set but the middles will still look underbaked. That’s fine as the cookies will continue baking on the baking sheet! This also gives you a softer cookie.

Are these the same as cookies made with butter?

Butter adds a lot of flavor to baked goods, so they won't taste identical since that butter flavor isn't there, but they are very very close!

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Expert Tips

  • I always, always recommend using a kitchen scale to weigh your ingredients, especially your flour! It’s really easy to add too much flour if you’re using measuring cups, leading to dry cookies. If you are using measuring cups make sure you use the scoop and level method.
  • Sprinkle the cookies with sea salt when they’re fresh out of the oven for a salty-sweet kick!
  • Don’t overmix the cookie dough, as this will give you tougher and dense cookies. Stop mixing as soon as you’re stirred in the chocolate chips.
  • Use a large biscuit cutter or mug to gently scoot each freshly baked cookie on the baking sheet so they’re the perfect round shape.

Storage and Freezing Instructions

Store these cookies without butter in an airtight container or ziploc bag at room temperature for 5-6 days.

To freeze, place the baked cookies in a freezer bag and freeze for up to 2 months. Let thaw at room temperature before enjoying.

More Recipes Without Butter You'll Love

  • Chocolate Cornflakes Cakes
  • Chocolate Fudge Cake
  • Chocolate Cake Pops
  • Vegan Reeses Peanut Butter Cups

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me onInstagramor Facebook so I can check it out!

Chocolate Chip Cookies Without Butter (9)

Chocolate Chip Cookies Without Butter

Gabby

These chocolate chip cookies without butter might be the easiest recipe ever! They’re super soft, gooey and ready in just 20 minutes!

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Bake Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 20 cookies

Calories 231 kcal

Video

Equipment

Ingredients

  • ¾ cup vegetable oil, sunflower oil, or refined coconut oil (melted or room temp) (SEE NOTES if using coconut oil)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 cup + 2 tbsp all-purpose flour
  • ½-¾ cup chocolate chips or chopped chocolate (I use semisweet)
  • flakey sea salt, for sprinkling on top

Instructions

  • Preheat oven to 350°F and line 2 baking sheets with parchment paper.

  • In a medium bowl, combine flour, baking soda, and salt. Set aside.

  • In the bowl of a standing mixer with thepaddle attachment or a handheld mixer, combine coconut oil and sugars, mixing until light and fluffy (1-2 minutes).

  • Add in the egg and vanilla extract, and beat untiljustcombined (do not over-mix!).

  • Mix in the dry ingredients until a dough forms. Stir in the chocolate and mix until just combined.

  • Use a mediumcookie scoop or spoon to make 1.5-2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.

  • Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Notes

Measuring Flour: Always properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

Coconut Oil: If using coconut oil, note that the cookies will have a coconut flavor. The coconut oil can be used two ways:

Room Temperature/Hardened Coconut Oil: The dough will be a little drier, but the cookies will still be great!

Melted Coconut Oil: If the coconut oil is liquid - be sure it has cooled completely before combining with the other ingredients.

Chocolate Chips: I recommend semisweet or dark chocolate chips, but you can use any kind you'd like. You can also use a chopped up chocolate bar or even white chocolate chips.

Storage and Freezing:Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition

Calories: 231kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.005gCholesterol: 8mgSodium: 134mgPotassium: 64mgFiber: 1gSugar: 12gVitamin A: 14IUCalcium: 13mgIron: 2mg

Tried this recipe?Let us know how it was!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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Chocolate Chip Cookies Without Butter (2025)

FAQs

What happens to cookies with not enough butter? ›

Butter is an emulsifier and it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly.

What can I substitute for butter in chocolate chip cookies? ›

WHAT ARE BUTTER ALTERNATIVES FOR BAKING?
  1. MARGARINE. Margarine is a fat that is made mostly from vegetable oil that's flavored to taste like butter. ...
  2. SHORTENING. Shortening is 100% fat, made from hydrogenated vegetable oils. ...
  3. OLIVE OIL & VEGETABLE OIL. ...
  4. COCONUT OIL. ...
  5. PUMPKIN PURÉE. ...
  6. APPLESAUCE. ...
  7. GREEK YOGURT. ...
  8. BANANAS.

Can I use oil instead of butter in cookies? ›

What about substituting oil for butter? Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.)

What does more or less butter do to cookies? ›

Butter also plays a critical role in cookie structure; the fat and moisture can enhance or inhibit gluten development, which directly impacts the shape, spread, and texture in your cookies. In short, the temperature of your butter for cookies directly impacts how cakey, crispy, or flaky your cookies will be.

What happens if you don't have enough butter for baking? ›

Vegetable and Canola Oils: These are some of the most common butter substitutes. These budget-friendly options usually don't taste like much, so you don't have to worry about them affecting the flavor of your finished product. Olive Oil: Olive oil produces light baked goods with subtle notes of fruit.

How to fix not enough butter in cookies? ›

Try 3/4 cup olive or vegetable oil for every 1 cup of butter called for. Vegetable oil won't change the flavor very much, while olive oil will bring an earthier flavor.

What is the best substitute for butter? ›

You can enjoy food in plenty of ways without the need for butter. If you don't want to eat butter, substitute it with coconut oil, olive oil, or ghee. Butter is a popular spread and baking ingredient that some people nonetheless avoid for various reasons.

Is it better to use oil or butter in chocolate chip cookies? ›

Due to its liquid nature, using oil in cookies typically results in a denser texture. Also, because oil is 100% fat, it doesn't react with flour the way butter does (butter contains water). Because of that, your cookies won't be as fluffy. If you're a fan of flat cookies, then using oil is an excellent option.

Can I use mayonnaise instead of butter? ›

Mayo works best as a butter substitute in doughs and batters when butter isn't the star flavor, when they get their structure from somewhere else (like flour), and when the butter isn't doing something incredibly important (more on that later).

What is a substitute for cookie butter? ›

A few substitutes for cookie butter include peanut butter, almond butter, sunflower seed butter, tahini or cashew butter. To approximate the sweetness of cookie butter, you can experiment with mixing your preferred nut butter with honey and ground warming spices such as cinnamon, nutmeg, cloves and/or ginger.

What oil is best for cookies? ›

Best Oils for Baking

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

How many sticks of butter is 1 cup? ›

2 sticks

What happens if you don't put butter in cookies? ›

Dry Texture: Butter is a source of moisture in cookie dough. Without enough butter, the dough can become dry and crumbly. This can make it difficult to form the dough into cohesive balls or drop it onto baking sheets, and it can result in cookies that are overly dry and lacking in tenderness.

What does egg do for cookies? ›

To create cookies, you typically use whole eggs and their proteins for flavor, leavening, structure, and color. Eggs promote puffiness and spreading in cookies, while also holding the cookie together during baking.

What does vanilla do in cookies? ›

Vanilla does offer more than just a bit of floral flavor. Sometimes it's a flavor enhancer and sometimes it's a flavor balancer. But to be honest, unless it's a vanilla cookie, it's not a true dealbreaker. Especially if you're making cookies that have lots of other flavors going on, like coconut or dark chocolate.

What does adding more butter to a cookie do? ›

The higher the proportion of butter to other ingredients, the more tender your cookie will be (and consequently, the more it will spread as it bakes).

How does the state of butter affect cookies? ›

In its liquid state, butter will mix with both the sugar and flour for a softer dough that develops more gluten. Cookies baked with melted butter will spread more than those with room-temperature butter.

What ruins cookies? ›

Don't Ruin Your Cookies: Avoid These 17 Common Cookie Baking...
  • The butter is too soft. ...
  • The oven is too hot. ...
  • Hot cookie sheets are used. ...
  • Ingredients weren't measured correctly. ...
  • The wrong kind of fat is used. ...
  • The cookie dough is not chilled before baking. ...
  • The butter and sugar are undermixed or overmixed.

What makes cookies crunchy or soft? ›

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.

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