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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!
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
- 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.
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!
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
Gabby
These chocolate chip cookies without butter might be the easiest recipe ever! They’re super soft, gooey and ready in just 20 minutes!
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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
Standing or handheld mixer
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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