No Butter Chocolate Chip Cookies - Lane & Grey Fare (2024)

These No Butter Chocolate Chip Cookies are so delicious you'd never know the butter is missing! If that wasn't enough, they're also eggless chocolate chip cookies that happen to be gluten free, nut free and easily vegan! Best yet, there is zero chill time for this recipe and zero mixer required! You'll have yummy small batch chocolate chip cookies in about 30 minutes from start to finish!

A small batch of chocolate chip cookies is sometimes exactly what you need! This no butter chocolate chip cookie recipe makes 6 large or 12 small cookies and requires 0 minutes of chill time and 0 mixers! That's amazing since my Small Batch Chocolate Chip Cookies require 15 minutes of chill time and a mixer!

For more eggless chocolate chip cookie recipes, tryEggless Chocolate Chip Cookies,Dark Chocolate Chip Cookiesand myMini Chocolate Chip Cookies!

Reasons to Love These Cookies

• Allergy Friendly-These cookies aregluten free, nut free, egg free and can easily be dairy free (vegan)!
• Crip Outside-These cookies have a crispy exterior when right out of the oven.
• Soft Inside-The cookies are soft and oozing with chocolate inside like my Microwave Chocolate Chip Cookie!
• Chocolate Chips-They are loaded and topped with chocolate chips!

Ingredient Notes

• Gluten Free Flour-If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flourbecause it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
• Vegetable Oil-This recipe contains zero butter or vegan baking stick! You can replace with canola oil but keep in mind, it may change the flavor. For cookies with olive oil, check out my Olive Oil Cookies!
• Cornstarch and Water-These are eggless cookies so this mixture helps bind everything together.
• Dark Brown Sugar-I use brown sugar instead of granulated for added moisture like in myChocolate Blossom Cookies.
• Milk-If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
• Chocolate Chips-To keep vegan, make sure to use gluten free/vegan chocolate chips.I love these allergy friendly chocolate chips.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

How to Make Chocolate Chip Cookies Without Butter

Here are the step by step instructions to make these cookies!

Step 1:Prep the Flour

In a medium bowl, measure out the gluten free flour. Set aside.

Step 2:Make the Cornstarch Water

In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.

Step 3:Cream the Sugar

In a large bowl, whisk together the vegetable oil, the dark brown sugar, vanilla and salt until soft and creamy. Switch to using a spatula to combine when it starts getting thicker.

Step 4:Add in the Cornstarch Water and Baking Soda

Slowly whisk the cornstarch water into the sugar mixture until fully combined. It will appear liquidy. That’s normal.

Once combined, whisk in the baking soda until combined again.

Step 5:Add in the GF Flourand Milk

Starting and ending with the gluten free flour, mix in some flour then some milk then some flour. Use a spatula to combine.

Once combined, use clean hands to knead everything into a dough. This should only take a few times before it all comes together. You can of course use a hand held mixer or electric mixer if you prefer.

Step 6:Fold in the Chocolate Chips

Gently fold in ½ cup plus 2 tablespoons of chocolate chips using a spatula. This may be a bit tricky due to the shiny dough. I like to help mix them in with clean hands.

Step 7:Scoop the Dough and add Additional Chocolate Chips

Separate the dough into 6 equal pieces and roll the dough into 6 balls. They will be quite sticky.

Place the cookies on the baking sheet about 4 inches apart.Gently press down on the tops of the dough balls so they form a thick disc.

Whatever chocolate chips might have fallen out during rolling them into balls, press those extra chips into the tops of the cookies. If no chips fell out, feel free to add additional chips into the tops of the cookies.

Step 8:Bake the Cookies

Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.

Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 2 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

Expert Baking Tips

• Use Packed Cups of Flour-Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape.Or read the gram measurement.
• Use Clean Hands- No need to get out your hand held mixer or electric mixer. Once all the ingredients are combined, use clean hands to gently knead the dough to be smooth. You only need to do it a couple of times for the dough to be smooth and combined. You can refer to my video for a visual.
• Reshape the Cookies-If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.

Recipe FAQs

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