This post may contain affiliate links. Please see our disclosure policy.
I’ve been baking these No Butter Chocolate Chip Cookies for over 20 years, and they’re still one of my most requested recipes! One of the very first recipes I shared on Sugar and Charm, it now has hundreds of rave reviews. Soft, chewy, and made with oil instead of butter, they’re perfect when you’ve run out of butter or want a quick dairy-free option. One bowl and warm cookies in under 25 minutes, my kind of baking!
If you love cookies, try my oatmeal chocolate chip cookies, chocolate chip cookies with walnuts, brown butter chocolate chip cookies and the best chocolate chip cookie pie.
Pin this now to find it later
Pin It⭐⭐⭐⭐⭐
“I have family members who are dairy free and these are the best! I was skeptical at first (because I love my butter in baking) but everyone—even those who love butter—loves these. I’ve been asked for the recipe many times!”
— Angie
Table of Contents
Why These Are The Best No Butter Chocolate Chip Cookies
Sometimes the best recipes are born out of a craving crisis. Years ago, I was desperate for chocolate chip cookies, opened my fridge, and realized… no butter. I improvised with oil, and to my surprise, the cookies were soft, chewy, and absolutely irresistible. They’ve been a Sugar and Charm favorite ever since!
- Soft & chewy perfection – The oil gives them that magical chewy center with crisp edges. No cakey cookies here!
- Quick & easy – Forget waiting for butter to soften—these come together in one bowl, no chill time, and you’ll be snacking in under 25 minutes. Perfect for late-night cravings (I’ve been there).
- Tried-and-true – This was one of the very first cookie recipes I ever shared on Sugar and Charm, and it’s still one of the most loved. It even made it into my book Entertaining with Charm!
No Butter Chocolate Chip Cookie Ingredients
- Flour: I use King Arthur all-purpose, but whole wheat flour works too for a nuttier flavor.
- Baking Soda & Baking Powder: A mix of both gives these cookies the perfect rise.
- Oil: Since there’s no butter, I use neutral oils like canola oil, sunflower oil or coconut oil. Skip strong ones like olive or peanut oil.
- Sugar: I love the combo of brown sugar for richness and white sugar for crisp edges. I like dark brown sugar and I use the brand C&H.
- Large Eggs: Organic eggs if I have them – fresh makes a difference.
- Almond & Vanilla Extract: Pure extracts only. The almond adds that subtle something special.
- Chocolate Chips: I usually go with Ghirardelli semisweet chips, but chocolate chunks or dark chocolate are great too!
How to Make No Butter Chocolate Chip Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream Sugars and Oil: In the bowl of a stand mixer with the paddle attachment, beat together the oil, brown sugar, and granulated sugar until well combined.
Add Eggs and Flavoring: Add eggs one at a time, beating well after each addition. Then, mix in the vanilla and almond extract until smooth.
Combine Wet and Dry Ingredients: Gradually blend in the dry ingredients until just combined. Gently fold in the chocolate chips.
Portion the Dough: Using a cookie scoop, portion dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake and Cool: Bake for 8 to 9 minutes until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Eden’s Recipe Tips
Use neutral oil: Go with canola or light olive oil. Skip strong-flavored oils (like EVOO) and make sure it’s fresh—not funky.
Try coconut oil: Want a hint of coconut or firmer dough? Use refined coconut oil for a neutral taste, or unrefined if you’re into the coconut vibe.
Chill if warm: If your kitchen’s hot, chill the dough for 20 minutes so the cookies don’t spread too much.
Don’t overcrowd: Bake just 6–8 cookies per sheet for even baking and perfect edges.
Storing and Freezing
Reheat: A quick 10–15 seconds in the microwave and you’ve got that warm, gooey, fresh-from-the-oven magic all over again.
Store: Keep them in an airtight container at room temp for up to 3 days (though honestly, they rarely last that long in my house!).
Freeze: Yes, these freeze beautifully—just like my chocolate cherry chunk cookies (I eat those straight from the freezer!) or my brown butter chocolate chip cookies.
Butterless Chocolate Chip Cookie FAQ’s
Yes, and that’s exactly how these are made! Oil gives cookies their signature chewiness and keeps the recipe extra quick (no softening butter, no chill time). I’ve been making these for 20 years and they never fail me. If you’re more into oat-y, cozy vibes, try my oatmeal chocolate chip cookies, also amazing with oil.
Use a neutral oil like canola, vegetable, or avocado oil. For a hint of flavor, you can try refined coconut oil. Avoid strong oils like extra virgin olive oil unless you want that flavor to come through.
Not exactly—but they’re still incredibly good! Butter adds richness, but oil makes them ultra chewy with a crisp edge. These cookies are a fan favorite for a reason.
Oil is hands-down the easiest swap! I usually reach for canola or vegetable oil, but refined coconut oil also works if you want a little tropical hint. I love this trick because you don’t have to soften anything—just pour and mix. If you want to try a recipe with butter, check out my brown butter chocolate chip cookies where the butter is browned for an even richer flavor.
More Chocolate Chip Cookie Recipes
And that’s it—my go-to no butter chocolate chip cookies! I’ve been baking these for two decades, and they’ve saved me more times than I can count when the cookie craving hits and there’s no butter in sight! Let me know what you think!
My new Entertaining book is here! Order Now!
No Butter Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup vegetable oil, canola oil, sunflower oil and coconut oil work too.
- 1 1/4 cup dark brown sugar, you can use light too
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract, 1/2 tsp for less of an almond flavor.
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.
- In the bowl of a stand mixer, cream together oil, brown sugar, and white sugar using the paddle attachment.
- Beat eggs one at a time, then add the vanilla and almond extract.
- Blend in dry ingredients and fold in the chocolate chips.
- Using a cookie dough scoop, scoop balls of cookie dough on a cookie sheet lined with parchment paper, 2" apart.
- Bake for 8 to 9 minutes, then let them cool on the pan before moving them to a wire rack.
Video
Notes
- Chill the dough: Just 30 minutes helps the cookies hold the cookie shape and bake up beautifully.
- Don’t overbake: They’ll keep baking on the sheet—pull them when the edges are just golden.
- Switch it up: Try peanut butter, white chocolate, or butterscotch chips for a fun twist.
- Optional but amazing: A pinch of flaky sea salt on top makes them extra delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
By far the best butterless cookies we’ve ever had and we make a lot since we don’t do butter and dairy much in our house. Delish!!!
I have made these for 20 years, this recipe is SO good if you FOLLOW the directions and ingredients!
I used this recipe for my son’s birthday as he likes cookie cakes. It was thick and chocolatey. I haven’t used almond extract in chocolate chip cookies before. That was new and the flavor is strong. I might leave that out next time.
Made this today. 2 batches. YUMMY!!!
Best butter free cookies I’ve ever tried, they are soft in the inside and crunchy on the outside! the Choco chips are the perfect blend for this recipe, though I did not add the almond essence because I did not have it but I dabbled the vanilla. I am 14 and I bake a lot, and this is the best butter free cookies I have ever tried! Thank you so much I will be coming again!
This is the best no butter cookies Iv’e ever tried They arecrispy on the outside and soft in the inside the chocochips with the cookie is amazing the perfect blend! I can’t stop eatting them! It’s a banger in the house hold and because I am 14 and I bake alot i’ve never tried this good of a butter free cookie. I will be coming back!
If I leave out the almond extract, should I double the vanilla extract? Also, did this recipe originally not have the almond? I notice the photo showing all the ingredients doesn’t have it – only the vanilla.
Thanks!
I have family members who are dairy free and these are the best! I was skeptical at first( because I love my butter in baking) but everyone – even those who love butter- loves these. I have been asked for the recipe many times!
Love this recipe. Is it possible to turn these into double chocolate cookies by adding cocoa? Thanks!
Thanks Lisa! I would have to test that because the cocoa powder would change the consistency.