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These no butter chocolate chip cookies are soft, chewy, and easy to make using oil instead of butter—perfect for when you’re out of butter or need a dairy-free treat. I’ve been perfecting this recipe for over 16 years, and it remains one of the most-loved recipes on Sugar and Charm alongside my chocolate cherry chunk cookies and super moist chocolate cake!
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“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 No Butter Chocolate Chip Cookies Work
- Can You Make Chocolate Chip Cookies Without Butter?
- No Butter Chocolate Chip Cookie Ingredients
- How to Make No Butter Chocolate Chip Cookies
- Eden’s Recipe Tips
- Variations for No Butter Cookies
- Storing and Freezing
- FAQ’s
- More Chocolate Chip Cookie Recipes
- No Butter Chocolate Chip Cookies Recipe
Why These No Butter Chocolate Chip Cookies Work
Naturally Dairy-Free: A great option for anyone avoiding dairy without sacrificing flavor or texture.
Soft & Chewy Texture: Using oil instead of butter creates a tender, chewy center with slightly crisp edges—no cakey cookies here.
Consistent Results: Oil blends easily into the dough, making this a simple one-bowl recipe that turns out perfectly every time.
No Butter Needed: Perfect for when you’re out of butter but still want classic chocolate chip cookies. If you’re looking for a good butter cookie, try my brown butter chocolate chip cookies!
A Proven Classic: I’ve been sharing these for two decades, and they even earned a spot in my book, Entertaining with Charm.
The Science: Why Oil Makes a Better Cookie
The Science Behind Using Oil Instead of Butter
Oil creates a softer, chewier cookie because it is 100% fat, while butter contains about 18% water.
- More fat = less gluten formation
- Less gluten = softer texture
- Oil stays liquid at room temperature = cookies stay soft longer
This is why these cookies have a tender center and crisp edges without becoming cakey.
Can You Make Chocolate Chip Cookies Without Butter?
Yes—chocolate chip cookies can be made without butter and still turn out soft, chewy, and delicious.
Cookies made with oil are:
- Softer
- More moist
- Slightly less crisp
They may differ slightly from traditional cookies, but many people prefer their chewy texture and how long they stay soft.
No Butter Chocolate Chip Cookie Ingredients
- Flour: I recommend King Arthur all-purpose. You can also use whole wheat for a nuttier flavor or a 1:1 gluten-free blend.
- Baking Soda & Baking Powder: This combination ensures the perfect rise.
- Oil: Use a neutral oil such as canola, vegetable, or sunflower. Refined coconut oil also works beautifully.
- Sugar: A mix of C&H light brown sugar for richness and granulated white sugar for those crisp edges.
- Large Eggs: Fresh, organic eggs make a noticeable difference in texture.
- Extracts: Pure vanilla and a touch of almond extract. That hint of almond is my “secret” for a bakery-style finish.
- Chocolate Chips: I usually go with Ghirardelli semisweet chips, but chunks or milk chocolate chips are great too. Semisweet is my go-to, just like the one I use in my pumpkin chocolate chip cookies.
How to Make No Butter Chocolate Chip Cookies
- Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: Whisk the flour, baking soda, baking powder, and salt in a medium bowl.
- Cream Sugars and Oil: In a stand mixer, beat the oil and both sugars until well combined.
- Emulsify: Add eggs one at a time, beating well. Mix in the vanilla and almond extracts.
- Combine: Gradually blend in the dry ingredients until just combined. Fold in your chocolate chips.
- Portion: Use a cookie scoop to space dough balls about 2 inches apart.
- Bake: Bake for 8–9 minutes. The edges should be lightly golden, but the centers should still look soft. They will firm up as they cool!
Eden’s Recipe Tips
Choose the Right Oil: Stick to neutral options like canola or light olive oil. Avoid strong flavors like Extra Virgin Olive Oil unless you want that specific savory note. Save the fancy oils for my lemon loaf cake!
Temperature Matters: If your kitchen is particularly warm, chill the dough for 20 minutes before baking to prevent excess spreading.
Don’t Overcrowd: Bake 6–8 cookies per sheet to ensure even heat circulation.
Variations for No Butter Cookies
- Coconut Oil Version: Adds a slight coconut flavor
- Gluten-Free Option: Use a 1:1 gluten-free flour blend
- Dairy-Free Version: Use dairy-free chocolate chips
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.
FAQ’s
Yes, oil works well as a butter substitute and creates a softer, chewier texture.
Yes! Because this recipe uses neutral oil instead of butter, the base is naturally dairy-free. To ensure the entire cookie is dairy-free, simply use your favorite dairy-free chocolate chips (like Ghirardelli non-dairy or Enjoy Life).
Since oil is a liquid at room temperature, it can sometimes cause the dough to spread more than butter-based dough. if your kitchen is warm and your cookies are spreading too much, try chilling the dough for 20 minutes before baking. You can also add 1 extra tablespoon of flour to help the cookies hold their shape while maintaining that soft, chewy texture.
If you want to use butter, check out my brown butter chocolate chip cookies where the butter is browned for an even richer flavor.,
Absolutely! In fact, when I featured these cookies in my book, Entertaining with Charm, I used refined coconut oil. It creates a slightly firmer dough and a wonderfully rich texture. For a neutral flavor, use refined coconut oil; if you want a subtle hint of coconut, unrefined works beautifully too!
They are slightly softer and less crisp, but still rich and delicious.
More Chocolate Chip Cookie Recipes
Cookies & Brownies
Brown Butter Chocolate Chip Cookies
Cookies & Brownies
Pumpkin Chocolate Chip Cookies
If you love cookies, try my oatmeal chocolate chip cookies, chocolate chip cookies with walnuts and brown butter chocolate chip cookies.
I’d love to hear from you! If you bake a batch, please leave a 5-star rating and a comment below. Your reviews mean the world to me and help other bakers find this recipe!
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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
- Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Whisk Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set this aside.
- Cream Oil and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together 3/4 cup oil, 1 1/4 cups dark brown sugar, and 1/2 cup white sugar on medium speed until well combined and smooth.
- Add Eggs and Aromatics: Add 2 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract and 1 tsp almond extract (use 1/2 tsp if you prefer a subtler almond flavor) until the mixture is creamy.
- Combine: Turn the mixer to low and gradually add the flour mixture, blending just until no streaks of flour remain. Use a spatula to gently fold in 2 cups semisweet chocolate chips.
- Scoop the Dough: Using a standard cookie scoop (about 2 tablespoons), portion the dough into balls. Place them on the prepared baking sheets, spaced 2 inches apart to allow for slight spreading.
- Bake and Cool: Bake for 8 to 9 minutes, or until the edges are just set and very lightly golden. The centers will still look soft—don't overbake! Let the cookies cool on the pan for 5 minutes to firm up before transferring them to a wire rack to cool completely.
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.
I have made this recipe SO many times and it always turns out so good! You can use coconut oil too!
Can I use Olive oil instead of what was listed above?
Hi Bee! I’ve never tried this, I have tried coconut oil and that works really well!
Best no butter chocolate chip cookies ever! I will never use butter for my chocolate chip cookies again. Unbelievably delicious. Only thing I changed was the time to bake, maybe I made them larger, but backed them around 12-15 minutes. Perfect texture and not overdone! Thanks so much for sharing this recipe.