This post may contain affiliate links. Please see our disclosure policy.
These butterless chocolate chip cookies are soft, chewy, and filled with melty chocolate chips! They’re made with oil instead of butter, so there’s no butter to soften and no dough to chill. You can have warm, homemade cookies in about 30 minutes, and they’re SO good!
Pin this now to find it later
Pin ItI first shared this recipe more than 16 years ago, and it’s still one of the most-loved recipes on Sugar & Charm, with over 500 reader ratings! I’ve made these cookies countless times, and the recipe even earned a spot in my cookbook, Entertaining with Charm.
The secret? A little almond extract! It adds the most delicious flavor, and I think it’s what makes these cookies extra special.
With more than 500 reader ratings, this is one of those recipes I keep coming back to. Whether you’re completely out of butter or just want an easy chocolate chip cookie recipe, you really don’t need butter to make an amazing cookie!
⭐⭐⭐⭐⭐
“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 You’ll Love These Butterless Chocolate Chip Cookies
- Butterless Chocolate Chip Cookies Ingredients
- How to Make Butterless Chocolate Chip Cookies
- Eden’s Tips for the Best Butterless Cookies
- Best Oil for Chocolate Chip Cookies
- Easy Variations
- How to Store and Freeze
- Butterless Chocolate Chip Cookies FAQs
- More Cookie Recipes
- Butterless Chocolate Chip Cookies Recipe
Why You’ll Love These Butterless Chocolate Chip Cookies
- No butter needed: Vegetable or coconut oil gives these cookies soft, chewy centers without the need to cream butter.
- No chilling required: I usually bake the dough right away.
- Soft centers and lightly crisp edges: My favorite combination in a chocolate chip cookie!
- Simple ingredients: They’re made with everyday baking staples.
If you have butter and want a different version of the classic, my brown butter chocolate chip cookies are another favorite.
Butterless Chocolate Chip Cookies Ingredients
All-Purpose Flour: Spoon the flour into your measuring cup and level it off rather than packing it in. Too much flour can make the cookies dry.
Baking Soda + Baking Powder: I use both in this recipe to give the cookies the right amount of spread and lift.
Salt: A little salt balances the sweetness and chocolate.
Oil: Vegetable, canola, coconut, and sunflower oil all work well. I prefer a neutral-tasting oil so it doesn’t compete with the vanilla, almond, and chocolate.
Brown Sugar + Granulated Sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with the lightly crisp edges.
Large Eggs: Two eggs bind the dough and add moisture and structure.
Vanilla and almond extract: I love this combination! The vanilla gives the cookies a familiar, classic flavor, while the almond extract adds something a little different. If you’re unsure about almond extract, start with ½ teaspoon instead of a full teaspoon.
Chocolate Chips: Semisweet chocolate chips are my go-to, but you can use your favorite. For another chocolate chip cookie variation, try my pumpkin chocolate chip cookies.
How to Make Butterless Chocolate Chip Cookies
These cookies are simple to make, and you don’t need to chill the dough!
- Prepare the oven. Preheat to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- Mix the dry ingredients. Whisk together the flour, baking soda, baking powder, and salt in a mixing bowl.
- Combine the oil and sugars. In a separate bowl, mix the vegetable oil, brown sugar, and granulated sugar until well combined.
- Add eggs and extracts. Beat in the eggs one at a time, followed by the vanilla and almond extract.
- Finish the dough. Gradually mix in the dry ingredients just until combined. Fold in the chocolate chips.
- Scoop the cookies. Portion the dough into approximately 2-tablespoon balls and place them about 2 inches apart on the prepared baking sheets.
- Bake. Bake for 8 to 9 minutes, until the edges are just set and lightly golden. The centers should still look soft.
- Let them cool. Leave the cookies on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without overbaking.
Eden’s Tips for the Best Butterless Cookies
Don’t overbake! This is probably my number-one tip. Take the cookies out when they look just slightly underdone in the middle. They’ll continue cooking and setting on the warm baking sheet.
Give the cookies room to spread. I usually bake about 6 to 8 cookies per sheet.
Don’t put cookie dough on a hot baking sheet. Let your baking sheets cool between batches so the dough doesn’t start spreading before it goes into the oven.
Add flaky salt. This is optional, but a tiny sprinkle over the warm cookies is SO good!
If you enjoy baking cookies, my oatmeal chocolate chip cookies are another delicious recipe to try. Those benefit from chilling the dough, unlike this one.
Best Oil for Chocolate Chip Cookies
I most often use vegetable oil for these cookies because it has a neutral flavor and gives them the texture I love.
Vegetable oil: My first choice for this recipe.
Canola or sunflower oil: Both are good neutral-flavored alternatives.
Coconut oil: I’ve also made a version of this recipe with coconut oil, including for my cookbook. Melt it and let it cool slightly before using. It’s so good!
I wouldn’t recommend swapping in a strongly flavored oil unless you’re comfortable with that flavor coming through in the finished cookies.
Easy Variations
I love this recipe exactly as it is, but there are a few simple ways to change the flavor.
- Use chocolate chunks: Replace the chocolate chips with chopped semisweet chocolate for larger melty pieces.
- Add walnuts: Fold chopped walnuts into the dough with the chocolate chips.
- Try a little flaky sea salt: Sprinkle it over the cookies while they’re still warm.
- For another fun chocolate combination, try my chocolate cherry chunk cookies.
How to Store and Freeze
Room temperature: Store completely cooled cookies in an airtight container for up to 3 days.
Freezer: Let the cookies cool completely before placing them in a freezer-safe container. Thaw at room temperature when you’re ready to enjoy.
To warm: Microwave a cookie for about 10 to 15 seconds for that soft, freshly baked texture.
Butterless Chocolate Chip Cookies FAQs
No. I love the little hint of almond flavor and have used it in this recipe for years, but you can leave it out or replace it with additional vanilla extract for a more classic chocolate chip cookie flavor. You can also use just ½ teaspoon for a more subtle almond flavor.
I normally bake this dough right away. If your kitchen is particularly warm or the dough seems unusually soft, you can chill it for about 20 minutes to help control spreading. For comparison, my oatmeal chocolate chip cookies are a recipe where chilling the dough really does make a difference.
Yes. You can cover the dough and refrigerate it overnight. If it’s too firm to scoop, let it sit briefly at room temperature before baking.
Make sure your flour is measured correctly, don’t place dough on a warm baking sheet, and give the cookies enough room to spread. Because this dough is made with oil, it can also become softer in a warm kitchen. If that happens, chill it for about 20 minutes before baking.
Too much flour is usually the first thing to check. It can make the dough too thick and prevent the cookies from spreading properly. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag, or weigh it for the most consistent results.
The dough contains no butter or other dairy ingredients, but many chocolate chips contain milk. Use dairy-free chocolate chips if you need the finished cookies to be dairy-free.
More Cookie Recipes
Cookies & Brownies
Soft and Chewy Snickerdoodle Cookies
Cookies & Brownies
Kitchen Sink Cookies
Cookies & Brownies
Easy Jam Thumbprint Cookies (6 Ingredients)
I’ve shared so many cookie recipes over the years, and I always love trying something a little different!
If you’re looking for another chocolate chip variation, try my pumpkin chocolate chip cookies, brown butter chocolate chip cookies, or chocolate chip walnut cookies.
And if you make these butterless chocolate chip cookies, please leave a comment and rating below! I love hearing how your recipes turn out, especially when it’s a recipe I’ve been sharing for so many years.
My new Entertaining book is here! Order Now!
Butterless 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 and coconut oil work too.
- 1 1/4 cup dark brown sugar, you can use light brown sugar 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
these were GREAT !! I was skeptical at first, as the oil and sugars looked like a body scub I have.. but all in all they came out great
I stumbled upon this blog/recipe today after I discovered I didn’t have any butter but a strong desire for chocolate chip cookies. They turned out AMAZING! This is my new chocolate chip cookie recipe! Thank you so much!
weeeee!!!!! im technically baking it nw!!!! cant wait to taste it….yummyyyyy!!!! =)
Wow!!!!!!!!! Love this recipe, I didn’t feel like going to buy butter, this was perfect and all the kids in the neighborhood loved the cookies!!!!! Again “WOW” Great Recipe!!!
These turned out wonderful! I made them into a giant sheet cookie to save time (cooking for a big group) and they were perfect. Thanks for the great recipe!
I form my cookie dough into balls and freeze them. Then I put them straight from the freezer into the oven, and they don’t get so flat. Plus, I can pull a frozen ball of dough from the freezer and have a fresh-baked cookie whenever I want.
But your butter-less cookies DO look amazing… 🙂
Oh my goodness… those look AMAZING!
I am going to give these a shot!! Looks Yummy!
Followed each ingredient amount suggested and they came out too oily. Definitely cut the amount of oil in half.
I only had enough oil for half a batch but it turned out cool. They were an odd size though. I was expecting mini side cookies when I used 2 teaspoons of the mix for each cookie, but they turned out enormous. The only grievance I could say was they were surprisingly very oily even though I didn’t really have even half a cup, and that the center was still a little wet even though the edges almost burnt, but i had flattened them out so the middle was the same size. Idk. Very good recipe overall. Tread lightly with the oil!
These are great, they taste good too! I used sea salt and dark chocolate chips instead. Cooking them was so easy, I also used a hand mixer super easy.
Yay! Thank you for sharing Brenna!
yum these look delicious!! And how interesting that you didn’t use butter. I’ll have to try! (LOVE the milk bottle hehe)
I hate butter. Found your recipe. Made these today. OMG!! So so good!! Thank you.
Yay!! So happy to hear you loved them!! Thank you for leaving a comment and review too 🙂
marshmallow fluff… genius!!!