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No butter chocolate chip cookies are soft, chewy, and made with oil instead of butter for a quick and delicious treat. Perfect when you’re out of butter, avoiding dairy, or just want a cookie that comes together fast. One bowl, zero chill time, and ready in under 25 minutes.
If you love cookies, try my oatmeal chocolate chip cookies, chocolate chip cookies with walnuts, and the best chocolate chip cookie pie.
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These chewy, butter-free chocolate chip cookies are perfect if you’re out of butter or looking for a delicious dairy-free option. Made with oil instead, they bake up soft in the center, crispy on the edges, and never cakey.
Born from a craving: I first made these when I ran out of butter but had to have chocolate chip cookies and to my surprise, they were incredible.
Soft, chewy perfection: Oil gives them the ideal texture with no chill time needed.
Quick & easy: No butter to soften means you can mix and bake in under 25 minutes.
Tried-and-true: One of the first cookie recipes on Sugar and Charm and still one of the most popular. It even made it into my book Entertaining with Charm!
Ingredient Notes
Here’s what I use to make these chewy, no-butter cookies:
- Flour: I use King Arthur all-purpose, but whole wheat flour works too for a nuttier flavor.
- Leavening: A mix of baking soda and baking powder gives these cookies the perfect rise.
- Oil: Since there’s no butter, I use neutral oils like canola or sunflower. Skip strong ones like olive or peanut oil.
- Sugar: I love the combo of brown sugar for richness and white sugar for crisp edges.
- Eggs: Organic eggs if I have them – fresh makes a difference.
- Vanilla + Almond Extract: Pure extracts only. The almond adds that subtle something special.
- Chocolate Chips: I usually go with Ghirardelli semisweet, but 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.
Expert 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
Store: In an airtight container at room temp for up to 3 days.
Freeze: Freeze in a sealed bag or container for up to 3 months—but honestly, nothing beats a warm one fresh from the oven!
Frequently Asked Questions
Yes! Oil is the best substitute for butter in cookies. It gives them a chewy texture and rich flavor—no softening needed.
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.
More Cookie Recipes
Here are a few more of my favorite cookie recipes. These are ALL fantastic recipes and are perfect for all occasions.
- Butterless Chewy Snickerdoodle Cookies
- My Favorite Chocolate Cherry Cookies
- Chocolate Cherry Chunk Cookies
- Pumpkin Chocolate Chip Cookies
- Gingersnap Cookies
- Peanut Butter Cookies
- Favorite Thumbprint Cookies
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No Butter Chocolate Chip Cookies
Ingredients
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 1 1/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp almond
- 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 their 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.
Hands down best butterless one we’ve tried.
Thanks Amanda!
I tried it and turned out really amazing!! Thank you so much for the recipe!
Yay!!
I love how chewy and flavorful these cookies are! Love topping them with whipped cream and some sprinkles to make it more fun and festive!
YUM! My dairy free son (and the rest of the family) loved these cookies! Thank you so much.
These butterless chocolate cookies are indeed delicious and satisfying especially when paired with my fav tea!
Love this recipe! Is there a way to make this recipe completely vegan?
You can substitute the egg with:
1Egg=1Tbsp ground flax or chia seed + 2-3Tbso water. Stir and let sit for about 5 minutes.
Also, you can replace the oil with applesauce. It’s not always a 1:1 depending on the recipe (close though)
These cookies are the best! They turned out perfectly and tasted so delicious, thank you for sharing this recipe!
Thank you, Eden !
This recipe was amazing, and it didn’t hurt my stomach. Chocolate Chip Cookies are my fave, but had to stop making them because of the butter.
Now, I can bake these with a happy smile.
Yay! So happy to hear this! These cookies really are so delicious! Thank you for the sweet comment Gina!
It was so thing and crispy on the edges but soft on the inside and oh-so amazing. My family couldn’t believe I had made them without butter!! Love this recipe and it will definitely be a family-favorite!!
Yum so good. I rolled them in balls flattened then. Cooked for 10 min soft on inside so good…