No Butter Chocolate Chip Cookies

4.28 from 511 votes
Prep: 15 minutes
Cook: 8 minutes
Total: 23 minutes
Servings: 28 cookies (approx.)
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No Butter Chocolate Chip Cookies are moist, soft, and chewy! Made with oil instead of butter, they’re the perfect treat when you’ve run out of butter or need an easy dairy-free chocolate chip cookie recipe. One bowl, warm cookies in under 25 minutes.

If you love cookies, try my oatmeal chocolate chip cookies, chocolate chip cookies with walnuts and brown butter chocolate chip cookies.

Chocolate chip cookies made with no butter.

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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

Why You’ll Love These Chocolate chip Cookies without Butter

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!
  • Naturally dairy-free: Perfect for anyone avoiding butter or baking without dairy, but so good everyone will love them.
  • Tried-and-true: I’ve been baking these butterless chocolate chip cookies for over 20 years, and they’re still one of my most requested recipes, with hundreds of reviews! It even made it into my book Entertaining with Charm!
Flour, brown sugar, baking soda, baking powder, granulated sugar, eggs, oil and vanilla extract measured out in small bowls.
  • Flour: I use King Arthur all-purpose, but whole wheat flour works too for a nuttier flavor. Use gluten-free flour for a gluten-free option.
  • 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, sunflower, or even coconut oil. It keeps these cookies completely dairy-free while still giving that chewy texture.
  • Sugar: I love the combo of light 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 milk chocolate chips 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 or a silicone mat.

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 cookie 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.

Close-up of chocolate chip cookies made with oil instead of butter.

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.

A stack of butterless chocolate chip cookies made with oil.
Can I use oil instead of butter in cookies? 

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.

What kind of oil can be used when making cookies

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.

Will baking cookies with oil instead of butter taste the same?

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.

What is a substitute for butter in chocolate chip cookies?

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.

Why use oil instead of butter in cookies?

Using oil instead of butter is the easiest swap when you’re out of butter or baking dairy-free. Oil keeps the dough extra moist, which gives you that chewy center with crisp edges, no cakey cookies here! Plus, it’s quicker because there’s no waiting for butter to soften. These cookies are loaded with chocolate chips, come together in one bowl, and taste so good you won’t even miss the butter.

Are these no butter cookies dairy-free?

Yes! Since they’re made with oil instead of butter, these chocolate chip cookies are naturally dairy-free. Just be sure to use dairy-free chocolate chips if you want the whole recipe to be completely dairy-free.

And that’s it — my go-to no butter chocolate chip cookies! They’re quick, chewy, and naturally dairy-free when you use dairy-free chocolate chips. 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!

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Chocolate chip cookies made with no butter.
4.28 from 511 votes

No Butter Chocolate Chip Cookies

By: Eden
Chewy, delicious chocolate chip cookies without butter! This recipe uses oil and the cookies come out tender and tasty. The perfect cookie recipe.
Prep: 15 minutes
Cook: 8 minutes
0 minutes
Total: 23 minutes
Servings: 28 cookies (approx.)
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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

Serving: 0g, Calories: 186kcal, Carbohydrates: 30g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 95mg, Potassium: 113mg, Fiber: 1g, Sugar: 19g, Vitamin A: 25IU, Calcium: 25mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Eden

I’m Eden Passante and I develop, create, style and photograph every recipe and party on Sugar and Charm. I’m the author of Entertaining with Charm and have a Bachelor’s Degree in Home Economics and I’m here to help you create simple and easy recipes for entertaining and how to add charm to any gathering!

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181 Comments

  1. Jen says:

    5 stars
    Made with gluten free flour. They are so good. Made them mini for school lunches. Cooked them for 6.5 mins and they were perfect!

    1. Eden says:

      That is so good to know! I’m glad they turned out for you!

  2. bei says:

    5 stars
    since butter is expensive for us, and most oil cookies either need a mixer or chill time, i went with this recipe and changed some things here and there. it was hands down one of the best cookies ive made if not the best. im no professional or someone who bakes often but my picky eater sister has been asking me for those every two days, it made me very happy

  3. Adriana says:

    Can I leave out the almond extract

    1. Eden says:

      Yes, if you don’t have any on hand!

  4. Maggie Davis says:

    5 stars
    Pretty good!! Crispy and chewy, although I had to bake mine for more than 9 min. I also used coconut oil, which gave a little different flavor, but it was delicious!

    1. Eden says:

      So happy you like them! Thanks for the review too 🙂

  5. Maggie says:

    hello, what would happen if i chilled these cookies for an hour or two? Would that be ok?

    1. Eden says:

      You can chill the dough, that is fine 🙂

  6. Lynn says:

    Eggs are not dairy.

  7. Judi says:

    hi…..just wondering if i could use a vegetable shortening instead of the oil?
    Judi

    1. Eden says:

      Hi Judi! I have never tried that so I am not sure how they would turn out. You can use coconut oil!

  8. Sabrina says:

    5 stars
    I always come back to this recipe, it’s even better than recipes including butter. SO good! <3

    1. Eden says:

      Thank you, Sabrina!

  9. Olga says:

    Are they meant to go sloppy when you bake them? I think I have to cut them with pizza cutter now 😂

    1. Eden says:

      They are not! They must not have been cooked fully.

  10. Jax says:

    5 stars
    Best butter-less chocolate chip cookies 🍪 EVER!!
    Would always use this recipe. Thank you!

    1. Eden says:

      So happy you loved them!