Butterless Chocolate Chip Cookies Recipe (Made with Oil)

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This is my most popular cookie recipe, the original butterless chocolate chip cookies! Baked with oil instead of butter, these cookies come out delicious every time. They have the perfect amount of chewiness and sweetness!

Chocolate chip cookies made with no butter.

These no-butter chocolate chip cookies were one of my first recipes on Sugar and Charm! To this day, they are my go-to cookie recipe. I love to serve them right out of the oven when entertaining.

I created this recipe when I had no butter but an intense craving for chocolate chip cookies. To my amazement, the cookies came out so delicious! I love that they are far from cakey or dry.

They’re the best chewy cookie with crispy edges, and it’s become my go-to chocolate chip cookie recipe. It’s easy to make, and they’re a tremendous, easy everyday cookie recipe.

And if you love cookies, like me, try oatmeal chocolate chip cookies, chocolate chip cookies with walnuts, and the best chocolate chip cookie pie.

Butterless chocolate chip cookie with a bite taken out and gooey chocolate chips.

Why You’ll Love These Cookies

  • The recipe was originally posted in 2010 and over 500 amazing reviews!
  • It’s a great way to enjoy cookies if you are intolerant to dairy.
  • The oil gives the cookies a cake-like crumb texture, and because of the high-fat content, they stay wonderfully moist. 
Flour, brown sugar, baking soda, baking powder, granulated sugar, eggs, oil and vanilla extract measured out in small bowls.

Shopping List and Ingredient Notes

The full recipe and measurements are in the recipe card at the bottom of the post.

All-Purpose Flour: We use King Arthur All-Purpose Flour. You can also use whole wheat flour too.

Baking soda and Baking powder: Both are used as leavening agents to activate the rise in the cookie.

Vegetable oil: Is used instead of butter. Use neutral oil, sunflower oil, canola, or vegetable oil, in your butterless chocolate chip cookie recipe. You will taste the flavors using an intensely flavored oil, like olive or peanut oil.

Brown sugar: Dark brown sugar works well. However, if you only have light brown sugar, that will work too.

Granulated sugar: This is used to sweeten the cookies.

Eggs: Use organic eggs if possible.

Vanilla extract: Pure vanilla extract adds flavor and enhances the recipe’s flavors.

Almond extract – Pure almond extract works best.

Semisweet chocolate chips or chunks: We love Ghirardelli and Ghirardelli. If you prefer chocolate chunks, you can do that, too. Dark chocolate also tastes delicious in this recipe.

No butter chocolate chip cookies with sea salt flakes.
  • Gluten-Free: To make these chocolate chip cookies gluten-free, use a 1:1 ratio of all-purpose gluten-free flour. I like Bob’s Red Mill.
  • Add Nuts: Add 1 cup of chopped nuts, such as pecans or walnuts.
  • Different Flavored Chips: Swap the chocolate chips for white, peanut butter, or butterscotch chips.
  • Salt: Sprinkle a little sea salt on top of the cookies after they come out of the oven.
Cookies made without butter stacked with a glass of milk.

How to Store 

For about three days, you can store cooled cookies in an airtight container at room temperature. 

You can also freeze cookies in an airtight sealed bag or container for up to three months. However, nothing is better than a warm chocolate chip cookie right out of the oven! 

A stack of butterless chocolate chip cookies made with oil.

I hope you enjoy these butterless cookies! If you like this recipe, please rate it and let me know how it turned out in the comments below! 

You can also FOLLOW ME on Facebook, Instagram, and Pinterest to see more delicious recipes, cocktails, desserts, and parties!

Chocolate chip cookies made with no butter.

No Butter Chocolate Chip Cookies Recipe

Chewy, delicious chocolate chip cookies without butter! This recipe uses oil and the cookies come out tender and tasty. The perfect cookie recipe.
4.26 from 500 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 minutes
0 minutes
Total Time: 23 minutes
Servings: 28 cookies (approx.)
Calories: 186kcal
Author: Eden


  • 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


  • Preheat oven to 350 degrees.
  • Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.
    All-purpose flour, baking soda, baking powder and salt in a bowl.
  • In the bowl of a stand mixer, cream together oil, brown sugar, and white sugar using the paddle attachment.
    Oil, brown sugar, granulated sugar and eggs in a bowl.
  • Beat eggs one at a time, then add the vanilla and almond extract.
    Adding an egg to no butter chocolate chip cookie batter.
  • Blend in dry ingredients and fold in the chocolate chips.
    Making butterless chocolate chip cookies with dry ingredients and oil.
  • Using a cookie dough scoop, scoop balls of cookie dough on a cookie sheet lined with parchment paper, 2" apart.
    Cookie scooper with no butter chocolate chip cookie dough.
  • Bake for 8 to 9 minutes, then let them cool on the pan before moving them to a wire rack.
    No butter, chocolate chip, cookie dough ball.



Line your baking sheet with parchment paper, or use a silicone mat to prevent your cookies from sticking to the pan.
Space the cookies far enough apart on the baking sheet so they don’t spread into each other when they cook.
Use a cookie scooper to portion the dough on the baking sheet for evenly baked cookies.
Let the cookies cool on a rack before serving them.
Chilling the dough prevents spreading. You can chill the dough for 30 minutes or even overnight! This helps the cookies hold their shape and prevents a thin cookie.
Use fresh ingredients, and always check the dates. For the best quality cookies, ingredients like eggs and baking powder must be fresh.
Use all one flavor of chocolate chips or a mix of semisweet and milk chocolate.
Don’t overtake the cookies, as they will turn out dry. Also, remember they continue to cook as they cool on the baking rack.
Baking time continuously varies depending on many factors, such as the actual oven temperature, location, and the temperature inside your home.


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
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Frequently Asked Questions

What do you use in cookies when you don’t have butter? 

You can use oil if you want a butter-free cookie. Just make sure to use a natural oil such as sunflower, canola, or vegetable oil. This will give the cookies a crispy and chewy texture.

Can I use oil instead of butter in cookies? 

Yes, you can! Oil is the best substitute for butter in cookies. This recipe uses only oil (no butter), and they have the best texture and flavor. 

166 thoughts on “Butterless Chocolate Chip Cookies Recipe (Made with Oil)”

  1. 5 stars
    This is an amazing recipe! It was very easy to make and a good thing that I had all the ingredients needed for me to make these cookies. This is definitely one of our favorites at home. Thank you for sharing!

  2. 5 stars
    Wonderful, tasty, and easy cookies! We are currently quarantined aboard our sailboat in Spain due to Covid9. We can only go out for groceries when absolutely necessary, about once every 10 days to 2 weeks–and we are low on butter. When my husband asked me to bake chocolate chip cookies I thought he was out of luck! But then I found your recipe and gave it a try even though I was skeptical. Man was I wrong! They are delicious and have a perfect consistency. My husband could not tell the difference between them and my usual butter recipe. This is a keeper….and I will make them again! Thank you for the recipe.

    • Oh my goodness, Vicki! Stay safe on the water and I am SO happy these cookies could be a little treat for you and your husband during this time! Sending you all the love and cookies!!!

  3. 5 stars
    These have me craving a chocolate chip cookie!! Love this butter-less option! They are chewy & chocolate-y & really are perfect!

  4. 5 stars
    Just made these cookies and they are AMAZING!!! My two sons and husband (and I) love them. I was low on butter which inspired me to find a “butteries” recipe – and these are actually better than cookies I’ve made with butter. Thanks for making this recipe available.

    Also, one batch I timed correctly and the second batch I forgot about – even slightly over-baked, they’re still great!! No fail recipe – that’s my kind of baking. 🙂

  5. 4 stars
    Really nice! Took quite a bit longer to cook than the recipe said – think I made them a bit big, but came out really well.

  6. 5 stars
    Instead of vegetable oil I like to use coconut oil (it adds nice flavor:). Should I melt it and then measure it or just measure it while it’s hard?

  7. Very confused. Followed the recipe exactly and mine came out like giant puffballs. They look absolutely nothing like yours, they are smooth, a weird consistency and puffy (didn’t spread, just rose up).

    • Same thing happened to me the first time. I suggest you try to make them again- pay attention to packing the brown sugar and levelling off the flour. I tried them again today and now they look just like the picture. The almond extract is nice if you like it, otherwise just replace with vanilla extract for the classic chocolate chip cookie taste. Hope this helps:)

  8. This is great I didn’t have chocolate chips but just made the dough and it actually turned out better then the ones I made the other day with butter and ended up softer also I give this 100 out of 1 to 10 thank saving the recipe in case I forget it next time

  9. 5 stars
    I didn’t have brown sugar so just put one cup of white sugar and I put a drop less oil than a cup but they came out AMAZING! Nice late night snack for me and the hubby!


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