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These butterless cookies are soft, gooey, and totally irresistible. If you need a chocolate chip cookie recipe without butter, this easy oil-based version is ready in just 20 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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The Original No Butter Chocolate Chip Cookie Recipe
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 of butter, they turn out soft in the center, crispy on the edges, and never cakey.
Born from a craving: I first made these when I was out of butter but had to have chocolate chip cookies and to my surprise, they were incredible.
Soft, chewy perfection: Using oil creates the perfect texture with zero chill time required.
Quick & easy: No butter to soften means you can mix and bake these in under 30 minutes. They’re my go-to when I need a crowd-pleasing cookie fast.
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 for Butterless Chocolate Chip Cookies
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 Easy Butter-Free 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.
Cookies Made with Oil Variations
- 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.
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
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!
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 dough for 30 minutes to help cookies hold their shape.
- Don’t overbake—cookies continue baking slightly on the sheet after removing from the oven.
- Use parchment paper or a silicone mat to prevent sticking.
- Let cookies cool on the pan for a few minutes before transferring to a rack.
- Use fresh baking soda and eggs for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Just made them and came out delicious!! Definitely a keeper, tasted like store bought frozen dough cookies. The recipe says to bake for 8-9 min. I did 10 and was perfect.
Thanks so much!
We love hearing this! Thank you so much for sharing and I’m so happy these worked out for you!
Very good recipe! I tried them, I put 1/3 cup less sugar in total and only had 1/3 cup of brown sugar left so I used that in addition to white sugar. I would put a little less salt in these cookies. The shape comes out phenomenal, they are a good cookie recipe if you are gifting cookies. I added a couple table spoons of cocoa and some chopped almonds to half of the batter which also turned out great. OH and after the original 9 minute bake time i did broil for about a minute in a half to give the tops of the cookies a bit more colour. But overall, a great recipe , its going in the recipe collection!
Love hearing this! What a great idea to broil too! Never thought about that!
These were absolutely amazing! The best cookie recipe I’ve tried so far that requires no butter. This is definitely going to be my go-to recipe for when I’m craving cookies but I don’t have butter on hand. You are a wonderful human being for coming up with these! <3
Yay! Thank you Ashley! So happy you liked them… they are one of my favorites!! You don’t even miss the butter!
I tried out this recipe but they kept coming out unbaked, so I would put them back in for a few more min and when its cooked, its like a bit of a crumble 🙁
Tried these today. Easy recipe and so delicious! Thank you
Love to hear this! Thank you!
I had tried this cookies recipe yesterday, they turned amazing
I have tried many recipes in the past I never had a result like this, this one is quick easy with few ingredients, The whole family was happy
I don’t make any change, the recipe is perfect
Thank you
four stars
Is almond extract necessary?
Do you grease the cookie sheet
You can yes! or use parchment paper
How many does this serve? Thanks! x
depends on how big or small you make them 12-18 usually