Best No Butter 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 and are flavorful.

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

I created this recipe years ago 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.

Chocolate chip cookies made with no butter stacked.

Chocolate Chip Cookies without Butter

Why You’ll Love These Cookies

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. 

The recipe was originally posted in 2010 and has hundreds of reviews! 

Close-up shot of butterless chocolate chip cookies.

Helpful Supplies

Here are all of the supplies you’ll need:

Chocolate chip cookies made with oil, and a bite is taken out, and a gooey chocolate chip is melted.

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.

  • 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.

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! 

No butter chocolate chip cookies on a marble table.

Here are a few more of my favorite cookie recipes. These are ALL fantastic recipes and are perfect for all occasions. 

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!

butter-less chocolate chip cookies stacked on top of each other

Butter-less Chocolate Chip Cookies

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.
  • 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.



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. Ingredients like eggs and baking powder must be fresh for the best quality cookies.
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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cookies without butter.

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. 

164 thoughts on “Best No Butter Chocolate Chip Cookies Recipe (Made with Oil)”

  1. 5 stars
    I found this recipe last week and already made it twice! It’s fantastic! The cookies are so fun and easy to make. Thank you for sharing!

  2. 5 stars
    Super easy recipe! I did alter it a bit to fit our families dietary restrictions, It came out absolutely delicious! Thanks for posting! I will be using this recipe going forward.

  3. 5 stars
    Such delicious cookies!! I would recommend not adding the normal sugar and adding less brown sugar but overall great!! Don’t be fooled after it comes out the oven, it’s meant to be gooey

  4. ive used rice bran oil it is fine, they are still lovely. It is a great recipe and I have been experimenting with it. because I like to bake with what I have. I shop for extras on special occasion. I did buy choc chips though

    • Not sure what I did wrong, but even after an extra minute in the oven my cookies came out super flat and way too gooey in the middle. I must have messed up somewhere….either way I like the option of no butter. Thanks for sharing!

  5. i made these with a cup of ricies, a cup of cornflakes, to use them up, also a cup of coconut. and one cup of chips. i was worried they might be abit dry because of the add ons so took out 1/4 cup of flour, also added a tablespoon of cocoa. They are great. and yum. Sorry for destroying your recipe

  6. I made this easier and improved the nutritional value by 1. Using 1 1/4 cups each of white self-raising flour and wholemeal self-raising flour. 2. Instead of 2 cups of sugar I used 1/2 cup dark brown sugar. 3. 2 cups of choc chips is far too much – I used barely 1/2 cup.

  7. 5 stars
    These came out great!!!! I had a sugar craving and not enough ingredients for my usual butter cookies. I had to leave out some of the ingredients of this recipe too because didn’t have any white sugar, baking soda or almond extract but they came out perfectly (even with some things missing). Lovely and moist and chewy not like my usual cookies. This will definitely be my new go too cookie recipe ?

  8. 5 stars
    ngl, i don’t really leave reviews on the recipes i’ve tried, HOWEVER, these are kinda easily the best chocolate chip cookies i’ve ever made. i used coconut oil, which i guess according to the other comments, is better for this, because they haven’t come out oily at all. i’ve made this recipe about four times this week ?

  9. 5 stars
    Let me just start by saying I’ve followed hundreds of recipes and I have never felt compelled to leave a rating or review until now. I was just looking for a butter less recipe simply because I was out of butter. I wasn’t expecting much, just something to get the job done. But oh my gosh these are better than any chocolate chip cookies with butter that I have ever had. These chocolate chip cookies will be my new go to!

    • Thank you Courtney, for the sweetest review!! I am so glad they worked for you and I agree the oil makes them so moist and chewy!! They are better than butter!

  10. 4 stars
    I was looking for a chocolate chip cookie recipe without butter and when I found this one, I was happy to try it out. When I read the comments about it being very oily, I decided to cut the oil by half and use 4 oz of applesauce along with 4 oz of oil instead of the full cup of oil. I also cut the sugar in the recipe by using 1 c brown sugar and 1/2 c white sugar. One more change that I made was by using 1/2 c oatmeal in an effort to make a healthier cookie. The results were widely accepted by my grandkids and husband!! Keeping with the changes I made, I would make this recipe again.


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