The Original Butterless Chocolate Chip Cookies (Made with Oil)

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This is our most popular cookie recipe and the original butterless chocolate chip cookies! This recipe was originally posted in 2010 and has hundreds of reviews! They are 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. 

Cookies are one of our favorite desserts and are worth every bite! Try these cookies without butter, you’ll be surprised at how amazing they are!

Also, try our famous oatmeal chocolate chip cookies and the best chocolate chip cookies with walnuts!

Butter-less chocolate chip cookies on parchment paper.

Butterless chocolate chip cookies, what else can I say? I experimented when I tried making chocolate chip cookies without using butter.

Why? Because I didn’t have any butter on hand! Also, sometimes recipes with butter can turn out flat and cake-like. I thought about all the different fats I could use in a recipe; butter, Crisco, or oil. So I opted to give the oil a try. 

To my amazement, the cookies baked very nicely! They taste delicious and are not even close to cakey or dry. They’re the best chewy cookie with crispy edges. It’s an easy recipe to make, and they’re a great easy everyday cookie recipe!

Chocolate chip cookies without butter stacked.

How to make Butterless Chocolate Chip Cookies

We’ll cover everything you need to make these cookies, share tips and answer questions. If you prefer to follow the recipe, scroll to the bottom of the post where you’ll find the recipe card.


Here are all of the supplies you’ll need:

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.
  • Vegetable oil vegetable oil is used instead of butter.
  • 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 also enhances flavors in the recipe.
  • Almond extract – Pure almond extract works best.
  • Semisweet chocolate chips or chunks – A few brands we love are Ghirardelli and Ghirardelli. If you prefer to use chocolate chunks, you can do that too. Dark chocolate also tastes delicious in this recipe.
Close up shot of butterless chocolate chip cookies.

6 Steps for Making Cookies without Butter

Combined Dry Ingredients – Combine flour, baking soda, baking powder, and salt and set aside.

Cream Butter and Sugars – In a mixing bowl cream together oil, brown sugar, and white sugar.

Beat Eggs and Extracts – Beat in eggs one at a time, then add in the vanilla and almond extract.

Combine – Blend in dry ingredients and fold in the chocolate chips.

Scoop – Scoop balls of cookie dough on a cookie sheet lined with parchment paper using a cookie scooper. Place them 2″ apart.

Bake – In a preheated 350-degree oven, bake for 8 to 9 minutes, and then let them cool on the pan before moving them to a wire rack.

What Oil Does in Butterless Chocolate Chip Cookies

Making cookies with oil instead of butter is definitely something you need to try if you haven’t already! 

The oil gives the cookies a cake-like crumb texture and because of the high-fat content, they stay wonderfully moist. 

It’s also a great way to enjoy cookies if you have an intolerance to dairy.

Chocolate chip cookie made without butter.

Tips for Making Butter-less Chocolate Chip Cookies

Line your baking sheet with parchment or use a silicone mat so your cookies don’t stick to the pan.

Add the eggs one at a time and mix them well.

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 out the dough on the baking sheet for evenly baked cookies.

Let the cookies cool on a rack before serving them.

Don’t overman the cookie dough. Using an electric mixer is perfect, but once the flour goes in the bowl, keep the mixer on low and scrape down the bottom and sides of the bowl.

Prevent spreading by chilling the dough. 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, baking powder, and baking powder all need to be fresh for the best quality cookies.

Bake the cookies on the middle rack in the oven. This ensures even baking.

For the chocolate chips, you can use all one flavor or you can use a mix of semi-sweet and milk chocolate.

Always measure your ingredients properly, especially the flour!

Don’t overtake the cookies as they will turn out dry. Also, remember the continue to cook as they cool on the baking rack.

Remember, baking time always varies depending on many factors like true oven temperature, locations, and the temperature inside your home.

Cookie Variations

  • Try adding chopped nuts or m&ms
  • Swap out the chocolate chips for white chocolate, peanut butter, or butterscotch chips
  • Add a few instant coffee granules to the dough for a mocha flavor
  • Add a dash of cinnamon to the dough
  • Sprinkle a little bit of sea salt on top of the cookies after they come out of the oven
  • Drizzle with melted chocolate once they’ve cooled

Use a Neutral Oil

Use neutral oil such as sunflower, canola, or vegetable oil in your butterless chocolate chip cookie recipe. If you use a strongly flavored oil in the recipe like olive oil or peanut oil you will taste the flavors.

Gluten-Free Cookies

If you need 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 and Cup4Cup.


These cookies can also be dairy-free if you swap out the eggs with an egg substitute. Some good options are apple sauce or a “chia egg.”

To make a chia egg, mix 1 tablespoon of ground chia seeds with 3 tablespoons of water and let it sit for 5 minutes until it forms a gel. You can also use a flax egg with 1 tablespoon of ground flaxseed with 3 tablespoons of water.

You will also use dairy-free chocolate chips too!

How to Store Butterless Chocolate Chip Cookies

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! 

Perfect Butter-free Chocolate Chip Cookies

I was so happy with how these delicious butter-free cookies turned out and with no added effort! It’s so easy to make the dough, and the process is straight forward, so you can whip up a batch in no time at all!

What to Serve with Butterless Chocolate Chip Cookies

These are perfect to serve year-round with other cookies or a large fruit platter.

You can serve these on a giant dessert platter

Serve them with ice cream and make an ice cream sandwich

You can also dip them in a delicious snickerdoodle coffee.

Chocolate chip cookies on a marble table.

Frequently Asked Questions

What can I use instead of butter in cookies?

For this recipe, I used vegetable oil to replace the fat from butter – it has a neutral flavor, and there’s always some hanging around in most kitchens! 

Oils have a higher content than butter, so it is often not a straight swap, you only need to use about 3/4 of the amount called for. 

If you are into experimenting in the kitchen, here are some other substitutes you can make. Please note I only used vegetable oil in my recipe and haven’t tried these variations! These variations below will change the outcome of the cookie.

  • coconut oil
  • canola oil 
  • shortening
  • applesauce
  • soy margarine
Can I substitute margarine for butter in chocolate chip cookies?

Yes! This recipe is made for substituting butter with oil. The cookies come out even chewier and more flavorful. 

What to 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 oil, canola oil, 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.

If you love cookies as much as we do, here are a few more of our 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

Our Favorite Thumbprint Cookies

Kitchen Sink Cookies

Also, try our chocolate chip cookie pie!

Let us know what you think!

We hope you enjoy these butterless cookies! If you like our cookie recipe without butter, please rate it and let us know how it turned out in the comments below! 

You can also FOLLOW US 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

The best butter-less chocolate chip cookies ever, what else can I say?
4.26 from 483 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 and set aside.
  • In a mixing bowl cream together oil, brown sugar and white sugar.
  • Beat in eggs one at a time, then add in the vanilla and almond extract.
  • Blend in dry ingredients and fold in the chocolate chips.
  • Using a cookie scooper, scoop balls of cookie dough and place on a cookie sheet lined with parchment paper. Place them 2" apart.
    cookie scooper scooping kitchen sink cookie dough
  • Bake for 8 to 9 minutes and then let them cool on the pan before moving them to a wire rack.



  • Line your baking sheet with parchment or use a silicone mat so your cookies don’t stick to the pan.
  • Add the eggs one at a time and mix them well.
  • 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 out the dough on the baking sheet for evenly baked cookies.
  • Let the cookies cool on a rack before serving them.


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.

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155 thoughts on “The Original Butterless Chocolate Chip Cookies (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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