This is my most popular cookie recipe, my original no butter chocolate chip cookies! Baked with oil instead of butter, they are butterless cookies and come out delicious every time. They have the perfect amount of chewiness and sweetness!
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. They are so good that they made it into my book Entertaining with Charm!
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.
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.
Ingredient in Butterless Cookies
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.
Step by Step Instructions
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.
No Butter Cookie 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.
Tips for Making Chocolate Chip Cookies without Butter
Taste Expectations: Remember, these cookies won’t have the exact buttery flavor of traditional recipes, but they’re perfect for moments when you’re out of butter or want a lighter option.
Choose a Neutral-Flavored Oil: Using a neutral oil, like canola or light olive oil, helps keep the classic chocolate chip cookie taste. Avoid oils with strong flavors (e.g., extra virgin olive oil), as they can change the flavor of your cookies.
Coconut Oil Option: If you prefer a slightly firmer dough or a hint of coconut flavor, food-grade coconut oil can be a good choice. Coconut oil is semi-solid at room temperature, which may help your cookies hold their shape better. Keep in mind that unrefined coconut oil adds coconut flavor, while refined coconut oil has a neutral taste.
Use Fresh Oil: Always use fresh oil, as older oils can become rancid, which may lead to an unpleasant, stale taste in your cookies. Store oils in a cool, dark place to prolong freshness.
Avoid Low Smoke Point Oils: Some oils start to burn at lower temperatures, affecting the flavor of your cookies. Choose oils with higher smoke points (above 375°F) to ensure the best taste and texture.
Chill the Dough if Needed: If your kitchen is warm, consider chilling the dough for about 20 minutes before baking. This can prevent the cookies from spreading too much.
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!
Frequently Asked Questions
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.
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.
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
- Our Favorite Thumbprint Cookies
- Kitchen Sink Cookies
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!
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No Butter Chocolate Chip Cookies Recipe
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.
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!
That is so good to know! I’m glad they turned out for you!
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
Can I leave out the almond extract
Yes, if you don’t have any on hand!
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!
So happy you like them! Thanks for the review too 🙂
hello, what would happen if i chilled these cookies for an hour or two? Would that be ok?
You can chill the dough, that is fine 🙂
Eggs are not dairy.
hi…..just wondering if i could use a vegetable shortening instead of the oil?
Judi
Hi Judi! I have never tried that so I am not sure how they would turn out. You can use coconut oil!
I always come back to this recipe, it’s even better than recipes including butter. SO good! <3
Thank you, Sabrina!
Are they meant to go sloppy when you bake them? I think I have to cut them with pizza cutter now 😂
They are not! They must not have been cooked fully.
Best butter-less chocolate chip cookies 🍪 EVER!!
Would always use this recipe. Thank you!
So happy you loved them!
Hands down best butterless one we’ve tried.
Thanks Amanda!
I tried it and turned out really amazing!! Thank you so much for the recipe!
Yay!!
I love how chewy and flavorful these cookies are! Love topping them with whipped cream and some sprinkles to make it more fun and festive!
YUM! My dairy free son (and the rest of the family) loved these cookies! Thank you so much.
These butterless chocolate cookies are indeed delicious and satisfying especially when paired with my fav tea!
Love this recipe! Is there a way to make this recipe completely vegan?
You can substitute the egg with:
1Egg=1Tbsp ground flax or chia seed + 2-3Tbso water. Stir and let sit for about 5 minutes.
Also, you can replace the oil with applesauce. It’s not always a 1:1 depending on the recipe (close though)
These cookies are the best! They turned out perfectly and tasted so delicious, thank you for sharing this recipe!
Thank you, Eden !
This recipe was amazing, and it didn’t hurt my stomach. Chocolate Chip Cookies are my fave, but had to stop making them because of the butter.
Now, I can bake these with a happy smile.
Yay! So happy to hear this! These cookies really are so delicious! Thank you for the sweet comment Gina!
It was so thing and crispy on the edges but soft on the inside and oh-so amazing. My family couldn’t believe I had made them without butter!! Love this recipe and it will definitely be a family-favorite!!
Yum so good. I rolled them in balls flattened then. Cooked for 10 min soft on inside so good…