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These chocolate chip cookies without butter use oil for soft, chewy centers, lightly crisp edges, and plenty of melty chocolate chips. There’s no butter to soften and no dough to chill, so you can have warm cookies in about 30 minutes.
I first shared this recipe more than 16 years ago, and it’s become one of the most-loved recipes on Sugar & Charm. It even earned a spot in my book, Entertaining with Charm! A little almond extract is my secret for giving these simple cookies the best flavor.
These butterless chocolate chip cookies are perfect when you’re out of butter. And if you have butter on hand, try my brown butter chocolate chip cookies for a completely different take on the classic.
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“I have family members who are dairy free and these are the best! I was skeptical at first (because I love my butter in baking) but everyone—even those who love butter—loves these. I’ve been asked for the recipe many times!”
— Angie
Table of Contents
- Why These Chocolate Chip Cookies Work Without Butter
- Chocolate Chip Cookies Without Butter Ingredients
- How to Make Chocolate Chip Cookies Without Butter
- Eden’s Tips
- What Is the Best Oil for Chocolate Chip Cookies?
- No Butter Chocolate Chip Cookie Variations
- How to Store and Freeze
- Chocolate Chip Cookies Without Butter FAQs
- Chocolate Chip Cookies Without Butter Recipe
Why These Chocolate Chip Cookies Work Without Butter
You absolutely can make great chocolate chip cookies without butter. I’ve been making them this way for years, and the key is balancing the oil with the right amount of flour, brown sugar, eggs, and a short baking time.
Oil keeps them soft: Oil stays liquid at room temperature, which gives these cookies their soft, tender texture. There’s also no butter to soften or a traditional creaming step.
Brown sugar adds moisture and chew: I use more brown sugar than granulated sugar in this recipe, which helps create that chewy center.
Baking soda and baking powder: Using both gives the cookies a little lift while still allowing them to spread.
Almond extract adds flavor: This is my favorite little trick. Vanilla gives you that classic cookie flavor, while a touch of almond extract makes them taste extra special. I use almond extract in my chocolate cherry chunk cookies, too.
A short bake is important: Pull the cookies from the oven when the edges are just set and the centers still look soft. They continue to set as they cool on the baking sheet.
Chocolate Chip Cookies Without Butter Ingredients
All-Purpose Flour: Spoon the flour into your measuring cup and level it off rather than packing it in. Too much flour can make the cookies dry.
Baking Soda + Baking Powder: I use both in this recipe to give the cookies the right amount of spread and lift.
Salt: A little salt balances the sweetness and chocolate.
Oil: Vegetable, canola, and sunflower oil all work well. I prefer a neutral-tasting oil so it doesn’t compete with the vanilla, almond, and chocolate.
Brown Sugar + Granulated Sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with the lightly crisp edges.
Large Eggs: Two eggs bind the dough and add moisture and structure.
Vanilla + Almond Extract: Vanilla gives the cookies their classic flavor, and almond extract is my secret ingredient. If you prefer a more subtle almond flavor, use ½ teaspoon.
Chocolate Chips: Semisweet chocolate chips are my go-to, but you can use your favorite. For another chocolate chip cookie variation, try my pumpkin chocolate chip cookies.
How to Make Chocolate Chip Cookies Without Butter
- Preheat the oven: Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Mix the dry ingredients: Whisk together 2½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
- Mix the oil and sugars: Beat ¾ cup oil, 1¼ cups dark brown sugar, and ½ cup granulated sugar until smooth and well combined.
- Add the eggs and extracts: Add 2 large eggs, one at a time. Mix in 1 teaspoon vanilla extract and 1 teaspoon almond extract.
- Finish the dough: Gradually mix in the dry ingredients just until combined. Fold in 2 cups semisweet chocolate chips. Don’t overmix the dough.
- Scoop: Portion the dough into approximately 2-tablespoon balls and place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake for 8 to 9 minutes. The edges should look set and very lightly golden while the centers still look soft.
- Cool: Leave the cookies on the baking sheet for 5 minutes before transferring them to a wire rack. This gives the soft centers time to set without overbaking them.
Eden’s Tips
Don’t overbake: This is probably my most important tip. Take the cookies out when the centers still look slightly underdone. They’ll continue to set on the warm baking sheet.
Measure the flour carefully: Too much flour is one of the easiest ways to end up with a dry cookie. Spoon and level it, or use a kitchen scale if you have one.
Use a neutral oil: A neutral oil lets the brown sugar, extracts, and chocolate shine without adding a strong savory flavor.
No chilling is needed: I normally bake this dough right away. If your kitchen is especially warm and you notice the dough spreading more than usual, you can chill it for about 20 minutes before baking.
Give them room: I bake about 6 to 8 cookies per sheet so they have plenty of space to spread and bake evenly.
Finish with salt: A small sprinkle of flaky sea salt on the warm cookies is optional, but so good.
For another chewy chocolate chip cookie, try my oatmeal chocolate chip cookies.
What Is the Best Oil for Chocolate Chip Cookies?
I prefer a neutral-flavored oil for these cookies. Vegetable oil, canola oil, and sunflower oil are all good options because they won’t overpower the chocolate and extracts.
Vegetable oil: My classic choice and easy to find.
Canola oil: Another neutral option that works beautifully.
Sunflower oil: Mild in flavor and an easy substitute for vegetable oil.
Coconut oil: Refined coconut oil works too. I used it when I included these cookies in Entertaining with Charm. Melt it first and let it cool slightly before mixing. Refined has a neutral flavor, while unrefined adds a subtle coconut flavor.
No Butter Chocolate Chip Cookie Variations
Make them completely dairy-free: The cookie dough itself doesn’t contain dairy. Just make sure your chocolate chips are dairy-free as well.
Add walnuts: Chocolate and walnuts are always good together. You can also make my chocolate chip walnut cookies, which were developed specifically for that combination.
Change the chocolate: Try dark chocolate chunks, milk chocolate, white chocolate, or a mixture.
Add flaky sea salt: Sprinkle a little over the cookies as soon as they come out of the oven.
If you’re looking for something beyond a traditional cookie, my chocolate chip cookie pie is another reader favorite.
How to Store and Freeze
Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
Freezer: Let the cookies cool completely, then store them in an airtight freezer-safe container. Freeze for up to 3 months.
Reheat: Microwave a cookie for about 10 to 15 seconds for that warm, soft, just-baked texture.
Chocolate Chip Cookies Without Butter FAQs
Yes! That’s exactly what I’ve been doing with this recipe for years. A neutral oil such as vegetable, canola, or sunflower oil gives these cookies a soft, chewy texture without butter. If you want a traditional butter-based version, try my brown butter chocolate chip cookies.
I prefer vegetable, canola, or sunflower oil because they have a neutral flavor. Refined coconut oil works too and is what I used when I included this recipe in Entertaining with Charm. I would avoid strongly flavored oils unless you specifically want that flavor in your cookies.
No. I love the little hint of almond flavor and have used it in this recipe for years, but you can leave it out or replace it with additional vanilla extract for a more classic chocolate chip cookie flavor. You can also use just ½ teaspoon for a more subtle almond flavor. I use the same vanilla-and-almond combination in my chocolate chip walnut cookies, too.
No. I normally bake this dough right away. If your kitchen is particularly warm or the dough seems unusually soft, you can chill it for about 20 minutes to help control spreading. For comparison, my oatmeal chocolate chip cookies are a recipe where chilling the dough really does make a difference.
Yes. You can cover the dough and refrigerate it overnight, then bake the cookies when you’re ready. The chilled dough will be firmer, so let it sit at room temperature briefly if it’s too firm to scoop.
Make sure your flour is measured correctly, don’t place dough on a warm baking sheet, and give the cookies enough room to spread. Because this dough is made with oil, it can also become softer in a warm kitchen. If that happens, chill it for about 20 minutes before baking.
Too much flour can make cookies puffy, dry, and prevent them from spreading properly. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag, or weigh it for the most consistent results. Also make sure your oven is fully preheated; an oven that runs too hot can set the outside of the cookies before they have a chance to spread.
The cookie dough itself is naturally dairy-free because it uses oil instead of butter. Chocolate chips can contain dairy, though, so use dairy-free chocolate chips if you need the finished cookies to be completely dairy-free.
You can also browse all of my favorite cookie recipes for more ideas.
This is one of those recipes I’m especially proud to have shared for so many years. If you make these chocolate chip cookies without butter, please leave a star rating and comment below! I love hearing how they turn out for you.
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Chocolate Chip Cookies Without Butter
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup vegetable oil, canola oil, sunflower oil and coconut oil work too.
- 1 1/4 cup dark brown sugar, you can use light too
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract, 1/2 tsp for less of an almond flavor.
- 2 cups semisweet chocolate chips
Instructions
- Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Whisk Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set this aside.
- Cream Oil and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together 3/4 cup oil, 1 1/4 cups dark brown sugar, and 1/2 cup white sugar on medium speed until well combined and smooth.
- Add Eggs and Aromatics: Add 2 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract and 1 tsp almond extract (use 1/2 tsp if you prefer a subtler almond flavor) until the mixture is creamy.
- Combine: Turn the mixer to low and gradually add the flour mixture, blending just until no streaks of flour remain. Use a spatula to gently fold in 2 cups semisweet chocolate chips.
- Scoop the Dough: Using a standard cookie scoop (about 2 tablespoons), portion the dough into balls. Place them on the prepared baking sheets, spaced 2 inches apart to allow for slight spreading.
- Bake and Cool: Bake for 8 to 9 minutes, or until the edges are just set and very lightly golden. The centers will still look soft—don't overbake! Let the cookies cool on the pan for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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 ?
Wow, I was skeptical but you really don’t miss the butter in here! Fantastic!
Love these butter-less option cookies!! The texture is perfect. Totally making these more often!
These cookies are AMAZING! I love that there’s no butter too!
Love it!
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 ?
Love hearing this Sophy! Love that you used coconut oil too!! I will have to try that!
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!
Hi, can I substitute EVOO or canola oil for the vegetable oil?
You will have a much stronger olive oil flavor that might overpower the cookies. If anything, try sunflower oil.
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.
Bea