No Butter 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.
Servings: 28 cookies (approx.)
Cost: $10
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
- Chill the dough: Just 30 minutes helps the cookies hold the cookie shape and bake up beautifully.
- Don’t overbake: They’ll keep baking on the sheet—pull them when the edges are just golden.
- Switch it up: Try peanut butter, white chocolate, or butterscotch chips for a fun twist.
- Optional but amazing: A pinch of flaky sea salt on top makes them extra delicious.
Nutrition
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
