Home » Recipes » Butterless Chocolate Chip Cookies Recipe (Made with Oil)
by Eden
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This is my most popular cookie recipe, the originalbutterless 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!
IN THIS POST
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.
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, tryoatmeal 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.
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 agentsto 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.
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.
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!
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 thesebutterless 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
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 minutes
Cook Time: 8 minutes minutes
0 minutes minutes
Total Time: 23 minutes minutes
Servings: 28 cookies (approx.)
Calories: 186kcal
Author: Eden
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 thebowl 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.
Video
Notes
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. For the best quality cookies, ingredients like eggs and baking powder must be fresh.
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.
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
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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.
