This no butter chocolate chip cookie recipe is a game-changer for anyone looking to bake up a batch of cookies without butter. These cookies are soft, chewy, and studded with chocolate chips, with just a hint of flaked salt to make them irresistible.
The first time I made these, I was out of butter and didn’t want to run to the store. Using oil instead turned out to be a fantastic choice! They’re just as flavorful and indulgent, with a slightly lighter texture that my family absolutely loved. Now, I make these cookies all the time, whether I have butter in the fridge or not.
What’s Inside This Recipe?
My Take On No Butter Chocolate Chip Cookies
I love how easy and versatile this recipe is:
- Using oil instead of butter not only simplifies the process (no need to soften butter!) but also gives the cookies a unique texture soft and chewy with just the right amount of crisp edges.
- What’s great is that you don’t need to chill the dough, so these cookies come together in no time.
- Plus, this recipe works wonderfully with coconut oil if you want a subtle coconut flavor or vegetable oil if you prefer a more neutral taste. Either way, you’re in for a treat!
Ingredients for No Butter Chocolate Chip Cookies
This simple chocolate chip cookie recipe uses pantry staples you likely already have on hand. Here’s what you’ll need:
- ½ cup (112 g) oil (coconut oil or vegetable oil, your choice)
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups (218.75 g) all-purpose flour
- 1 cup (236.59 g) chocolate chips
- Flaked salt, for topping
If you’re using coconut oil, expect a slight coconut flavor in the final cookies. And don’t forget to lightly spoon your flour into the measuring cup to avoid packing it in too tightly, this keeps the cookies soft and tender.
How to Make No Butter Chocolate Chip Cookies
Making these cookies is a breeze, even if you’re new to baking. Let me guide you through the steps:
Step 1: Preheat the Oven and Prep the Pans
Preheat your oven to 350°F and line two baking sheets with parchment paper. This helps the cookies bake evenly and prevents sticking.
Step 2: Cream the Oil and Sugars
In a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the oil, brown sugar, and granulated sugar. Beat on medium-high speed for 2–3 minutes until the mixture is light and fluffy.
Step 3: Add the Eggs and Vanilla
Add the egg and egg yolk one at a time, mixing on low speed until smooth. Mix in the vanilla extract until fully combined.
Step 4: Combine Dry Ingredients
Gradually add the baking soda, salt, and flour to the wet ingredients. Mix on low speed just until no dry streaks of flour remain. Be careful not to overmix—this keeps the cookies soft and chewy.
Step 5: Fold in the Chocolate Chips
Using a spatula, gently fold in the chocolate chips until evenly distributed throughout the dough.
Step 6: Scoop and Shape the Dough
Use a 3-tablespoon scoop (or your preferred size) to portion out the dough into balls. Place them on the prepared baking sheets, about 6–8 cookies per sheet. Sprinkle a touch of flaked salt on top for a bakery-style finish.
Step 7: Bake to Perfection
Bake for 10–12 minutes, or until the edges are golden brown. The centers should look slightly underbaked—this helps them stay soft as they cool.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Then grab one (or two!) and enjoy your warm, gooey cookies.
How to Serve Your No Butter Chocolate Chip Cookies
- These cookies are best served warm, with the chocolate chips still gooey.
- Pair them with a glass of cold milk for a classic treat, or enjoy them with a cup of coffee or tea for an afternoon pick-me-up.
- If you’re hosting a gathering, arrange them on a platter with a sprinkle of extra flaked salt for a gourmet touch. They’re always a hit at bake sales, potlucks, or family get-togethers!
Storing and Enjoying Leftovers
- Store any leftover cookies in an airtight container at room temperature for up to 5 days.
- To keep them soft, you can add a slice of bread to the container, the cookies will absorb the moisture from the bread.
- If you’d like to freeze the dough, scoop it into balls and freeze them on a baking sheet until solid.
- Transfer the frozen dough balls to a freezer-safe bag, and you’ll have ready-to-bake cookies whenever the craving strikes. Just add an extra minute or two to the baking time if baking from frozen.
Top Tips for Customizing Your No Butter Chocolate Chip Cookies
- Swap out the chocolate chips for chocolate chunks, white chocolate chips, or a mix for a fun twist.
- Add ½ cup of shredded coconut to the dough if you’re using coconut oil for an extra layer of flavor.
- For a nutty touch, fold in chopped walnuts or pecans along with the chocolate chips.
- If you prefer thicker cookies, chill the dough for 30 minutes before baking. This helps reduce spreading in the oven.
Your Questions About No Butter Chocolate Chip Cookies Answered
Can I make these cookies vegan?
Yes! Swap the egg and egg yolk for flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg). Be sure to use dairy-free chocolate chips as well.
What type of oil works best?
Coconut oil and vegetable oil both work beautifully. Coconut oil will add a slight coconut flavor, while vegetable oil is neutral.
Do I need to chill the dough?
No, you don’t have to chill the dough, but chilling it for about 30 minutes can enhance the flavor and texture.
Can I use whole wheat flour instead of all-purpose?
Yes, but the texture will be slightly denser. You might want to use half whole wheat and half all-purpose flour for the best results.
Soft, chewy, and full of melty chocolate chips—no butter needed!
These no butter chocolate chip cookies are proof that you don’t need butter to make an amazing homemade treat. Whether you’re out of butter or just looking for a lighter option, this recipe delivers cookies that are soft, chewy, and full of chocolatey goodness.
I’d love to hear how your cookies turn out! Share your experience in the comments below, or tag me on social media if you snap a photo of your batch. If you’re looking for more butter-free baking inspiration, check out my other easy desserts recipes on the blog.
Happy baking!
No Butter Chocolate Chip Cookies
Ingredients
- ½ cup 112 g oil (coconut oil or vegetable oil, your choice)
- ¾ cup 165 g brown sugar
- ¼ cup 50 g granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups 218.75 g all-purpose flour
- 1 cup 236.59 g chocolate chips
- Flaked salt for topping
Instructions
Step 1: Preheat the Oven and Prep the Pans
- Preheat your oven to 350°F and line two baking sheets with parchment paper. This helps the cookies bake evenly and prevents sticking.
Step 2: Cream the Oil and Sugars
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the oil, brown sugar, and granulated sugar. Beat on medium-high speed for 2–3 minutes until the mixture is light and fluffy.
Step 3: Add the Eggs and Vanilla
- Add the egg and egg yolk one at a time, mixing on low speed until smooth. Mix in the vanilla extract until fully combined.
Step 4: Combine Dry Ingredients
- Gradually add the baking soda, salt, and flour to the wet ingredients. Mix on low speed just until no dry streaks of flour remain. Be careful not to overmix—this keeps the cookies soft and chewy.
Step 5: Fold in the Chocolate Chips
- Using a spatula, gently fold in the chocolate chips until evenly distributed throughout the dough.
Step 6: Scoop and Shape the Dough
- Use a 3-tablespoon scoop (or your preferred size) to portion out the dough into balls. Place them on the prepared baking sheets, about 6–8 cookies per sheet. Sprinkle a touch of flaked salt on top for a bakery-style finish.
Step 7: Bake to Perfection
- Bake for 10–12 minutes, or until the edges are golden brown. The centers should look slightly underbaked—this helps them stay soft as they cool.
Step 8: Cool and Enjoy
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Then grab one (or two!) and enjoy your warm, gooey cookies.
Notes
- Swap out the chocolate chips for chocolate chunks, white chocolate chips, or a mix for a fun twist.
- Add ½ cup of shredded coconut to the dough if you’re using coconut oil for an extra layer of flavor.
- For a nutty touch, fold in chopped walnuts or pecans along with the chocolate chips.
- If you prefer thicker cookies, chill the dough for 30 minutes before baking. This helps reduce spreading in the oven.
