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No Butter Chocolate Chip Cookies

No Butter Chocolate Chip Cookies

This no butter chocolate chip cookie recipe is a game-changer for anyone looking to bake up a batch of cookies without butter.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 24 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

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
  1. Swap out the chocolate chips for chocolate chunks, white chocolate chips, or a mix for a fun twist.
  2. Add ½ cup of shredded coconut to the dough if you’re using coconut oil for an extra layer of flavor.
  3. For a nutty touch, fold in chopped walnuts or pecans along with the chocolate chips.
  4. If you prefer thicker cookies, chill the dough for 30 minutes before baking. This helps reduce spreading in the oven.