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No Butter Chocolate Chip Cookies

February 22, 2022 by brooke 2 Comments

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No butter chocolate chip cookies are made using oil instead of butter. They’re extra moist and chewy, but still loaded with such a good flavor. They’re sure to become a favorite!

no butter chocolate chip cookies pushed close together

When I set out to create a no butter chocolate chip cookies I had not idea how much I would love these cookies. They continue to have the same chewy inside with crispy edge that I love about a cookie, with such a pretty shape. I know there are times when we want a cookie and realize we are out of butter, but no butter, no problem. These chocolate chip cookies are sure to keep you satisfied.

If you’re looking for other chocolate chip cookie recipes to try you should try my most popular cookie which is my salted chocolate chunk cookies. Want a cookie with a little something extra, try my chocolate chip coconut cookies, or my brown butter chocolate chip cookies.

one broken cookie on a cookie sheet with others to the side

WHY YOU WILL LOVE THESE

NO CHILL TIME- These cookies don’t require any extra time sitting in the fridge, so you can have them baking in about 10 minutes.

MOIST & CHEWY- The perfect chewy and soft texture with a slightly crispy edge.

LOADED WITH CHOCOLATE- These cookies are not lacking in a delicious chocolate flavor loaded with chocolate chips.

INGREDIENT NOTES

  • Oil- I used coconut oil for these cookies because I loved the hint of coconut taste added to them, but vegetable or canola oil would work great also.
  • Sugars- Using both brown and granulated sugar helps keep these cookies both light and chewy.
  • Egg/yolk- Allow your egg and egg yolk to come to room temperature before starting your cookie dough.
  • Chocolate Chips- I used semi-sweet, but any chocolate would be great. Even using a chopped up chocolate bar.
  • Flaked Sea Salt- This little bit on the top of the cookies adds such a nice touch of flavor.
ingredients for no butter chocolate chip cookies

STEP BY STEP INSTRUCTIONS

STEP 1- PREP. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.

STEP 2- WET INGREDIENTS. Place the oil and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2-3 minutes. Add egg and yolk one at a time, mix until smooth on low speed. Beat in vanilla.

oil and sugars
adding egg and vanilla
wet ingredients mixed

STEP 3- DRY INGREDIENTS. Slowly mix in dry ingredients, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Add chocolate chips and fold into the dough.

adding flour
chocolate chips
cookie dough complete

STEP 4- COOKIE DOUGH. Scoop the dough into desired size cookie balls. I like to use a 3 tbsp scoop for these. Place 6-8 on baking sheet so they don’t run into each other. Top with flaked salt.

STEP 5- BAKE. Bake for 10-12 minutes, or until the edges start to turn golden brown.

scooping dough
dough in cookie sheet
cookies done baking.

EXPERT TIPS

Using parchment paper will help your cookies to not spread as much. This also helps so they will not stick to the pan.

Baking too many cookies on your cookie sheet at once affects how the cookies bake, and they can also run into each other. It is best to only bake 6-8 per sheet. And only bake one cookie sheet at a time.

Measuring in grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Will baking cookies with oil instead of butter taste the same?

You will not have the same butter flavor when using oil, but when adding enough vanilla and chocolate chips you will not notice the difference.

What kind of oil can be used when baking cookies?

I like to use coconut oil, but any vegetable oil will work as well. Olive oil has a stronger flavor and should be avoided unless you don’t mind that flavor.

Can I use margarine in place of oil and butter?

Yes, margarine can be a perfect substitute for oil or butter in these cookies.

close up of no butter cookies on pan after baking

STORING AND FREEZING

These no butter chocolate chip cookies can be stored in an air tight container for 3 days at room temperature.

FREEZING

These cookies can be stored in an air tight container for 3 months in the freezer to remain fresh. You can also store the cookie dough balls in a ziplock bag. Bake from frozen and add 1 minute to baking time.

OTHER COOKIE RECIPES TO TRY:

Small Batch Peanut Butter Cookies

Brown Butter Coffee Toffee Cookies

Chocolate Dipped Strawberry Shortbread Cookies

no butter chocolate chip cookies with bowl of chocolate chips

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do. 

Make sure to leave a star review below!

No butter chocolate chip cookies pushed close together

No Butter Chocolate Chip Cookies

brooke
No butter chocolate chip cookies are made using oil instead of butter to keep them extra moist and chewy, but still loaded with good flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Dessert, Snack
Cuisine American
Servings 12
Calories 278 kcal

Ingredients
 
 

  • ½ cup oil I used coconut, but vegetable would work great too
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg room temp
  • 1 large egg yolk room temp
  • 2 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp salt
  • 1¾ cup all-purpose flour
  • 1 cup chocolate chips
  • flaked salt to top

Instructions
 

  • Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
  • Place the oil and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2-3 minutes.
  • Add egg and yolk one at a time, mix until smooth on low speed. Beat in vanilla.
  • Slowly mix in dry ingredients, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
  • Add chocolate chips and fold into the dough.
  • Scoop the dough into desired size cookie balls. I like to use a 3 tbsp scoop for these. Place 6-8 on baking sheet so they don't run into each other. Top with flaked salt.
  • Bake for 10-12 minutes, or until the edges start to turn golden brown.

Notes

There is no chilling required for this dough, but I still like to if I have the time. It always helps to lend itself to a slightly better flavored cookie, and also helps with the spreading.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
If using coconut oil, be aware that there will be a subtle coconut taste to the dough. I have also added 1/2 cup of shredded coconut to the dough and loved it.

Nutrition

Calories: 278kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 34mgSodium: 202mgPotassium: 46mgFiber: 1gSugar: 23gVitamin A: 43IUCalcium: 18mgIron: 1mg
Keyword chocolate chip cookies, no butter chocolate chip cookies, no butter cookies
Tried this recipe?Let us know how it was!

Filed Under: Cookies, Uncategorized

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Reader Interactions

Comments

  1. Maureen

    February 27, 2022 at 2:04 pm

    5 stars
    Great recipe! I can’t wait to make again since it’s perfect for my friend that is lactose intolerant

    Reply
    • Maureen

      February 27, 2022 at 2:05 pm

      Also subbed in King Arthur gluten free 1 to 1 flour and it worked so well!

      Reply

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Hi! I’m Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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