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!
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.
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.
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.
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.
STEP 4- COOKIE DOUGH. Scoop the dough into desired size cookie balls. I like to use a 3 tablespoon 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.
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.
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.
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.
Yes, margarine can be a perfect substitute for oil or butter in these cookies.
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
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
Ingredients
- ½ cup (112 g) oil I used coconut, but vegetable would work great too
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temp
- 1 large egg yolk room temp
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1¾ cup (218.75 g) all-purpose flour
- 1 cup (236.59 g) 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 tablespoon 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.
Maureen
Great recipe! I can’t wait to make again since it’s perfect for my friend that is lactose intolerant
Maureen
Also subbed in King Arthur gluten free 1 to 1 flour and it worked so well!
Rae
The best chocolate chip cookies I have ever made! I hope to remember this recipe so that when I’m old and grey I can share it with my grandchildren 👍
brooke
I'm so happy to hear that!! Thank you so much for trying them.
Raziela Rosenbloom
This recipe works so well! I always try to make chocolate chip cookies but they never come out good. They are always fluffy and spread out like a pancake. I've made this recipe so many times and it comes out amazing every time. Get so many compliments on them.
I just made three batches of them to stick in the freezer. And I was wondering if it would come out good if I doubled it. Thank you so much for this amazing recipe
Haylen
Perfect!!! This has to be the best cookie recipe I’ve tried!!
Audrey
These are fantastic!
brooke
Thank you so much!! I appreciate you coming back to tell me.
Pearl
This recipe was the beat chocolate chip cookie recipe that I’ve made in such a long time. My family loves it, not too sweet, and crunchy on the outside and chewy on the inside (a family preference lol). Amazing, thank you!!!
brooke
I'm so happy to hear that! That's exactly how I like my cookies as well. Thank you for trying and leaving a review.
jenny Rose
Very easy and soooooo good. My mother in law has a "secret" recipe that doesn't use butter so I thought I would try to see if these are as good--they are! So good!!
brooke
Yay!! Thank you so much for being willing to try these when you already had a recipe you loved!
Hope
amazing recipe, husband loved them. xoxo.
Saije
Can I make these cookies with olive oil instead of the oils you recommend. Or will it make the whole cookies taste like olives?
Brooke Homec
If you use olive oil it will definitely give a taste of olive oil. I suggest a neutral oil without flavor.
Kim
I’m obsessed with these cookies! They have the perfect texture and they hold up great. My new go to!!
Randilyn
This is a GREAT recipe! You'd never know the butter isn't there, and you get a wonderful, tasty, chewy perfect cookie! Even my pickiest eaters loved the cookies! Also, the recipe is extremely well-written and accurate.
brooke
Thank you so much! I'm so glad you enjoyed them, and appreciate the comment!
Maggie Davis
I can’t remember if I already made a review for these or not, but there are absolutely amazing! I used both vegetable oil and coconut oil, and these were, I think, the best chocolate chip cookies I’ve made! Crinkly and crispy and chewy and so good!!
Soph
Hi, I have made these cookies 2 times and they are always good… but they have turned out very cakey, not spread nicely like in your picture. I have followed the recipe diligently. Why don’t they always spread?
Brooke Homec
My guess would be that you might need to reduce your flour just a bit. If you have a scale I would suggest weighing your flour, or lightly spooning into the measuring cup.
Melissa
Followed to a “T” Perfect!!! Chef’s kiss!!! I was out of butter and as a small bakery owner my family expects me to satisfy their late night sugar cravings and this was a hit!! No longer will I say I don’t have the ingredients when asked to make chocolate chip cookies with no butter!
Steph
These were the best choc chip cookies I’ve ever made/had!!!!
Wondering if I could possibly turn this into a white chocolate chip cookie or if the dough would be too sweet to pair with white chocolate?
Solomia
I love the chefs kiss 😂
Bailey
This recipe saved me when i was all out of butter but needed a treat! You can’t even tell there’s no butter. So yummy
Esther Cooper
Easy and tasty. I would flatten the balls slightly with fork tines before baking, as they do not flatten on their own after chilling.
Loren
These are the best homemade cookies I've ever had! After trying these cookies, you'll never buy store bought cookie dough ever again. Brooke is a genius, I'm a subscriber for life, and I can't wait to try more of her creations!
Guest
This was a very good recipe. Surprisingly delicious and easy. Highly recommend. I double the recipe and did not use an electric mixer and it was harder but just fine and still just came out great. Very easy and good, also 5 year old approved. 🙂
T. S.
I wanted to try a recipe not using butter. I must say I'm so happy I did. I added some chopped walnuts to half the batch. Thank you so much for sharing this recipe!
Billie Coleman
Truly the best cookie recipe ever. I use it as the base for so many cookie variations
Rebecca
Do you melt the coconut oil or leave it solid? Excited to try these!
Thanks
Brooke Homec
I melt mine
Keely
Wow! I was super sceptical about these cookies with no butter, but boy did they prove me wrong! Soo Yum and super easy will come back to this recipe every time now!
Wendy
Perfection!!!! I did not have any butter and these were perfect!! Light, not too sugary, easy!
Ellie
Can you add any oil or does it have to be a specific one?
Brooke Homec
I would stick with a neutral oil so there isn't a taste coming through.
Cathy
I made these with canola oil !!
No butter. 3/4 cup brown sugar no white sugar! Delicious. You don’t need 1 cup of chips 1/2 cup is great !
I added a tsp of molasses.
Solomia
We ran out of butter and I was CRAVING Chocolate Chip Cookies, and when I found this recipe, I was ABOVE happy. When they came out of the oven, me and my brother dug in and let me tell you, THOSE WERE THE BEST COOKIES I HAVE EVER TASTED. Sadly, they only last 3 days. 😅 😅 😅 😅 😅 😅 DEFINITELY MAKING THEM AGAIN!!!!!!!!! (prob more this time though)
Kelli
Do I melt the coconut oil or should it be solidified but soft? Thanks. Looking forward to making these.
Brooke Homec
I would suggest melting it!
Karen Ortega
I was skeptical about this recipe since butter is such an important ingredient in cookie recipes but after reading the rave reviews, I gave it a try since I have a few family members who are dairy intolerant. These cookies are delicious especially with the sprinkling of salt on top, perfectly balanced sweetness, soft and chewy in the center with crispy edges. I even liked them the next day which is unusual for me since I really only like them the first day they are baked. I'm looking forward to sharing these cookies with my friends and family to see how they like them and if they notice that there is no butter! Can't wait to try other recipes from Brooke. Thank you!
Brooke Homec
Thank you so much Karen! I'm so glad you tried them and loved them! can't wait for you to try more!☺️
Hannah
Everyone always request these cookies and personally my go to!!
Brooke Homec
I love hearing that! Thank you Hannah!!
Nina
Loved this recipe! Came out perfect and was quick and easy to make. I left out the extra salt on top because I don't like salty sweet.
Andy D
Delicious! Whole family loved them!
Reggie Banks
I see this recipe calls for one egg and one egg yolk. To confirm, I'm adding one whole egg, and leave out the egg whites from the second egg?
Brooke Homec
correct!
Pearl
This is the best cookie recipe everrr!!! I will definitely be doing this again! 🥰🥰
Bev
I was looking for a chocolate chip cookie recipe with no butter because of the high price of butter now. These are great. Question, does it work to double the recipe by just doubling each ingredient? Some recipes don't work so well if you do that. Thanks
Brooke Homec
Yes, you can just hit the 2x button and it will double it automatically for you!
David Fundalski
These were great!!!! I loved the special features that made it easyer to double the recipe!
Bev
Thanks. I'm new to your website and didn't notice that option.
Brooke Homec
Welcome!! 🤗
Liz
I just made these!!! Amazing! Soo good my new go to and easy to whip together bc I didn’t have butter - I was out! 5 stars yummy!!!
Sarah
Crispy outside and soft inside, just what I was looking for
Giuliana D’Amico
Delicious cookies! 🍪 My whole family loves them!
Maryanne
I was so curious how the texture of these cookies would turn out & I am so glad I tried this recipe! After baking for over 40 years, I have never made a cookie with oil instead of butter or shortening. This recipe was a pleasant surprise. I love the texture & flavor of these cookies so much. I only used 1/2 tsp. of baking soda because I prefer not to taste it in cookies, which can happen sometimes. I didn't salt the top, but I can see how that would taste good on these as well. My family LOVED these too! Thank you so much for the recipe! 🙂
Kaia
I have made these a handful of times now, and they’re delightful!
Although sometimes the dough is more like cake batter I’m not sure why. Nonetheless it’s a great recipe as butter can be expensive so I highly recommend!
Andy
They are amazing, chewy on the inside but cruchy on the outside, and the hint of coconut flavor when using coconut oil is great, takes the to a whole other level, but i would like to find a way too making the a little less sweet without risking the chewiness.
Samantha
This recipe turned out amazing! It was really easy to prepare and came together really quickly, and the end product was a soft, gooey, yet crispy on the outside cookie! If a lazy teenager like myself can make it, so can you!
Holly
Literally is McDonald’s chocolate chip cookies (iykyk). I put mine scooped on pan in freezer for about 5 min before baking to make sure the coconut oil didn’t melt too much before baking
Marta
This recipe is really good. Ooey gooey cookies with a crunchy crust. Even introducing my own twist like some pumpkin spice, some mole, in some of the batches and they all came out amazing using this recipe as base. Fully recommend
Jennifer
Excellent! I’ve been baking so many cookies lately and they all have fallen short of expectations. I’ve tried with butter without butter, just about every combination out there. Just made my first batch with your recipe and they are perfect. They taste wonderful look wonderful and we’re quick and easy. Thank you so much again excellent wonderful cookies.
ava
these are amazing!😍
mary
10/10
I substituted the 2 tsp vanilla for 1tsp almond extract and its sooo yummy 😋
almond, chocolate, and coconut oil, its technically an almond joy cookie lol
Kathryn
This was a great recipe for my kids who have allergies to nut (substituted coconut oil with vegetable oil) and dairy (can’t do butter or semi-sweet chocolate chips). I substituted the chips with Ghirardelli dark chocolate chips and it still tasted delicious! Thanks for this recipe!
Isabelle
These are insanely good for an easy butter-less recipe.
Gina Christensen
I just made them and they came out great.
Quick and easy
Ash
Turned out awesome!!
Samantha Heagren
Turned out awesome! Such a yummy and quick recipe
Kim
I’m SO impressed by these and pleasantly surprised! I recently had to give up dairy and am thrilled that I can still have delicious ccc! I almost like them better than regular cookies, I used coconut oil and they came out thick and soft and just lovely.
alice
AMAZING. I am a thrilled these look like the most delicious i’ve ever made! They’re so easy to do i wish i had discovered this recipie earlier!
Sheena R
Let me be real honest, I didn't have high hopes for a cookie recipe that used oil instead of butter but I was out of butter and needed a sweet fix so I was prepared to accept a cookie that may spread too much, come out too crispy or any other less-than desirable outcome. BUT OH MY GOD!!! I wasn't prepared for this. This cookie was the most perfect cookie I've EVER baked (and I bake a lot). It has the most perfect spread, the most perfect crisp exterior and most importantly to me, the most perfect chewy interior. I've tried multiple cookie recipes that promises these things and after following it to an exact science they were cakey inside, puffy, crumbly the next day etc. These cookies, however, remains so perfect even the next day. I wish I could have uploaded a pic of them. The only thing I'll do differently next time is increase the salt by a pinch and buy some good vanilla extract/paste. But that's just for my personal preference, this recipe is perfect as is. Oh my gosh, I can't wait to bake another batch!!! Thank you for this recipe!
chxrrie
I CANT AFFORD BUTTER IN THIS ECONOMY SO THESE COOKIES ARE LIKE THE EPITOME OF PERFECTIONNN
Emily
Delicious! My baby has a milk protein allergy so I recently made these while EBF and they’re perfect. Lightly coconuty but a perfect texture.
Qi
It was so good! I was desperate for a sugar sweetness when I made this and I love it. As a not too sweet gal, this came out perfect. I'm now making my way to make this for a second time hehehe. Thank you so much for this amazing recipe and may your pillow is always cold on both sides!