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These chocolate chip cookies without butter might be the easiest recipe ever! They’re super soft, gooey and there’s zero dough chilling time. Plus, they're ready in just 20 minutes!
There is truly nothing better than a warm-from-the-oven chocolate chip cookie! These butterless cookies are made with oil but they are still just as soft as the classic version with butter!
These chocolate chip cookies without butter are the perfect recipe to make if you’ve run out of butter or if you're dairy free! These cookies taste so good that you won’t even believe they’re made without butter.
Why You'll Love These Chocolate Chip Cookies Without Butter
- There’s zero chill time for the cookie dough, so the cookies are ready to eat in just 20 minutes.
- Because this is a cookie recipe without butter, the cookies are naturally dairy free (as long as you use dairy free chocolate chips!). You can also make these cookies gluten free or vegan so they can cater to various food preferences.
- Each cookie has a soft and gooey middle but crisp edges - the perfect cookie!
- Oil: I recommend using a neutral oil like sunflower oil or vegetable oil. Coconut oil will work but it will give a coconut flavor and when I tested this recipe with coconut oil, the cookies weren't as soft.
- Egg: I’m using an egg but if you’re vegan you can use a flax egg instead.
- Flour: I’ve tested this recipe with all purpose flour, but if you’re gluten free you can use gluten free all purpose 1-1 baking flour.
- Baking Soda: this is going to help the cookies rise! Make sure your baking soda hasn’t expired and don’t swap it out for baking powder.
- Chocolate Chips: use any chocolate chips you like here. You can also use a chopped up chocolate bar.
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the oil, light brown sugar and white sugar together until light and fluffy.
Step 4: Add in the egg and vanilla extract, beating until just combined.
Step 5: Mix in the dry ingredients until a dough starts to form. Stir in the chocolate chips.
Step 7: Bake the cookies one sheet at a time for 8-11 minutes. Remove from the oven when the edges have set but the middle looks underbaked. Let them cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely.
FAQs and Expert Tips
You can swap out vegetable oil or sunflower oil for coconut oil. If you’re using melted coconut oil then make sure it has cooled completely before adding to the other ingredients. If you’re using hardened coconut oil just note that the cookies might be drier. Also, note that the cookies will have a slight coconut flavor.
Whisk 1 tablespoon of ground flaxseed with 2 ½ tablespoons of warm water in a small bowl. Let sit for 10-15 minutes, until thick and gelatinous.
The edges will have set but the middles will still look underbaked. That’s fine as the cookies will continue baking on the baking sheet! This also gives you a softer cookie.
Butter adds a lot of flavor to baked goods, so they won't taste identical since that butter flavor isn't there, but they are very very close!
- I always, always recommend using a kitchen scale to weigh your ingredients, especially your flour! It’s really easy to add too much flour if you’re using measuring cups, leading to dry cookies. If you are using measuring cups make sure you use the scoop and level method.
- Sprinkle the cookies with sea salt when they’re fresh out of the oven for a salty-sweet kick!
- Don’t overmix the cookie dough, as this will give you tougher and dense cookies. Stop mixing as soon as you’re stirred in the chocolate chips.
- Use a large biscuit cutter or mug to gently scoot each freshly baked cookie on the baking sheet so they’re the perfect round shape.
Storage and Freezing Instructions
Store these cookies without butter in an airtight container or ziploc bag at room temperature for 5-6 days.
To freeze, place the baked cookies in a freezer bag and freeze for up to 2 months. Let thaw at room temperature before enjoying.
More Recipes Without Butter You'll Love
Chocolate Chip Cookies Without Butter
- ¾ cup vegetable oil, sunflower oil, or refined coconut oil (melted or room temp) (SEE NOTES if using coconut oil)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 2 cup + 2 tbsp all-purpose flour
- ½-¾ cup chocolate chips or chopped chocolate (I use semisweet)
- flakey sea salt, for sprinkling on top
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the dry ingredients until a dough forms. Stir in the chocolate and mix until just combined.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.