Chocolate Chip Cookies Without Butter
These chocolate chip cookies without butter might be the easiest recipe ever! They’re super soft, gooey and ready in just 20 minutes!
Ingredients
- 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 tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp 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
Instructions
- 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.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine coconut oil and sugars, mixing until light and fluffy (1-2 minutes).
- 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.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Video
Notes
Measuring Flour: Always properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
Coconut Oil: If using coconut oil, note that the cookies will have a coconut flavor. The coconut oil can be used two ways:
Room Temperature/Hardened Coconut Oil: The dough will be a little drier, but the cookies will still be great!
Melted Coconut Oil: If the coconut oil is liquid - be sure it has cooled completely before combining with the other ingredients.
Chocolate Chips: I recommend semisweet or dark chocolate chips, but you can use any kind you'd like. You can also use a chopped up chocolate bar or even white chocolate chips.
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.
Nutrition
Calories: 231kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 64mg | Fiber: 1g | Sugar: 12g | Vitamin A: 14IU | Calcium: 13mg | Iron: 2mg