These no-butter chocolate chip cookies use oil instead of butter, have crisp edges, chewy centers, and melty pockets of chocolate chips.
These no-butter chocolate chip cookies use oil instead of butter, making the dough super easy to mix and naturally dairy-free.
One reader, Jessica G, commented: “I never thought chocolate chip cookies could taste so good without butter. These are delicious and I love the texture! ★★★★★”
One reader, Kaylen, commented: “These are some of the best cookies I’ve ever made and they were so easy. The coffee addition is definitely the secret ingredient. Thank you! ★★★★★”
One reader, Moira, commented: “Great no-butter recipe. I was worried these wouldn’t hold up with the oil, but they came out perfectly crispy on the edges and soft in the middle. ★★★★★”
They bake up with crisp, golden edges and soft, chewy centers that stay tender even after they cool. Each cookie is packed with melty pockets of chocolate chips that create warm, gooey bites every time.
They come together quickly in one bowl, with no need to soften butter, so they’re perfect for a fast, delicious dessert that tastes just as good as classic chocolate chip cookies, if not better.
Serve them warm with a sprinkle of flaky salt and enjoy them dipped in a tall, cold glass of milk.
For more cookie recipes check out my coffee cookies, Oreo chocolate chip cookies, mini chocolate chip cookies, chocolate crinkle cookies, and tiramisu cookies.
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Why this recipe works
- Easy one-bowl cookies– The dough comes together quickly in just one bowl, making the recipe simple and beginner-friendly.
- Amazing texture– They bake with crisp edges and soft, chewy centers and melty pockets of gooey chocolate for the perfect cookie bite.
- Melty chocolate– Loaded with chocolate chips that melt beautifully, giving you gooey chocolate in every bite.
- Freezer-friendly– The dough freezes well, so you can bake fresh cookies anytime with almost no prep.
- Naturally dairy-free– Made with oil instead of butter, these cookies are naturally dairy-free without any special swaps.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Oil– use vegetable oil, canola oil, or melted coconut oil. These replace butter and keep the cookies soft, chewy, and naturally dairy-free.
Brown sugar– light or dark brown sugar adds moisture, chewiness, and a rich caramel flavor.
Granulated sugar– helps the cookies spread and gives the edges a light crisp.
Kosher salt– balances the sweetness and enhances the chocolate flavor.
Vanilla extract– use pure vanilla extract or vanilla bean extract for a deeper, more flavorful vanilla taste.
Ground coffee– boosts the chocolate flavor without making the cookies taste like coffee.
Egg + egg yolk– use large, room-temperature eggs. The extra yolk adds richness and keeps the cookies chewy.
Flour– all-purpose flour gives the cookies structure. The extra 2 tablespoons help keep them thick and soft.
Baking soda– helps the cookies rise and stay chewy in the center.
Chocolate chips– use semisweet, dark, or milk chocolate chips, or chop a chocolate bar into chunks for bigger, melty pools of chocolate in every bite.
Instructions
In a large mixing bowl, add the vegetable oil, granulated sugar, brown sugar, instant coffee, vanilla extract, and kosher salt. Whisk until everything is well combined.
Add the egg and egg yolk, and mix again until the mixture is smooth and fully blended.
Add the flour and baking soda, and mix until the dough is almost combined.
Add the chocolate chips and gently fold them in until just combined—avoid overmixing to keep the cookies soft and chewy.
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least 30 minutes. For even better flavor and texture, chill the dough overnight.
Use a cookie scoop (about 1½ tablespoons of dough) to portion the cookies.
Place the dough balls on a parchment-lined baking sheet, top with extra chocolate chips, and bake in a preheated 180°C (350°F) oven for 9–11 minutes, or until the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Finish by sprinkling each cookie with a pinch of flaky salt and serve with a glass of milk for the best experience!
Expert Tips
- Use room-temperature eggs. They mix more smoothly into the dough and help create the perfect chewy texture.
- Measure the flour correctly. Too much flour makes cookies dry. Use a kitchen scale or the spoon-and-level method for accuracy.
- Mix the dough gently. After adding the flour, mix only until combined to keep the cookies soft and tender.
- Use a cookie scoop. This ensures evenly sized cookies that bake consistently every time.
- Chill the dough. Even 30 minutes helps the cookies hold their shape, develop flavor, and bake more evenly.
- Use good-quality chocolate. Chocolate chunks from a chopped bar melt into bigger pools than chips and make the cookies extra decadent.
- Don’t overbake. Pull the cookies out when the edges are set, but the centers still look soft. They’ll firm up as they cool.
- Add extra chocolate on top. Press more chocolate chips or chunks onto each cookie while warm for a bakery-style finish.
- Use flaky salt. A pinch of flaky salt on top brings out the chocolate flavor and adds a delicious contrast.
- Cool on the tray first. Let the cookies rest on the baking sheet for a few minutes before moving them. This helps them set without overbaking.
Faq's
A great substitute for butter in chocolate chip cookies is oil, such as vegetable, canola, or melted coconut oil. It keeps the cookies soft and chewy and works perfectly in no-butter recipes.
Cookies often don’t spread because the dough has too much flour, the dough was overmixed, or the butter/oil was too cold. Chilling the dough for too long can also keep cookies from spreading properly.
Cookies often spread too much when the dough contains too little flour, too much oil or butter, or when the dough isn’t chilled.
Warm dough melts faster in the oven, causing the cookies to spread more than they should.
You know your cookies are done when the edges look set and lightly golden, but the centers still look soft and slightly underbaked. They will firm up as they cool, giving you the perfect chewy texture.
Storing
Store these cookies in an airtight container at room temperature for 4-5 days.
Freezing
To freeze unbaked cookie dough:
Scoop the cookie dough into balls and place them on a baking sheet. Freeze until firm, then transfer to a freezer bag or container. Freeze for up to 2 months.
Bake from frozen—just add 1–2 extra minutes to the baking time.
To freeze baked cookies:
Let the cookies cool completely, then place them in a single layer in an airtight container or freezer bag. Freeze for up to 2 months.
Thaw at room temperature, or warm in the oven for a few minutes for a freshly baked texture.
Make it ahead of time
Prepare the dough, cover the bowl tightly, and chill it in the fridge for up to 24 hours before baking. You can also scoop the dough into balls and keep them refrigerated for the same amount of time.
Just place them on a baking sheet and bake when ready. If you want to prep even earlier, freeze the dough balls and bake them straight from the freezer.
Substitutions
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Decaf– For kid-friendly cookies, simply skip the coffee or replace it with decaf coffee.
Variations
Chocolate chips– Swap semisweet chips for dark, milk, white, or caramel chips to change the flavor and sweetness.
Chocolate chunk cookies– Chop a chocolate bar into large chunks for bigger melty pools of chocolate in every bite.
Coffee– Add a little extra ground coffee or espresso powder for a stronger, deeper flavor.
White chocolate + cranberry– Replace the chocolate chips with white chocolate and add dried cranberries for a sweet, tart twist.
Nutty cookies– Add chopped walnuts, pecans, or almonds for extra crunch and a deeper, richer flavor.
Cinnamon chocolate chip cookies – Add ½–1 teaspoon of cinnamon to the dough for a warm, cozy twist.
Serving tips
Add flaky salt– A light sprinkle of flaky sea salt on top enhances the chocolate flavor and adds the perfect sweet–salty balance.
Dip in milk– Enjoy them with a tall, cold glass of milk for the classic chocolate chip cookie experience.
Equipment
- Mixing bowl (set of 3).
- Whisk Set (pack of 3) to whisk the ingredients together.
- Baking sheet and rack set (my fave).
- Cookies scoop set of 3.
- Electric hand mixer or stand mixer.
- Measuring cups and spoons.
- Rubber spatula.
- Cutting board + knife (for chopping chocolate).
- Parchment paper.
More cookies recipes
Turtle cookies- These turtle cookies are made with fudgy chocolate cookie dough that is filled with chopped pecans, stuffed with caramel, and topped with chocolate drizzle.
Chewy peanut butter cookies- These chewy peanut butter cookies are made with creamy peanut butter, extra chewy middle, and lots of peanut butter flavor.
Snickerdoodle Recipe Without Cream Of Tartar- Make this snickerdoodle recipe without cream of tartar for a delicious cookie that is rolled in cinnamon sugar, and can be made with simple pantry ingredients you probably have in your kitchen.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
No Butter Chocolate Chip Cookies
Ingredients
- ½ cup Vegetable oil or coconut oil or canola oil
- ¾ cup Brown sugar dark brown sugar or light brown sugar
- ¼ cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 1 teaspoon Ground coffee
- 1 Egg
- 1 Egg yolk
- 1 ⅔ cups Flour plus 2 tbsp
- 1 teaspoon Baking soda
- 1 cup Chocolate chips
Instructions
- In a large mixing bowl, add the vegetable oil, granulated sugar, brown sugar, instant coffee, vanilla extract, and kosher salt. Whisk until everything is well combined.
- Add the egg and egg yolk, and mix again until the mixture is smooth and fully blended.
- Add the flour and baking soda, and mix until the dough is almost combined.
- Add the chocolate chips and gently fold them in until just combined—avoid overmixing to keep the cookies soft and chewy.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least 30 minutes. For even better flavor and texture, chill the dough overnight.
- Use a cookie scoop (about 1½ tablespoons of dough) to portion the cookies.
- Place the dough balls on a parchment-lined baking sheet, top with extra chocolate chips, and bake in a preheated 180°C (350°F) oven for 9–11 minutes, or until the edges are set but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Finish by sprinkling each cookie with a pinch of flaky salt and serve with a glass of milk for the best experience!
Notes
- Use room-temperature eggs. They mix more smoothly into the dough and help create the perfect chewy texture.
- Measure the flour correctly. Too much flour makes cookies dry. Use a kitchen scale or the spoon-and-level method for accuracy.
- Mix the dough gently. After adding the flour, mix only until combined to keep the cookies soft and tender.
- Use a cookie scoop. This ensures evenly sized cookies that bake consistently every time.
- Chill the dough. Even 30 minutes helps the cookies hold their shape, develop flavor, and bake more evenly.
- Use good-quality chocolate. Chocolate chunks from a chopped bar melt into bigger pools than chips and make the cookies extra decadent.
- Don’t overbake. Pull the cookies out when the edges are set, but the centers still look soft. They’ll firm up as they cool.
- Add extra chocolate on top. Press more chocolate chips or chunks onto each cookie while warm for a bakery-style finish.
- Use flaky salt. A pinch of flaky salt on top brings out the chocolate flavor and adds a delicious contrast.
- Cool on the tray first. Let the cookies rest on the baking sheet for a few minutes before moving them. This helps them set without overbaking.
Ar65 says
So good, beautiful cookies! Wish I could share a picture.
Moira says
great no-butter recipe. i was worried these wouldnt hold up with the oil, but after firming up in the fridge for an hour, these came out perfectly crispy on the edges and soft in the middle.
I only had raw cubes (the hard brown ones) for sugar so I dissolved them in the oil over a double boiler with a hot shot of espresso to speed up the process. I let it cool of course before adding my eggs, and I added 2 tbsp of cacao powder to counter the extra liquid from the espresso. A great cookie recipe that handled adjustments really well.
Veronica L says
While searching for a chocolate chip cookie without butter so I coukd avoid going to the store, I found these fabulous cookies. I hate a flat chocolate chip cookie and feared with the oil, that's what I would get. However, these cookies were delightfully chewy and thick. I had light brown sugar so I used that and used a mild olive oil. Instant decaf coffee powder worked fine. I personally found one cup of chocolate chips too much, it was hard to form the cookies. I'm sure others would not mind the extra chips. With the cost of butter, you can bet I'll make these again.
Fifi says
I’ve used this for months but after a bit my cookies have started to spread a lot in the oven and I have to use a cookie cutter to keep the shape while/after baking. And they’ve been more flatter than how it was before. I do chill it (Usually 1-3 days) I do also use a scale and have added some cornstarch. Have any tips?
Jessica G says
I never thought chocolate chip cookies could taste so good without butter. These are delicious and I love the texture!
Kaylen says
These are some of the best cookies Ive ever made and they were so easy. I didn’t have any brown sugar so I just used white and they’re still amazingggg. The coffee addition is definitely the secret ingredient. Thank you!
Fifi says
Can I use regular salt if so how much?
RichandDelish says
Yes, the same amount of table salt.
DC says
These were really good and easy to make. I've tried other oil instead of butter cookie recipes, but this one is by far the most delicious. Thank you for such a wonderful recipe!
Abigale Zuri says
it was a nice and yummy treat and anyone can make them
I intentionally used sprinkles instead of chocolate.
i hope this can help some one or even get an idea of using anything else than chocolate.
Emily says
Absolutely perfect! Just the right blend of chewy and chocolatey, and the colour is a gorgeous golden brown. My sister and I are treating ourselves to these through exam week, we'll definitely be making more!
Holly says
This recipe was so good. I only had regular olive oil, didn’t have vanilla, accidentally used two whole eggs, and had to sub the baking soda for baking powder and these still turned out amazing. Thanks!
Jeannette says
I'm eating some right now! I actually ended up with 14 large cookies. They are so good! I really love the spoonful of coffee. I used a combination of mini semi dark and milk chocolate chips.
Alma says
do I need to let it set overnight? I´m in a hurry...
RichandDelish says
No! you don't, you do need to chill these for at least an hour though for the best flavor and texture.
Carla Armijo says
These are very good and low sugar, I added cinnamon
Make sure you chill the dough as recommended
Cookie Lover says
Hello & thank you for sharing this recipe! Q: When you say "ground coffee", do you mean actual coffee grounds or prepared liquid coffee?
RichandDelish says
Hi! I use both ground-like instant coffee and ground coffee from actual coffee grounds.