These no butter chocolate chip cookies are the easiest choc chip cookies ever! They are made with oil instead of butter and are so delicious, crispy on the edges, and perfectly chewy in the middle.
When I first made these cookies I was shocked! I couldn't believe you can make such delicious cookies without butter. These cookies come together in one bowl and need a little chill time.
We love making chocolate chip cookies with different flavors, you should try our brown butter pecan cookies, biscoff butter cookies, brookies cookies, chewy chocolate cookies, and our brown butter chocolate chunk cookies.
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Why this recipe works
- These cookies are naturally dairy free because they dont contain butter!
- They are extra easy to make, cheap, and taste like a bakery-style chocolate chip cookie!
- This recipe comes together in one bowl! Needs minimal tools.
- These cookies are made in under an hour from start to finish!
- These have a classic texture of a chewy middle and crispy edges!
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.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Vegetable oil- we made these cookies with vegetable oil, but you can use canola oil or melted coconut oil as well!
Eggs- you will need 2 large eggs for this recipe. Make sure that your egg is at room temperature.
Egg yolk- egg yolk gives this cookie a chewier texture.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Coffee- gives extra flavor to these cookies. You can use ground coffee or instant coffee for this.
Chocolate chips- you can use any kind of chocolate chips for these cookies, we like to use either dark chocolate chips or semisweet chocolate chips.
Instructions
Into a large mixing bowl, add the vegetable oil, granulated sugar, brown sugar, coffee, vanilla extract, and kosher salt. Mix with a whisk until combined.
Add the egg and egg yolk and mix until well combined.
Add the flour, add the baking soda, and mix until almost combined.
Add the chocolate chips and mix until just combined. Don't overmix! Let the dough rest in the fridge for at least ½ an hour. We let the dough rest in the fridge overnight.
Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet, top with more chocolate chips, and bake in a 180c (350f) preheated oven for 9-11 minutes.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Top each cookie with flaky salt and serve next to a cup of milk for the best experience!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before making this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
These cookies will last for up to 5 days stored at room temperature in an airtight container.
We use all-purpose flour for these cookies. Cake flour will work great as well.
Yes! You can double or triple this recipe. There is an option to automatically double, half, or triple this recipe in the recipe card below!
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our expert tips for how to measure flour correctly.
Yes! We love using chocolate bars, chopping them, and adding them to the cookie dough. Use your favorite type of chocolate for these.
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container. These will last for up to 5 days at room temperature.
Freezing
Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw them. Add an extra minute or so for the baking time.
Substitutions
Gluten-free- you can make these gluten-free by swapping the flour with gluten-free flour!
Variations
Cinnamon- add ½ teaspoon of cinnamon to the cookie dough to add a delicious cinnamon flavor.
Chocolate- swap the chocolate chips with milk chocolate chips, dark chocolate chips, chocolate chunks, or your favorite kind of chocolate!
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.
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📖 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 â…” cups Flour plus 2 tbsp
- 1 teaspoon Baking soda
- 1 cup Chocolate chips
Instructions
- Into a large mixing bowl, add the vegetable oil, granulated sugar, brown sugar, coffee, vanilla extract, and kosher salt. Mix with a whisk until combined.
- Add the egg and egg yolk and mix until well combined.
- Add the flour, and add the baking soda, and mix until almost combined.
- Add the chocolate chips and mix until just combined. Don't overmix! Let the dough rest in the fridge for at least ½ an hour. We let the dough rest in the fridge overnight.
- Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, top with more chocolate chips, and bake in a 180c (350f) preheated oven for 9-11 minutes. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
- Top each cookie with flaky salt and serve next to a cup of milk for the best experience!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before making this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Jeannette
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
do I need to let it set overnight? I´m in a hurry...
RichandDelish
No! you don't, you do need to chill these for at least an hour though for the best flavor and texture.
Cookie Lover
Hello & thank you for sharing this recipe! Q: When you say "ground coffee", do you mean actual coffee grounds or prepared liquid coffee?
RichandDelish
Hi! I use both ground-like instant coffee and ground coffee from actual coffee grounds.