These no butter chocolate chip cookies are made with oil instead of butter and are delicious, crispy on the edges, and chewy in the middle.
These no butter cookies are a delicious alternative to traditional chocolate chip cookies.
Despite the absence of butter, these cookies still maintain a soft and chewy texture, thanks to the use of alternative ingredients such as vegetable oil or canola oil.
With the perfect balance of sweetness and chocolate chips, these cookies are sure to satisfy any sweet tooth craving.
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.
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
- Naturally dairy free- these cookies are naturally dairy free since they don't contain butter! They are perfect if you are on a dairy free diet or try to avoid dairy although.
- Texture and flavor- they have a crispy on-the-outside texture with a chewy and soft middle with melty pockets of chocolate that will melt in your mouth in every bite. Although they are not made with butter, they still have a delicious and decadent cookie flavor.
- One bowl- this cookie recipe comes together in just one bowl! Which means fewer dishes for you to wash and little to no mess in the kitchen!
- No chill cookie recipe- these are made in under an hour from start to finish and are a no chill cookie recipe that is perfect if you are short in time and need a quick and delish dairy-free dessert!
- Freezer friendly- these freeze great and can be prepped ahead of time. You can freeze the cookie dough balls and bake them without thawing!
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– I 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 rich flavor and chewy texture to the cookies. You can use light or dark brown sugar for this.
Vegetable oil- I 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. You can use vanilla bean extract or pure vanilla extract for better 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 dough, 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 the back of a knife.
- Slightly underbake your cookies. Remove them from the oven when the edges are golden but the centers still look slightly underdone, as they'll continue to cook on the baking sheet.
- Use parchment paper or silicone baking mats. These prevent the cookies from sticking and promote even baking, resulting in perfectly browned bottoms.
- Experiment with different types of chocolate. Try a mix of milk, dark, and white chocolate chips to create a more complex flavor profile.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Be patient! I know it’s extremely 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 the cookies cool for 5 minutes, then transfer to a wire rack for 10 more minutes. This prevents soggy bottoms from steam.
- Add a sprinkle of sea salt on top before baking. This enhances the sweetness of the cookies and creates a delightful contrast in flavors.
Faq's
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.
To substitute butter with oil in chocolate chip cookies, use about ¾ the amount of oil (vegetable, canola, or coconut) as butter. It's a good option for reducing saturated fat or making dairy-free cookies.
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
For baked cookies, let them cool completely. Then, put them in a freezer-safe container or bag. Add wax paper between layers to prevent sticking. Freeze for up to 2 months.
When you're ready to eat, thaw baked cookies at room temperature.
For unbaked cookie dough, shape it into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag.
For dough balls, bake them straight from the freezer, adding a few extra minutes to the cooking time. This way, you can have fresh cookies anytime without the fuss of making them from scratch.
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 children friendly cookies, skip the coffee in this recipe or use decaf coffee.
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!
Nuts- add your favorite chopped nuts to these cookies for an added crunch and texture like chopped walnuts, chopped pecans, chopped almonds, etc.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookie scoop set of 3 (the best cookie scoop we used)
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. We 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
- 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
- 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 dough, 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 the back of a knife.
- Slightly underbake your cookies. Remove them from the oven when the edges are golden but the centers still look slightly underdone, as they'll continue to cook on the baking sheet.
- Use parchment paper or silicone baking mats. These prevent the cookies from sticking and promote even baking, resulting in perfectly browned bottoms.
- Experiment with different types of chocolate. Try a mix of milk, dark, and white chocolate chips to create a more complex flavor profile.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Be patient! I know it’s extremely 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 the cookies cool for 5 minutes, then transfer to a wire rack for 10 more minutes. This prevents soggy bottoms from steam.
- Add a sprinkle of sea salt on top before baking. This enhances the sweetness of the cookies and creates a delightful contrast in flavors.
Fifi
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
I never thought chocolate chip cookies could taste so good without butter. These are delicious and I love the texture!
Kaylen
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
Can I use regular salt if so how much?
RichandDelish
Yes, the same amount of table salt.
DC
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
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
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
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
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.
Carla Armijo
These are very good and low sugar, I added cinnamon
Make sure you chill the dough as recommended
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.