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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.
We love making chocolate chipcookieswith different flavors, you should try ourbrown butter pecan cookies,biscoff butter cookies,brookies cookies,chewy chocolate cookies, and ourbrown butter chocolate chunk cookies.
Jump to:
- Why this recipe works
- Ingredients
- Instructions
- Expert Tips
- Faq's
- Storing
- Freezing
- Substitutions
- Variations
- Equipment
- 📖 Recipe
- 💬 Comments
Why this recipe works
- Naturally dairy free- These cookies are naturally dairy free since they don't contain butter!
- Texture-These have a crispy on-the-outside texture with a chewy and soft middle with melty pockets of chocolate.
- One bowl-This cookie recipe comes together in just one bowl! Which means fewer dishes for you to wash!
- No chill cookie recipe- These cookies are made in under an hour from start to finish and are a no chill cookie recipe!
- 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– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda–baking sodahelps the cookies rise and spread. Make sure that yourbaking sodaisn't expired. Don't replacebaking sodawith 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 largemixing bowl, add the vegetable oil, granulated sugar, brown sugar,coffee, vanilla extract, and kosher salt. Mix with awhiskuntil combined.
Add the egg and egg yolk and mix until well combined.
Add the flour, add thebaking 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 acookies scoopto scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons at a time.
Place the cookie dough balls onto aparchment paper-linedbaking 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 hom*ogenous 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 ameasuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into yourmeasuring cup. Finally, level it with the back of a knife.
- Line your sheet pan withparchment paperor 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 acookie scoopto scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Before making this recipe,measure and prepare your ingredientsso the cooking process will go smoothly and easily.
- Chill the dough!This step is crucial and prevents the cookies from spreading 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 firmer 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
How long will these cookies last?
These cookies will last for up to 5 days stored at room temperature in an airtight container.
What flour do you use for these cookies?
We use all-purpose flour for these cookies. Cake flour will work great as well.
Can I double this recipe?
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!
Why are my cookies not spreading?
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.
Can I use chocolate chunks instead of chocolate chips?
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
Freezing the baked cookies-allow the baked cookies to come to room temperature, transfer them into a freezer-friendly container, and freeze for up to 2 months. Thaw at room temperature for a few hours.
Freezing cookie dough-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.
Bake at the same temperature and add 1-2 additional minutes of baking. There is no need to thaw the cookie dough before baking.
Substitutions
Gluten-free-you can swap the flour withgluten-free flourto make these gluten-free. I never tested this recipe withgluten-free flour, but it should work.
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)towhiskthe 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
Rich and delish
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.
5 from 67 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
chill time 30 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine American
Servings 11 cookies
Calories 326 kcal
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 largemixing bowl, add the vegetable oil, granulated sugar, brown sugar,coffee, vanilla extract, and kosher salt. Mix with awhiskuntil combined.
Add the egg and egg yolk and mix until well combined.
Add the flour, and add thebaking 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 acookies scoopto scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
Place the cookie dough balls onto aparchment paper-linedbaking 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 hom*ogenous 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 ameasuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into yourmeasuring cup. Finally, level it with a back of a knife.
- Line your sheet pan withparchment paperor 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 acookies scoopto 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 ingredientsso 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.
Nutrition
Calories: 326kcalCarbohydrates: 44gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 216mgPotassium: 95mgFiber: 1gSugar: 29gVitamin A: 45IUCalcium: 32mgIron: 1mg
Keyword No Butter Chocolate Chip Cookies
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Reader Interactions
Comments
Jessica G
I never thought chocolate chip cookies could taste so good without butter. These are delicious and I love the texture!Reply
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!Reply
Fifi
Can I use regular salt if so how much?Reply
RichandDelish
Yes, the same amount of table salt.
Reply
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!Reply
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.Reply
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!Reply
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!Reply
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.
Reply
Alma
do I need to let it set overnight? I´m in a hurry...
Reply
RichandDelish
No! you don't, you do need to chill these for at least an hour though for the best flavor and texture.
Reply
Carla Armijo
These are very good and low sugar, I added cinnamon
Make sure you chill the dough as recommendedReply
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?
Reply
RichandDelish
Hi! I use both ground-like instant coffee and ground coffee from actual coffee grounds.
Reply
