5 from 6 votes
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No Butter Chocolate Chip Cookies

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Whip up a batch of these no butter chocolate chip cookies for a delicious homemade chocolate chip cookie. This butterless cookie recipe is made with the essential pantry ingredients, chocolate chips that bake up to perfection.

White plate with a stack of chocolate chip cookies.

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You will find cookies without butter offer an extra moist texture from the oil used. The whole family or crowd you serve up these chocolate chip cookies will win you over.

Feel free to try out my homemade brookies, which are a brownie and cookie in one. Or try these maple pecan cookies for a sweet and crunchy cookie recipe. Or for a toffee lover, these toffee cookies are a huge hit in our home.

Why you’ll love this recipe!

  • No Butter Chocolate Chip Cookie Recipe
  • Moist and Flavorful
  • Quick and Easy to Make
  • Simple Pantry Ingredients
Stacked Chocolate Chip Cookies sitting on white plate with chocolate chips.

Here’s exactly what you need to make it:

Vegetable oil, brown sugar, sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, and semi-sweet chocolate chips in bowls.
  • Oil – Vegetable or Canola oil.
  • Sugar – Light brown sugar and granulated sugar.
  • Egg – Room temperature eggs.
  • Vanilla – Vanilla extract or fresh vanilla bean works.
  • Flour – All purpose flour
  • Baking Soda – Make sure it is active and not expired.
  • Salt – Enhances the flavor.
  • Chocolate – Semi-sweet chocolate chips

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

How To Make Chocolate Chips Cookies with No Butter

Collage of creating chocolate chip cookie dough in bowls.
  1. Preheat oven and prep the cookie sheets with cooking spray or silicone baking mat.
  2. Next, in a bowl cream the oil, brown sugar, and granulated sugar. Whip for 2 minutes. (Photo 1)
  3. Then add in the egg and vanilla. (Photo 2)
  4. In a medium bowl, add your dry ingredients and then slowly add the dry to the wet ingredients. (Photo 3)
  5. Fold in the chocolate chip cookies. (Photo 4)
  6. Scoop cookie dough onto the pan and bake as directed.
  7. Allow cookies to cool, and then serve and enjoy.
Scoop of chocolate chip cookie dough.

Best Storage

You will want to store your butterless chocolate chip cookies in an airtight container at room temperature. These cookies will store for up to 1 week in a container.

Or you can easily freeze the cookies for 3-5 months. The cookies just need to be placed in a freezer bag or freezer container. Thaw on the counter and enjoy.

Chocolate Chip Cookies on parchment paper.

Tips and tricks

  • Make sure to measure the flour properly. Scoop the flour into the measuring cup and level it off.
  • Using a mixer allows you to really cream up the batter for light and fluffy cookies.
  • Swap the semi-sweet chocolate with milk chocolate, white chocolate, etc.
  • Instead of vanilla extract, use almond extract.
  • Make sure the eggs are room temperature for best texture of the cookies.
  • You can double the recipe if you would like.
  • Using cooling racks, cool the cookies quicker.

Recipe FAQs

Can I use canola oil for this cookie recipe?

Yes, canola or vegetable oil both work for this recipe. You will find other oils can alter the flavor and texture of the cookies.

How to keep cookies moist longer?

In your container with the cooled cookies, place a slice of bread. This is going to keep moisture in the container, leaving your cookies nice and soft.

Can I add nuts into the cookies?

Absolutely! Toss in 1/2 cup of pecans, almonds, or even chopped walnuts into the cookie dough. Bake the same as you would.

Chocolate Chip Cookies sitting on a white plate.

Need More Easy Cookie Recipes? Try these:

More Delicious Dessert Recipes We Love

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Stack of Chocolate Chip Cookies sitting on white plate.
5 from 6 votes

No Butter Chocolate Chip Cookies


Author: Kim Schob
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
No Butter Chocolate Chip Cookies are a delicious and easy chocolate chip cookie recipe made with no butter. Chewy, soft, and decadent and ultra moist cookies. If you love homemade chocolate chip cookies, try this recipe.

Ingredients 

  • 1 cup (218 g) vegetable oil
  • 1 cup (220 g) brown sugar
  • ½ cup (100 g) sugar
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312 ½ g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon Salt
  • 1 cup (180 g) semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350 °F (177 °C). Prepare two large baking sheets with waxed or parchment paper.
  • In a mixing bowl, cream the oil, brown sugar, and sugar until well blended.
  • Beat in the eggs and vanilla.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Add to the mixer and beat until well mixed and creamy, about 5 minutes.
  • Fold in the chocolate chips.
  • Using a cookie scoop, portion the cookie dough into balls. Put the cookie dough onto the prepared baking sheet about 2 inches apart.
  • Bake for 10 minutes before removing from the oven. Allow the cookies to cool completely on the baking sheet as they will continue to cook from the residual heat.
  • Store in an airtight container for up to one week.

Notes

Chocolate – You can use any type of chocolate you want. Milk chocolate, dark chocolate, white chocolate, etc. 
Nuts – Stir in 1/2 cup pecans or walnuts to the cookie dough. 
Storing – Store your chocolate chip cookies in an airtight container for up to 1 week at room temperature. 

Nutrition Information

Calories: 228kcal (11%) Carbohydrates: 27g (9%) Protein: 2g (4%) Fat: 12g (18%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 5g Monounsaturated Fat: 3g Trans Fat: 0.1g Cholesterol: 14mg (5%) Sodium: 103mg (4%) Potassium: 74mg (2%) Fiber: 1g (4%) Sugar: 16g (18%) Vitamin A: 24IU Vitamin D: 0.1µg (1%) Calcium: 16mg (2%) Iron: 1mg (6%)

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