No-butter chocolate chip cookies use oil instead of butter to create extra-moist, chewy cookies that still deliver rich flavor. They bake up with a tender center and slightly crisp edges—perfect when you want cookies but are out of butter.
I wasn’t sure how much I’d love a cookie made without butter, but this recipe quickly became a favorite. The texture is exactly what I want: chewy interior, crisp edges, and a nice rounded shape. These cookies are an easy go-to when you’re short on butter or want a slightly different flavor profile.
Why you will love these
No chill time – The dough doesn’t require refrigeration, so you can have cookies in about 10 minutes.
Moist & chewy – Soft, chewy centers with lightly crisp edges for the ideal cookie texture.
Loaded with chocolate – Packed with chocolate chips for maximum chocolate flavor.
Ingredient notes
- Oil – I used coconut oil for a subtle coconut note, but neutral vegetable or canola oil works well too.
- Sugars – A mix of brown and granulated sugar keeps these cookies tender and chewy.
- Egg & yolk – Bring both to room temperature for a smoother, more cohesive dough.
- Chocolate chips – Semi-sweet works great, but use your favorite chocolate or chopped chocolate bars.
- Flaked sea salt – A light sprinkle on top brightens the flavor.
Step-by-step instructions
Step 1 – Prep. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2 – Wet ingredients. In a stand mixer fitted with the paddle attachment, beat the oil with the brown and granulated sugars on medium-high until light and fluffy, about 2–3 minutes. Add the egg and egg yolk one at a time, mixing on low until smooth. Stir in the vanilla.
Step 3 – Dry ingredients. Add the baking soda, salt, and flour slowly, mixing on low and stopping before the dough becomes overworked. It’s fine if a bit of flour remains on the sides of the bowl. Fold in the chocolate chips.
Step 4 – Portion. Scoop dough into cookie balls. A 3-tablespoon scoop makes a generously sized cookie—place 6–8 per baking sheet so they don’t spread together. Sprinkle with flaked sea salt if desired.
Step 5 – Bake. Bake for 10–12 minutes or until the edges are set and golden. Allow cookies to cool slightly on the sheet before transferring to a wire rack.
Expert tips
Line pans with parchment paper to limit spreading and prevent sticking. Bake no more than 6–8 cookies per sheet and only one sheet at a time for even results.
Weighing ingredients by grams gives the most consistent outcome, especially for flour. If you don’t have a scale, spoon flour into the measuring cup instead of scooping so it stays light and fluffy.
Oil won’t add the butter flavor, but with vanilla and plenty of chocolate the difference is subtle and the cookie still tastes delicious.
Neutral oils like vegetable or canola work well. Coconut oil adds a mild coconut note. Avoid strongly flavored olive oil unless you want that flavor in your cookies.
Margarine can substitute for oil or butter in this recipe if desired.
Storing and freezing
Store baked cookies in an airtight container at room temperature for up to 3 days.
Freezing
Freeze baked cookies in an airtight container for up to 3 months. Dough balls can be frozen on a sheet, then transferred to a zip-top bag; bake from frozen and add about 1 minute to the baking time.
Other cookie recipes to try
Small Batch Peanut Butter Cookies
Brown Butter Coffee Toffee Cookies
Chocolate Dipped Strawberry Shortbread Cookies
If you make these cookies, tag me on Instagram @thesaltedsweets and leave a star review below—I’d love to hear how they turned out!
No Butter Chocolate Chip Cookies
Brooke Homec
Ingredients
- ½ cup (112 g) oil (coconut or neutral vegetable oil)
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla
- 1 tsp baking soda
- ½ tsp salt
- 1¾ cups (219 g) all-purpose flour
- 1 cup (237 g) chocolate chips
- Flaked sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Beat oil with both sugars on medium-high until light and fluffy, 2–3 minutes.
- Add the egg and yolk one at a time, mixing on low until smooth. Stir in vanilla.
- Slowly add baking soda, salt, and flour, mixing on low and avoiding overmixing. Stop when a few streaks of flour remain if necessary.
- Fold in the chocolate chips.
- Scoop dough into balls (about 3 tablespoons each if using that size). Place 6–8 per sheet and top with flaked salt.
- Bake 10–12 minutes, until edges turn golden. Cool briefly on the sheet, then transfer to a rack to finish cooling.
Notes
Chilling is not required but can improve flavor and reduce spreading. Weights in grams are included for accuracy; if you don’t have a scale, spoon flour into the measuring cup rather than scooping. Coconut oil adds a subtle coconut note; you can also stir in shredded coconut if you like.
Nutrition
Carbohydrates: 38 g
Protein: 3 g
Fat: 13 g