No Butter Chocolate Chip Cookies
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.
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.
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
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.
What can I substitute for butter in chocolate chip cookies?
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.
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.
