The Best Soft & Chewy Chocolate Chip Cookies Without Butter (Made with Oil!)

Craving a batch of warm, gooey chocolate chip cookies but just realized you’re out of butter? Don’t despair! These incredible chocolate chip cookies made with oil instead of butter are your perfect solution. They deliver everything you love about classic chocolate chip cookies – a beautifully soft, wonderfully chewy texture with delightful lightly crisp edges – without a single stick of butter. This recipe is a game-changer for anyone looking for a reliable, easy, and utterly delicious cookie when butter isn’t an option, whether due to availability or dietary preferences.

Using oil lends these cookies a unique tenderness and moisture that’s simply irresistible. They bake up thick, generously loaded with chocolate chips, and are surprisingly versatile. With simple adjustments, they can easily be made traditionally, whole wheat, gluten-free, dairy-free, and even vegan, making them a fantastic recipe for almost every occasion and dietary need. If you’ve enjoyed my popular Air Fryer Chocolate Chip Cookies, consider this the equally effortless and mouth-watering oven-baked version, perfected with oil.

Inspired by the overwhelming success of my Oatmeal Cookies Without Butter, I set out to create an equally fantastic butterless chocolate chip cookie, and the results exceeded all expectations. These cookies are not just a substitute; they’re a standout treat in their own right, promising a delightful baking experience and an even better eating experience!

Essential Ingredients for Butterless Chocolate Chip Cookies

While the full recipe with precise measurements is available below, here are some important notes on key ingredients to ensure your cookies turn out perfectly:

• Canola Oil (or other Neutral Oil): This is the star ingredient replacing butter. Neutral-flavored oils like canola oil or vegetable oil are highly recommended as they won’t overpower the classic cookie taste. Their mild flavor allows the chocolate and vanilla to shine. You can also use light olive oil, but be aware that it might impart a subtle olive oil flavor, which some might enjoy, but it’s not for everyone. Avoid strong-tasting oils like extra virgin olive oil, coconut oil (unless specifically called for in a recipe and you desire its flavor), or sesame oil, as their robust profiles will significantly alter the final taste of your cookies. Always ensure your oil is fresh; older oil can develop an “off” scent or taste that becomes more noticeable when heated.
• Eggs: For optimal mixing and a smooth dough consistency, it’s best to use room temperature eggs. This helps them incorporate more thoroughly with the other ingredients, leading to a better-emulsified batter and a more consistent cookie texture. For a vegan version, you can substitute chia eggs (see “Notes” section in the recipe card for details).
• Sugar (Brown Sugar & Granulated Sugar): This recipe uses a combination of brown and granulated sugars. Brown sugar contributes moisture, chewiness, and a slight caramel note, thanks to its molasses content. Granulated sugar provides sweetness and helps with spread and crispness. I’ve experimented with coconut sugar in the gluten-free version, and while it’s a healthier alternative, it resulted in a slightly gritty texture and less structural integrity in the cookies. If you decide to try coconut sugar with regular all-purpose flour, I’d be interested to hear your results, but for the best soft and chewy texture, I stick to the recommended sugars.
• Flour: You have several options depending on your dietary needs. All-purpose flour will yield the most traditional result. White whole wheat flour can be used for a slightly healthier, whole grain option without a drastic change in texture. For a gluten-free alternative, a 1-to-1 gluten-free baking blend is essential (more details on specific brands and their performance below).
• Chocolate Chips: Semi-sweet chocolate chips are generally recommended for a balanced sweetness, but feel free to customize! Dark chocolate chips offer a more intense, less sweet flavor, while milk chocolate chips provide a creamier, sweeter profile. To ensure these cookies are dairy-free, simply choose your favorite brand of dairy-free chocolate chips. The quality of your chocolate chips definitely impacts the overall cookie experience, so choose wisely!

How to Make Delicious Chocolate Chip Cookies Without Butter

Making these butterless chocolate chip cookies is surprisingly simple. The main difference from traditional recipes is the substitution of oil for butter, which streamlines the process since there’s no need to wait for butter to soften! Here’s a detailed breakdown of the steps:

1. Combine Wet Ingredients: In a large mixing bowl, using a stand mixer with the paddle attachment or an electric hand mixer, begin by beating the oil and both sugars together. At first, this mixture might appear a bit greasy or unusual compared to a butter-based creamed mixture, but don’t worry! It will come together beautifully once the remaining ingredients are added. Beat until the mixture is well combined and slightly lighter in color and texture.
2. Incorporate Eggs and Vanilla: Next, add the room temperature eggs and vanilla extract. Beat these into the oil and sugar mixture until everything is smooth and thoroughly incorporated. The vanilla is crucial here for that classic chocolate chip cookie flavor profile.
3. Add Dry Leavening and Salt: Sprinkle in the baking soda and salt. Continue to beat until these dry ingredients are fully dispersed throughout the wet mixture. Baking soda is your leavening agent, creating that desired puffiness, while salt balances the sweetness and enhances all the flavors.
4. Fold in Flour: Gradually add the flour, mixing on low speed only until just combined. It’s incredibly important not to overmix the flour once it’s added. Overmixing develops the gluten in the flour, which can lead to tough, cakey cookies instead of the soft, tender texture we’re aiming for. Stop mixing as soon as no dry streaks of flour remain.
5. Stir in Chocolate Chips: Finally, gently fold in the chocolate chips. Use a spatula or spoon for this step to avoid overworking the dough. Distribute them evenly throughout the dough.
6. Form Cookie Dough Balls: Using a 1/4 cup measure or a kitchen scale (for precision, aim for 75 grams per ball), scoop and form the dough into uniform balls. The dough might be softer than a traditional butter-based dough, but it should still be manageable. Place these dough balls about 4 inches apart on a parchment paper-lined baking sheet to allow for proper spreading. For that professional, bakery-style look, gently press a few extra chocolate chips onto the top of each dough ball before baking.
7. Bake to Perfection: Bake in your preheated oven for 12-16 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. Remember, cookies continue to cook slightly as they cool, so slightly underbaking can often lead to a chewier cookie.

Gluten-Free Chocolate Chip Cookies: A Delightful Alternative

For those avoiding gluten, these oil-based chocolate chip cookies can be easily adapted to be gluten-free without sacrificing much on taste or texture. The key lies in selecting the right gluten-free flour blend.

From my testing, King Arthur Flour Gluten-free Measure for Measure Flour consistently delivers the best results. When using this blend, the texture of the cookies is almost indistinguishable from those made with all-purpose flour, mirroring the success I’ve had with my Cocoa Oatmeal Cookies.

Another option is Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. While it works as a substitute for all-purpose flour, you might notice a slightly sandier texture in the finished cookies. They are still incredibly delicious, but the mouthfeel is a bit different. Personally, I tend to reserve Bob’s Red Mill for recipes like my Dark Cocoa Cake or Gluten-free Pie Crust, and wholeheartedly recommend King Arthur for these particular cookies to achieve that ideal soft and chewy texture.

It’s important to note that I have only extensively tested the brands mentioned above. I cannot guarantee the performance of other 1-to-1 gluten-free mixes, as their compositions can vary widely. Furthermore, single-ingredient flours like buckwheat flour, almond flour, coconut flour, or oat flour will not work as a direct 1:1 substitute in this recipe. These flours have vastly different absorbency and binding properties, and would require significant recipe adjustments. Always ensure that the gluten-free flour you choose is specifically marketed as a 1:1 substitute for all-purpose flour for the best chance of success.

Storage and Freezing Instructions

These butterless chocolate chip cookies are so delicious, they might not last long! But if you manage to have some leftovers or want to plan ahead, here’s how to store them properly:

• Storing Baked Cookies: Once the cookies have cooled completely, transfer them to an airtight container. They will maintain their soft and chewy texture at room temperature for up to 5 days. For optimal freshness, you can place a slice of bread in the container with the cookies; the bread will absorb moisture, helping to keep the cookies softer for longer.
• Freezing Baked Cookies: For longer storage, baked cookies can be frozen. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze for about an hour until solid. Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm briefly in the microwave for a fresh-from-the-oven feel.
• Freezing Dough Balls: This is a fantastic option for having fresh cookies on demand! Roll the dough into individual balls as directed in the recipe. Place them on a parchment-lined baking sheet, ensuring they don’t touch, and freeze until solid (1-2 hours). Once frozen, transfer the dough balls to a freezer-safe bag or container. They can be stored for up to 3 months.
• Baking from Frozen Dough: You can bake the frozen dough balls directly from the freezer. Simply place them on a prepared baking sheet as usual. You might need to add an extra minute or two to the baking time compared to fresh dough, but there’s no need to thaw them overnight in the fridge unless you prefer. Keep an eye on them and bake until the edges are golden.

Recipe Origin and Enhancements

This fantastic recipe for chocolate chip cookies without butter was thoughtfully adapted from a classic Epicurious chocolate chip cookie recipe. While the original was a good starting point, several key modifications were made to specifically enhance the texture and flavor when using oil as a butter substitute, resulting in the superior cookie you’ll enjoy today.

Specifically, the amount of sugar was judiciously reduced to achieve a balanced sweetness without being cloyingly sweet. One egg was removed, which helps to create a denser, chewier cookie rather than a cakey one. The quantities of baking soda and salt were also slightly decreased to fine-tune the leavening and seasoning, ensuring a perfect rise and flavor harmony. Conversely, the vanilla extract was increased, amplifying that warm, comforting, and essential cookie flavor. These careful adjustments collectively resulted in thicker, chewier cookies that are perfectly sweet and wonderfully satisfying without being overly sugary – truly a testament to iterative recipe development.

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Chocolate Chip Cookies without Butter

Author Erin Dooner

Course Dessert

Cuisine American

Servings 17 huge cookies

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Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 30 minutes mins

Soft and chewy chocolate chip cookies made without butter using oil instead. These easy cookies are perfectly tender and packed with chocolate chips.

Ingredients

• ▢ 1 cup canola oil
• ▢ 1 cup brown sugar
• ▢ 1/2 cup granulated sugar
• ▢ 2 large 50 grams each, out of shell eggs, room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 3 cups King Arthur GF flour
• ▢ 2 1/4 cups semi-sweet chocolate chips, divided

Instructions

• Preheat your oven to 350 °F (175 °C). Prepare a baking sheet by lining it with a piece of parchment paper. This will prevent sticking and make cleanup easier.
• In a large mixing bowl, using either a stand mixer with the paddle attachment or an electric hand mixer, combine the canola oil, brown sugar, and granulated sugar. Beat them together until the mixture is light, fluffy, and well combined. This process helps to aerate the sugars and oil, contributing to the cookie’s texture. Next, beat in the room temperature eggs and vanilla extract until the mixture is smooth and fully incorporated.
  1 cup canola oil

  1 cup brown sugar

  1/2 cup granulated sugar

  2 large

  1 tablespoon vanilla extract
• Sprinkle the baking soda and salt over the wet ingredients. Beat them in until they are just combined. Then, gradually add the King Arthur GF flour (or your chosen flour) on low speed, mixing only until no dry streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies.
  1 teaspoon baking soda

  1 teaspoon salt

  3 cups King Arthur GF flour
• Gently stir in 1 3/4 cups (not 2 1/4 cups as listed in the ingredients, which accounts for divided use) of the semi-sweet chocolate chips until they are evenly distributed throughout the dough. Reserve the remaining chocolate chips for topping, if desired.
  2 1/4 cups semi-sweet chocolate chips, divided
• Scoop the dough using a 1/4 cup measure or a cookie scoop. For precision and even baking, aim for 75-gram balls of dough if using a kitchen scale. The dough will be quite soft but still pliable enough to form into balls. If desired, press 8-9 of the reserved chocolate chips onto the top of each dough ball for a beautiful, finished look.
• Place the dough balls on the prepared baking sheet, ensuring they are at least 4 inches apart to allow for proper spreading during baking.
• Bake for 12-16 minutes. The exact baking time can vary depending on your oven and the size of your cookies. Look for cookies with lightly browned edges and centers that still appear slightly soft. This indicates a perfectly cooked, chewy interior.
• Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheet. This crucial step allows them to set properly and prevents them from breaking apart when moved, ensuring they retain their delightful texture. Store any cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, baked cookies can be frozen, or you can roll the dough into balls and freeze them for up to 3 months for fresh cookies anytime.

Notes

• Flour Options: You can use all-purpose flour, white whole wheat flour, or for a gluten-free version, King Arthur Flour Gluten-free Measure for Measure Flour is highly recommended for best results. Read the detailed “Gluten-Free Option” section above for more insights on flour choices.
• Vegan Adaptation: To make these cookies vegan, substitute the eggs with chia eggs. For this recipe, combine 2 tablespoons of ground chia seeds with 6 tablespoons of water in a small bowl. Stir well and let it sit for 1-2 minutes, or until the mixture becomes thick and goopy, mimicking the consistency of regular eggs. Additionally, ensure your chosen chocolate chips are certified vegan and dairy-free.
• Gluten-Free Texture Note: Please refer to the “Gluten-Free Option” section in the main post for a comprehensive discussion on how different gluten-free flours might affect the final texture of your cookies. It’s important for managing expectations and achieving the best possible outcome.
• Dairy-Free Consideration: If you are aiming for dairy-free cookies, the primary step is to ensure that your chocolate chips are dairy-free. The use of oil instead of butter already makes the base dairy-free, so the chocolate is the only remaining component to check.
• Nutrition Information Disclaimer: The nutrition information provided is calculated as a courtesy and should be considered an estimate only. I am not a licensed nutritionist or dietitian. For the most accurate and personalized nutritional data, please consult a professional or use your preferred nutritional calculator.
• Recipe Adaptation: This recipe has been heavily adapted from an Epicurious recipe, with significant changes made to optimize for oil-based baking and to enhance texture and flavor.

Nutrition

Calories: 393kcalCarbohydrates: 52gProtein: 2gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gSodium: 205mgPotassium: 112mgFiber: 1gSugar: 32gCalcium: 31mgIron: 1mg

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