No Butter Chocolate Chip Cookies (Cookies with Oil)

These no butter chocolate chip cookies are delicious. They also have less saturated fat than chocolate chip cookies made with butter. Instead of butter, my homemade chocolate chip cookies are made with vegetable oil (e.g. canola oil & olive oil). 

This recipe is great for anyone who has run out of butter late at night (“$@&%! No more butter in the fridge. How do I make the cookies for the party now?”), can’t get to the store to buy butter (due to snow, rainstorms, pandemic, etc.), finds the high cost of butter insane and/or for health reasons wants to reduce the saturated fat in their family’s diet. Please watch the recipe video to see how to make these cookies.

No Butter Chocolate Chip Cookies

Recipe Sections

1. Ingredients
2. Instructions
3. Recipe Video
4. Helpful Tips

Recipe Rating 4.73 from 376 votes Featured Comment Deana “EXCELLENT RECIPE!! I was in one of those situations you mentioned…….”late at night…no more butter in the fridge…..$%#@!……” I’m a decent amateur baker, but your instructions and extra tips are so spot on and thorough, ANY person could master this recipe!…DELICIOUS!!! THANK YOU for providing a wonderful “no butter” cookie recipe! TOP MARKS, BREAD DAD!”

However, please be aware that this cookies with oil recipe is designed to be a good “emergency” cookie recipe for when you do not have any butter. If you only like cookies that taste buttery, you might want to skip this recipe. Cookies made with oil do NOT taste the same as cookies made with butter (because they are not made with butter!!!).

No Butter Chocolate Chip Cookie (With Bread Dad Bite!)

Ingredients – No Butter Chocolate Chip Cookie Recipe 

• 3/4 Cup – Vegetable Oil – 173 milliliters – Use a neutral flavored oil such as canola oil. Do not use old oil or strongly flavored oil (e.g. extra virgin olive oil). FYI – Many of my visitors like to use coconut oil when making this recipe. For more info on the types of oil you can use, please see the tips section below.
• 2 – Large Eggs – 114 grams – Use large eggs (not extra large or jumbo eggs)
• 3/4 Cup – Light Brown Sugar (packed) – 161 grams
• 3/4 Cup – White Granulated Sugar – 150 grams
• 1 Teaspoon – Vanilla Extract – 5 milliliters
• 2 1/4 Cups – All Purpose Flour – 270 grams
• 1 Teaspoon – Baking Soda – 5 grams
• 1/2 Teaspoon – Salt – 3 grams
• 1 1/2 Cups – Semi-Sweet Chocolate Chips (morsels) – 255 grams

Servings – Roughly 24-30 chocolate chip cookies (amount depends on the size of the cookie that you create)

Equipment Needed – Measuring cup & spoons, mixing bowl, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.

Recipe Video – Watch How These No Butter Cookies Are Made

Cookie Dough “Patties” BEFORE Being Placed In The Oven

Instructions – No Butter Chocolate Chip Cookie Recipe 

• Mix eggs, vegetable oil, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer (not a spoon) to mix these ingredients together. Mix until creamy.
• Then stir in the flour, baking soda and salt. Use an electric mixer (not a spoon) to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing with a spoon (when using vegetable oil). However, don’t overmix. Only mix for 1-2 minutes with an electric mixer.
• Add the chocolate chips to the cookie dough. Use a large spoon (not an electric mixer) to stir in chocolate chips. Stir until chips are mixed evenly throughout the dough.
• Chill the dough in a covered bowl in your refrigerator for at least 30 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies. FYI – Read the tips section below for information on how to prevent cookie “spreading” & overly thin cookies.
• Preheat oven to 375 degrees F (191 degrees C). FYI – Preheat your oven about 15-20 minutes before you place the cookies in the oven. Make sure your oven is fully preheated before baking.
• Scoop the dough with a tablespoon, cookie dough scoop or your hands and place the dough “balls” onto a non-stick baking sheet. Then press down on each dough “ball” with your palm so the dough forms a “patty” (about 1/3-1/2 inch in height). You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other). FYI – I like to use my hands to roll the dough into balls. I find that this results in better shaped cookies and the cookies hold together better (since you are pressing the dough & chips together with your hands). However, my hands do get a bit oily!
• Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
• Bake for 9-11 minutes at 375 F (191 C) or until the cookies are golden brown. FYI – This time can vary a bit based on the size & thickness of our cookies. Larger & thicker cookies might need more baking time.
• Remove the baking sheet/tray from the oven. Wear oven mitts. Leave cookies on the baking sheet to cool for 3 minutes. Otherwise, cookies might break when removed from the baking sheet.
• Use a spatula to remove chocolate chip cookies and place cookies on wire cooling racks in order to cool completely.
• Please READ the tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems. Also please follow ALL of the instructions & do not skip steps (such as using an electric mixer).
• You also can watch my recipe video to “see” how to perform each recipe step.

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Use An Electric Mixer (Not Spoon) To Mix Oil, Eggs, Sugar & Vanilla

Add Flour, Baking Soda & Salt And Mix Again With Electric Mixer (Not Spoon)

Use Large Spoon To Mix In Chocolate Chips

Tips – Chocolate Chip Cookies Without Butter

• The tips below are designed to help no butter cookie “novices” and/or people with limited baking experience. Please read these tips to ensure that your cookies come out correctly.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
• If you would rather “see” how this recipe is made, please watch the step-by-step recipe video on this page. It is a short & simple video that shows you how to make this recipe.
• This recipe is part of Bread Dad’s series on Easy Cookie Recipes such as walnut chocolate chip cookies, no butter oatmeal cookies, etc.

• As I stated at the top of the page, this is an “EMERGENCY” cookie recipe for when you do not have any butter. If you only like cookies that taste buttery, you might want to skip this recipe. This recipe makes nice cookies but they can be a little harder to make (if you do not follow the instructions closely). In addition, the cookies with oil do NOT taste the same as chocolate chip cookies made with butter (because they are not made with butter!!).
• Common visitor ERRORS when making this no butter cookies recipe – Assuming these cookies will taste like cookies made with butter (they do not), not using a neutral flavored oil, using old/rancid oil, not using an electric mixer, not chilling the dough (esp. if your kitchen is hot), using ingredients not in the recipe (such as gluten free flour) and not following the tips below on how to avoid making overly thin or hard cookies. Try to avoid these common errors when making this cookie recipe.
• Please READ the tips below to learn how to avoid these common errors.

• You should use a NEUTRAL flavored vegetable oil (e.g. corn or canola oil) in order to make these no butter chocolate chip cookies.
• Stronger flavored oils (e.g. peanut oil or extra virgin olive oil) may NEGATIVELY impact or change the taste of the cookies. You want to use an oil that has very little flavor.
• If you want to make no butter chocolate chip cookies with olive oil, I would recommend using “light”, “extra light” or “mild” olive oil (because they would have the least impact on the cookie flavor). Unfortunately, extra virgin and virgin olive oil have stronger flavors and are more likely to negatively impact the taste of your cookies.
• I like to use fresh canola oil or light olive oil to make these cookies. However, many of my visitors REALLY like to use food-grade coconut oil to make their cookies with oil because the coconut oil is less “runny”. Many coconut oils are semi-solid (closer to soft butter) at around 70-75 degrees F and below. However, be aware that many coconut oils start to turn to a liquid around 76-80 F and above. My visitors also like how unrefined food-grade coconut oil adds coconut flavor to their cookies (whereas refined coconut oil has a more neutral flavor). For information, you might like to read this The Kitchn article “Baking with Coconut Oil“.
• Be aware that most coconut oils contain a lot of saturated fat. You might want to read the WebMD article “Coconut Oil: Is It Good For You?” or Wikipedia article “Coconut Oil” to learn more about coconut oil’s nutritional facts.
• To use coconut oil in order to make cookies, experts recommend replacing the vegetable oil or butter in a recipe with food-grade coconut oil on a 1:1 basis. Therefore, if a recipe calls for 3/4 cup of butter or vegetable oil, you would use 3/4 cup of food-grade coconut oil to replace the butter or vegetable oil.
• Visitors – What oil do you like to use in order to make your no butter cookies? Vegetable oil? Canola oil? Coconut oil? Extra light olive oil? Something else? Please post your oil tips & suggestions in the comment section below.

• You need to FRESH OIL when baking as some oils spoil faster than others. Old oil can go rancid and taste bitter, stale, funky, etc. Old oil can leave a bad aftertaste in your baked goods.
• Depending on the oil used, vegetable oil can go rancid within 3-6 months after opening its container. It can spoil even quickly in hot environments, etc.
• Oils also spoil faster when exposed to air (oxidation), light, heat, etc. Vegetable oils should be stored in a tightly sealed container and in a cool & dark pantry. Some people like to refrigerate their vegetable oils in order to extend their shelf life.
• Do not use low “smoke point” cooking oils to make this recipe. Some oils, especially the unrefined version of various cooking oils, start to smoke/burn at lower temperatures (versus many other cooking oils). For example, unrefined peanut oil and unrefined sunflower oil have much lower smoke points than refined peanut oil and refined sunflower oil. Therefore, if you use cooking oil with a low smoke point (below 375 F), your cookies might taste off or burnt. For the best results, you should stick to cooking oils with smoke points above 375 F. For more details on the smoke points of various oils, you should visit Wikipedia’s page on Cooking Oil. According to that Wikipedia page, many refined cooking oils have smoke points over 375 F. In case you are curious, that page also discusses how cooking oils are refined.
• Economic Benefit of Vegetable Oil – A number of my visitors (Cindy & others) have pointed out that it is often cheaper (depending on the type of oil used) to use basic vegetable oil versus butter (on an ounce-to-ounce basis) when making cookies. Therefore, cookies with oil recipes may help to modestly lower your baking bills during times of economic uncertainty.
• If you like no butter desserts & snacks, you should also try my popular recipes for No Butter Oatmeal Cookies and No Butter Banana Bread. In addition, if you love chocolate, check out my recipe for Moist Chocolate Chip Banana Bread (because it is also made without butter).

• Optional – If you want an even more kid-friendly cookie, you can replace 1/2 of the chocolate chips with M&Ms!
• Optional – If you want a “nuttier” cookie, you can replace 1/2 of the chocolate chips with chopped walnuts.
• For other no butter cookie variations, you can make this recipe with 50% chocolate chips & 50% dried cranberries, 50% chocolate chips & 50% butterscotch chips, 50% chocolate chips & 50% golden raisins, etc. Have fun with your no butter cookie making!! Making a variety of different no butter cookies allows you to easily produce many unique no butter desserts & snacks.
• Here are fun cookie variations made by my visitors – My visitors have added coconut oil & shredded coconut (thanks Kim), Smarties (a chocolate candy from Europe), crushed peanut M&Ms (thanks Val), raisins (thanks Pamela), cacao nibs and slivered almonds (thanks Emily), crushed Malteasers (thanks Cindy), chopped up Dove dark chocolate squares (thanks Amber), a mix of white chocolate chips and semi sweet chocolate chips (thanks Kathy), crushed nuts (thanks Cherry), crushed Cadbury mini eggs (thanks Alessandra), unsweetened cocoa powder for a darker & more “chocolaty” cookie color (thanks Christina), chopped pecans (thanks Noelle), chopped up easter egg (thanks Tash), etc.
• One of my visitors (thanks Michele) turned my recipe into chocolate chip cookie bars – “I followed the same recipe you posted but used a 9×13 pan and after spreading cookie dough batter in the pan, I placed the pan in refrigerator while waiting for oven to preheat. I baked it at 375 degrees for 15 minutes. They came out perfect!”
• Visitors – What “extra” ingredients do you like to add to your chocolate chip cookies (e.g. raisins, M&Ms, butterscotch chips, dried cranberries, fudge, etc.) in order to make your cookies even more unique? Please post your thoughts in the comment section below. Help cookie beginners with your favorite chocolate chip cookie variations & tips.

• Warning – To successfully make these no butter cookies (and most other homemade cookies), please FOLLOW the instructions. Do not skip steps (such as chilling the dough) or ignoring instructions (such as using an electric mixer) and make sure to measure the ingredients correctly. Also please read all of the tips below (e.g. how to avoid hard cookies & overly thin cookies).
• Do chocolate chip cookies without butter taste identical to chocolate chip cookies made with butter? NO… because they are not made with butter! However, they are pretty similar, taste great and usually have a lot less saturated fat. These “emergency” cookies with oil are designed to help people who are missing butter (and don’t want to go out for more) or people who don’t want to eat things made with butter (e.g. due to the saturated fat in butter).
• Tips on how to avoid making HARD cookies – Do not use old baking soda (expired baking soda impacts the rise/fluffiness of the cookie), measure the ingredients correctly & don’t eyeball things (too much flour or too little liquid will result in drier & harder cookies), do not overmix the cookie dough (only mix the cookie dough for 1-2 minutes with an electric mixer), do not overbake the cookies (bake the cookies at the low end of the 8-10 minutes), use a portable oven thermometer to check if your oven temperature is off (some ovens run hotter than the temp set on the dial), do not remove the brown sugar (helps activate the baking soda & adds a little moisture), chill the dough (helps to retain the height of the cookie as flatter/spreading cookies bake faster & come out harder), do not make overly flat thin cookies (thin cookies bake quicker than expected), store freshly made cookies in airtight containers (after they have cooled down), etc.

• Tips to prevent “spreading” (e.g. OVERLY THIN cookies) – Chill the dough (see tip below), don’t squish the dough patties totally flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), measure the recipe ingredients exactly!! (too much oil results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets (do not reuse a hot baking sheet to make another batch… e.g. the hot baking sheet that was used to bake your first batch of cookies), do not overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), etc.
• Many bakers like to chill the cookie dough in their refrigerator for 30-60 minutes before baking in order to prevent flat/thin cookies. Colder dough results in less spreading. Others like to chill the dough for at least 2 hours because they think it improves the taste of the dough. Moreover, chilling the dough for 2+ hours helps even more to prevent any potential spreading during the baking process.
• Chilling the dough also helps with the ability to shape the cookies. The cookie dough is less sticky & runny. Therefore, it is easier to create round cookies with smooth edges.
• Chilling dough can also be more important in the summer. A hot kitchen (e.g. a summer kitchen) is more likely to result in soft & runny dough if the dough hasn’t been chilled.
• FYI – Chill the dough in your refrigerator and NOT in your freezer. Frozen dough needs to be thawed and is harder to shape & bake (esp. if the outside of the dough has thawed but the center is still frozen/cold). There are more problems with frozen dough.
• Nevertheless, if your family likes very thin crispy cookies, you should skip the chilling step. However, if you like soft thicker cookies then you should chill the dough.

• Do NOT use a spoon to mix ingredients (other than the chocolate chips). You need an electric hand mixer. It is hard to fully incorporate the oil into the dough if you mix the cookie dough with a spoon (instead of an electric mixer). You are much more likely to have a cookie failure if you use a spoon to make the dough.
• Use an ELECTRIC MIXER for the best results! No butter cookies come out much better if you mix the ingredients with an electric mixer for 1-2 minutes. The cookie dough comes out “creamier” and the vegetable oil is blended in MUCH better if you use an electric mixer (vs just a wooden spoon). If you use just a spoon to mix all of the ingredients, the vegetable oil will not be properly blended into the cookie dough.
• However, DO NOT overmix (don’t mix for more than 1-2 minutes) because this could result in problems such as cookies spreading too thin during baking and/or hard cookies. Overmixing results in excess gluten development (which leads to hard & dense cookies).
• Completely mix the eggs, vegetable oil and sugar together with an electric mixer (not spoon) BEFORE adding the flour. This will result in much better cookies. After this first mixing, you will add the flour, baking soda & salt and then mix everything together again with an electric mixer (not spoon). Finally, you will add the chocolate chips and will use a large spoon (not electric mixer) to mix in the chocolate chips.
• Do not use the electric mixer on the chocolate chips… as this will just grind & chop them into tiny bits! Hand stir the chocolate chips into the cookie dough with a large spoon.
• Important – Mixing everything ONLY by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (e.g. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for 1-2 minutes for the best results.
• FYI – Many people like to use a large electric stand mixer (versus an electric hand mixer) for greater stability when mixing cookie dough.

• Use FRESH ingredients (e.g. baking soda and flour) for the best results. For example, if you use stale baking soda, your cookies will not rise properly. The cookies will be flat and dense. Baking soda & powder is best if used within 6 months of opening the container.
• Old flour can affect the taste of homemade cookies. Old flour can spoil and taste bitter, sour, musty, etc. Cookies made with old flour do not taste good!
• Try to keep your ingredients (e.g. flour & sugar) in airtight food containers in order to extend their shelf life and avoid contamination by pests, dust, odors, moisture, etc.
• Old flour (if not kept in an airtight container) can absorb a lot of moisture from the air. Any excess moisture in your flour can throw off recipes because it can distort the liquid-to-dry ingredient ratio in recipes.
• This recipe is based on using all purpose flour and NOT gluten free flour. Because of the lack of gluten, cookies made with gluten free flour often have more structural problems such as holding together properly. If you just replace the all purpose flour called for in this recipe with gluten free flour (without making any other changes to adapt for the use of gluten free flour), the cookies are more likely to come out thin, burnt, dry, etc. If you are using gluten free flour, you need to use a recipe that has been specifically designed for the special characteristics of gluten free flour. My cookie recipe is not designed for gluten free flour.

• Do not use heavily compacted flour (versus fluffed flour) when making cookies. Compacted flour can add too much flour to a recipe and this increases the potential for dry & hard cookies. At a minimum, you should shake your flour container to aerate the flour before scooping with a measuring cup. Moreover, some people like to transfer flour with a tablespoon to their measuring cup in order to help fluff their flour. FYI – Many international home bakers like to use a kitchen scale in order to measure the ingredients more accurately and to avoid the measuring cup problem of compacted vs fluffed flour.
• Make sure to use large eggs (and NOT extra large or jumbo eggs). FYI – These are standard USA egg size designations.
• If you use extra large eggs or jumbo eggs (versus the large eggs called for in my recipe), you are adding more liquid than planned (and the cookie dough could be more runny than expected). In addition, your cookies might taste “eggy”. FYI – The weight of a large egg is roughly 57 grams (versus 64 grams for extra large eggs and 71 grams for jumbo eggs). Source – Wikipedia – Chicken egg sizes
• Also make sure not to use stale eggs (e.g. eggs near to or past their expiration date). This will negatively impact the flavor of the cookies.

• Do not OVERBAKE!!! Overbaked cookies come out hard & dry. Don’t leave the cookies in the oven longer than recommended & don’t use a higher than recommended baking temperature.
• This recipe is based on using a traditional oven and NOT a convection oven. Baking recipes often need to be changed when using a convection oven. If you use this recipe with a convection oven, you are more likely to have a cookie problem (e.g. over-baked exterior). For more information, you might like to read this Bob’s Red Mill article called “Convection Oven v. Regular Oven“.
• Do not substantially reduce the sugar in this recipe. For the best results, always use the ingredient amounts called for by a recipe. Reducing sugar can affect a cookie’s texture and taste. If you make a significant reduction to the sugar quantity then you will get much drier & blander cookies. Sugar helps to retain moisture. For more on this issue, you might like to read this King Arthur Baking article.
• These cookies are not dairy-free cookies because many types of chocolate chips contain milk or dairy-based ingredients. Consider vegan chocolate chips if you want to look for chocolate chips without dairy-based ingredients. Always read the labels on recipe ingredients to see if the ingredient contains potential allergens (e.g. dairy or nuts).
• A key advantage of homemade cookies (versus packaged cookies) is that you can screen out unwanted ingredients and strange preservatives & chemicals.

• Some people like to make butterless chocolate chip cookies for health reasons. They are trying to reduce the saturated fat in their family’s diet. Unfortunately, according to many health experts, too much saturated fat in a person’s diet may lead to cardiovascular problems. For information, you might like to read this American Heart Association article on saturated fat.
• When selecting a vegetable oil for this no butter cookie recipe, please read the label on the vegetable oil container if you are trying to reduce saturated fat. Be aware that some vegetable oils (such as coconut oil and palm oil) may contain more saturated fat than other vegetable oils.  For information on the levels of saturated fat in various vegetable oils, you might like to read this Wikipedia article.

• To prevent cookies from drying out & becoming hard, they should be stored in an airtight container. This should only be done after the freshly baked cookies have completely cooled down. Of course, the easiest & tastiest solution to prevent cookies from drying out is to eat them the same day that they are baked!
• For long-term storage, cookies should be wrapped in plastic wrap or aluminum foil, placed in an airtight bag or container and then stored in the freezer.

• You can make the cookie dough balls (drops, spoonfuls, etc.) with 2 tablespoons, a cookie dough scoop or your hands. Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.
• Use of a cookie dough scoop will give you more consistently shaped cookies versus varying sizes from using a less “exact” methods such as using a tablespoon or your hands.
• For “rounder” cookies (with no edges sticking out), you can use a cookie dough scoop or mold the cookie dough by hand into round balls and then press down on the dough ball until it turns into a pancake shape.
• For a more “natural” cookie shape, you can scoop the cookie dough with a tablespoon and place the cookie dough “drops” onto the baking sheet without shaping the dough. Your chocolate chip cookies will taste great and just have a few more natural edges and bumps.
• As I stated in the instructions section, I like to use my hands to roll the cookie dough into balls (before pressing them into cookie dough “patties”). I find that this results in better shaped cookies and the cookies hold together better (since you are pressing the dough & chips together with your hands). However, my hands do get a bit oily!
• Optional – Once you have placed the cookie dough balls on the baking tray, you can press extra chips into the top of the dough balls if you want an even greater chocolaty “appearance”.

• Place the baking tray on the oven’s middle rack for best results. If the baking tray is placed too high or too low in the oven, the baking tray may be too close to the heating element.
• If you are making the cookie dough balls by hand, no butter chocolate chip cookie dough will feel a little “oiler” (versus “regular” butter chocolate chip cookie dough).
• This butterless chocolate chip cookie recipe uses semi-sweet chocolate chips. However, you can use milk chocolate chips if you want sweeter cookies.

• Historical Fact – According to Wikipedia, in 1938 “Ruth Wakefield invented the chocolate chip cookie. She added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie” and “Andrew Nestlé and Ruth Wakefield made a business arrangement: Wakefield gave Nestlé the right to use her cookie recipe and the Toll House name for one dollar and a lifetime supply of Nestlé chocolate”.
• FYI – Many chocolate chip cookie recipes are some type of variation of this original Toll House chocolate chip cookie recipe. For more information, you should read the Wikipedia article on Chocolate Chip Cookies.
• If you are looking for other recipes that screen out certain cookie ingredients (e.g. make cookies without eggs), you might like to try my No Egg Chocolate Chip Cookies.

• Make sure that your oven has been completely preheated. If the oven has not been properly preheated, cookies can come out undercooked. Many people like to use a hanging oven thermometer in order to see if the oven has been properly preheated.
• FYI – It can take 15-20 minutes to fully preheat an oven depending on the size of the oven, baking temperature (higher temp takes longer to preheat), etc.
• Moreover, some ovens can be 25-50 degrees F hotter or colder than the number you set with your oven dial. Oven temperature problems can throw off many recipes (e.g. lead to over or undercooked baked goods). Consider using an oven thermometer as your expected oven temperature may be different than reality. An oven thermometer (which usually costs less than $10) is an easy way to measure the actual temperature inside your oven.
• If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.

• My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Always wear oven mitts/gloves when dealing with hot ovens, baking trays, etc.
• Be safe! Food that contains candy and/or nuts is a potential choking hazard for very young children.
• For more simple & delicious homemade cookie ideas, please visit Bread Dad’s section on Easy Cookie Recipes.

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Questions – No Butter Chocolate Chip Cookies

Why make chocolate chip cookies without butter?

Sometimes people don’t have butter at home but they still want to make cookies. For example, they are unable to get to the store in order to buy any butter because it is late at night, there is a winter storm, etc. Making chocolate chip cookies with vegetable oil solves the issue of not having any butter at home. Vegetable oil is a good substitute for butter. Moreover, for health reasons, some people want to reduce the saturated fat in their diet. Replacing butter with some types of vegetable oil can reduce the amount of saturated fat in homemade cookies.

Can you freeze chocolate chip cookies made with oil?

Hmm… there shouldn’t be any leftover cookies since these taste so good. Ha! Seriously, if you have made extra cookies, you can easily freeze homemade no butter chocolate chip cookies for longer storage. Before freezing your cookies, please make sure the cookies have completely cooled after baking (or the cookies may have an ice crystal problem and/or they may be soggy when thawed).

Just wrap each cookie in plastic food wrap and place them in a hard resealable & airtight plastic container. A hard container helps to reduce the chance that the cookies are broken as you move things in the freezer. Then put the container in the freezer.

Alternative method – You can layer non-wrapped cookies inside a hard resealable plastic container. Line the container with baking parchment paper and add a single layer of cookies. Then place another sheet of baking parchment paper on top of these cookies, add another layer of cookies, cover again with another sheet… and so on until the container is full of cookie layers. Place in freezer.

To “restore” your frozen no butter cookies, you can thaw them out by unwrapping them and leaving them on the kitchen counter.

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Reference Sources

1. Wikipedia, Butter
2. Wikipedia, Chocolate
3. Wikipedia, Cooking Oil
4. Wikipedia, Saturated Fat
5. Wikipedia, Vegetable Oil

Related Recipes

1. Chocolate Chip Banana Bread
2. No Butter Banana Bread
3. No Butter Banana Muffins
4. No Butter Oatmeal Cookies
5. No Egg Chocolate Chip Cookies

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