These no butter chocolate chip cookies are delicious and have less saturated fat than chocolate chip cookies made with butter. Instead of butter, our homemade chocolate chip cookies are made with vegetable oil (i.e. canola 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.) and/or for health reasons wants to reduce the saturated fat in their family’s diet. Or if you have run out of eggs, you should try our No Egg Chocolate Chip Cookies.
If you liked this no butter cookie recipe, we hope you will leave a comment below and give us a 5 star rating. Thank you! We also have a printable and “pin-able” cookie recipe at the bottom of this page. For more great recipes (i.e. Butterscotch Chocolate Chip Cookies), please visit Bread Dad’s main Easy Cookie Recipes section.
Key Ingredients – Vegetable Oil & Chocolate Chips
Stir in Chocolate Chips AFTER Fully Mixing Other Ingredients
Delicious No Butter Chocolate Chip Cookies!!
Ingredients – No Butter Chocolate Chip Cookie Recipe
- 3/4 Cup – Vegetable Oil (use a neutral flavored oil such as canola or corn oil)
- 2 – Large Eggs
- 3/4 Cup – Brown Sugar (packed)
- 3/4 Cup – Granulated White Sugar
- 1 Teaspoon – Vanilla Extract
- 2 1/4 Cups – Flour (all purpose flour)
- 1 Teaspoon – Baking Soda
- 1 Teaspoon – Salt (optional – use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 1 1/2 Cups – Semi-Sweet Chocolate Chips (morsels)
Servings – Roughly 24-30 chocolate chip cookies (amount depends on the size of the cookie that you create)
- Equipment required for this recipe – Measuring cup & spoons, mixing bowl, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.
Instructions – No Butter Chocolate Chip Cookie Recipe
- Preheat oven to 375 degrees F.
- Lightly beat the eggs.
- Mix eggs, vegetable oil, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer 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 by hand (when using vegetable oil).
- Add the chocolate chips to the cookie dough. Use a large spoon (not electric mixer) to stir in chocolate chips. Stir until chips are mixed evenly throughout the dough.
- Scoop the dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a non-stick baking sheet. 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).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking sheet/tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 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.
If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of the page. Your comments help us to improve & clarify our recipe instructions. The recipe comment section is at the bottom of this page. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
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Tips – Chocolate Chip Cookies Without Butter
- The tips below are designed to help no butter cookie “novices” and/or people with limited baking experience.
- Question for our visitors – What “extra” ingredients do you like to add to your chocolate chip cookies (i.e. raisins, M&Ms, butterscotch chips, etc.) in order to make your cookies even more unique? Please post your thoughts in the comment section below. Help cookie beginners with easy chocolate chip cookie variations.
- 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 butterless cookie making!!
- You should use a neutral flavored vegetable oil (i.e. corn or canola oil) in order to make no butter chocolate chip cookies. Stronger flavored oils (i.e. peanut oil or olive oil) may negatively impact or change the taste of the cookies.
- A key advantage of homemade cookies (versus packaged cookies) is that you can screen out unwanted ingredients (i.e. butter) 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.
- If you are looking for other no butter dessert recipes, you should also try our recipes for No Butter Banana Bread and No Butter Banana Muffins.
- 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.
- FYI – I like to use canola oil when making cookies without butter due to its neutral flavor and lower saturated fat content.
- Optional – You can use a 1/2 teaspoon of salt (versus the 1 teaspoon of salt called for in this recipe) if you are sensitive to salt or you are trying to reduce the sodium in your diet.
- Are chocolate chip cookies without butter identical to chocolate chip cookies made with butter? No. However, they are pretty similar, taste great and usually have a lot less saturated fat.
- No butter cookies come out much better if you mix the ingredients with an electric mixer. The cookie dough comes out “creamier” and the vegetable oil is blended in better if you use an electric mixer.
- Completely mix the eggs, vegetable oil and sugar together with an electric mixer BEFORE adding the flour. This will result in much better cookies. See the inadequately blended problems in the line below.
- Mixing only by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (i.e. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for best results.
- However, 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.
- 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.
- 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.
- Most chocolate chips contain dairy-based ingredients. Therefore, this butterless cookie recipe is NOT dairy free if you are using regular chocolate chips. Consider vegan chocolate chips if you want to looking for chocolate chips without dairy-based ingredients. Always read the label of packaged ingredients carefully if you are trying to exclude certain items from your family’s meals.
- 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”.
- If you are looking other recipes that screen out certain cookie ingredients (i.e. cookies without eggs), you might like to try our No Egg Chocolate Chip Cookies.
- If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. 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 (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your butterless chocolate chip cookies.
- Always wear oven mitts/gloves when dealing with a hot oven and bread pan.
- You can visit our Cookie Instructional Videos section if you want to watch videos that discuss common cookie problems & solutions, how to make chewy or crunchy cookies, etc.
- If you need anything to make a cookie recipe, you should check out Bread Dad’s sections on Cookbooks, Baking Tools, Cookie Mixes and Recipe Ingredients.
If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of the page. Your comments help us to improve & clarify our recipe instructions. The recipe comment section is at the bottom of this page. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Reference Sources
- Wikipedia, Butter, https://en.wikipedia.org/wiki/Butter
- Wikipedia, Chocolate, https://en.wikipedia.org/wiki/Chocolate
- Wikipedia, Chocolate Chip Cookie, https://en.wikipedia.org/wiki/Chocolate_chip_cookie
- Wikipedia, Saturated Fat, https://en.wikipedia.org/wiki/Saturated_fat
- Wikipedia, Vegetable Oil, https://en.wikipedia.org/wiki/Vegetable_oil
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.
Related Recipes
- Cookie Recipes – Our main page for all of our easy cookie recipes.
- Butterscotch Chocolate Chip Cookies
- Chocolate Chip Cranberry Cookies
- M&M Chocolate Cookies
- No Egg Chocolate Chip Cookies
- White Chocolate Chip Cookies
No Butter Chocolate Chip Cookies (Cookies with Oil)
Ingredients
- 3/4 Cup Vegetable Oil (neutral flavored oil)
- 2 Eggs (large)
- 3/4 Cup Brown Sugar (packed)
- 3/4 Cup Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- 2 1/4 Cups Flour (all purpose flour)
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt (optional – use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 1 1/2 Cups Chocolate Chips (semisweet morsels)
Instructions
- Preheat oven to 375 degrees F.
- Lightly beat the eggs.
- Mix eggs, vegetable oil, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Stir until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Stir until completely mixed and cookie dough looks creamy.
- Add the chocolate chips to the cookie dough. Use a large spoon (not electric mixer) to stir in chocolate chips. Stir until chips are mixed evenly throughout the dough.
- Scoop the dough with a tablespoon or cookie dough scoop and place this dough "ball" onto a non-stick baking sheet. 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).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking sheet/tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 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.
Notes
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments really help us to improve & clarify our recipe instructions. Beginning bakers also learn a lot from your baking suggestions, ideas & recipe variations.
Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!