These no butter chocolate chip cookies are delicious. They also 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.
Delicious No Butter 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.
Want More Color? Press M&Ms into the Top of the Chocolate Chip Cookie Dough & Bake
Ingredients – No Butter Chocolate Chip Cookie Recipe
- 3/4 Cup – Vegetable Oil (use a neutral flavored oil such as canola or corn oil) – 173 milliliters
- 2 – Large 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 – Flour (all purpose flour) – 270 grams
- 1 Teaspoon – Baking Soda – 5 milliliters
- 1 Teaspoon – Salt – 5 milliliters (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) – 255 grams
Key Ingredients – Vegetable Oil & Chocolate Chips
Servings – Roughly 24-30 chocolate chip cookies (amount depends on the size of the cookie that you create)
- Equipment used 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). However, don’t overmix. Only mix for 1-2 minutes with an electric mixer. Also read the tips section on how to avoid “spreading”/overly thin cookies.
- 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.
- Please read the tips section below for extra information on how to make this recipe successfully.
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Missing Something?
If you are missing anything to make this recipe, you might find these Bread Dad sections useful – baking cookbooks, baking ingredients (i.e. chocolate chips) and baking equipment
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.
- Question for our visitors – What “extra” ingredients do you like to add to your chocolate chip cookies (i.e. raisins, M&Ms, butterscotch chips, dried cranberries, 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.
- 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.
- 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 better if you use an electric mixer. However, don’t overmix (don’t mix for more than 1-2 minutes) because this could result in problems such as cookies spreading too thin during baking.
- 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 1-2 minutes for the 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.
- Use FRESH ingredients (i.e. 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.
- Tips to prevent “spreading” (i.e. overly thin cookies) – Don’t squish the dough 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 (don’t reuse a hot baking sheet to make another batch… i.e. the hot baking sheet that was used to bake your first batch of cookies), don’t 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.
- FYI – Some bakers like to chill the cookie dough balls in their refrigerator for 30 minutes before baking in order to prevent flat/thin cookies. Colder dough results in less spreading.
- Do chocolate chip cookies without butter taste identical to chocolate chip cookies made with butter? No… because they aren’t made with butter! However, they are pretty similar, taste great and usually have a lot less saturated fat. As I stated at the top of the page, these cookies 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 (i.e. due the saturated fat in 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!!
- Optional – Some of our visitors like to chop up their favorite chocolate candies and use the resulting small chocolate pieces in order to make these cookies (instead of using standard chocolate chips). This allows them to make more “personalized” cookies. For example, one of our visitors (thank you Amber!) used chopped up Dove dark chocolate when making her cookies. Another possibility is chopped up Crunch bars (candy that consists of crispy rice and chocolate).
- 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.
- 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.
- FYI – I like to use canola oil when making cookies without butter due to its neutral flavor and lower saturated fat content.
- 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.
- 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 look 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. make 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.
- If you want to print out this recipe, please scroll down the page to our recipe widget “box”. You will find a “print recipe” button located right under the product image photo in this box. Click on that button in order to print out the basic recipe instructions.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. 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 (i.e. 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, etc.
- Please visit Bread Dad’s section on Easy Cookie Recipes if you are looking for more simple & delicious homemade cookie ideas.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Beginning bakers learn a lot from your baking comments, tips & recipe variations.
Reference Sources
- Wikipedia, Butter
- Wikipedia, Chocolate
- Wikipedia, Saturated Fat
- Wikipedia, 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.
No Butter Chocolate Chip Cookies (Cookies with Oil)
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). Visit BreadDad.com for more great cookie, muffin, banana bread and bread recipes.
Servings: 30 Cookies
Calories: 178kcal
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. 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). However, don't overmix. Only mix for 1-2 minutes with an electric mixer. Also read the tips section to avoid overly thin cookies.
- 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
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Cookie | Calories: 178kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 121mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 20IU | Calcium: 13mg | Iron: 1mg
If you liked this recipe, please leave a comment below & give us a 5 star rating. Beginning bakers learn a lot from your baking comments, tips & recipe variations. We also LOVE to hear from people who have enjoyed our recipes!!!
Related Recipes
- Butterscotch Chocolate Chip Cookies
- Chocolate Chip Cranberry Cookies
- M&M Chocolate Cookies – Darker colored cookies
- M&M Chocolate Chip Cookies – Lighter colored cookies
- No Butter Banana Bread
- No Egg Chocolate Chip Cookies
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