Chocolate Chip Cookie Recipe No Butter

There’s something magical about pulling a tray of warm cookies from the oven — especially when they’re made with pantry staples and no butter in sight. This chocolate chip cookie recipe no butter isn’t just a backup plan when butter’s run out. It’s a go-to favorite for chewy, rich, deeply satisfying cookies that just happen to be dairy-free.

The Perfect Chocolate Chip Cookie Recipe No Butter

There are recipes you bake once and forget. This isn’t one of them. This is the kind you return to — the kind that earns a spot in your hand-written recipe book, smudged with vanilla and sugar over the years. Our chocolate chip cookie recipe no butter delivers that signature cookie magic: golden edges, a soft center, melty pools of chocolate, and the unmistakable scent of home-baked goodness curling through the air.

This isn’t a compromise — it’s a revelation. By replacing butter with oil, we unlock an entirely different texture profile: chewier, slightly denser, and surprisingly rich. The secret? Balancing oil with the right blend of sugars and just enough flour to keep everything tender but structured. It’s quick, it’s easy, and it’s a game-changer whether you’re baking dairy-free or just out of staples.

The dough stirs together in one bowl with zero chilling required. That means these cookies go from mixing to munching in under 30 minutes — no stand mixer, no fuss. This chocolate chip cookie recipe no butter is built for weeknights, bake sales, or sweet cravings that won’t wait.

Ingredients for Chocolate Chip Cookies Without Butter

This recipe makes about 24 medium-sized cookies — enough to share… or not.

• ½ cup vegetable oil – Neutral flavor and moisture without heaviness
• ¾ cup brown sugar, packed – Deep molasses flavor and chewiness
• ¼ cup granulated sugar – Adds crisp edges
• 1 large egg – Binds the dough and adds richness
• 1½ tsp vanilla extract – Sweet, floral aroma
• 1¾ cups all-purpose flour – Gives structure to the dough
• ½ tsp baking soda – Lifts and spreads the dough just right
• ½ tsp baking powder – For a bit of height and softness
• ¼ tsp fine sea salt – Balances sweetness
• 1 cup semi-sweet chocolate chips or chunks – Melty, rich chocolate in every bite
• Optional: flaked sea salt for topping

This blend of ingredients ensures the cookies are soft in the middle, crisp at the edges, and full of depth and complexity — even without butter.

Must-Have Tools for This No-Butter Cookie Recipe

While this chocolate chip cookie recipe no butter is all about simplicity, a few key tools make the process smoother and the results more consistent:

• Mixing Bowl – A large one for combining everything in one place
• Whisk or Hand Mixer – Helps emulsify oil and sugar properly
• Rubber Spatula – Ideal for folding and scraping without overmixing
• Measuring Cups & Spoons – Precision makes perfect cookies
• Cookie Scoop or Spoon – For evenly sized portions that bake evenly
• Parchment Paper or Silicone Baking Mat – Prevents sticking and makes cleanup easy
• Baking Sheet – Heavy-duty helps distribute heat evenly
• Cooling Rack – Essential for texture — cooling on a wire rack keeps bottoms from getting soggy

Optional but helpful:

• Kitchen Scale – For bakers who want consistent results and perfect dough ratios
• Offset Spatula – For gently transferring cookies without breakage

These cookies are all about ease — you won’t need any fancy equipment. Just a bowl, a spoon, and a little bit of time. In return, you get warm, gooey chocolate chip cookies with a crisp edge and a soft, chewy center — the kind that’s impossible to stop at just one.

Smart Substitutions for This Chocolate Chip Cookie Recipe No Butter

What makes this chocolate chip cookie recipe no butter truly special is its adaptability. Whether you’re avoiding dairy, trying to lighten up your baking, or just running low on fridge essentials, this recipe has you covered — without sacrificing taste or texture.

Oil Options
In this chocolate chip cookie recipe no butter, oil replaces butter completely — but not all oils are created equal. Here’s how they stack up:

• Vegetable oil – Neutral, economical, and widely available. It’s the go-to for consistent results.
• Canola oil – Another neutral option, with a slightly lighter flavor and healthier fat profile.
• Avocado oil – Mild and buttery, this is a fantastic high-end choice if you have it on hand.
• Coconut oil (refined) – Offers a light coconut note and slightly firmer texture when cooled.

Sugar Variations
To get that classic golden look and chewy bite in this chocolate chip cookie recipe no butter, we use a mix of sugars:

• Brown sugar – Adds moisture and depth; dark brown brings extra molasses.
• White granulated sugar – Essential for crispness and spreading.

Want a more caramelized flavor? Use dark brown sugar for a richer cookie.

Flour Alternatives
While traditional all-purpose flour works best, this chocolate chip cookie recipe no butter can handle variation:

• Whole wheat pastry flour – Slightly nuttier and higher in fiber.
• 1-to-1 gluten-free flour – Great for dietary needs; just make sure it contains xanthan gum.

Egg Replacements
Going vegan? This chocolate chip cookie recipe no butter adapts beautifully:

• Flax egg: Mix 1 tbsp ground flaxseed with 3 tbsp water, let sit for 5 min.
• Unsweetened applesauce: Use ¼ cup in place of one egg for softer cookies.

Add-Ins & Mix-Ins
Make this chocolate chip cookie recipe no butter your own with fun add-ins:

• Chopped walnuts or pecans – Add crunch and contrast to the soft chew.
• Dried cherries or cranberries – A tart, chewy counterpoint to the sweet dough.
• Shredded coconut – Pairs beautifully with coconut oil for a tropical twist.
• Toffee bits – For a little buttery crunch (just check for dairy if needed).

Step-by-Step: Chocolate Chip Cookie Recipe No Butter

This no-butter chocolate chip cookie recipe doesn’t just save time — it delivers on flavor and texture in every bite. The steps are easy, forgiving, and full of that signature homemade joy.

Let’s bake:

① Preheat the oven & prep your pans

Start by heating your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat. This helps the cookies spread evenly and prevents sticking — crucial in a chocolate chip cookie recipe no butter, where oil can cause more spread than butter.

② Whisk your wet ingredients

In a large mixing bowl, combine:

• ½ cup oil (vegetable, canola, or avocado)
• ¾ cup brown sugar
• ¼ cup granulated sugar

Whisk vigorously until the mixture looks glossy and cohesive — about 1 to 2 minutes. Add:

• 1 large egg
• 1½ teaspoons vanilla extract

Whisk again until fully emulsified. This step is the heart of the dough, setting up the rich texture in our chocolate chip cookie recipe no butter.

③ Fold in dry ingredients

Using a rubber spatula, gently fold in:

• 1¾ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp fine salt

Mix just until there are no visible dry streaks. Overmixing will make the cookies tough. This balance is key in a chocolate chip cookie recipe no butter — you want the dough just combined.

④ Stir in chocolate chips

Add 1 cup chocolate chips (or chopped chocolate bars if you prefer pockets of melted chocolate). Fold them in gently, savoring the smell of vanilla and sugar wafting up.

⑤ Scoop and bake

Using a cookie scoop or tablespoon, portion out dough balls about 1.5 tablespoons in size. Place them 2 inches apart on the prepared baking sheet. Optional: sprinkle with flaked sea salt for contrast.

Bake for 9–11 minutes, or until edges are lightly golden and centers are still soft. They’ll continue to cook slightly on the pan — a key trick for perfect texture in this chocolate chip cookie recipe no butter.

⑥ Cool before devouring

Let cookies sit on the pan for 2–3 minutes before transferring to a wire rack. This resting period allows them to set without drying out — giving you that ideal balance of crisp edge and chewy center.

Best Ways to Serve This Chocolate Chip Cookie Recipe No Butter

There’s no wrong way to enjoy cookies, but this chocolate chip cookie recipe no butter opens the door to a world of delicious presentation ideas. These cookies are soft, chewy, and golden — a blank canvas for creativity.

Classic and Simple
Serve warm with a tall glass of almond milk, oat milk, or even a vanilla protein shake. The heat from the cookie melts the chocolate just enough to coat your fingers, and the soft center stays gooey in the best way.

Elevated for Guests
Plate three cookies with a dusting of powdered sugar and a drizzle of melted dairy-free chocolate. Add a scoop of non-dairy vanilla or espresso ice cream for a dessert that feels bakery-worthy — all from a humble chocolate chip cookie recipe no butter.

Gifting or Celebrations
Wrap stacks of cookies in parchment and tie with twine. Slide them into small boxes for holidays, teacher gifts, or care packages. Their long shelf life and sturdy structure make this chocolate chip cookie recipe no butter perfect for shipping, too.

Fun for Kids
Pair cookies with fruit kabobs or mini banana milkshakes. Use cookie cutters to make heart or star shapes before baking for birthday parties or themed holidays.

Ice Cream Sandwiches
Scoop your favorite plant-based ice cream between two cooled cookies. Roll edges in mini chocolate chips or crushed nuts for a freezer-friendly dessert that’s both nostalgic and luxurious.

Tips for the Best Chocolate Chip Cookie Recipe No Butter

Whether you’re a seasoned baker or new to dairy-free cookies, these tips will elevate your results and guarantee success every time you whip up this chocolate chip cookie recipe no butter.

1. Measure Precisely
This recipe depends on the right balance between oil and dry ingredients. Spoon your flour into the measuring cup and level it off — or better yet, use a kitchen scale. Too much flour leads to dry cookies; too little, and they’ll spread too far.

2. Use Fresh Leaveners
Old baking soda or powder can ruin the lift in your cookies. Check expiration dates to ensure the dough rises and spreads properly. For a chocolate chip cookie recipe no butter, leavening provides structure that butter usually adds.

3. Don’t Overmix
Once you add the dry ingredients, mix only until combined. Overworking the dough builds gluten, which makes cookies tough instead of chewy. You want tender, not dense.

4. Chill if You Want Thicker Cookies
Although this chocolate chip cookie recipe no butter works without chill time, refrigerating the dough for 30 minutes helps control spread and creates taller, puffier cookies with richer flavor.

5. Customize with Chocolate
Not all chips are created equal. Try a mix of chips and chopped bars for pools of melty chocolate. Use dark chocolate for a more grown-up twist, or mini chips for extra chocolate in every bite.

6. Add a Salt Finish
A sprinkle of flaked sea salt just before baking adds visual appeal and balances the sweetness. It’s a small touch with a big payoff — especially in a chocolate chip cookie recipe no butter where nuanced flavor matters.

For a deeper dive into how ingredients like oil, sugar, and leavening impact texture, this guide on chocolate chip cookie science is a fascinating read.

7. Bake One Test Cookie
Oven temperatures vary. Bake one cookie first to see how it spreads and bakes. Adjust by chilling the dough or tweaking your oven time before committing to the whole batch.

8. Let Them Rest on the Pan
Don’t rush them to the cooling rack. Those extra 2–3 minutes on the baking sheet allow the centers to finish baking from residual heat — no overbaking required.

How to Store and Freeze Chocolate Chip Cookies Without Butter

One of the best things about this chocolate chip cookie recipe no butter? It stores like a dream. Whether you’re prepping ahead or just trying to hide a stash for later, here’s how to keep them fresh.

Room Temperature Storage
Let cookies cool completely before storing. Place in an airtight container with a slice of bread (yes, really!) to retain moisture. These will stay fresh and soft at room temp for up to 5 days.

Refrigerating the Dough
Want to prep in advance? Scoop the dough into balls and refrigerate in an airtight container for up to 72 hours. Let the dough sit at room temp for 10 minutes before baking for best spread and texture.

Freezing the Dough
Form dough balls and place on a lined baking sheet. Freeze until solid (about 1 hour), then transfer to a zip-top freezer bag. Label and store for up to 3 months. Bake straight from frozen — just add 1–2 minutes to the bake time.

Freezing Baked Cookies
Cool cookies completely, then layer in a container with parchment between layers. Store in the freezer for up to 3 months. To enjoy, thaw at room temp or warm in the microwave for 10–15 seconds.

Reheating for Fresh-Baked Flavor
Microwave individual cookies for 8–10 seconds to restore that warm, gooey center. Or reheat a batch on a baking tray at 300°F for 5–7 minutes.

FAQ

Can I make this chocolate chip cookie recipe no butter completely vegan?

Yes! Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or ¼ cup unsweetened applesauce. Use dairy-free chocolate chips and you’ve got a totally vegan version of this chewy, decadent treat.

Why do my cookies spread too much?

Since oil is liquid at room temperature, it can lead to more spread than butter. If your cookies flatten too much, chill the dough for 30 minutes or add 1–2 extra tablespoons of flour to the dough.

Can I use coconut oil in this chocolate chip cookie recipe no butter?

Absolutely. Coconut oil (refined for neutral flavor) is a great alternative that adds subtle richness. Make sure it’s melted and slightly cooled before mixing with sugars.

What can I use if I don’t have brown sugar?

You can substitute with white sugar and 1 teaspoon of molasses per ¾ cup to mimic the moisture and depth of brown sugar.

Can I halve or double this recipe?

Yes — it scales beautifully. Halve the recipe for small batches, or double it to feed a crowd. Just be sure to maintain the proper oil-to-flour ratio and avoid overmixing.

The Joy of a Chocolate Chip Cookie Recipe No Butter

There’s something deeply comforting about a warm cookie that comes together with what you already have. This chocolate chip cookie recipe no butter proves you don’t need a stick of butter to achieve classic flavor, rich texture, and golden perfection.

It’s a recipe that respects your time and your pantry. Whether you’re baking dairy-free by necessity, choice, or happy accident, this is a go-to cookie that delivers. And not just delivers — delights.

You’ll taste the deep caramel notes from the brown sugar, the chew from just the right amount of flour, and the indulgence of melty chocolate in every bite. From first scoop to last crumb, these cookies offer the perfect balance of simplicity and satisfaction.

So go ahead — bake a batch tonight. Bake them for yourself, your family, your neighbors. Share them warm or wrap them up for later. This isn’t just a chocolate chip cookie recipe no butter. It’s a little bit of homemade joy.

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More Recipes to Bake After This Chocolate Chip Cookie Recipe No Butter

Looking for more inspiration after mastering this dairy-free classic? These reader-favorite cookies also use pantry-friendly ingredients with creative twists:

• Chocolate Chip Cookie Dough Brownie Bombs – Rich brownie bites wrapped around cookie dough centers—totally indulgent and irresistibly fudgy.
• Butterfinger Balls Recipe – Crunchy, chocolate-coated treats that melt in your mouth with a peanut butter snap.
• White Chocolate Raspberry Cheesecake Balls – Creamy and fruity, with a delicate white chocolate shell that’s perfect for gifting or snacking.
• Snickerdoodle Banana Bread Recipe – A cozy fusion of cinnamon sugar cookies and moist banana bread in every slice.

Craving more? These delicious bites are sure to keep your cookie jar—and your sweet tooth—well stocked.