Description
Chewy, dairy-free chocolate chip cookies made with oil and pantry staples. No butter needed for rich, gooey results in under 30 minutes!
Ingredients
Scale
Wet Ingredients:
- ½ cup vegetable oil (or canola/avocado oil)
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
Dry Ingredients:
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp fine sea salt
Mix-Ins:
- 1 cup semi-sweet chocolate chips or chunks
- Optional: flaked sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk oil, brown sugar, and granulated sugar until glossy and cohesive (1–2 minutes).
- Add egg and vanilla extract; whisk until emulsified.
- Fold in flour, baking soda, baking powder, and salt with a spatula until no dry streaks remain.
- Stir in chocolate chips.
- Scoop dough into 1.5-tbsp balls, placing 2 inches apart on prepared sheet. Sprinkle with flaked salt if using.
- Bake for 9–11 minutes until edges are golden and centers look soft.
- Cool on pan for 2–3 minutes, then transfer to wire rack to cool fully.
Notes
- Chill dough 30 minutes for thicker cookies.
- Substitute egg with flax egg or applesauce for vegan version.
- Use dark or mini chips for variation.
- Store in airtight container up to 5 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 11 g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18g
- Fiber: 0.5 g
- Protein: 1.5g
- Cholesterol: 10mg