Making chocolate chip cookies without butter is a game-changer, especially when you’re in the mood for a dream cookie that’s thick, chewy, and soft. Imagine sinking your teeth into a cookie that has just the right crisp without needing to grab a hand mixer. This simple recipe allows you to bake delicious cookies with zero chilling time, so there’s no waiting for the dough to set. You’ll be able to have warm, gooey cookies fresh from the oven in just 20 minutes—perfect for when you need something sweet, quick, and satisfying. Whether you’re in a rush or just prefer an easy, no-fuss approach to baking, these cookies are always ready to enjoy in less than an hour.
If you’ve run out of butter or need a dairy-free alternative, this butterless cookie recipe is the answer. Using oil—whether it’s vegetable oil, canola oil, or olive oil—you can still create a classic version of the chocolate chip cookie that’s just as soft and satisfying, but with less saturated fat. Not only are these cookies a great choice for health-conscious bakers looking to reduce fat in their family’s diet, but they also come in handy when you’re caught in a snowstorm, can’t make it to the store, or are facing the high cost of butter. Trust me, you won’t miss the butter at all, and these cookies are always a hit at a party or during late-night cravings!
Making Cookies Without Butter-The Short Answer
These cookies prove you don’t need butter for amazing results. Made with vegetable oil, they’re rich, chocolatey, and easy to mix by hand—no mixer needed. They bake up golden with chewy centers and crisp edges, melt in your mouth, and are ready in just 20 minutes with no chilling. Plus, they can be made dairy-free, vegan, or gluten-free, and you’ll never miss the butter.
Why You’ll Love Making These Cookies Without Butter
This cookie recipe is a true dream for anyone craving a delicious sweet treat but without the need for butter. I remember the first time I found out that I didn’t have much butter at home—it was a total shock! But guess what? That moment led me to discover this perfect alternative. Using vegetable oil instead of butter results in a cookie that’s still chocolatey, amazing, and easy to make. Plus, you don’t need any extra equipment like a stand mixer or electric mixer—just a simple whisk and spatula. It’s a great solution when you run out of butter or just want a healthier twist on a classic.
The texture of these cookies is what really sets them apart. They come out golden brown, with chewy centers and crispy edges that melt in your mouth. Whether you prefer a soft or a more crispy bite, these cookies have it all. They’re not only dairy free but can also be made gluten free or vegan by swapping a few ingredients to suit various food preferences. These cookies are ready to eat in just 20 minutes—no chill time needed, and they’ll be a favorite in no time. From the gooey middle to the crisp edges, they truly offer the best chocolate chip experience you can imagine. And trust me, you’ll never miss the butter!
Are These Cookies Without Butter Still Soft & Chewy?
Yes, cookies without butter can still be incredibly soft and chewy! In fact, this simple recipe uses oil to create the right moisture and make the cookie deliciously tender. By adding whole milk, the fat content is perfect for keeping the cookies soft and moist. Brown sugar is also added, which contributes to the chewy texture and ensures they stay wonderfully soft. After mixing the dough, it’s important to chill it before baking, which helps prevent them from spreading too much and gives them a nice, thick texture. The result? Amazing chocolate chip cookies with a melt-in-the-mouth texture that’s just as satisfying as those made with butter!
Ingredients
Making cookies without butter can still result in delicious, tender, and soft treats. To replace butter, you can use a butter substitute like vegetable oil, canola oil, or even avocado oil. These oils provide the necessary moisture and texture, giving your cookies that chewy feel, with just the right crispy edges. For a dairy-free option, water can replace milk. For the best results, use 6½ tbsp (91 gms) of cooking oil. I personally love using melted coconut oil, but you can also go for refined coconut oil for a more neutral flavor. Be mindful of the smoke points of the oils, especially when baking at higher temperatures.
The egg plays a vital role in providing structure and richness to the dough. If you’re following a vegan diet, a flax egg can do wonders. For sweetness, balance ½ cup (100 gms) of white sugar and ½ cup (100 gms) of brown sugar—with the light brown sugar giving a delicate caramelly flavor and dark brown sugar adding a deeper richness. Add 1½ tsp of vanilla extract for a wonderful aroma and flavor. For the dry ingredients, you’ll need 1¾ cups (210 gms) of all-purpose flour. If you’re gluten-free, you can swap in gluten-free flour and a bit of xanthan gum. To help the cookies rise, use ½ tsp of baking soda and ½ tsp of baking powder. This will give your cookies the perfect golden brown color and fluff.
Now, the key to great cookies is the chocolate chips. Use 1 cup (170 gms) of chocolate chips, whether you prefer semi-sweet, milk chocolate chips, or dark chocolate chips. You can also try chocolate chunks if you like bigger bites of chocolate. Once your dough is ready, place the dough balls on a baking sheet and bake at 350°F for 8-11 minutes. The cookies will be delicious and perfectly chewy, with just the right balance of crisp edges. After baking, let them rest on a cooling rack for 5 minutes before serving.
Step-by-Step Instructions
To begin, preheat your oven to 350°F (or 180°C) and line your baking sheet with parchment paper. I recommend using a kitchen scale to measure your all purpose flour accurately, but if you don’t have one, the spoon and level method works fine. Spoon the flour into your measuring cup, and then use a knife to level it off. Once you have the correct amount of flour, add baking soda, baking powder, and salt to a large bowl. Use a whisk or fork to mix everything together until the ingredients are well combined. Set your flour mixture aside.
Next, in a separate large bowl, combine your wet ingredients. Instead of butter, use vegetable oil (or canola oil, avocado oil, or even coconut oil if you prefer). Add vanilla extract, white sugar, brown sugar, milk, and egg to the bowl. Mix everything together with a whisk or spatula. You don’t need an electric mixer or stand mixer for this, just a little elbow grease. Continue mixing until you have a smooth oil mixture that forms a thick-ish liquid paste.
Once your wet ingredients are well-mixed, it’s time to combine them with the dry ingredients. Gently fold the flour mixture into the oil mixture using a spatula. Don’t overmix—leave some clumps and streaks of flour in the dough. When the flour is mostly combined but a little bit remains, stir in 1 cup of chocolate chips. Make sure the chips are evenly distributed, but again, don’t overmix. Your cookie dough should still have some texture.
Now, cover the cookie dough with some plastic wrap and refrigerate it for about 20 to 30 minutes. This step is important because it helps the flour hydrate and prevents the cookies from spreading too much while baking. While the dough chills, you can prepare your baking sheet and get your oven ready. Once the dough has chilled, use a tablespoon or cookie scoop to form the dough into balls about 1.5-2 tablespoons in size. Place them on the baking sheet, leaving about 2 to 3 inches between each cookie.
Bake the cookies at 350°F for about 12 to 13 minutes or until the edges are just starting to turn golden brown. The centers should still look slightly underbaked, which will give your cookies a soft texture. Once baked, let the cookies rest on the baking sheet for 5 minutes, and then transfer them to a wire rack to cool completely. If you like, sprinkle a bit of flaky sea salt on top of the cookies for an added flavor kick.
Instructions for Making Cookies Without Butter
When making cookies without butter, start by preparing your measuring tools like tablespoons, teaspoons, and cups to ensure precise measurements. Using a kitchen scale is ideal for flour, as too much can lead to dry cookies. Once measured, mix your dry ingredients with baking soda and baking powder. In a separate bowl, combine vegetable oil, canola oil, or avocado oil, whichever you prefer. These oils help achieve a soft and delicious texture in your cookies. Stir in the chocolate chips, and be careful not to overmix the dough to avoid dense cookies. Use a cookie scoop to portion the dough into equal sizes and drop them onto parchment paper on your cookie sheets.
Before baking, make sure your oven temperature is accurate with an oven thermometer. Bake the cookies on lighter cookie sheets to prevent them from being overbaked. Once done, allow them to cool on the sheets, and if you prefer crispy edges, let them sit at room temperature. You can refrigerate the dough in an airtight container for up to 3-4 days or store the baked cookies in the same container. If you want to keep them longer, freeze them in a freezer bag for up to months. When ready, just reheat them briefly for that fresh, soft texture. For a final touch, sprinkle sea salt on top of the warm cookies for a salty-sweet kick.
Storage Instructions
Once your baked cookies are ready, it’s important to store them properly to keep them fresh. If you’re planning to enjoy them within the next 5-6 days, simply place them in an airtight container or a ziploc bag at room temperature. This will help maintain their flavor and texture. For longer storage, you can freeze them. Just pop the cookies in a freezer bag and they can last up to 2 months. When you’re ready to indulge again, just let them thaw at room temperature before enjoying the sweet treat.
Fun serving Suggestions
As an food explorer, I am trying my best to tell you all homemade recipes that you can enjoy at minimum cost and hygienic. I am giving you my other recipes which are related to Sweet Crawings. Some other recipes are giving below:
No Eggs, No Fuss: Perfect Peanut Butter Cookies in 3 Steps
No Milk? No Worries! The Best Pancakes You’ll Ever Taste
Secret Banana Bread Recipe with 2 Bananas Revealed
Fast & Fluffy Banana Bread with Self Rising Flour
Fail-Proof Waffle Recipe Without Milk for Beginners
Frequently Asked Questions (FAQs)
Can Oil Actually Give Good Chocolate Chip Cookies?
Yes, oil can make chocolate chip cookies deliciously soft and tender. It creates a unique texture that’s both chewy and crispy. White sugar adds a crisp finish, while brown sugar enhances the chewiness. A touch of vanilla extract boosts the flavor, and the result is absolutely wonderful cookies with an amazing taste.
What Type of Oil Should I Use for This Chocolate Chip Cookie Recipe Without Butter?
For this chocolate chip cookie recipe without butter, I suggest using a neutral oil like vegetable oil, canola oil, or avocado oil. Avoid extra-virgin olive oil due to its strong olive oil taste, but light olive oil works if you prefer it. You can also use melted coconut oil; however, unrefined coconut oil will give a distinct coconut flavor, while refined coconut oil has a milder, less strong coconut flavor.
What Are Some Common Mistakes to Avoid When Baking These Chocolate Chip Cookies Without Butter?
When baking cookies without butter, avoid common mistakes like not following the recipe exactly, which can cause a change in the outcome. Always measure your ingredients properly, and use a kitchen scale to get it right. Don’t overmix the cookie dough to prevent tough cookies. Leave enough space between each cookie on the cookie sheets, about 2 inches. Don’t skip chilling the dough, and always use proper measuring tools. Even a few extra teaspoons of oil can be disastrous. Let hot cookie sheets cool down to room temperature before adding the dough balls.
How Can I Keep My Butterless Cookies Fresh for Longer?
Store the cookies in an airtight container at room temperature. They’ll stay good for about 3 to 4 days. You can reheat them in the microwave for a couple of seconds until they’re warmed through. To keep them longer, freeze the baked cookies in a freezer bag for 2 to 3 months.
