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Easy No Butter Chocolate Chip Cookies Recipe

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These super easy no butter chocolate chip cookies will become a regular in your house –  they definitely are in mine. 

chocolate chip cookies without butter dough in a bowl

I know that the classic chocolate chip cookies calls for butter. But I’d put one of these no butter chocolate chip cookies up against a Tollhouse cookie any day!

If you find yourself out of butter (like I often do) then give these chocolate chip cookies without butter a try.

They are an easy and frugal alternative to the standard recipe and I think you’ll be amazed at how delicious they are.

no butter chocolate chip cookies on a plate

I am trying to make our snacks at home instead of buying them to avoid scary ingredients and save money.

I figured that vegetable oil was cheaper than butter, but one day I decided to site down and do the math.

Did you know vegetable oil is actually SIX times cheaper than butter?

So these cookies are easy on the budget in addition to being delicious. 

No Butter Chocolate Chip Cookies Tips & Tricks

Here are some tips for getting the best possible results:

I use my Danish dough whisk (pictured above) to mix any dough – it works especially well with this recipe! One you get one of these there’s no turning back – it makes mixing dough so easy.

I use a small cookie scoop like this one to get consistently sized cookies. This makes them cook evenly and all turn out perfectly.

This dough will be a bit greasy due to the oil. But if it seems WAY too greasy, just add a bit more flour to soak some of it up. 

I recommend chilling the dough for 10-15 minutes, especially if you are making these in the summer. The cookies will hold their shape and not spread as much, making them thicker and chewier. 

And always use a cool pan when you cook another batch! This will keep them as thick as possible.

Last, I recommend a silicone baking mat like this affordable one from Target when baking any kind of cookie. They never stick to the pan and still turn out perfectly browned on the bottom. 

Plus you’ll never have to buy parchment paper again – or go to use some and realize you are all out. 

Why This Recipe Works

no butter chocolate chip cookies on cooling rack
I first started using oil instead of butter in my popular Snickerdoodle cookie recipe and I now prefer those to any other Snickerdoodles.

It turns out that chocolate chip cookies made with oil work the same way – I now prefer these to those made with oil.

These cookies have a unique taste thanks to using both vanilla and almond extract. If you don’t have any almond extract on hand or have a nut allergy then you can definitely just double up on the vanilla. 

A combination of white and brown sugar keeps them moist. 

How Can I Change Up This Recipe?

Substitute olive oil, rice bran oil, or avocado oil for the vegetable oil.

There are SO many ways you can change up this recipe and still get great results!

  • You can use many different types of oil. Some that folks have tried include olive oil, rice bran oil, coconut oil, and avocado oil. 
  • You can use a gluten free flour mix or almond flour to make them gluten free. 
  • You can add in any number of delicious goodies – see the next section!

Butterless Chocolate Chip Cookies Variations

No butter chocolate chip cookies with pecans

No butter chocolate chip cookies with pecans

Here are some things you can add to this recipe to make delicious variations: 

  • Use white chocolate chips or butterscotch chips instead of chocolate chips.
  • Add in any kind of nuts – I especially love pecans but you can add walnuts, sliced almonds, macadamia nuts, etc. 
  • Use M&Ms in place of the chocolate chips. Make them festive for a holiday with seasonal M&M’s – pastels for Easter, red and green for Christmas, etc.
  • Add in marshmallows with the chocolate chips for a S’mores cookie. 

Really the sky is the limit with this recipe. You can add in anything you want since it is so adaptable.

Please leave a comment below if you find an especially delicious combo!

Can I Freeze These No Butter Chocolate Chip Cookies?

Yes, you can definitely freeze these cookies after you bake them! For best results eat them within 6 months. 

You can even freeze the dough after it’s made. Just be sure to wrap it tightly (I like Press & Seal for this) and use it within a few months. 

I hope you enjoy my easy chocolate chip cookies without butter recipe. Any questions? Please leave a comment below or send me a message on The Frugal South’s Facebook page!

Check out these other great cookie recipes on my site:

Yield: 4 Dozen

Easy No Butter Chocolate Chip Cookies Recipe

chocolate chip cookies without butter dough in a bowl

Easy no butter chocolate chip cookie recipe with vegetable oil.

Prep Time 7 minutes
Cook Time 8 minutes
Additional Time 5 minutes
Total Time 20 minutes

Ingredients

  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup semisweet or milk chocolate chips

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine the oil, both sugars, eggs, and both extracts in a medium bowl and mix well.
  3. In a separate bowl, whisk the flour, baking soda and salt.
  4. Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips.
  5. Scoop onto an ungreased cookie sheet. Leave at least 1 inch between cookies.
  6. Bake for 8 – 10 minutes or until the edges are starting to brown. Let cool for 5 minutes on the cookie sheet then transfer to a wire cooling rack.

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Annie H

Friday 29th of January 2021

For best results eat them within 6 months.

I thought that said 6 minutes.😂😂 I was thinking, yes ma’am, I shall eat them right away.

Leah

Thursday 4th of February 2021

This made me LOL

Nancy

Thursday 7th of January 2021

Glad to find this recipe. They are very good crunchy on the bottom and sides while soft on the inside. I didn't have regular M n Ms so I used what I had which was the sugar cookie candy M n Ms. I usually have the oil but sometimes I don't have stick butter or crisco butter sticks. Will make again.

Victoria

Wednesday 14th of October 2020

I’ve made these a million times ,had to cut down on the sugar though. I’ve experimented with butterscotch , condensed milk and vanilla extract. Also experimented with adding almonds, peanuts , Cadbury plain chocolates and M n Ms . Every time it was amazing. Thanks for the recipe!!

ASH

Friday 25th of September 2020

Is it possible to freeze the cookie dough and bake it later?

Rachel

Friday 2nd of October 2020

I was seriously skeptical about this recipe but we were out of butter and my kids and husband were begging for cookies at 8:00 at night. Needless to say This recipe worked like a charm and I even had some leftover to take to some family! Thank you for this recipe.☺️❤️

Leah

Tuesday 29th of September 2020

Yes you can definitely freeze the dough and use it later!

Aine

Thursday 6th of August 2020

Thanks so much for this recipe, I halved it because I had a feeling we wouldn't be able to stop. We polished them off in one evening. So nice

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