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Easy No Butter Chocolate Chip Cookies Recipe

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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Fern Chasida

Friday 8th of October 2021

Great recipe! Easy and come out delicious.

Victoria

Wednesday 22nd of September 2021

I swapped a third of the flour for graham cracker crumbs, and added chocolate chips and mini marshmallows. They were beautiful, puffy and golden and gooey. Thanks!

Loverat

Saturday 10th of July 2021

Great base recipe ty! I make a lot of bikkies/desserts with olive oil instead of butter (just do not choose a grassy strong tasting one). If people are unsure - they can also try peanut oil or coconut oil.

This time I also added cocoa, crushed walnuts, desiccated coconut and cocoa - yummo!!!

Grace

Thursday 17th of June 2021

I’m so sorry but these were not good at all. The texture was fine, but they tasted like vegetables. My friend and I both agreed that they tasted like frozen beans. I’m sure they worked fine for other people, but we didn’t really like the taste. Definitely appreciate the no butter option, but next time I’ll just skip the cookies when I want some and run out of butter.

samara

Wednesday 21st of July 2021

@Grace, mine turned out perfectly fine! strange. how long did you cook them for? i ended up cooking it for 12 minutes. i also added lots of chocolate chips too

Olivia

Saturday 3rd of July 2021

@Grace, my first batch was awful. The second batch was great! I did 2 1/4 cup flour rather than the 2 3/4 listed. The turned out so much better and tasted so much better. Also, letting them and the pan completely in between worked perfect! Goodluck if there is a next time!

Jill

Friday 18th of June 2021

@Grace, I agree exactly! Maybe it was just my oven, but they were not as good as I expected. I appreciate the effort to find a quick and easy substitute for butter because I am often out :)... but for me, oil isn’t it.

adison schreter

Sunday 2nd of May 2021

cookies would never last that long in my house

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