Skip to Content

Easy Chocolate Chip Cookies With Oil Recipe

These delicious chocolate chip cookies with oil are perfect if you are looking for easy cookie recipes!

chocolate chip cookies without butter dough in a bowl

I know that the classic chocolate chip cookie recipe calls for butter.

But I’d put one of these chocolate chip cookies with oil up against a Tollhouse cookie any day!

If you find yourself out of butter (like I often do) then give these chocolate chip cookies with oil 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.

chocolate chip cookies with oil 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 sit down and do the math.

Did you know vegetable oil is many times cheaper than butter?

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

Chocolate Chip Cookies With Oil 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!

Once 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 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 - easy cookie recipes
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 with oil work the same way – I now prefer these to those made with butter.

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

chocolate chip cookies no butter 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 Chocolate Chip Cookies with Oil?

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 with oil. Any questions? Please leave a comment below or send me a message on The Frugal South’s Facebook page!

Check out these other easy cookie recipes on my site: 

Yield: 4 Dozen

Easy No Butter Chocolate Chip Cookies Recipe

uncooked chocolate chip cookie batter with mixer

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


  • 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


  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.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Tara W

Monday 7th of November 2022

These turned out great! My kids loved them. I would love to try coconut oil too. If I did half Canola oil, would I use half coconut oil? I wasn’t sure if it’s the same. Excited to try different variations. Thanks!

Ella Pelgrims

Saturday 5th of November 2022

Not sure how I could fix this, but they were completely stuck to my cookie sheet :(


Tuesday 4th of October 2022

This is my new go-to cookie recipe and I've made a batch a week for several weeks now. I've used both avocado oil and canola oil, only vanilla extract available, and the cookies were delicious. I have learned to pull them at 9 minutes even if they don't look done, if I want them to have the moist fall-apart texture that I crave. The only thing I do differently from the recipe is increasing the amount of chocolate chips to at least 1.5 cup instead of 1. Using half milk chocolate and half semi-sweet chocolate chips gives another dimension to the flavor as well!


Monday 11th of July 2022

Meh, they were alright, a little dry. I don't hate them.


Wednesday 4th of May 2022

These were SO GOOD!!! 😋🍪

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy | Disclosure Policy | Contact Me
Skip to Recipe