Easy Chocolate Chip Cookies without Butter are extra moist, chewy and just as flavorful as regular chocolate chip cookies.

These no-butter chocolate chip cookies made with vegetable oil are ideal when you want a sweet treat but don’t have butter on hand.

Classic chocolate chip cookies work for nearly every occasion — holidays, cookie swaps, school parties, or a midnight craving. Soft, chewy cookies are a simple comfort, and keeping a stocked pantry makes it easy to bake whenever the urge hits.

Still, sometimes an ingredient is missing. When I ran out of butter, I tried making chocolate chip cookies with vegetable oil instead. The result was a pleasantly moist, tender cookie that rivals the usual buttery version in texture, even if the flavor is a bit different.

These no-butter chocolate chip cookies are warm, sweet, and satisfyingly chewy. If you’re short on butter or prefer a neutral oil, give this approach a try.

More Chocolate Chip Cookies You’ll Love:

• Bisquick Chocolate Chip Cookies
• Pumpkin Chocolate Chip Cookies
• Peanut Butter Chocolate Chip Cookies
• Pistachio Chocolate Chip Cookies

Can You Make Chocolate Chip Cookies with Vegetable Oil?

Yes. While butter contributes flavor and helps create a particular texture and spread, vegetable oil is a reliable substitute that produces moist, tender cookies. The finished cookies won’t taste buttery, but they’ll be soft and chewy with a pleasant texture.

Using oil also reduces saturated fat compared to some butter-heavy recipes, and it works well when butter isn’t available or when you want a dairy-free option (use dairy-free chocolate chips to keep the cookie fully dairy-free).

What Type of Vegetable Oil to Use in Cookies

Choose a light, neutral-flavored oil for baking. Canola or standard vegetable oil are excellent choices because they won’t alter the cookie’s flavor. Other options that can work include grapeseed, sunflower, or refined avocado oil. Avoid strongly flavored oils like extra virgin olive oil, which will change the cookie’s taste. Coconut oil can be used but may add a hint of coconut flavor depending on whether it’s refined or unrefined.

How to Make Chocolate Chip Cookies without Butter

This is an easy, straightforward recipe that yields soft, chewy cookies using oil instead of butter.

Ingredients You’ll Need:

• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup vegetable oil (or another light, neutral oil)
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips (use dairy-free chips if needed)

How to Make this Easy Recipe:

(Full printable recipe is available below)

Prepare the equipment. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.

Mix the wet ingredients. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, granulated sugar, and vegetable oil. Beat until the sugars are fully incorporated into the oil.

Add remaining wet ingredients. Add the eggs and vanilla extract, mixing until smooth and uniform.

Add the flour mixture. Whisk together the flour, baking soda, and salt in a separate bowl. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.

Mix in the chocolate chips. Fold or mix in the chocolate chips until evenly distributed, taking care not to overmix.

Bake the cookies. Scoop dough into balls and place them about 2 inches apart on the prepared baking sheet. Bake for about 10 minutes, or until the edges are lightly golden and the centers still look slightly soft and slightly wet on top. The cookies will continue to set as they cool on the hot baking sheet.

Remove from the oven and allow the cookies to cool completely on the baking sheet before transferring to a cooling rack. Serve and enjoy.

Notes and Adaptations:

• Store leftover cookies in an airtight container at room temperature for up to one week.
• Slightly underbaking the cookies will yield chewier results—remove them while the centers still look a bit soft.
• To make the recipe dairy-free, use dairy-free chocolate chips.

Yield: Approx. 24 Cookies

No Butter Chocolate Chip Cookies

No butter? No problem! You can still enjoy warm, chewy chocolate chip cookies without the butter.

Prep Time
10 minutes

Total Time
10 minutes

Ingredients

• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup vegetable oil
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F and line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl or stand mixer, combine brown sugar, granulated sugar, and vegetable oil. Beat until fully incorporated.
3. Add eggs and vanilla extract, mixing well.
4. Whisk together flour, baking soda, and salt in a separate bowl.
5. With the mixer on low, gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Fold in the chocolate chips until evenly distributed.
7. Scoop the dough into balls and place 2 inches apart on the prepared baking sheet.
8. Bake for about 10 minutes, until edges are lightly golden and centers still look slightly soft. Allow cookies to cool completely on the baking sheet.
9. Serve and enjoy.

Notes

• Store cookies in an airtight container at room temperature for up to one week.
• Use dairy-free chocolate chips to make the cookies dairy-free.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving:
Calories: 215Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 106mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g

Nutrition information is automatically calculated and is not guaranteed for accuracy.

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