No Butter Chocolate Chip Cookies

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Need cookies, and you find out you have no butter? No problem! Make these No Butter Chocolate Chip Cookies and you’ll get your dairy-free cookie fix!

 

Need cookies, and you find out you have no butter? No problem! Makes these No Butter Chocolate Chip Cookies and you'll get your cookie fix!

 

No Butter Chocolate Chip Cookies

We’ve all been there. A strong craving for chocolate chip cookies hits and there are none in the pantry. Ignoring your sweet tooth isn’t an option, is it?

You really want those cookies, so you decide to whip up a batch! You begin gathering all the ingredients together only to find you’re out of BUTTER. How does this even happen by the way? 

Oh my goodness you cannot make chocolate chip cookies without butter!! With your sweet tooth now insisting you make chocolate chip cookies you need a backup plan and FAST!

 

Need cookies, and you find out you have no butter? No problem! Makes these No Butter Chocolate Chip Cookies and you'll get your cookie fix!

 

No Butter Chocolate Chip Cookies to the rescue! This recipe is originally from a previous contributor and is based on her experience. I gave her recipe a try and updated this post with new pictures in February 2019.

Out of desperation when this situation occurred I quickly hopped on my computer. I began searching for a recipe for chocolate chip cookies without butter and I luckily one was found.

This recipe, in particular, uses vegetable oil instead of butter. I will wholeheartedly admit, I was skeptical at first.

 

Need cookies, and you find out you have no butter? No problem! Makes these No Butter Chocolate Chip Cookies and you'll get your cookie fix!

 

The cookies turned out great, they were crisp on the outside and soft on the inside. I did definitely miss the butter flavor but they totally satisfied my craving in a pinch!

If you have anyone that’s dairy free this is an awesome recipe to make for them! I love having a set of recipes that I can make for anyone no matter what their allergy!

 

Need cookies, and you find out you have no butter? No problem! Makes these No Butter Chocolate Chip Cookies and you'll get your cookie fix!

 

What do you need to make No Butter Chocolate Chip Cookies?

  • Flour
  • Salt
  • Baking Soda
  • Brown Sugar
  • Granulated Sugar
  • Egg
  • Vanilla extract
  • Vegetable Oil
  • Chocolate chips

Need cookies, and you find out you have no butter? No problem! Makes these No Butter Chocolate Chip Cookies and you'll get your cookie fix!

 

Some tips for making No Butter Chocolate Chip Cookies:

  • Use a cookie scoop. My scoop of choice is a 2 teaspoon scoop which yields cookies which are approximately 2″ in diameter.
  • Bake on parchment paper or silicone baking sheets, makes cleanup a snap.
  • I used mini chocolate chips.
  • The texture of the dough is slightly different than traditional chocolate chip cookie dough. Add a tad more oil if the mixture isn’t coming together.
  • Do not overbake. Mine were done in 8 minutes. 
  • Read the reviews below. These cookies aren’t for everyone, but if you love them you REALLY love them!

Love chocolate chip cookies? Here are some other great recipes for you to try!

Oatmeal Chocolate Chip Cookies | Liv for Cake

Pumpkin Chocolate Chip Cookies | Savory Nothings

Chocolate Chip Pudding Cookies | I am a Honey Bee

 

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Need cookies, and you find out you have no butter? No problem! Makes these No Butter Chocolate Chip Cookies and you'll get your cookie fix!

 


Yield: Approximately 2 dozen

No Butter Chocolate Chip Cookies

No Butter Chocolate Chip Cookies
Need cookies, and you find out you have no butter? No problem! Makes these No Butter Chocolate Chip Cookies and you'll get your cookie fix!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips

Instructions

Preheat oven to 350 degrees F. Line baking pans with parchment paper or silcone baking sheets.

In bowl, stir together flour, baking soda and salt. Set aside.

Need cookies, and you find out you have no butter? No problem! Make these No Butter Chocolate Chip Cookies and you'll get your dairy-free cookie fix!

Whisk together both types of sugar, oil, egg and vanilla.

Add flour mixture to oil mixture and stir just until blended.

Stir in chocolate chips.

Using a cookie scoop place dough on prepared baking sheets. Space them about 2 inches apart.

Bake for 8-10 minutes. Cool for 2 minutes on cookie sheet, then transfer to a wire rack to continue cooling.

Find this recipe and more at the Weekend Potluck!

Baked cookies stacked on plate

Comments

  1. Why ungreased cookie sheets.

  2. I wasn’t a fan of these, the dough came out extremely dry. But kudos for trying!

  3. I’ve always been looking for a butter-free cookie recipe–thanks! Do these spread much when you bake them?

  4. I actually had butter, but I was saving it for brownes on christmas; these cookies, though, were DELICIOUS! I didn’t follow the measurements exactly; I used a nonstick pan and only about two, three teaspoons of oil. I used a bit more vanilla, and less chocolate chips (1/2 cup is enough for me). Even though I only mixed it by hand (too lazy but the batter wasn’t lumpy), they turned out soo great. I loved the texture, which was soft, but not too soft. The cookie itself didn’t spread too much, only about 2 cm in diameter, and the rest of the way it rose up to give a fluffy, round-ish look that was very appealing. When I tried it, it was slightly crunchy on the edges, which was my dream cookie! I really love these and am definitely going to use this recipe again! It may even be my favorite out of all recipes — THANK YOU 🙂

  5. I would just like to say that these cookies are surprisingly good. My 12 year old daughter found this recipe because we were out of butter and she proceeded to bake them. She has baked three batches in less than two weeks and they never last. I am happy to say that she can bake these for us anytime.

  6. I baked these for a Valentines treat and for my sons birthday, which falls on Valentines. These cookies are not bad for having no butter, a little bit dry and I think I could have done with just 1/2 cup of chocolate chips instead of a whole cup because there wasn’t enough dough to keep the chips from falling out. I molded them in heart shaped cookie cutters and baked for 10 minutes. But overall a pretty good cookie when you are missing the butter! I would use this recipe again!

  7. Made these and loved them! My husband and brother-in-law loved them too….and THAT is a good taste test!
    Thanks for a great recipie I will keep on hand.

  8. I made these once n never again the taste wasn’t there for me or any one for that matter but good looking out

    • Sorry they didn’t work for you. I think it really just depends on the person. We’ve had rave reviews as well about these cookies.

  9. I’ve baked these cookies about ten times since I saw this recipie, and they turn out perfect for me every time. These are my go-to cookies and everyone loves them. For me, they only make up to like 20 cookies but that’s okay. Also, I only put 1/2 cup of chocolate chips instead of 1 cup. I also omit the salt as well because I don’t like salt, but that’s just my taste. My boyfriend and his roommate don’t seem to mind the lack of salt, I have also replaced the salt and added cinnamon to one batch for my parents and they love it. Overall, great cookies with no butter!!

  10. My 2 year LOVED these cookies, I just used the cookie and didn’t add chocolate chips but put raisins instead. Definitely will be making these again. 🙂 -Thank you

  11. Alexis Cunningham says

    I was really excited to try these non-butter cookies, they truly looked amazing. The only problem was that they tasted nothing but of vegetable oil, besides the chocolate chips. I love the idea, but just wish that they had cookie flavors.

  12. These are PERFECT! I never comment on recipes, so you can tell just how much I liked them. 🙂 Went looking for a butterless recipe after a cookie disaster I had yesterday. Never going back to butter!

  13. I love these cookies. I used to bake them because I’m cheap and butter is not (500g of butter costs about the same as 2litres of vegetable oil). I now bake them because I’m dairy free due to allergy. I use dark chocolate that doesn’t have milk solids added and cut it into chunks. I use a lot less than 1 cup though- more like 1/2 cup or there’s just too much chocolate to dough and they don’t hold together

  14. The first bite I took of these, I wasn’t so sure. They’re not quite as sweet as your usual chocolate chip cookies, but after the first one I can’t eating them!

  15. Same thing with the sugar cookie recipe.

  16. Unbaked cookie dough can be frozen for up to 3 months.

  17. Loved these cookies because they’re the first recipe that I found that worked out that had dairy free. I was wondering if they would be safe to consume unbaked?

    • I found out that if you add more water, the hater will get to the normal consistency of cookie dough. I think I added about 1 – 2 cups of water, but I would add little by little to make sure it’s not to dry or wet.

  18. Beverly Gonzalez says

    I was out of butter and decided to try this recipe. I only had dark brown sugar but baked them up anyway. The batter consistency kind of threw me off as I had to roll into balls and then flatten because I mixed them by hand – BUT OMG! My husband loved these and so did I. Mfgrs are putting too much water in butter and margarine so I got tired of failed choc chip cookies. These are awesome! Crispy on outside and chewy on the inside. Will use this recipe again and again! Thank you for the alternative recipe.

  19. This looks really good! I think I need to make these for myself and the kids. Love this idea!

  20. Beverly Gonzalez says

    My batter doesn’t even resemble what your pictures look like as I stated before in my first comment but I’m not disappointed because these cookies come out great everytime! I just made my 4th batch and the batter always makes between 24 and 26 cookies. What a great recipe!

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