This butter-free chocolate chip cookie recipe is an easy and time-saving way to create sensationally delicious cookies with butter instead of butter. These gooey, chocolatey delights are your ticket to butter-free cookie bliss!
Where there’s a will, there’s a way! This butter-free chocolate chip cookie recipe is a prime example of that fact. Recipes generally offer fantastic guidance, but what if we’re missing or possibly avoiding a certain ingredient? No problem!
This butterless chocolate chip cookie recipe shows us how to use oil instead of butter to make chewy, crunchy, melty chocolate chip cookies. As a bonus, I’ve also included some other butter substitutes for baking and some creative ways to customize your butter-free chocolate chip cookies. I hope you like it! Happy baking my friends!
How to make chocolate chip cookies without butter
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
FIRST STEP: Preheat your oven to 350 degrees F. Use parchment paper to line 2 large baking sheets. Set aside.
STEP TWO: Mount your stand mixer with the paddle attachment. Add the vegetable oil and brown sugar to the bowl of a stand mixer and beat on medium speed for about 2 minutes. You want the mixture to be light and fluffy.
STEP THREE: Add the vanilla and eggs, stir to combine. If your eggs are colder than room temperature when added, the mixture may seem a little curdled at first. Don’t panic, everything will be fine!
STEP FOUR: Then slowly add the baking soda, salt and flour and mix until almost completely combined.
STEP FIVE: Carefully fold the chocolate chips into the cookie dough.
STEP SIX: Scoop portions of the dough onto the prepared baking sheets. Aim for 1 ½ tablespoon servings and space them about 2 inches apart. This allows them to spread a bit during baking. The chips will likely sink.
If you want visible bits after baking, add a few chocolate chips to the top of the cookies before placing them in the oven.
STEP SEVEN: Put the cakes in the oven and bake for about 15 minutes. You want your cookie to be firm around the edges and turn a light golden brown.
Is it ok to make chocolate chip cookies without butter?
Absolutely! This butter-free chocolate chip cookie recipe is a prime example. In this recipe we use butter instead of butter.
He’s not the only one though. There are actually many different ways to make homemade biscuits without butter.
What can I substitute for butter when baking chocolate chip cookies?
Wondering what to replace butter with when baking? Whether you’re trying to lighten up your recipe, make it plant-based, or simply don’t have butter, there are plenty of options.
For this butterless chocolate chip cookie recipe, I chose vegetable oil with convenience in mind. No need to wait for the butter to soften.
Just remember – not all oil substitutes are created equal. Using shortening will not produce the same cookies as using applesauce!
With that in mind, here’s a list of some of the most common substitutes for butter in baking:
- vegetable oil
- Margarine
- Coconut oil
- Shortening
- Apple puree
- Pumpkin puree
- Bananas
- Greek yogurt
Chocolate chip cookies WITHOUT variations of butter
There are countless ways you can customize butter-free chocolate chip cookies. It all depends on your needs, preferences and what ingredients you have on hand. Here are some examples to get you started.
How to Store Leftover Chocolate Chip Cookies Without Butter
These butter-free chocolate chip cookies are so delicious, I highly doubt you’ll have any leftovers. But in case you do, storage is pretty simple.
First of all, always let your cookies cool completely before storing. Once cooled, store any leftovers in a Ziploc bag or airtight container.
Your cookies will stay fresh at room temperature for about 3-4 days. You can also store them in the refrigerator, where they will stay good for about 2 weeks, or in the freezer, where they will keep for up to a year.
More cookie recipes you’ll love:
Time to prepare
10 minutes
Cooking time
15 minutes
Total time
25 minutes
ingredients
-
¾ cup vegetable oil
-
1 ¼ cups light brown sugar, lightly packed
-
2 large eggs
-
1 teaspoon pure vanilla extract
-
2 cups all-purpose flour
-
½ teaspoon of baking soda
-
½ teaspoon kosher salt
-
1 ¼ cups chocolate chips
Instructions
- Preheat oven to 350F and line two large baking sheets with parchment paper.
- Add the vegetable oil and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy – about 2 minutes.
- Then add the eggs and vanilla. Mix to combine. If the eggs are cold (not at room temperature) the mixture may look curdled – don’t worry – it will all come together.
- Then add the flour, baking soda and salt. Mix just until almost completely combined.
- Add the chocolate chips and fold them into the cookie dough.
- Scoop 1 ½ tablespoon portions onto the prepared baking sheet. Make sure to space them at least 2 inches apart as they will spread slightly when baking. If you want to see the chocolate chips in the finished cookies, press a few extra chocolate chips onto the top of each cookie.
- Bake the cookies for 15 minutes, or until they are golden brown and set around the edges.
Notes
You could use any kind of chocolate chips you have on hand – I use dark chocolate, but semi-sweet, milk or a mix will work!
Nutrition Facts:
Production:
18
Portion:
1
Quantity per serving:
Calories: 246Total Fat: 13gSaturated fats: 3gTrans fats: 0gUnsaturated fats: 10 grCholesterol: 21 mgsodium: 83 mgCarbohydrates: 31 grFibers: 1gsugar: 19gProtein: 3g
This nutritional information is based on the exact products I used in this recipe. Product brands and sizes can alter exact nutrition and should always be calculated independently.