You won’t believe how perfectly crisp and golden these butterless chocolate chip cookies are—made with simple pantry staples, they have the perfect crunch in every bite!
Crunchy vs. Chewy
Ah, the age-old debate: chewy vs. crunchy chocolate chip cookies! There's just something about the snap of a crunchy chocolate chip cookie that some folks can't get enough of.
What Bakers Are Saying
My favorite cookie recipe these days. Thank you Better Baker! ⭐⭐⭐⭐⭐ - Andrew
Délicieux! Very good! Crunchy on the outside, tender on the inside.⭐⭐⭐⭐⭐- Diane
Why a Butterless Cookie Recipe?
If you've ever wondered how to make a crunchy chocolate chip cookie, look no further! Using oil instead of butter in this recipe creates a crispy texture.
One Bowl, No Fuss: The Easiest Crispy Cookies!
Unlike traditional chocolate chip cookie recipes that require a stand mixer with a paddle attachment to cream the butter, this recipe can be easily mixed by hand with just a large bowl and a spoon.
Crispy Cookies Made with Oil
Replacing butter with oil isn't just for when you've run out of butter—it’s also a clever way to create a crispy texture. Oil helps cookies stay moist longer and gives them a tender center without compromising the crunch. Ready to learn how? Let’s bake!
Ingredients and Substitutions
This recipe uses basic ingredients to create a classic cookie using pantry basics.
- Flour-spoon it into your measuring cup and level the top for the most accurate measurement.
- Vegetable Oil- Use a neutral oil like canola oil or vegetable oil. Avoid strong oils like olive oil or avocado oil.
- Brown Sugar-Use dark brown sugar vs. light brown sugar for a more complex flavor.
- Eggs- Let the egg come to room temperature before mixing.
- Vanilla Extract- This recipe calls for double the regular amount of vanilla for extra flavor.
- Chocolate Chips- Use semi-sweet regular chocolate chips for a classic cookie, or mini chocolate chips for a twist.
How to Make Crispy Chocolate Chip Cookies
Making crispy chocolate chip cookies is simple! Here’s how:
- Step 1: Measure out all ingredients before starting to make the process smooth and easy.
- Step 2: Pour the vegetable oil into a mixing bowl. This replaces butter while keeping the cookies crisp.
- Step 3: Mix in both brown sugar and granulated sugar, stirring until fully combined.
- Step 4:Beat in the egg and vanilla extract, mixing until the batter looks smooth and glossy.
- Step 5: In a separate bowl, whisk together the flour, baking soda, and salt, then gradually mix into the wet ingredients.
- Step 6: Gently stir in the chocolate chips, then scoop the dough onto a baking sheet and bake to golden, crispy perfection!
Do Butterless Cookies Spread More?
These cookies have a moderate spread. Gently flatten them slightly to help them spread just right. Be sure to leave space between each cookie on the baking sheet for even baking and crispy edges!
Pro Tips for Any Holiday
✔ Make It Festive! Swap chocolate chips for seasonal M&Ms to match any holiday. Red and green for Christmas, pastels for Easter, or orange and brown Reese's Pieces for fall!
Cool completely on a cooling rack
Butterless cookies are a bit more tender in texture. For best results, allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely and allow the chocolate to set up before stacking or packaging.
My Favorite Cookie Making Tools
These tools help me make the best cookies!
- Cookie dough scoop- this is a great way to get uniform cookie dough balls.
- Air Bake cookie sheets- The dual-layer design makes a big difference. Click here to learn more about the best baking sheets for your baking needs.
- Hand-held mixer- These are so convenient for small-batch baking and the clean-up is quick and easy.
Before you dive into baking, here’s a quick breakdown of why these cookies turn out so good—even without butter!
First Time Making a Butterless Cookie Recipe?
Removing the butter from your cookie recipe can actually improve the cookie texture! Here's what you can expect from simply replacing the butter in your recipe with oil instead.
- Crispy and Chewy Texture – Oil creates crisp edges while keeping the center soft and chewy.
- Stays Fresh Longer – Cookies made with oil retain moisture better than butter-based cookies.
- No Chilling Required – Skip the wait! The dough is ready to bake right away
- Boost the Flavor – Using pure vanilla extract and dark brown sugar helps enhance the taste.
- Perfect Spread – Oil-based dough spreads just the right amount without melting too much.
Easy Crispy Chocolate Chip Cookies
Video
Ingredients
- 1 ½ cups All-Purpose Flour
- ¾ teaspoon Baking Soda
- ¾ teaspoon Salt
- ½ cup Canola Oil
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 ea Egg
- 2 teaspoons Vanilla
- 1 cup Chocolate chips
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set the flour mixture aside.
- In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar until smooth.
- Add in the egg and vanilla extract, and whisk until well combined.
- Gradually add in the dry ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Notes
Ready to Try a Butterless Cookie Recipe?
Now when someone tells you that they prefer a crunchy chocolate chip cookie, you'll know exactly how to get that texture!
These cookies bake up crispy on the edges and chewy in the middle, offering a delicious texture without butter. Plus, they’re perfect for anyone looking to skip dairy or cut costs without sacrificing flavor. Whether it’s a last-minute bake or a go-to treat, this recipe is one you’ll want to keep on hand!
Check out the links below for form more amazing cookie recipes
Andrew says
My favorite cookie recipe these days! Thank you, Better Bakers! I wanted to comment with my own variation - using white chocolate chips and virgin coconut oil. The coconut gives a slight bright tropical flavor that mingles well with the white chocolate.
Better Baker says
Thank you! Your variation with white chocolate chips and coconut oil sounds delicious! I'm glad you're enjoying the recipe. Happy baking!
Kassandra says
do these cookies spread a lot?
Diane says
Délicieux! Very good! Crunchy on the outside, tender on the inside.
Julie Delpho says
You list
½ cup Granulated Sugar (4.5oz, 130g)
½ cup Brown Sugar (4oz, 114g)
I've seen several different weights for sugars, but I've never seen granulated sugar at this high a weight. I use the King Arthur chart,
https://www.kingarthurbaking.com/learn/ingredient-weight-chart, but I know that America's Test Kitchen uses slightly different weights. I just established KA for mine and make all my recipes accordingly.
Susan M says
The cookie texture was just perfect--a rarity for butterless cookies. I used avocado oil and subbed the chocolate chips with 2 oz. of chopped cacao bar. Thank you Allyson!
Better Baker says
So glad to hear that! Thanks for giving it a try and sharing your variation, it sounds delicious!
Better Baker says
Great catch Julie! I removed the weight on this recipe since those were off. I appreaciate you commenting. I always strive to have error free recipes but sometimes I miss the mark.