The Best Butterless Chocolate Chip Cookie Recipe (with oil) 

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Looking for a butterless chocolate chip cookie recipe that tastes as good as regular chocolate chip cookies? Look no further! This recipe is not only simple to follow but also uses affordable ingredients that are likely already in your pantry. This recipe is a great option for those who avoid dairy because it uses vegetable oil instead of butter. Plus, it’s budget-friendly without compromising on taste. Don’t forget to save this recipe!

 

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How to make butterless chocolate chip cookies 

The key to making butterless cookies taste just as good as chocolate chip cookies made with butter is to use the right oil. Neutral oils like canola or sunflower oil work best in this recipe, because they won’t overpower the other flavors. Avoid strongly flavored oils like olive oil or melted coconut oil because they will give off an undesirable taste. 

How does a butterless cookie compare to a classic cookie recipe?

Did you know that removing butter from your cookie recipe can actually enhance the texture compared to the traditional butter cookie recipe?

Oil-based cookies have more moisture than a butter cookie recipe

When using an oil-based cookie recipe, the cookies will be noticeably more tender than in other types of recipes. If you use oil instead of butter when baking, your baked goods will remain moister for longer. This is because oil traps the gas released from baking soda, which keeps the baked goods tender. Tired of your cookies getting hard after 2-3 days? Try substituting oil for butter for a softer cookie. 

Butterless cookie recipes have a better texture

You can expect to see a distinctly different texture when making cookies using a recipe that doesn’t include butter. Since oil doesn’t react with flour in the same way that butter does,  it results in less fluffiness. By swapping out the butter for oil you’ll end up with baked cookies that have crisp edges and a chewy middle. 

Butterless cookie dough calls for adding extra flavor

It’s really important to use high-quality ingredients when baking cookies without butter. Using pure Vanilla extract and dark brown sugar with a slightly more complex flavor can really make up for the missing butter flavor. And adding a little almond extract can definitely enhance the cookie flavors even more. 

Because it has no butter, this dough requires no chilling time

Most cookie recipes call for the dough to be chilled before baking to help re-solidify the fat and control the cookie spread. Oil-based cookie recipes are formulated to get the perfect spread when bake without chilling the dough. This room-temperature dough can be scooped directly onto a parchment paper-lined baking tray, with no chill time!

You already have the main ingredients

Expensive ingredients are not necessary to make delicious cookies. In fact, this recipe uses basic ingredients like white sugar, flour, and chocolate chips to create a classic cookie that everyone will love. 

Here’s a rundown of the ingredients used in this classic cookie recipe:

Flour- I love baking with Gold Medal All Purpose Flour in the resealable 4.25lb bag. 

Salt- I always bake with fine ground sea salt like this one. 

Baking Soda- These shakers are perfect for keeping baking soda fresh. Leavening agent

Vegetable Oil- This oil dispenser is perfect for drip-free measuring

Brown Sugar- Keep your brown sugar soft with these sugar-saver discs.

Granulated Sugar- Keep your sugar airtight with this storage container and measuring cup duo.

Eggs- This egg holder is a game changer. Convenient and space-saving!

Chocolate Chips- These semi-sweet chocolate chips have the best flavor!

For more variations:

If you’re looking to switch up your chocolate chip cookie game, try adding extra flavor to your cookies

• Dark chocolate lovers, try using 60% cacao bittersweet chocolate chips
• if you love peanut butter cookies try adding peanut butter chips to this recipe!
• You can substitute up to 50% whole wheat flour for improved texture
• Almond extract
• Sea salt, mixed in or sprinkled over the tops before baking
• White chocolate chips

These small additions can make a big difference in the overall taste of your cookies.

Skip the stand mixer to make this great recipe

With just one bowl and a spoon, you can easily whip up a batch of these 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.

Cool completely on a cooling rack

For best results, it is recommended that these cookies be allowed to cool completely after baking before stacking or packaging. They are a bit more tender in texture and can be placed on a wire rack to cool. These steps will ensure that you end up with the best cookies possible.

This is my favorite of all the chocolate chip cookie recipes I’ve tried!

No matter what your sweet tooth desires, this butterless chocolate chip cookie recipe is sure to satisfy you. With its simple ingredients and easy instructions, it’s the perfect cookie recipe to have on hand for any occasion. 

Ingredients:

• 1 ½  cups all-purpose flour (7.5oz, 220g)
• 1 teaspoon baking soda (0.25oz, 7g)
• ½ teaspoon salt (0.1oz, 4.5g)
• ½  cup canola oil (4oz, 115g)
• ½  cup granulated sugar (4oz, 114g) 
• ½  cup brown sugar (4oz, 114g) 
• 1 egg (2oz, 57g)
• 1 teaspoon vanilla extract (0.25 oz, 4.2g)
• 1 cup chocolate chips (6oz, 170g) 

Instructions:

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set the flour mixture aside.

1. In the bowl of a stand mixer fitted with the paddle attachment, combine together the vegetable oil, granulated sugar, and brown sugar until smooth. (alternatively, use an electric mixer to combine ingredients) 

1. Add in the egg and vanilla extract, and whisk until well combined.

1. Gradually add in the dry ingredients, stirring until just combined.

1. Fold in the chocolate chips.

1. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.

1. Bake for 10-12 minutes, or until the edges are lightly golden brown.

1. 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.

Or you can freeze the dough by portioning it with a cookie dough scoop or a small ice cream scoop. Freeze the cookies on a wax paper-lined baking sheet then place the cookie dough balls into a freezer bag, label, and freeze until needed. 

Enjoy your butterless chocolate chip cookies!

I hope you’ll enjoy this recipe for chocolate chip cookies without butter. Don’t forget, for best results, use neutral oils like canola or sunflower oil since they won’t overpower the other flavors.

This recipe is easy to follow and uses affordable ingredients that you probably already have in your pantry. These cookies are softer than traditional butter-based ones, with crispy edges and chewy middles. Plus, it’s a great option for those who want to avoid dairy or save a bit of money by not using expensive ingredients like butter.

Check out the links below for form more amazing cookie recipes