If you're out of butter and crave chocolate chip cookies, then you have to try this easy recipe for Chocolate Chip Cookies without Butter! This is an adaptation from one of our favourite cookie recipes. Delicious with a glass of milk, these are the best chocolate chip cookies!
Is there anything better than a warm chocolate chip cookie fresh from the oven? I adapted my original recipe for chocolate chip cookies and substituted butter for vegetable oil. Butterless chocolate chip cookies taste similar to chocolate chip cookies with butter, without the buttery taste. The first time I made them, I had my reservations, but they are so delicious! So, next time you run out, remember this easy recipe!
Along with peanut butter cookies, classic chocolate chip cookies are a family favourite. These cookies are soft and chewy and if you prefer a more crispy cookie, bake them for a few minutes longer. I hope you'll enjoy these cookies are much as we did.
For a full list of ingredients and quantities needed, see the recipe card at the bottom of the page. Below, I've added a few notes specific to some of the ingredients.
- brown sugar - I use light brown sugar in this cookie recipe. You can also use dark brown sugar.
- rolled oats - quick oats are perfect in this recipe or you can use old-fashioned oats. Process the oats in the food processor until they are a fine powder. They add flavour and texture to these cookies.
- vegetable oil - use a good quality vegetable oil.
- eggs - large eggs at room temperature.
- white sugar
- chocolate chips - I used dark chocolate chips, or substitute with milk chocolate chips, white chocolate chips or chocolate chunks.
- vanilla extract - pure vanilla extract will give you best results. You can also substitute half of the vanilla extract with almond extract for a flavor variation.
- all-purpose flour
- baking powder
- baking soda
I recommend using a stand mixer or electric mixer. You can mix the ingredients by hand although it will take a bit of work to get the ingredients to blend thoroughly.
Preheat oven to 375°F. Line two cookie sheets with parchment paper.
Place rolled oats in food processor and process until they are smooth and a fine powder.
In a medium to large mixing bowl, combine all-purpose flour, processed rolled oats, baking powder, baking soda and salt. Stir well to combine.
In bowl from stand mixer, add white sugar, brown sugar, eggs, vanilla extract. Beat on medium speed for 30 seconds.
With mixer running, gradually add in vegetable oil. Once the oil is well combined with the other ingredients, turn mixer to high speed and mix for one minute until creamy.
Gradually add flour mixture, mixing on low speed until combined.
Set aside ¼ cup of chocolate chips. These will be pressed into the tops of each cookie before baking.
Add remaining chocolate chips to dough and stir just until combined.
Use a cookie scoop or small ice cream scoop to shape cookie dough balls. Drop onto prepared baking sheets, leaving two inches between each cookie.
Press a few reserved chocolate chips into the top of the cookies.
Bake in 375°F oven for 10 to 12 minutes until edges are a light golden brown. For crispy edges, bake an extra minute or two. If you adjust baking time for crispier cookies keep a close eye on them as they will brown quickly!
Remove from oven and allow cookies to remain on the baking sheet for two minutes. Sometimes, they will puff up a little. Gently, press them down with a spoon to create small cracks, begin careful not to squish the chocolate chips!
Transfer to wire racks. This is the part where you pour a tall glass of milk and enjoy a cookie, warm from the oven.
You can substitute good quality vegetable oil in chocolate chip cookies. The texture remains the same and they are still very tasty cookies.
While most people likely prefer butter, that may be because they haven't tried oil! Good quality vegetable oil is a great substitute for butter in chocolate chip cookies and can also be less expensive.
Yes, margarine may be substituted using a 1:1 ratios. One cup of butter equals one cup of margarine.
storage & freezing instructions
Store cooled cookies in an airtight container.
Cooled cookies can be frozen in an airtight container or up to three months. Layer between sheets of parchment paper.