Easy No Butter Chocolate Chip Cookies

Name: Easy No Butter Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 3/4 cup vegetable oil; 1 cup sugar; 1 cup brown sugar; 2 large eggs; 1 tsp. pure vanilla extract; 2 cups all purpose flour; 2 cups blended oatmeal (see instructions below); ¼ tsp. salt; 1 tsp. baking powder; 1 tsp. baking soda; 1 and 3/4 cups chocolate chips; 

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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!

Several chocolate chip cookies stacked on a white plate.

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!

Chocolate chip cookies stacked on a plate with more cookies on a plate in the background with a glass of milk.

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.

ingredients

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
salt

step-by-step instructions

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.

Dry ingredients in mixing bowl with spoon.

In a medium to large mixing bowl, combine all-purpose flour, processed rolled oats, baking powder, baking soda and salt. Stir well to combine.

Cookie dough with chocolate chips in bowl from stand mixer with spatula.

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.

Unbaked cookie dough balls on parchment paper-lined baking sheet.

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!

Baked chocolate chip cookies cooling on a wire rack with grey napkin in the background.

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.

faq's

What can I substitute for butter in chocolate chip cookies?

You can substitute good quality vegetable oil in chocolate chip cookies. The texture remains the same and they are still very tasty cookies.

Are chocolate chip cookies better with butter or oil?

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.

Can I substitute margarine for butter in chocolate chip cookies?

Yes, margarine may be substituted using a 1:1 ratios. One cup of butter equals one cup of margarine.

Close up image of chocolate chip cookies, fresh from the oven, cooking on wire rack.

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.

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