Chewy Chocolate Chip Cookies with Oil (No Butter)
These butterless chocolate chip cookies are a versatile and easy alternative to the classic cookies. Using oil instead of butter, they offer a chewy texture, perfect for those looking for a lighter option, accommodating dietary preferences, or are out of butter. The recipe is simple, adaptable to various oils like canola or coconut, and delivers consistently delicious cookies that are sure to satisfy any chocolate chip cookie craving.
Chocolate chip cookies are always a favorite, and this butterless cookie recipe offers a delightful variation on the classic. By using oil instead of butter, these cookies maintain a chewy texture and rich taste, making them a fantastic option for those seeking a different approach to this beloved treat. If you’re interested in more homemade cookies, be sure to check out our brown sugar cookies and our Toll House chocolate chip cookie recipe.
This recipe is notable for its simplicity and the use of common pantry ingredients, making it easily accessible for all baking levels. The absence of butter is hardly noticeable, as the cookies come out just as delicious and satisfying, with a pleasingly chewy texture. Whether you’re accommodating dietary preferences or out of butter, these butterless chocolate chip cookies are an excellent choice!
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Why You’ll Love This Recipe
Butter Substitutes in Chocolate Chip Cookies
- Canola Oil: A popular choice due to its neutral flavor. It keeps the cookies moist and chewy without adding any distinct taste.
- Vegetable Oil: Similar to canola oil, it’s neutral in flavor and contributes to the chewy texture of the cookies. It’s a versatile option that works well in most baking recipes.
- Coconut Oil: When melted, coconut oil can be a direct substitute for butter. It adds a slight coconut flavor and can make the edges of the cookies crisper while maintaining a chewy center. Using unrefined coconut oil will impart more coconut flavor compared to refined coconut oil.
- Olive Oil: For a more gourmet twist, you can make olive oil chocolate chip cookies. Olive oil has a unique flavor, which pairs surprisingly well with chocolate. It’s best to use light olive oil as extra virgin varieties can have a strong flavor.
- Sunflower Oil: Another neutral oil, sunflower oil is great for those looking for a substitute that won’t alter the flavor profile of the cookies.
- Melted Margarine: While still a form of fat, margarine can be used as a butter substitute if you’re looking for a non-dairy option. It will give a similar texture to butter-based cookies.
Ingredient Notes
- All-Purpose Flour: The structural base of the cookies.
- Baking Soda & Baking Powder: Leavening agents that help the cookies rise.
- Salt: Enhances the flavor of the cookies.
- Oil: Adds moisture and binds the ingredients together.
- Brown Sugar & Sugar: Provides sweetness and contributes to the texture. I prefer to use dark brown sugar in this recipe.
- Vanilla Extract: Enhances flavor.
- Egg & Egg Yolk: Add richness and help bind the dough.
- Chocolate Chips: The key feature of chocolate chip cookies.
Be sure to check out the recipe card for the full ingredient list below
Step by Step Instructions
- Preparation: Preheat oven to 350 degrees F and prepare baking sheets with parchment paper.
- Mix Dry Ingredients: Combine flour, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a large bowl, whisk oil with sugars, then add egg, yolk, and vanilla.
- Combine Wet and Dry: Mix in the flour mixture and fold in the chocolate chips.
- Baking: Scoop dough onto baking sheets and bake for 9-10 minutes.
Tip:Â While the cookies are still warm, sprinkle additional chocolate chips on top for a more decadent finish.
Substitutions
- Dairy-Free: Use dairy-free chocolate chips.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Variations
- Chocolate Types: Try using milk chocolate, dark chocolate, or white chocolate chips.
- Sea Salt: Sprinkle on top of the cookies for a sweet/salty contrast.
Equipment
How to Store
Once the cookies have cooled completely, store them in an airtight container. This helps to keep them chewy and prevents them from drying out. If stacking cookies in the container, place a sheet of parchment paper between each layer to prevent them from sticking together. Store the container in a cool, dry place. These cookies will stay fresh for up to a week when stored properly at room temperature.
How to Freeze
- Freezing Baked Cookies:Â Allow the cookies to cool completely. Place them in a single layer on a baking tray and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be stored frozen for up to 3 months. To thaw baked cookies, leave them at room temperature for a few hours or overnight.
- Freezing Cookie Dough: Scoop the cookie dough onto a baking tray and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, you can bake them straight from frozen, adding a couple of extra minutes to the baking time.
expert Tips
- Quality of Ingredients: Use the best quality chocolate chips and pure vanilla extract for the best flavor.
- Room Temperature Ingredients: Ensure eggs are at room temperature for easier mixing.
- Don’t Overmix: Mix until just combined to avoid tough cookies.
- Baking Time: For the best results, watch the cookies closely as baking times may vary slightly.
- Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Vanilla Bean Paste: For extra flavor, add 1 tsp of vanilla bean paste to the cookie dough.
Frequently Asked Questions
Yes, you can use various oils such as canola oil, vegetable oil, or even melted coconut oil. Each oil can slightly alter the flavor profile of the cookies.
The combination of brown sugar, oil, and the extra egg yolk contributes to the chewy texture. Brown sugar contains molasses, which adds moisture and chewiness to the cookies.
Certainly! Feel free to add nuts like walnuts or almonds, different types of chocolate chips like white or dark chocolate, or even raisins for varied flavors and textures.
The cookies are done when the edges are set, but the centers still look slightly underbaked. They will continue to cook on the cookie sheet as they cool, ensuring a chewy center.
More Cookie Recipes
If you loved these no butter chocolate chip cookies, check out these other great recipes.
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Chocolate Chip Cookies with Oil (No Butter)
Equipment
- Baking Sheets
- parchment paper
- Kitchen scale
- Large mixing bowl
- Whisk
- Cookie scoop
- Wire Rack
Ingredients
- 1 1/4 cups All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ¾ teaspoon Salt
- 1/3 cup Vegetable oil
- 1/2 cup Dark brown sugar packed
- 1/3 cup Granulated sugar
- 2 teaspoons Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 1½ cups Chocolate chips
Instructions
- Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Ensure these ingredients are thoroughly combined.1 1/4 cups All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, ¾ teaspoon Salt
- In a larger bowl, use an electric mixer or a whisk to beat the vegetable oil, dark brown sugar, and granulated sugar together until the mixture is well-blended. Add the egg, egg yolk, and vanilla extract, continuing to beat until the mixture is smooth and creamy.1/3 cup Vegetable oil, 1/2 cup Dark brown sugar, 1/3 cup Granulated sugar, 2 teaspoons Pure vanilla extract, 1 Large egg, 1 Egg yolk
- Mix the dry ingredients into the wet mixture. Stir until just combined to avoid overworking the dough, which can result in tough cookies.
- Gently fold in the chocolate chips, distributing them evenly throughout the dough.1½ cups Chocolate chips
- Using a medium-sized cookie scoop or measuring 2 tablespoons per cookie, portion out the cookie dough onto the prepared baking sheets. Space the cookies sufficiently, allowing room for slight spreading during baking. Aim for no more than 8 cookies per sheet to ensure even baking.
- Bake in the preheated oven for 9 to 11 minutes or until the cookies are golden around the edges but still soft in the center.
- After removing the cookies from the oven, let them cool on the baking sheet for 5 minutes. While the cookies are still warm, sprinkle additional chocolate chips on top for a more decadent finish. This allows them to set and makes transferring easier.
- Gently transfer the cookies to a wire rack to cool completely.
Notes
- Dairy-Free:Â Use dairy-free chocolate chips.
- Gluten-Free:Â Substitute all-purpose flour with a gluten-free flour blend.
- Chocolate Types:Â Try using milk chocolate, dark chocolate, or white chocolate chips.
- Sea Salt: Sprinkle on top of the cookies for a sweet/salty contrast.Â
