Why You’ll Love This Recipe
You’ll love this recipe because it uses simple pantry ingredients and comes together quickly. The cookies turn out soft on the inside with slightly crisp edges, and the absence of butter doesn’t compromise flavor or texture. It’s also a great option for experimenting with healthier fats like oil.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking soda
salt
granulated sugar
brown sugar
vegetable oil
eggs
vanilla extract
chocolate chips
Directions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt.
In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth.
Add the eggs and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients into the wet mixture, stirring until a dough forms.
Fold in the chocolate chips evenly.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
Bake for 10–12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
Servings: حوالي 20 إلى 24 كوكيز
Preparation time: 10 minutes
Baking time: 10–12 minutes
Total time: حوالي 25 minutes
Variations
You can substitute vegetable oil with coconut oil for a subtle flavor twist.
Add chopped nuts like walnuts or pecans for extra crunch.
Use dark chocolate chips instead of semi-sweet for a richer taste.
Mix in a pinch of cinnamon for a warm, spiced version.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze them for up to 2 months.
To reheat, warm in the microwave for about 10–15 seconds to restore softness.
FAQs
Can I use olive oil instead of vegetable oil?
Yes, but it may slightly alter the flavor. Use a light olive oil for best results.
Why are my cookies too flat?
This can happen if the dough is too warm or if there’s too much oil. Try chilling the dough before baking.
Can I make these cookies without eggs?
Yes, you can use egg substitutes like applesauce or flaxseed mixture.
Do these cookies taste different without butter?
They have a slightly different texture but are still delicious and flavorful.
Can I use whole wheat flour?
Yes, but the cookies may be denser. You can mix half whole wheat and half all-purpose flour.
How do I make the cookies softer?
Avoid overbaking and store them in an airtight container to retain moisture.
Can I add other mix-ins?
Absolutely, try dried fruits, white chocolate chips, or even shredded coconut.
Why is my dough too sticky?
You may need to add a little more flour or chill the dough before handling.
Can I refrigerate the dough?
Yes, chilling the dough can improve flavor and texture.
How do I know when the cookies are done?
The edges should be lightly golden while the center still looks slightly soft.
Conclusion
Butterless chocolate chip cookies prove that you don’t need butter to create a delicious, satisfying treat. With simple ingredients and easy steps, this recipe is perfect for quick baking sessions while still delivering classic cookie goodness.
PrintButterless Chocolate Chip Cookies
These butterless chocolate chip cookies are soft, chewy, and full of rich chocolate flavor without using butter. A quick and easy treat made from simple pantry ingredients.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 20-24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- all-purpose flour
- baking soda
- salt
- granulated sugar
- brown sugar
- vegetable oil
- eggs
- vanilla extract
- chocolate chips
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth.
- Add eggs and vanilla extract, mixing until fully combined.
- Gradually add dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in chocolate chips evenly.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Substitute vegetable oil with coconut oil for a subtle flavor twist.
- Add chopped nuts like walnuts or pecans for extra crunch.
- Use dark chocolate chips for a richer taste.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookies for up to 2 months.
- Reheat briefly in the microwave to restore softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
