Chewy Chocolate Chip Cookies Without Butter: Soft & Updated Recipe

No-butter chocolate chip cookies use oil instead of butter, resulting in extra-moist, chewy cookies with great flavor. They’re easy to make and likely to become a favorite.

When I set out to develop a no-butter chocolate chip cookie, I didn’t expect to love them so much. They have the chewy center and slightly crisp edge I look for in a cookie, and they keep a handsome round shape. If you ever crave cookies and find yourself out of butter, these are a perfect solution—moist, chewy, and full of chocolate.

Why you will love these

No chill time — These cookies don’t need to rest in the fridge, so you can have them in the oven in about 10 minutes.

Moist & chewy — A soft, chewy interior with a slightly crisp edge gives the ideal cookie texture.

Loaded with chocolate — Packed with chocolate chips for a rich, satisfying bite.

Ingredient notes

• Oil — I used coconut oil for a subtle coconut note, but neutral oils like vegetable or canola work well.
• Sugars — Using both brown and granulated sugar helps achieve a light, chewy texture.
• Egg and extra yolk — Bring the egg and yolk to room temperature for best mixing and texture.
• Chocolate chips — Semi-sweet chips are what I used, but feel free to use any chocolate or chopped chocolate bars.
• Flaked sea salt — A sprinkle on top brightens the flavor and balances the sweetness.

Step-by-step instructions

Step 1 — Prep. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.

Step 2 — Wet ingredients. In a stand mixer fitted with the paddle attachment, combine the oil and both sugars. Beat on medium-high until light and fluffy, about 2–3 minutes. Add the egg and the extra yolk one at a time, mixing on low until smooth. Beat in the vanilla.

Step 3 — Dry ingredients. Add the baking soda, salt, and flour gradually, mixing just until mostly combined. Avoid overmixing; it’s okay if a few streaks of flour remain. Fold in the chocolate chips.

Step 4 — Form cookies. Scoop dough into balls; a 3-tablespoon scoop yields a nicely sized cookie. Place 6–8 dough balls per sheet so they have room to spread. Sprinkle with flaked salt.

Step 5 — Bake. Bake 10–12 minutes, or until edges are golden and centers are set. Let cool slightly on the sheet before transferring to a rack.

Expert tips

Line baking sheets with parchment to limit spreading and prevent sticking. Bake only 6–8 cookies per sheet and bake one sheet at a time for even results. For best accuracy, weigh flour in grams; if you don’t have a scale, spoon flour lightly into the measuring cup rather than scooping to avoid packing.

If you use coconut oil, expect a subtle coconut flavor; it’s also delicious with ½ cup shredded coconut added to the dough.

Storing and freezing

Store baked cookies in an airtight container at room temperature for up to three days.

Freezing

Cookies freeze well for up to three months in an airtight container. You can freeze shaped dough balls in a zip-top bag and bake from frozen—add about 1 minute to the baking time.

Other cookie recipes to try

Small Batch Peanut Butter Cookies

Brown Butter Coffee Toffee Cookies

Chocolate Dipped Strawberry Shortbread Cookies

If you make these cookies, tag and share your photos—I’d love to hear what you think. Don’t forget to leave a star review below!