These no butter chocolate chip cookies are made with a common kitchen staple – vegetable oil! They’re easy to whip up quickly and great for satisfying any sweet tooth. Perfect for anyone following a dairy-free diet (or if you just don’t have any butter left in your kitchen at the moment).
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Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Oil – I like vegetable oil for this recipe; it’s neutral in flavor and works very well in cookies. However, if you don’t want to use that, you can also substitute canola oil or avocado oil.
- Chocolate chips – If you’re making these no butter chocolate chip cookies because you follow a dairy free diet (and not just because you ran out of butter!) – be sure to double check that your chocolate chips are dairy free. My two favorite options are Enjoy Life dark chocolate morsels and Nestle Allergen Free Morsels. Be sure to always check product labels to verify they meet your needs.
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. Luckily this recipe is super simple!
Start by combining your vegetable oil, sugar, brown sugar, egg, and vanilla, and beat together until light and fluffy.
In another mixing bowl, combine the flour, baking soda, and salt.
Add that to the bowl with the wet ingredients and stir until just combined, then fold in the chocolate chips.
Portion that out onto cookie sheets, bake ‘em at 375 degrees F for 8-10 minutes, and boom – dessert is served.
I do recommend letting these cool on the pan instead of on a cooling rack, as it helps them firm up and prevents crumbling.
Here are some common questions that may come up as you’re preparing this recipe:
Store in a ziptop bag or airtight container at room temperature for several days. Quality may deteriorate slightly after 3 days.
Dry and crumbly cookie dough typically happens when flour is packed into the cup. It can also occur if the oil is mismeasured (oil should be measured in a liquid measuring cup rather than a dry measuring cup).
Yes. Portion out the dough on a baking sheet and pop it in the freezer for 1-2 hours to flash freeze, then transfer the frozen balls of dough to a zip top freezer bag or food storage container. Use within 3 months for best quality. You can bake the cookie dough from frozen; keep in mind you may need to adjust the baking time.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free. And as long as you choose chocolate chips that do not contain nuts (most don’t), then this recipe should also be peanut and tree nut free.
This recipe does contain egg (in the egg) and wheat/gluten (in the flour). If you need substitutes for these, you can likely use a gluten-free all-purpose flour blend that contains xanthan gum in place of the regular flour, and you can try a flax egg in place of the regular egg. (Note – it may be difficult to make both these substitutions in one batch, as each lessens the structure of the batter and may cause spreading).
The vegetable oil in the ingredients also contains soy, though it is in the form of highly refined soybean oil. If you have a soy allergy, you may wish to avoid it. In that case, substitute with avocado oil instead.
More Dairy Free Cookie Recipes
If you’re looking for more dairy free cookie recipes, be sure to give one of these a try:
- Dairy free brownie cookies
- No butter peanut butter cookies
- Dairy free pumpkin cookies
- Dairy free “M&M” cookies
- Dairy free gingerbread cookies
I hope you enjoy these no butter chocolate chip cookies as much as my family does. If you get a chance to try them, feel free to leave a recipe rating or comment below.
No Butter Chocolate Chip Cookies
- ½ cup vegetable oil (or canola oil or avocado oil)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ⅔ cups all-purpose flour (spooned and leveled)
- ¾ tsp baking soda
- ¼ tsp salt
- ¾ cup dairy-free chocolate chips
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
In a large mixing bowl, combine the oil, sugar, brown sugar, egg, and vanilla together until well combined.
In a separate bowl, combine the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined, then fold in the chocolate chips.
Portion the dough onto a cookie sheet using a cookie scoop or heaping tablespoon. Bake at 375 degrees F for 8-10 minutes, until cookies are a light golden color and cooked through. Let cool on the pan and then enjoy.
Nutrition analysis (approximate per cookie): 132 calories, 7 g fat, 2 g saturated fat, 70 mg sodium, 18 g carbohydrate, 1 g fiber, 10.5 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 6%, Potassium: 1%
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