Butter is overrated. There, I said it. Want proof?
These chocolate chip cookies are crispy on the outside, chewy on the inside, and packed with melty chocolate—all without a single gram of butter. You won’t miss it. At all.
And before you ask, no, this isn’t some sad “healthy” swap. These cookies are legit. They’re the kind you’d sneak at 2 AM because self-control is a myth.
Ready to bake the cookies that’ll make your kitchen smell like a bakery and your friends question your life choices? Let’s go.
Why This Recipe Works (Spoiler: Science)
Replacing butter doesn’t mean sacrificing flavor or texture. This recipe uses oil (yes, really) for moisture and a bit of cornstarch to keep them tender.
The result? Cookies that spread perfectly, stay soft for days, and don’t taste like a compromise. Plus, they’re faster to make—no waiting for butter to soften.
Who has time for that?
Ingredients You’ll Need
- 1/2 cup vegetable oil (or melted coconut oil for a hint of flavor)
- 3/4 cup brown sugar (packed, because we’re not monsters)
- 1/4 cup granulated sugar
- 1 large egg + 1 yolk (for extra chew)
- 2 tsp vanilla extract (the good stuff, not the sad imitation)
- 1 3/4 cups all-purpose flour
- 1 tbsp cornstarch (secret weapon alert)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips (or chunks, because go big or go home)
How to Make Them (No Butter, No Problem)
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper unless you enjoy scrubbing pans.
- Whisk oil, sugars, egg, yolk, and vanilla in a bowl until smooth. It’ll look like caramel soup.
This is fine.
- Add flour, cornstarch, baking soda, and salt. Mix until just combined. Overmixing = tough cookies.
Don’t do it.
- Fold in chocolate chips. Reserve a handful to press on top later for Instagram-worthiness.
- Scoop dough into balls (about 2 tbsp each) and space them 2 inches apart. They’ll spread, unlike your motivation on a Monday.
- Bake for 10–12 minutes until edges are golden but centers look slightly underdone.
They’ll firm up as they cool.
- Let them sit on the pan for 5 minutes, then transfer to a rack. Waiting is the hardest part. Good luck.
How to Store These Bad Boys
Room temp: Keep in an airtight container for up to 5 days (if they last that long). Freezer: Freeze baked cookies for 3 months or dough balls for 2 months.
Bake frozen dough straight from the freezer—just add 1–2 extra minutes. Pro tip: Hide them behind the broccoli so no one finds them.
Why You’ll Love This Recipe
No butter means quicker prep, cheaper ingredients, and cookies that stay soft longer. They’re also dairy-free (if you skip the chocolate chips or use dairy-free ones).
Plus, oil creates a chewier texture than butter. Science wins again.
Common Mistakes to Avoid
- Overbaking: Take them out when they look slightly underdone. They’ll keep cooking on the pan.
- Measuring flour wrong: Spoon it into the cup and level it off.
Packed flour = dry hockey pucks.
- Using expired baking soda: Test it with vinegar. If it doesn’t bubble, your cookies won’t rise.
- Skimping on salt: It balances the sweetness. Don’t be scared.
Swaps and Subs (Because Life Happens)
- Oil: Coconut oil works, but it’ll add a subtle flavor.
Avocado oil is neutral.
- Sugar: Swap brown for coconut sugar, but expect a darker, less sweet cookie.
- Egg: For vegan, use a flax egg (1 tbsp ground flax + 3 tbsp water).
- Flour: Gluten-free 1:1 blend works, but texture may vary.
FAQs (Because Someone Always Asks)
Can I use olive oil?
Technically yes, but it’ll taste like olive oil. Unless you’re into that, stick with neutral oils.
Why cornstarch?
It keeps the cookies soft and tender. No cornstarch?
Replace with 1 extra tbsp flour, but expect a slightly different texture.
Can I make these without eggs?
See the swaps section. Flax eggs work, but the cookies will be denser. IMO, still worth it.
Why are my cookies flat?
Either your baking soda is dead, you overmixed the dough, or your oven runs cold.
Invest in an oven thermometer.
Final Thoughts
Butter-free doesn’t mean flavor-free. These cookies are the lazy baker’s dream—easy, fast, and ridiculously good. Next time someone claims you can’t make great cookies without butter, hand them one of these.
Then watch them silently reevaluate their life choices. Happy baking.