No Butter Chocolate Chip Cookies
These delicious no butter chocolate chip cookies are made with oil. They are perfect for when you have run out of butter, but still want a traditional chocolate chip cookie. You can bake these up in 25 minutes.
Equipment
- Mixing bowl
- Hand or Stand Mixer
- Wooden spoon or spatula
- measuring cups
- Measuring Spoon
- cookie sheet
Ingredients
- 2.5 Cups Flour
- 2 Eggs
- 1 Cup Vegetable Oil
- .75 Cups Brown Sugar
- 1.25 Cups White Sugar
- 1 Teaspoon Vanilla Extract
- 2 Cups Chocolate Chips
- 1.25 Teaspoons Baking Soda
- .25 Teaspoons Salt
Instructions
- Grease the cookie sheet if you are not using a non-stick one.
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 cup of oil, 2 eggs, 1.25 cups of white sugar, 1 teaspoon of vanilla and .75 cups of brown sugar to the mixing bowl.
- Turn the mixer on medium high speed and mix for about 2 minutes or until everything is well combined.
- In a separate bowl, pour 2.5 cups of flour, 1.25 teaspoons of baking soda and .25 teaspoons of salt.
- Turn the mixer on low and slowly pour the dry ingredients into the bowl. Mix until they are well combined with no streaks of flour left.
- Take 2 cups of chocolate chips and add them to the dough. Carefully fold them in by hand.
- Use a cookie scoop or tablespoon to take scoops of dough about 1.5 tablespoons in size.
- Roll each ball of dough with hands to make it compact and uniform. Then place on the cookie sheet a few inches apart.
- Bake at 350 degrees for about 14 minutes or until edges are firm and light brown.
Notes
Tips & Substitutions
- Room temperature ingredients - use room temperature eggs, they are easier and faster to mix into the other ingredients.
- Don't overwork dough - to prevent tough and thin cookies, don't overmix the dough. Mix just enough to combine the ingredients.
- Don't overbake - to get the perfect chewy cookie, make sure not to overbake them. Remove from the oven when the center is still soft.
- Add mix-ins - add even more flavors by changing up the type of chocolate chip used or by adding other mix-ins like M&Ms or chopped nuts.
- Use different butter substitutes - you can use many different ingredients instead of butter. We used vegetable oil, but you could also use coconut oil, canola oil, shortening, greek yogurt or even applesauce.
- Dough - wrap in cling wrap and keep in the fridge for up to 5 days. Or freeze by, wrapping in cling wrap and packaging in a freezer bag for up to 3 months. Defrost in the refrigerator overnight.
- Cookies - store in an airtight container at room temperature for up to a week. Or package in a freezer bag and freeze up to a year.
Subscribe for More!Join our Newsletter for more dessert recipes!
Nutrition information provided is just an estimate and may vary based on specific ingredients used.