Craving homemade cookies but out of butter? You’re about to discover your new favorite cookie recipe no butter, but possibly better than traditional cookies. These cookies are crispy on the outside, perfectly chewy on the inside, and so good that you won’t believe they’re made without butter.
Table of Contents
Why This Recipe Will Become Your Go-To
Traditional wisdom says you need butter for great cookies, but we’re about to prove that wrong. Using oil instead of butter doesn’t just make these cookies more accessible – it makes them special. The science behind oil-based cookies reveals they stay softer longer and develop a more complex texture that many prefer over butter-based versions.
What Makes These cookie recipe no butter Unique
- Extra chewy texture
- Longer-lasting freshness
- Dairy-free friendly
- Pantry-friendly ingredients
- No mixer required
Recipe Card
Time and Yield
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies
- Serving Size: 1 cookie
Essential Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable oil | 2/3 cup | Any neutral oil works |
| Brown sugar | one cup | Packed |
| White sugar | 1/2 cup | Granulated |
| Eggs | 2 large | Room temperature |
| Vanilla extract | 2 tsp | Pure |
| All-purpose flour | 2 1/4 cups | Spooned and leveled |
| Baking soda | 1 tsp | Fresh, not expired |
| Salt | 1/2 tsp | Fine sea salt |
| Chocolate chips | 1 cup | Semi-sweet |
| Optional mix-ins | 1/2 cup | Nuts, dried fruit, etc. |
Step-by-Step Instructions
1. Mix Wet Ingredients
- Combine oil and sugars in a large bowl
- Whisk until well combined (about 2 minutes)
- Incorporate the eggs one at a time, ensuring each is well blended.
- Stir in vanilla extract
2. Combine Dry Ingredients
- In a separate bowl, whisk together:
- Flour
- Baking soda
- Salt
3. Create Cookie Dough
- Gradually add dry ingredients to wet
- Fold in chocolate chips
- Chill dough for 30 minutes
4. Baking Process
- Preheat oven to 350°F (175°C)
- Line baking sheets with parchment
- Scoop 2 tablespoon portions
- Space cookies 2 inches apart
5. Bake to Perfection
- Bake 11-13 minutes
- Edges should be lightly golden
- Centers will look slightly underdone
- Cool on pan for 5 minutes
- Transfer to cooling rack
Pro Success Tips
- Don’t skip chilling the dough
- Use room temperature eggs
- Measure flour correctly
- Watch cookies closely while baking
Expert Tips & Variations
Oil Options
- Vegetable Oil: Standard choice
- Coconut Oil: Tropical flavor
- Olive Oil: Mediterranean twist
- Avocado Oil: Heart-healthy option
Creative Variations
- Flavor Additions
- Orange zest
- Cinnamon
- Espresso powder
- Sea salt topping
- Mix-In Options
- Toasted nuts
- Dried cranberries
- White chocolate chips
- Toffee bits
What Competitors Missed
- Oil temperature matters
- Proper flour measuring technique
- Importance of room temp eggs
- Pan temperature effects
Troubleshooting Guide
Common Problems & Solutions
Problem: Cookies Spread Too Much
- Solution:
- Chill dough longer
- Check oven temperature
- Add 2-3 tbsp more flour
- Use cool baking sheets
Problem: Cookies Too Dry
- Solution:
- Measure flour correctly
- Don’t overbake
- Check oil measurement
- Add 1 tbsp milk
Problem: Cookies Don’t Flatten
- Solution:
- Gently press dough balls
- Ensure proper oil amount
- Check oven temperature
- Don’t overchilled dough
Storage & Freshness
Storage Options
- Counter: 5 days in airtight container
- Refrigerator: Up to 2 weeks
- Freezer: Up to 3 months
Freezing Instructions
- Dough Freezing
- Roll into balls
- Flash freeze on tray
- Transfer to freezer bag
- Label with date
- Baked Cookie Freezing
- Cool completely
- Layer with parchment
- Freeze in airtight container
- Thaw at room temperature
Nutritional Information
Per cookie (approximate):
- Calories: 150
- Fat: 7g
- Carbs: 21g
- Protein: 2g
- Sugar: 13g
FAQ Section
Why No Butter?
These cookies use oil instead of butter because:
- More consistent results
- Longer shelf life
- Softer texture
- Cost-effective
- Dairy-free friendly
Can I Use Different Oils?
Yes! Consider these options:
- Vegetable oil (standard)
- Canola oil (neutral)
- Coconut oil (solid at room temp)
- Light olive oil (mild flavor)
How to Store?
- Airtight container
- Room temperature
- Away from heat
- Separate layers with parchment
Tips for Special Diets
Making It Vegan
- Replace eggs with flax eggs
- Use vegan chocolate chips
- Keep other ingredients same
Gluten-Free Version
- Use 1:1 gluten-free flour blend
- Add 1/4 tsp xanthan gum if needed
- Increase chill time by 15 minutes
Expert Resources
- King Arthur Baking – For flour measurement techniques
- America’s Test Kitchen – Scientific baking principles
- Food Science Journal – Oil vs. butter studies
Final Notes
These no-butter cookies prove that you don’t need traditional ingredients to make something extraordinary. Whether you’re out of butter, following a dairy-free diet, or simply curious to try something new, this recipe delivers professional-quality cookies every time. Remember, the key to success lies in proper measuring, temperature control, and patience during the chilling process.
Happy baking!