You don't need butter to make sensational homemade cookies. Don't believe us? Try this easy no butter chocolate chip cookie recipe and see for yourself! Butterless chocolate chip cookies are fast and easy to make. They're soft, chewy, with slightly crispy edges, and never turn out dry. The secret? Using vegetable oil instead of butter. Replacing butter with oil to make great-tasting cookies is a perfect way to make these baked treats slightly healthier than regular chocolate chip cookies. Oil has less saturated fats than butter. It's also a clever way to make cookies when you're out of butter and still get the same excellent results.
Oil is the best substitute for butter when it comes to baking great-tasting chewy cookies. An added bonus is that oils have fewer saturated fats than butter, making them slightly healthier when enjoyed in moderation, of course. Use a neutral oil like vegetable, canola, or sunflower oil. You can also use coconut oil but opt for refined coconut oil instead of unrefined coconut oil as it has no flavor (unless of course, you want to add a coconut note to your cookies!).
It only takes about 20 minutes to whip up a batch of these mouthwatering cookies. Preheat your oven while you make the cookie dough. Sift your dry ingredients together into a large bowl and give them a quick whisk to combine. In a second bowl, beat the oil, brown sugar, and white sugar, then beat in one egg at a time before whisking in the vanilla and almond extracts. Next, combine the wet and dry ingredients and gently fold in your chocolate chips. Scoop the dough onto a baking tray and pop it in the oven for 8 to 9 minutes.
– Don't overmix the cookie dough or you'll end up with denser cookies.
– Give the cookie dough enough space on the baking tray. Space the cookie dough about 2-inches apart on the baking sheet so they don't run into each other.
– Use an ice cream scoop or large spoon to scoop out the dough so your cookies will be about the same size.
Keep your cookies tasting their freshest by storing them in an airtight container at room temperature. They'll stay good for up to a week – if they last that long! Frozen baked no butter chocolate chip cookies last up to 1 month in the freezer.
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk flour, baking soda, baking powder, and salt to combine.
In a separate bowl, beat the oil, brown sugar, and white sugar together. Whisk in one egg at a time, then beat in the vanilla and almond extracts.
Gradually add the flour mixture to the oil mixture. Fold in the chocolate chips.
Scoop the dough onto the prepared cookie sheet. Bake for 8 to 9 minutes. Let them cool for 5 minutes on the tray then transfer to a rack to cool completely.
Don't overbake the cookies. Keep an eye on them to see when they've finished baking.