These Chocolate Chip Cookies Without Butter are a perfect choice if you’ve run out of butter or can’t include it in your diet. Using coconut oil as a substitute, they offer a delightful variation and are perfect for people who are dairy-free and can’t have milk products.

Chocolate Chip Cookies without butter on a cooling rack.

Chocolate Chip Cookies are a classic recipe that can be made at the holidays, for school events, parties, showers, or really at any time.

Just the thought of gooey dough mixed with melty morsels makes the heart smile. No one should ever go without this heavenly classic.

  • Keep this recipe in your cabinet for a quick and easy dessert that will be a crowd-pleaser, even on days when your supply on butter is running low.
  • These butterless cookies can easily be altered to be both dairy-free and gluten-free to meet a variety of needs.
  • From bake sales to parties to lazy days making memories with the little ones, there is always a need for the perfect chocolate chip cookie recipe.

Ingredients

ingredients for chocolate chip cookies without butter on a white counter.
  • Coconut oil is a wonderful substitute for the butter or vegetable oil that is typically used in baked goods. It provides a dairy-free option to those looking to replace butter in their diets, while still tasting delicious. The oil helps create a golden brown crust to the cookies.
  • Vanilla extract adds the warm flavor we all long for in this traditional treat.
  • Chocolate chips take the stage as the gooey burst of melty goodness can be enjoyed in every bite. You can also use dark chocolate chunks but make sure to read the ingredients label to avoid milk if you need to avoid dairy in this butterless chocolate chip cookies.
  • You’ll also need flour (I used a gluten-free baking flour but you can use all-purpose flour), eggs, dark brown sugar, white sugar, and a few other ingredients. If you don’t have dark brown sugar you can also use coconut sugar or light brown sugar.

See the full recipe card at the end of this post for the exact measurements.

Recipe Steps

the process for baking chocolate chip cookies without butter.

Step One

Line two baking sheets or a cookie sheet with parchment paper and preheat your oven to 350°F.

Step Two

In a large bowl, whisk together the melted coconut oil, brown sugar, and granulated sugar until smooth. Beat in the egg, followed by the vanilla.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

In a separate bowl, mix together the flour, baking soda, baking powder, and salt using an electric mixer or a hand mixer.

Combine the flour mixture dry ingredients with the wet ingredients and stir in the chocolate chips.

Step Four

Spoon the cookie dough balls onto the baking sheets using a cookie scoop, keeping the cookies about 2 inches apart.

Bake for 8-10 minutes until the crispy edges are slightly browned. Allow to cool on a wire rack before serving for best results. Enjoy warm or at room temperature.

I hope you agree that these no butter chocolate chip cookies are the best chocolate chip cookies you’ve ever had! It’s an easy recipe that even kids can help with.

three cookies stacked together with a bite taken out of the top cookie.

Recipe Tips

  • If you only have one baking sheet, you can bake the cookies in two batches.
  • If you don’t have coconut oil or you don’t like it, you can use another neutral oil like avocado oil. I don’t recommend canola oil as it is not a healthy cooking oil.
  • I like using the Bob’s 1-to-1 Gluten-Free Baking Flour for gluten-free baking.
  • Store any leftover cookies in an airtight container on the counter or in the fridge for up to 4-5 days. Or, you can freeze the cookies in a zip-top bag for up to 2 months. Defrost before serving.

Recipe FAQs

Can I make these Chocolate Chip Cookies gluten-free?

Absolutely! I recommend using Bob’s Gluten-Free Baking Flour. You may replace the all-purpose flour with Bob’s using a 1:1 ratio. This recipe may also be dairy-free simply by using dairy-free chocolate chips.

a baked chocolate chip cookie without butter on a wooden spatula.

Don’t Miss These Dairy-Free Desserts!

Dairy-Free Brownies Without Milk

Vegan Pumpkin Brownies (Gluten-Free)

Peanut Butter Banana Oatmeal Bars (Gluten-Free)

Vegan Mango Ice Cream Recipe (4-Ingredients)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Chocolate Chip Cookies without butter on a cooling rack.

Chocolate Chip Cookies Without Butter

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5 from 1 review

Print Recipe

These Chocolate Chip Cookies without butter are a perfect choice if you’ve run out of butter or can’t include it in your diet. Using coconut oil as a substitute, they offer a delightful variation, ensuring you don’t miss out on a classic treat.

  • Total Time: 35 Minutes
  • Yield: 2 Dozen 1x

Ingredients

Units Scale
  1. 2/3 cup coconut oil, melted and cooled slightly
  2. 3/4 cup brown sugar, firmly packed
  3. 1/4 cup granulated white cane sugar (or coconut sugar)
  4. 1 large egg, lightly beaten
  5. 1 teaspoon vanilla extract
  6. 2 1/4 cups all-purpose flour (use a gluten-free flour blend for gluten-free diets)
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1 cup chocolate chips (use dairy-free chocolate chips for dairy-free diets)

Instructions

  1. Preheat your oven to 350°F. Prepare two baking sheets by lining them with parchment paper or using silicone baking mats. If you only have one baking sheet, you can bake the cookies in two batches.
  2. In a large bowl, whisk together the melted coconut oil, brown sugar, and granulated sugar until smooth. Then beat in the egg followed by the vanilla extract.
  3. In a separate medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Slowly mix the dry ingredients into the wet ingredients until combined. After that, stir in the chocolate chips.
  5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake the cookies in the preheated oven for 8 to 10 minutes or until the edges are lightly browned. The center of the cookies might still be soft, but they’ll set as they cool.
  7. Once baked, let the cookies cool on the baking sheet for a few minutes. After that, transfer them to a wire rack to cool completely.

Notes

  1. If you only have one baking sheet, you can bake the cookies in two batches.
  2. Store any leftover cookies in an airtight container on the counter or in the fridge for up to 4-5 days. Or, you can freeze the cookies in a ziptop bag for up to 2 months. Defrost before serving.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 158
  • Sugar: 14.2 g
  • Sodium: 106.1 mg
  • Fat: 6.3 g
  • Saturated Fat: 4.5 g
  • Carbohydrates: 24 g
  • Fiber: 1.1 g
  • Protein: 2.2 g
  • Cholesterol: 7.8 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.