These dairy free chocolate cookies are made without butter and have a deep chocolate flavor with just a kiss of vanilla.
During our first few years in Israel, these cookies became part of a tradition between my mother, brother Aaron, and me.
Whenever we went to Jerusalem together, the first thing wed do is get double chocolate chip cookies for Aaron. I never got any myself, but I could never resist when he offered to share.
I actually made these double chocolate chip cookies for him after he mentioned how much he loves the ones we get in Jerusalem. He said they were the best he’s ever had.
If you like these dairy free chocolate cookies, you may also like my dairy free chocolate walnut cookies and my dairy free chocolate chip cookies.
Hey there, cookie lovers! Ever found yourself craving a batch of rich, gooey chocolate cookies, only to realize you’re fresh outta butter? Or maybe you’re dodging dairy for health reasons or just wanna save a few bucks. Well, lemme tell ya, you don’t need butter to whip up some seriously yummy chocolate cookies. I’m here to spill the beans on makin’ chocolate cookies without butter that are just as tender, flavorful, and heart-warming as the classic kind. Let’s dive right into this sweet journey and get those ovens fired up!
Why Make Chocolate Cookies Without Butter? The Real Deal
Before we get our hands messy with dough, let’s chat about why you’d even wanna skip butter in the first place. Trust me, I’ve been there—staring at an empty fridge with a cookie craving that won’t quit Here’s why chocolate cookies without butter are a game-changer
- No Butter, No Problem: Ran out of butter? No need to dash to the store. You’ve likely got a substitute like oil sittin’ in your pantry already.
- Dairy-Free Vibes: If you or someone in your crew is lactose intolerant or followin’ a dairy-free diet, these cookies got your back.
- Cheaper Than a Latte: Butter can cost a pretty penny—sometimes way more than a simple bottle of oil. Savin’ cash while bakin’? Heck yeah!
- Longer Shelf Life: Cookies made without butter don’t stale as quick. That means more days of snackin’ without worryin’ about ‘em goin’ bad.
- Easier to Mix: Forget the hassle of creamin’ butter and sugar. With oil, it’s a straight-up mix and go situation.
So, whether you’re cuttin’ costs, caterin’ to dietary needs, or just workin’ with what ya got, these no-butter chocolate cookies are gonna be your new fave.
What to Use Instead of Butter? Let’s Swap It Out!
Alright, so we’re ditchin’ butter, but what’s takin’ its place? The magic ingredient for most chocolate cookies without butter is oil. But not just any oil—let’s break down the best options so your cookies come out perfect every time.
- Vegetable Oil: This is my go-to. It’s neutral in flavor, super affordable, and keeps your cookies moist without overpowerin’ the chocolatey goodness.
- Canola Oil: Another solid pick. It’s got a mild taste and works just like vegetable oil to add richness to your dough.
- Avocado Oil: If you’re feelin’ fancy, avocado oil’s a great choice. It’s a tad pricier, but it brings moisture and a subtle vibe to your cookies.
- Coconut Oil: Wanna little tropical twist? Coconut oil works, but heads up—it might give your cookies a hint of coconut flavor. Make sure it’s cooled if you’re usin’ it melted, or your dough might get weird.
Now, a quick tip from yours truly: stick to oils with a high smoke point and mild flavor for bakin’. You don’t want your chocolate cookies tastin’ like olive oil or somethin’ too strong. Oil mimics butter by addin’ fat and moisture, but it won’t melt the same way, so your cookies might spread a bit more in the oven. No biggie—just space ‘em out on the tray!
The Ultimate Recipe for Chocolate Cookies Without Butter
Let’s get to the good stuff—bakin’ these bad boys! I’ve tweaked and tested this recipe in my own kitchen to make sure it’s foolproof. We’re talkin’ rich, dark chocolate cookies without butter that’ll have everyone askin’ for seconds. Grab your apron, and let’s do this!
Ingredients (Makes About 12 Cookies)
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable Oil | ¾ cup | Can sub with canola or avocado oil |
| Eggs | 2 | Room temp works best |
| White Granulated Sugar | 1 cup | For that sweet kick |
| Vanilla Extract | 1 teaspoon | Adds depth to flavor |
| All-Purpose Flour | 1½ cups | Measure carefully, don’t pack it |
| Unsweetened Cocoa Powder | ½ cup | Go for good quality for richer taste |
| Baking Soda | 1 teaspoon | Helps ‘em rise a bit |
| Salt | ½ teaspoon | Balances the sweetness |
Equipment You’ll Need
- Mixin’ bowls (two—one for wet, one for dry)
- Whisk or spoon (no fancy mixer needed)
- Baking sheet
- Parchment paper (or a silicone mat if ya got one)
- Wire rack for coolin’
Step-by-Step Instructions
- Preheat That Oven: Crank your oven up to 350°F (about 175°C if you’re usin’ Celsius). Line your baking sheet with parchment paper so nothin’ sticks.
- Mix Wet Ingredients: In a big bowl, combine the oil, eggs, sugar, and vanilla. Whisk it up ‘til it’s smooth and lookin’ like a happy family. No lumps, please!
- Mix Dry Ingredients: In another bowl, toss together the flour, cocoa powder, baking soda, and salt. Give it a quick stir to blend everythin’ evenly.
- Combine Wet and Dry: Slowly add the dry mix to the wet mix, stirrin’ as you go. Don’t overdo it—just mix ‘til there’s no white streaks of flour. You’ll end up with a thick, dark chocolate dough that looks good enough to eat raw (but don’t, okay?).
- Shape the Cookies: Roll the dough into 2-inch balls with your hands. Place ‘em on the baking sheet, at least 2 inches apart ‘cause they’ll spread out. Give ‘em a lil’ press to flatten just a tad.
- Bake ‘Em Up: Pop the tray in the oven for 8-10 minutes. They’re done when the edges look set but the middle’s still a bit soft. Don’t overbake, or they’ll turn into hockey pucks!
- Cool Down: Let the cookies chill on the tray for 2 minutes, then move ‘em to a wire rack to cool completely. Or, ya know, sneak one while it’s warm—I won’t tell.
And there ya have it! Freshly baked chocolate cookies without butter that smell like heaven and taste even better Pair ‘em with a glass of milk, and you’re in for a treat.
Tips and Tricks for Perfect No-Butter Chocolate Cookies
I’ve baked enough batches to know a thing or two about gettin’ these cookies just right Here’s some nuggets of wisdom to make sure your chocolate cookies without butter are a smash hit
- Don’t Skimp on Measurin’: Flour can be tricky. If you pack it too tight, your cookies’ll be dry. Use a spoon to scoop it into your measurin’ cup and level it off with a knife.
- Dough Too Greasy?: Since we’re usin’ oil, the dough might feel a lil’ slick. If it’s way too oily, toss in a tablespoon or two of extra flour ‘til it feels right.
- Space ‘Em Out: These babies spread more than butter-based cookies. Give ‘em room on the tray, or you’ll end up with one giant cookie (not that I’m complainin’).
- Don’t Overmix: Once the wet and dry stuff are together, stop mixin’ as soon as it’s combined. Overdoin’ it can make your cookies dense and tough.
- Quality Cocoa Matters: If you wanna deep, rich flavor in your chocolate cookies without butter, grab a good unsweetened cocoa powder. It’s worth the splurge.
- Cool Your Tray: If you’re bakin’ in batches, make sure the baking sheet ain’t hot when you put the next round on. A warm tray makes cookies spread too much.
Oh, and one more thing—if your dough feels too soft to roll, pop it in the fridge for 15 minutes to firm up. Works like a charm!
Variations to Spice Up Your Chocolate Cookies Without Butter
Wanna switch things up? I’ve got some fun twists to keep your chocolate cookies without butter exciting. Experiment with these ideas and make ‘em your own:
- Add Chocolate Chips: Toss in half a cup of dairy-free chocolate chips for extra gooeyness. They melt into little pockets of heaven.
- Spice It Up: Add a pinch of cinnamon or even a tiny dash of cayenne pepper to the dough for a warm or spicy kick. Sounds weird, but it’s amazin’!
- Roll in Sugar: Before bakin’, roll your dough balls in a bit of granulated sugar. It gives ‘em a crackly top that looks and tastes fab.
- Go Nutty: Mix in some chopped walnuts or pecans for a crunchy texture. It’s a nice contrast to the soft cookie.
- Swap the Oil: Try coconut oil for a hint of tropical flavor. Just know it might change the texture a smidge—sometimes a bit drier, but still delish.
Get creative, y’all! There ain’t no wrong way to make these cookies your own.
How to Store Your Chocolate Cookies Without Butter
One of the perks of makin’ chocolate cookies without butter is they last longer than the buttery kind. But ya still gotta store ‘em right to keep that fresh-baked vibe. Here’s the scoop:
- Room Temp: Pop ‘em in an airtight container and leave ‘em on the counter. They’ll stay good for about 3-5 days, dependin’ on how fast you eat ‘em (I’m guessin’ not long).
- Freezer Friendly: Wanna save some for later? Toss the baked cookies in a freezer bag and freeze for up to 3 months. Just thaw at room temp when you’re ready to munch.
- Dough Freezin’: You can also freeze the raw dough balls. Shape ‘em, freeze on a tray ‘til solid, then bag ‘em up. Bake straight from frozen—just add a minute or two to the time.
Pro tip: If you notice the oil separatin’ a bit after freezin’ the dough, don’t panic. Give it a quick mix or just bake as is—it usually turns out fine.
Fun Ways to Enjoy Your No-Butter Chocolate Cookies
Now that you’ve got a batch of chocolate cookies without butter, how ya gonna enjoy ‘em? Here’s some ideas to make every bite extra special:
- Milk Dunkin’: Classic move. Grab a cold glass of milk (or almond milk if you’re dairy-free) and dunk away. The cookie soaks up just enough to be perfect.
- Ice Cream Sandwich: Slap a scoop of vanilla ice cream between two cookies for a next-level dessert. It’s messy, but so worth it.
- Coffee Break: Pair ‘em with a hot cup of coffee or hot chocolate. The bitter and sweet combo is pure magic.
- Gift ‘Em: Pack a few in a cute tin or bag and give ‘em to a friend. Nothin’ says “I care” like homemade cookies.
- Crumbly Toppin’: Crumble a cookie over some yogurt or ice cream for a crunchy toppin’. It’s a quick way to fancy up a snack.
Me and my fam love havin’ these after dinner with a lil’ chat around the table. It’s the simple things, ya know?
Why You’ll Keep Comin’ Back to This Recipe
I reckon once you try makin’ chocolate cookies without butter, you’ll be hooked. They’re easy as pie (or, well, cookies), don’t need fancy gear, and let ya work with what’s in your pantry. Plus, they’re a total crowd-pleaser—nobody’s gonna guess there ain’t no butter in there. I’ve whipped these up for last-minute guests, lazy weekends, and even as a sneaky midnight snack, and they never fail to impress.
If you’re like me, you love a recipe that’s forgiving. Messed up the measurin’ a bit? No worries, just tweak it as you go. Got a weird oil in the cupboard? Give it a shot! These cookies are all about keepin’ it real and makin’ life sweeter, one bite at a time.
Wrappin’ It Up with a Chocolatey Hug
Got questions or wanna share how yours turned out? Drop a comment below—I’d love to hear from ya! And hey, if you’ve got your own twist on chocolate cookies without butter, spill it. We’re all in this sweet adventure together. Now go bake somethin’ awesome, and let’s keep the cookie love alive!
WHICH TYPE OF COCOA TO USE
When a recipe calls for cocoa, always use unsweetened cocoa powder, unless specified otherwise.
This allows you to have better control of the sweetness of what you’re making.
There are three basic forms of unsweetened cocoa powder: natural cocoa powder, dutch-processed cocoa power, and raw cocoa powder.
Natural cocoa powder comes from cocoa beans that are fermented, roasted, processed at a higher heat, and milled into a powder.
It’s bitter with a very strong and concentrated chocolate flavor.
This cocoa powder is acidic and is often used in recipes calling for baking soda because the two react with each other to allow your baked good to rise.
This is most commonly used, and should be used, in recipes that simply say “cocoa powder.”
Dutch-processed cocoa powder starts with cocoa beans that have been washed in potassium carbonate, which neutralizes their acidity.
Since Dutch-processed cocoa powder is neutral, it does not react with baking soda.
When baking, Dutch-processed cocoa is often paired with baking powder.
Dutch-processed cocoa powder can also be used in place of natural cocoa powder in recipes that don’t require leavening.
These include sauces, hot cocoa, frostings, ice cream, pudding, etc.
If you only have Dutch-processed cocoa powder on hand, you can substitute it for neutral cocoa powder.
Just make sure to add ⅛ teaspoon of cream of tartar, white vinegar, or lemon juice for every 3 tablespoons of cocoa powder called for in the recipe.
Raw cacao powder is different from natural and Dutch-processed unsweetened cocoa powder.
Its pure powder from the cacao bean and isnt nearly as processed as either natural or Dutch-processed.
Cocoa is processed at high heat, which destroys much of the nutritional benefits of the cacao seed.
Also, cocoa powder is often alkalized during processing to reduce acidity. The result is a product that’s less bitter and more soluble when added to liquids.
Cacao powder, on the other hand, is made of fermented – not roasted – seeds that are processed at low temperatures and then milled into a powder, ensuring that its nutritional benefits and its bitter flavor are preserved.
You can use raw cacao powder in recipes that don’t specify Dutch-processed cocoa powder, however it is best not to try to.
Compared to cocoa powder, cacao powder has a stronger flavor, it is not as absorbent as cocoa powder, and it is more acidic, so it will react differently with baking soda.
Sweetened cocoa contains sugar and is suitable as a hot chocolate mix, but not suitable for recipes.
Baking with Oil Conversion Chart
If you want to convert your butter recipes to oil recipes, take a look at my baking with oil – butter to oil conversion chart.
Bakery Style Chocolate Chip Cookie (Without Butter)
FAQ
What can I use to bake cookies if I don’t have butter?
OLIVE OIL & VEGETABLE OIL
Olive and vegetable oils can be swapped out for butter in many recipes and can help create moist, tender baked goods. Cookies and cakes baked with olive oil have a light, fruity flavor, while vegetable oil is neutral oil so it doesn’t impart any flavor.
How to make chocolate cookies without butter?
Instructions – No Butter Chocolate Chip Cookie Recipe
Mix eggs, vegetable oil, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer (not a spoon) to mix these ingredients together. Mix until creamy. Then stir in the flour, baking soda and salt.
What happens if you don’t add butter to cookies?
What happens if I use oil instead of butter in my cookies?
Can I use oil instead of butter in cookies? Yes! Oil is the best substitute for butter in cookies. It gives them a chewy texture and rich flavor–no softening needed. Use a neutral oil like canola, vegetable, or avocado oil. For a hint of flavor, you can try refined coconut oil.
What are no butter chocolate chip cookies?
These no butter chocolate chip cookies are delicious. They also have less saturated fat than chocolate chip cookies made with butter. Instead of butter, my homemade chocolate chip cookies are made with vegetable oil (e.g. canola oil & olive oil). This recipe is great for anyone who has run out of butter late at night (“$@&%!
Can you make chocolate cookies without butter?
Chocolate Cookies without butter are just as tender, flavorful, and heart-warming as any other homemade cookie. Thanks to vegetable oil and eggs, you don’t need any dairy to make these handmade treats. And the best part is that they’re guaranteed to fill your house with the most delicious smells of melting chocolate.
How do you make chocolate chip cookies without butter?
No butter chocolate chip cookies are made using oil instead of butter to keep them extra moist and chewy, but still loaded with good flavor. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside. Place the oil and sugars in a stand mixer fitted with a paddle attachment.
How do you make a cookie without butter?
Typically, for a cookie to not have butter, it’ll be replaced with oil. If you’re looking for something that isn’t full of butter or oil, this recipe is for you. All you’ll need are oats, peanut butter, and a sweetener (I recommend honey or maple syrup). And you can add to these with ease. I like some banana and chocolate chips in mine. 7.
What oil should I use to make no butter chocolate chip cookies?
You should use a NEUTRAL flavored vegetable oil (e.g. corn or canola oil) in order to make these no butter chocolate chip cookies. Stronger flavored oils (e.g. peanut oil or extra virgin olive oil) may NEGATIVELY impact or change the taste of the cookies. You want to use an oil that has very little flavor.
Can you eat cookies without butter?
There’s zero chill time for the cookie dough, so the cookies are ready to eat in just 20 minutes. Because this is a cookie recipe without butter, the cookies are naturally dairy free (as long as you use dairy free chocolate chips!). You can also make these cookies gluten free or vegan so they can cater to various food preferences.