No Butter Chocolate Chip Cookies
No Butter Chocolate Chip Cookies are made with oil instead of butter, delivering a chewy inside, crispy edges, and rich flavor. Perfect for when you're out of butter but still crave a satisfying treat!
Ingredients
- ½ cup vegetable oil or coconut oil
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
Instructions
- Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper for a quick cleanup.
- In a mixing bowl, whisk together the oil , brown sugar, and granulated sugar until the mixture is smooth and creamy.. Add the egg and vanilla extract, then mix until everything is well blended.
- In a another basin, combine the flour, baking soda, and salt. Stir gently as you gradually incorporate the dry ingredients into the liquid mixture until a dough forms.
- Make sure the chocolate chips are uniformly distributed throughout the dough by folding them in.
- Scoop out portions of the dough, form them into small balls, and arrange them on the prepared baking sheet, leaving enough space for spreading.
- Bake for about 10-12 minutes, until the edges are golden and the centers look slightly soft. Transfer to a wire rack after briefly cooling on the tray.
Notes
For best results, use room-temperature ingredients to ensure the dough blends smoothly. If using coconut oil, make sure it’s in its liquid form for easy mixing. You can adjust the type and amount of chocolate chips based on your preference—dark, milk, or even white chocolate all work wonderfully. Chilling the dough for 30 minutes before baking can help create thicker, chewier cookies, but it’s optional if you’re short on time. Lastly, keep a close eye on the cookies while baking; they should look slightly underdone in the center when you take them out, as they’ll firm up while cooling.