No Butter Chocolate Chip Cookies (Using Coconut Oil!)

These no butter chocolate chip cookies are soft, thick, chewy and slightly crisp around the edges– just has every chocolate chip cookie should be! I have a few tricks that make these the best chocolate chip cookies with no butter that you'll ever try. Bonus: ZERO cookie dough chilling required!

I originally published this recipe in 2018. TLDR; I made the following adjustments to the recipe– reduced the eggs, removed the cornstarch, added milk, and now there is no dough chilling (meaning you can enjoy that warm chocolate chip cookie sooner!)

A reader commented, "These are delicious! I have tried many chocolate chip cookies that are dairy free and these win. My 4 year old that is allergic to dairy approves too! I use Hu chocolate now so I subbed with those! ★★★★★ "

We all know that chocolate chip cookies are a household favorite, a true classic, one of those "anytime cookie recipes" fit for any celebration– whether it's just because, a well-deserved promotion, welcoming a baby, a birthday, holidays and more.

While these are a chocolate chip cookies no butter recipe, allowing those that need to be dairy free to be able to truly enjoy a GOOD chocolate chip cookie, these are a crowd favorite no matter the dietary restrictions! These cookies are loved will disappear FAST!

Reasons To Love These No Butter Chocolate Chip Cookies

• ZERO dough chilling needed (as of 2024!)
• Soft-baked and chewy with slightly crisp edges
• Bakery-style BIG and THICK
• A straight-forward, easy basic chocolate chip cookie recipe allowing for a variety of add-ins!
• The perfect ratio of cookie dough to chocolate chips
• Truly DELICIOUS chocolate chip cookies no butter recipe!

A reader commented, "As a mom that needs to be dairy free while breastfeeding, it has been very difficult to find a cookie recipe that tastes just like a regular chocolate chip cookie. These are SPOT ON! I have even made these when I didn't need dairy free because they are that good. Thank you for the recipe! ★★★★★ "

Ingredients To Use & Why

• Coconut Oil: We're replacing unsalted butter with coconut oil. To prevent these cookies from having a coconut flavor, use refined or extra refined coconut oil.
• Flour: Like most cookies, the base of the recipe is all-purpose flour. I haven't tested this with any other type of flour yet.
• Eggs: You need 1 egg and 2 egg yolks. The eggs help give structure and enhance the chewiness.
• Vanilla Extract: Adds flavor.
• Brown Sugar: Like my soft-baked chocolate chip cookies, I use brown sugar for 2 reasons: 1) helps sweeten while giving a hunt of molasses flavor and 2) it helps keep the cookies soft and chewy.
• Granulated Sugar: Like brown sugar, granulated sugar helps sweeten the cookies.
• Salt: We’ll add regular table salt to balance out the sweetness.
• Baking Soda: This helps give the cookies a lift.
• Chocolate Chips: We can't have chocolate chip cookies without the chocolate chips, or can we? If you need this recipe to be dairy free for dietary reasons, you can use dairy free chocolate chips or chunks.

How To Make Chocolate Chip Cookies Without Butter

Making homemade chocolate chip cookies isn't complicated and with no dough chilling, these are quick!

1. Beat the Coconut Oil: Use room temperature coconut, similar to room temperature butter. To test it: press your finger into the coconut oil– it should easily leave a finger mark it's ready (see the photo above.) Beat the coconut oil on high until light and fluffy
2. Add the Remaining Wet Ingredients: You need brown sugar, granulated sugar, eggs, and vanilla extract. Beat together until creamy and fluffy.
3. Add the Dry Ingredients: You need flour, baking soda and salt. With the mixer on low, slowly add the dry ingredients and beat until just combined.
4. Add the Milk & Chocolate Chips: 1 Tablespoon of milk smooths out the dough and gives it enough moisture. Don't forget to add chocolate chips!
5. Roll Into Balls: Scoop the cookie dough into round balls– a slightly heaping 2 Tablespoons of dough per cookie is the perfect amount and slightly flatten to help with spreading while they bake.
6. Bake: Bake the cookies at 350°F for 10-11 minutes, no more than 11 minutes. The cookies will look like they aren't done but that's exactly what we want!

Success Tips

• Read the Recipe: Make sure that you read the chocolate chip cookie recipe below completely through before starting. Though this isn't anything new, that should be done with any recipe you follow.
• Use Room Temperature Coconut Oil: Using room temperature coconut oil is key in this recipe. If the coconut oil isn't soft enough the cookie dough won't come together correctly and there will be bits of hard coconut oil throughout.
• Don't Over Bake: These cookies are baked for 10-11 minutes– mine took 10.5 minutes exactly. The edges will be set the cookie will still look soft, that's just what we want! They will continue baking while sitting on the baking sheet.
• Don't Forget to Add Milk: It seems like an odd ingredient for a cookie, but the milk (even just the 1 Tablespoon) provides enough added moisture so the cookies don't dry out.

More Cookie Recipes

• Soft-Baked Chocolate Chip Cookies
• Brown Butter Pecan Cookies (Reader Favorite!)
• Double Chocolate Chip Cookies
• Red Velvet Chocolate Chip Cookies

No Butter Chocolate Chip Cookies

Author: Christina

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Yield: 18 -20 cookies

5 from 3 votes

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Description

These no butter chocolate chip cookies are soft, thick, chewy and slightly crisp around the edges– just has every chocolate chip cookie should be! I have a few tricks that make these the best chocolate chip cookies with no butter that you'll ever try. Bonus: ZERO cookie dough chilling required!

Ingredients

 

• ▢ 3 cups all-purpose flour
• ▢ 2 ½ teaspoons baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 cup refined coconut oil, at room temperature
• ▢ ⅔ cup packed light or dark brown sugar
• ▢ ⅓ cup granulated sugar
• ▢ 1 large egg
• ▢ 2 large egg yolks
• ▢ 1 Tablespoon vanilla extract
• ▢ 1 Tablespoon milk
• ▢ ¾ cup semi-sweet chocolate chips

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Instructions

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
• In a medium bowl, whisk together the flour, baking soda and salt. Set aside.  In a large bowl using a hand-held mixer  or stand mixer with the paddle attachment, beat the coconut oil on high speed until light and fluffy, about 1 minute– scraping the bottom and sides of the bowl as needed.
• Add the brown sugar and granulated sugar and beat on medium speed until creamy and fluffy, about 2 minutes– scraping the bottom and sides of the bowl as needed. Add the egg, egg yolks and vanilla extract and beat on medium speed until combined, about 30 seconds.
• With the mixer on low speed, add the dry ingredients into the wet ingredients in about ¼ cup increments (for less mess) until just combined. Then, add the milk and chocolate chips until combined, about 30 seconds.
• Scoop 2 Tablespoons of dough and roll into balls. I find using a cookie scoop works best. Place the cookie dough balls onto the prepared baking sheet with 8 per tray . Press each cookie dough ball down very gently– not much, just very slightly to help the cookie spread.
• Bake for 10-11 minutes, until the edges are set and tops are soft– no more than 11 minutes. The cookies will look soft and undone, that's exactly what you want! Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Press a few chocolate chips into the tops for looks, if desired.
• Cookies stay fresh at room temperature in an airtight container for up to 1 week. See recipe notes for make-ahead and freezing instructions.

Notes

1. Make Ahead Instructions: You can make the cookie dough or pre-baked cookie dough balls up to 2 days in advance, stored in the refrigerator in an airtight container.
2. Freezing Instructions: You can freeze this cookie dough (though I recommend rolled cookie dough balls), pre-baked cookie dough balls and baked cookie dough balls for up to 3 months. For raw cookie dough, thaw overnight in the refrigerator. Bake rolled cookie dough balls at 350°F for 11-12 minutes.
3. Coconut Oil: To prevent these cookies from having a coconut flavor, use refined or extra refined coconut oil. Using room temperature coconut oil is key in this recipe. If the coconut oil isn't soft enough the cookie dough won't come together correctly and there will be bits of hard coconut oil throughout.
4. Milk: Using whole milk is recommended but in a pinch any milk fat percentage works.
5. Don't Over Bake: These cookies are baked for 10-11 minutes– mine took 10.5 minutes exactly. The edges will be set the cookie will still look soft, that's just what we want! They will continue baking while cooling on the baking sheet.
6. Can I make this recipe dairy free? Yes, you can! There's already no butter so you would just need to swap the chocolate chips with a dairy free brand like Enjoy Life or Hu.

Nutrition

Calories: 278kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 193mg | Potassium: 84mg | Fiber: 1g | Sugar: 15g | Vitamin A: 48IU | Calcium: 20mg | Iron: 2mg

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