No Butter Chocolate Chip Cookies

stacked no butter chocolate chip cookies
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3.9 from 9 reviews

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!


  • 3 cups all-purpose flour
  • 2 and 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup refined coconut oil, at room temperature
  • 2/3 cup packed light or dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 2 large egg yolks
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon milk
  • 3/4 cup semi-sweet chocolate chips


  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cookies stay fresh at room temperature in an airtight container for up to 1 week. See recipe notes for make-ahead and freezing instructions.


  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.