This chocolate chip cookie recipe with no butter is a delicious and simple recipe. Even though the cookies are made without butter and healthier ingredients, they have the same great flavor as classic chocolate chip cookies.
Why bake butterless chocolate chip cookies?
I decided to give my family’s treasured original recipe for chocolate chip cookies a healthier spin, and while I was at it, I decided to replace the butter with coconut oil.
Coconut oil is not necessarily healthier than butter, but it has a longer shelf life and is a good plant-based and dairy-free option for baking.
If you prefer butter in your chocolate chips, you can replace the coconut oil with an equal amount of unsalted butter.
There aren’t any crazy ingredients in these cookies, just natural ingredients which is how I like to bake. If you like these cookies, try these old-fashioned butter cookies, healthy almond joy bites or these no-bake fudge brownies.
Here is what you will need
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This is an overview of the ingredients and steps to make these delicious cookies. Scroll down to see a printable recipe card with exact measurements and complete cooking instructions.
- Coconut oil
- Coconut sugar
- Organic whole wheat flour
- Organic white all-purpose flour
- Dark Chocolate Chips (at least 60% cacao)
- Vanilla extract
- Sea Salt
- Baking Soda
- Walnuts or pecans (optional)
- Parchment paper
- Cookie sheet
- Mixing bowls (large bowl & small bowl)
- Stand mixer or electric mixer
- Small cookie scoop
- Wire rack
- Measuring cup
How to make chocolate chip cookies without butter
Prepare: Line a cookie sheet with parchment paper, and measure the ingredients. Preheat the oven to 375 degrees f.
Step 1. Combine the dry ingredients
Add the flour, baking soda, and salt to a small bowl and combine them together with a wooden spoon
Step 2. Combine the wet ingredients
Place the coconut oil and coconut sugar into a large mixing bowl. Use an electric or stand mixer at low speed to combine the two together.
Step 3. Add the eggs
Add the eggs and vanilla; blend again at low speed. At this point the mixture will be thin.
Step 4. Combine the wet and dry ingredients together
Gradually add the dry ingredients (flour mixture) to the sugar and egg mixture in the mixing bowl.
Step 5. Add the chocolate chips
Stir with a wooden spoon to combine the wet and dry ingredients into a stiff dough, and stir in the chocolate chips.
Step 6. Form the cookies
Use a small cookie scoop, medium cookie scoop or spoon to form the cookies and arrange them on a parchment-lined baking sheet.
Step 7. Bake
Place the cookies into a preheated oven (375 degrees F) and bake for 12 minutes until golden.
Note: There is not a lot of sugar in this cookie recipe, if you prefer your cookies sweeter, add 1/4 cup more sugar.
Ingredient notes and substitutions
The full list of ingredients to make these delicious chocolate chip cookies is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Coconut oil – This is a plant-based fat that is a great substitute for butter in baking recipes and it’s healthier than shortening.
Coconut oil can be substituted with an equal amount of room-temperature unsalted butter in this recipe.
Flour – This recipe uses a mix of whole wheat flour and all-purpose white flour. Whole wheat flour can be replaced with all-purpose white.
Coconut sugar – Is my sweetener of choice when I bake. It’s less refined than white granulated sugar and it can be swapped one for one if you prefer to use refined sugar.
You can also use an equal amount of brown sugar to make these cookies or half brown sugar and half sugar.
The best way to store chocolate chip cookies
Homemade chocolate chip cookies will last for up to two weeks stored in an airtight container at room temperature.
Freeze chocolate chip cookies for up to 2 months by placing room temperature cookies on a baking tray and popping it into the freezer.
Once the cookies are frozen remove them from the tray and place them in a freezer-safe container or bag.
How to change up chocolate chip cookies
Try some of these suggestions to make these chocolate chip cookies with no butter your own creation.
Vegan chocolate chip cookies – Replace the eggs with 2 tablespoons chia seeds and 5 tablespoons water and vegan chocolate chips for vegan cookies.
Gluten-free and butter-free chocolate chip cookies – Replace the flour with your favorite gluten-free baking flour.
Peanut butter chocolate chip cookies – Use 1/2 cup coconut oil and 1/2 cup creamy peanut butter instead of all coconut oil.
Oatmeal chocolate chip cookies – stir in 3/4 cup of rolled oats into the dough.
Almond coconut chocolate chip cookies – Stir in 1/2 cup toasted sliced almonds and 1/4 cup coconut flakes into the dough before baking the cookies.
Recipe tips and questions
- This recipe will make a stiff dough, especially if you use whole wheat flour. If for some reason it is not stiff, you can chill the dough for 30 minutes which will help to keep the cookies from spreading too much on the baking tray.
- Use your hands during the last addition or two of flour to thoroughly combine the wet ingredients with the dry ingredients.
Yes, you can make this dough a day ahead of time and store it in the refrigerator in an airtight container.
Yes, you can freeze chocolate chip cookie dough for up to two months. Wrap the dough up tightly and place it in the freezer. Thaw the dough out in the refrigerator overnight. Or roll the dough into little balls of dough and freeze the cookie dough balls on a baking sheet. Once frozen, place them into a freezer safe container to make smaller portions of cookies.
Yes, you can. But look for a neutral oil such as avocado oil which isn’t highly processed.
Try these healthier favorite cookie recipes
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Click on serving size to scale this recipe
- 1 cup white all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup coconut oil solid
- 1 cup coconut sugar or refined or brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 3/4 cup dark chocolate chips 60 % cacao or higher
- Prepare: Line a baking sheet with parchment paper and preheat the oven to 375 degrees F.
- Add the flour, baking soda and salt to a small mixing bowl and stir them with a wooden spoon
- Place the coconut oil and coconut sugar in a separate bowl and use an electric mixer or stand mixer to combine the two together
- Add the eggs and vanilla; blend again until all ingredients are mixed together. At this point the mixture will be thin.
- Gradually add the dry ingredients in the small bowl to the mixing bowl with the eggs and coconut oil and coconut sugar. Stir with a wooden spoon until all of the flour is mixed in and forms a stiff dough.
- Use a small cookie scoop or spoon to form the cookies, and arrange them on a parchment lined baking sheet.
- Place the cookie sheet into a preheated oven (375 degrees F) and bake for 12 minutes.
- Remove the cookies from the oven and let them cool for 5 to 8 minutes before removing them from the baking sheet.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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