No Butter Chocolate Chip Cookies | Who Needs A Cape? (2024)

Comments

1. Navin

   2 June, 2013 at 10:32 pm

   Why ungreased cookie sheets.

   Reply

   • Katie

     3 June, 2013 at 8:45 am

     Because there’s enough oil in the cookies that they don’t stick 🙂

     Reply

2. Heather

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   21 June, 2013 at 2:35 pm

   I wasn’t a fan of these, the dough came out extremely dry. But kudos for trying!

   Reply

   • Sadie

     22 February, 2020 at 9:26 pm

     something may have gone wrong, then. most of the time this dough comes out the exact opposite of dry, I make these cookies at least 2x a week

     Reply

   • Pamela

     26 March, 2020 at 12:17 am

     I added a 2nd egg and I put in a little baking powder and these came out to be soft bake cookies. I did not flatten mine. I just plopped them on with a spoon.

     Reply

   • Jasmyn

     28 June, 2020 at 4:13 pm

     I agree I added about 1 1/2 tsp of water and it helped extremely!

     Reply

3. Emma

   5 September, 2013 at 3:19 pm

   I’ve always been looking for a butter-free cookie recipe–thanks! Do these spread much when you bake them?

   Reply

   • Celestia Celestino

     25 November, 2019 at 3:13 pm

     Not at all, sometimes it doesn’t spread so much I had to flatten it a bit.

     Reply

4. Kristi

   22 December, 2013 at 6:29 pm

   I actually had butter, but I was saving it for brownes on christmas; these cookies, though, were DELICIOUS! I didn’t follow the measurements exactly; I used a nonstick pan and only about two, three teaspoons of oil. I used a bit more vanilla, and less chocolate chips (1/2 cup is enough for me). Even though I only mixed it by hand (too lazy but the batter wasn’t lumpy), they turned out soo great. I loved the texture, which was soft, but not too soft. The cookie itself didn’t spread too much, only about 2 cm in diameter, and the rest of the way it rose up to give a fluffy, round-ish look that was very appealing. When I tried it, it was slightly crunchy on the edges, which was my dream cookie! I really love these and am definitely going to use this recipe again! It may even be my favorite out of all recipes — THANK YOU 🙂

   Reply

5. Kristen

   27 January, 2014 at 1:14 am

   I would just like to say that these cookies are surprisingly good. My 12 year old daughter found this recipe because we were out of butter and she proceeded to bake them. She has baked three batches in less than two weeks and they never last. I am happy to say that she can bake these for us anytime.

   Reply

   • Heather

     27 January, 2014 at 7:30 am

     I love that your 12 year old is baking!!! 🙂

     Reply

6. Colleen

   13 February, 2014 at 3:31 pm

   I baked these for a Valentines treat and for my sons birthday, which falls on Valentines. These cookies are not bad for having no butter, a little bit dry and I think I could have done with just 1/2 cup of chocolate chips instead of a whole cup because there wasn’t enough dough to keep the chips from falling out. I molded them in heart shaped cookie cutters and baked for 10 minutes. But overall a pretty good cookie when you are missing the butter! I would use this recipe again!

   Reply

7. Tracee

   8 March, 2014 at 2:56 pm

   Made these and loved them! My husband and brother-in-law loved them too….and THAT is a good taste test!
   Thanks for a great recipie I will keep on hand.

   Reply

8. Val

   16 April, 2014 at 4:41 am

   I made these once n never again the taste wasn’t there for me or any one for that matter but good looking out

   Reply

   • Bevin

     16 April, 2014 at 8:54 am

     Sorry they didn’t work for you. I think it really just depends on the person. We’ve had rave reviews as well about these cookies.

     Reply

9. anne

   24 March, 2015 at 3:46 pm

   I’ve baked these cookies about ten times since I saw this recipie, and they turn out perfect for me every time. These are my go-to cookies and everyone loves them. For me, they only make up to like 20 cookies but that’s okay. Also, I only put 1/2 cup of chocolate chips instead of 1 cup. I also omit the salt as well because I don’t like salt, but that’s just my taste. My boyfriend and his roommate don’t seem to mind the lack of salt, I have also replaced the salt and added cinnamon to one batch for my parents and they love it. Overall, great cookies with no butter!!

   Reply

   • Heather

     24 March, 2015 at 7:47 pm

     Glad you like them!

     Reply

10. Tara Evers

    13 September, 2016 at 6:25 pm

    My 2 year LOVED these cookies, I just used the cookie and didn’t add chocolate chips but put raisins instead. Definitely will be making these again. 🙂 -Thank you

    Reply

11. Alexis Cunningham

    8 September, 2018 at 7:11 pm

    I was really excited to try these non-butter cookies, they truly looked amazing. The only problem was that they tasted nothing but of vegetable oil, besides the chocolate chips. I love the idea, but just wish that they had cookie flavors.

    Reply

12. Nadiya

    30 September, 2018 at 11:57 pm

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    These are PERFECT! I never comment on recipes, so you can tell just how much I liked them. 🙂 Went looking for a butterless recipe after a cookie disaster I had yesterday. Never going back to butter!

    Reply

13. Jenna

    9 October, 2018 at 6:19 pm

    I love these cookies. I used to bake them because I’m cheap and butter is not (500g of butter costs about the same as 2litres of vegetable oil). I now bake them because I’m dairy free due to allergy. I use dark chocolate that doesn’t have milk solids added and cut it into chunks. I use a lot less than 1 cup though- more like 1/2 cup or there’s just too much chocolate to dough and they don’t hold together

    Reply

14. Kristin

    21 November, 2018 at 3:56 pm

    The first bite I took of these, I wasn’t so sure. They’re not quite as sweet as your usual chocolate chip cookies, but after the first one I can’t eating them!

    Reply

15. medium.com

    17 December, 2018 at 10:38 pm

    Same thing with the sugar cookie recipe.

    Reply

16. vi.gravatar.com

    18 December, 2018 at 12:09 pm

    Unbaked cookie dough can be frozen for up to 3 months.

    Reply

17. Tabitha

    24 February, 2019 at 4:06 am

    Loved these cookies because they’re the first recipe that I found that worked out that had dairy free. I was wondering if they would be safe to consume unbaked?

    Reply

    • Tabi

      31 March, 2019 at 9:16 pm

      I found out that if you add more water, the hater will get to the normal consistency of cookie dough. I think I added about 1 – 2 cups of water, but I would add little by little to make sure it’s not to dry or wet.

      Reply

18. Beverly Gonzalez

    13 March, 2019 at 10:43 pm

    I was out of butter and decided to try this recipe. I only had dark brown sugar but baked them up anyway. The batter consistency kind of threw me off as I had to roll into balls and then flatten because I mixed them by hand – BUT OMG! My husband loved these and so did I. Mfgrs are putting too much water in butter and margarine so I got tired of failed choc chip cookies. These are awesome! Crispy on outside and chewy on the inside. Will use this recipe again and again! Thank you for the alternative recipe.

    Reply

19. Alyssa

    27 March, 2019 at 2:24 am

    This looks really good! I think I need to make these for myself and the kids. Love this idea!

    Reply

20. Beverly Gonzalez

    2 April, 2019 at 6:56 pm

    My batter doesn’t even resemble what your pictures look like as I stated before in my first comment but I’m not disappointed because these cookies come out great everytime! I just made my 4th batch and the batter always makes between 24 and 26 cookies. What a great recipe!

    Reply

21. isabella

    13 July, 2019 at 5:45 pm

    This was super good. The cookie dough was amazing

    Reply

22. Faye

    17 July, 2019 at 1:32 pm

    Eek! I baked them but my dough was far too big! They’ve spread super wide and have been cooking almost 20 minutes now! Regardless they look good, thanks for the recipe, although i messed it up at the end!

    Reply

23. katie

    15 August, 2019 at 11:32 pm

    Do these cookies spread wide

    Reply

    • Mirabile

      30 December, 2019 at 3:29 pm

      No. When I made the cookies, they didn’t spread very much at all and seemed to stay in the same shape

      Reply

24. Sheryl

    16 November, 2019 at 3:09 pm

    Thank you for sharing the recipe. I do have some comments. My batter didn’t look like yours, it was thicker. I used a small cookie scoop, as in the picture. However, it took 16 minutes for these to be baked, and they never spread out as in the picture. I use an oven thermometer so the oven was at 350. I followed your instructions, but my cookies don’t look like your, they are not flat, but more domed-liked. They aren’t overly sweet, which is fine, and I can taste the chocolate chips. Let me know if you have any suggestions.

    Reply

25. Mirabile

    30 December, 2019 at 3:32 pm

    I made these for a family member’s birthday and they were amazing! I didn’t have vanilla extract or chocolate chips. I did add 1/2 cup of cocoa powder but forgot to add more vegetable oil so they turned out a little dry but tasted amazing.

    Reply

26. Bunny

    3 January, 2020 at 6:06 pm

    Made a few changes: substituted1/2 c of whole wheat flour, added 1 tbl. spoon of Teff, used 1/2 c less sugar, added ginger, cinnamon, mixture of raisins with raw almonds and sunflower seeds; and used 3 squares of dark chocolate. Yummy. Cookies didn’t spread, but came out like nuggets after I rolled and sliced the dough. Delicious. Oh, I didn’t have a cookie sheet so I used an upside down disposable foil pan.

    Reply

27. Rochelle

    29 February, 2020 at 6:17 pm

    My dough did not look wet, balled up first batch, they cooked in a puff ball. Added more oil to the next batch. Something is wrong with recipe or is it the elevation?

    Reply

28. Anu Pather

    16 April, 2020 at 11:35 am

    Tried these.
    Used coconut oil as my vegetable oil and only added 1/4 cup light brown sugar (my family does not like very sweet cookies).
    Came out perfectly, although the dough was alot firmer than in the pictures.
    I left the cookies in the oven for an extra 2 mins because the colour was too light.
    Will definitely make these again. yum

    Reply

29. Lucas Push

    26 April, 2020 at 2:08 pm

    Thanks for this recipe! Cookies turned out great. I added a little but more vegetable oil, can always adjust the recipe to your needs, and this is a great start.

    Much appreciated, just put my second batch in the oven!
    – Push

    Reply

30. Leanne

    21 May, 2020 at 10:28 pm

    Followed the recipe almost exactly. Added a dash more oil and only used half the chocolate chips but came out delicious. Will definitely be making these again!

    Reply

31. Linda

    25 May, 2020 at 9:33 pm

    Super good cookies. With certain groceries in short supply at my house I welcomed a recipe for food cookies with no butter! Thanks

    Reply

32. Hester

    3 June, 2020 at 7:34 am

    5 out of 6 from my 6 yr old. 6 out of 6 from my 3 yr old and 6 from me. Thank you for a great recipe

    Reply

33. Shagun

    21 June, 2020 at 4:05 am

    When i made the cookies, they did spread but the weren’t so thin, they came out with a dome on the top and they didn’t come out with a beautiful brown colour.. could you help me understand why that happened

    Reply

34. Simon C

    12 July, 2020 at 10:16 am

    These worked out just great!! – A very forgiving recipe – forgiving of my lack of skills (I mixed the sugars in with the flower, leavening etc), the incredible age of the ingredients in the back of my cupboard, and of my leaving out the choc chips and heaping in a load of cinnamon instead – they are DELICIOUS. Thank you SO MUCH for this, now I will experiment with different flours, spices, … might start with chunks of candied ginger… mm

    Reply

35. Mare

    6 August, 2020 at 5:57 am

    How many cookies does this ingredient make? And how much of everything would i need if i were to make 8 cookies?

    Reply

    • Kay P

      25 August, 2020 at 8:35 pm

      I made about eighteen two-inch. I suggest you cut the recipe in half for eight.

      Reply

36. Pauline

    25 August, 2020 at 11:09 am

    The cookies turned out really well, and look amazing! I baked mine for around 10-11 minutes. They ended up chewy in the middle but crispy and firm on the sides. Though I’d probably add a bit more sugar and vanilla the next time I use this recipe, since it didn’t seem sweet enough and the taste of oil was quite overpowering. But this is a great recipe. Thank you for sharing this!

    Reply

37. Kay P

    25 August, 2020 at 8:31 pm

    I’ve made these three times. The first two, just as the recipe states, and they turned out really well. I baked them for 9 minutes, and they were flat and not too crunchy. Yesterday I wanted to experiment with minimizing the oil, so I used 1/4 cup oil and substituted 1/3 cup nonfat Greek yogurt for the other 1/4 cup of oil. I also, by mistake, used Baking Powder instead of baking soda, and reversed the ratio of sugar (1/2 cup white, with 1/4 cup brown). The cookies came out really tasty. The Baking Powder made them rise more than the soda. My husband said he thought they were “missing” something, maybe the butter, but said they were good. Of course, my grandson loved them–anything with chocolate, and my son-in-law liked them too. Thank you!!

    Reply

38. Ruti

    5 January, 2021 at 9:06 am

    They came out so good! I double the recipe and did 1/3 whole wheat flour (I’m trying to bake healthier…)
    For my first batch, I left the dough as balls and they didn’t really spread, so they were raw outside. The next batch I flattened them first – a lot – and they puffed up a little and came out picture perfect, and tasting delicious. Definitely a keeper!

    Reply

39. Lauren Vanderbull

    9 March, 2021 at 2:29 pm

    Very oily when I was putting them on the baking sheet. I used avocado oil and saw a comment that said they added an extra egg and a pinch of baking powder so I did that as well. The process was very simple. My cookies ended up spreading a good amount which resulted in them touching but that’s ok. I cooked for 8 minutes and they were not done so I did about 3-5 minutes more and they were ready to come out. I ended up having about 2 and a half trays of cookies by the way. SOOOO GOOOOOD.

    Reply

40. Michelle

    12 September, 2021 at 9:24 am

    Made these and they turned out great. I used butterscotch chips since I was trying to use them up and added a splash off almond milk since the dough was a bit dry. Used a cookie scoop and didn’t flatten. Very tasty and do not miss the butter. Thanks for this recipe!

    Reply

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