Chocolate Chip Cookies with Oil {Dairy Free + No Mixer}
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These chocolate chip cookies with oil are soft, chewy, and delicious. With no butter necessary, you can whip these dairy-free treats up in minutes, no mixer required!
The most popular recipe on this blog so far is my oatmeal cookies with oil, so it seems like people like cookie recipes that use oil instead of butter. And I don’t blame them. Using oil instead of butter is much simpler, since no mixer is necessary to make the dough, and it makes the recipe dairy free.
Can you use oil instead of butter in cookies?
I substitute oil for butter in basically everything. Here are the basic rules to use oil instead of butter when baking: use slightly less oil than the amount of butter that is called for, and keep in mind that the texture may change. When making cakes, this isn’t such a big deal. The cake will still turn out soft and fluffy, have no fear. When making cookies, this can be an issue. Cookies sometimes need butter or margarine to help hold their shape. That doesn’t stop me from using oil anyways, but I can see why that would be a deterrent for some people.
You don’t need to worry about that with these cookies, though. The recipe was made specifically to use with oil, so you end up with really soft chocolate chip cookies that are basically perfect.
Seriously. I think this recipe makes the absolute best chocolate chip cookies. And it’s a really simple recipe, too (see above regarding no mixer necessary…)
So what do you have to lose? Let’s get to making some chocolate chip cookies!
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Chocolate Chip Cookies with Oil
Step 1: Mix Oil, Eggs, Vanilla, Sugar, and Brown Sugar
Mix them all up till you get a smooth, brown mixture, like so:
A note on brown sugar: I usually make these cookies with dark brown sugar, and I think they come out better that way. However, we are currently undergoing a brown sugar shortage where I live (the sugar company literally said “just use white sugar instead!”), so these are made with light brown Demerara sugar. They still taste good, but would be better with dark brown sugar. So that’s what you should use.
Step 2: Add Flour, Baking Soda, and Salt
Mix the baking soda and salt into the flour before mixing the flour into the rest of the ingredients. Some recipes will tell you to mix them in a separate bowl; I usually just dump the flour into the rest of the ingredients, pour the baking soda and salt on top, then mix the soda and salt into the flour with a small spoon or my finger before mixing the flour.
Step 3: Add Chocolate Chips
I may be in the minority here, but I don’t love too many chocolate chips in my chocolate chip cookies. I used a half a cup of chocolate chips here, but feel free to use however many you like.
Step 4: Form the Cookies and Bake!
Self explanatory, here.
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![Chocolate Chip Cookies with Oil {Dairy Free + No Mixer} ⋆ Bites 'N Pieces (9) Chocolate Chip Cookies with Oil {Dairy Free + No Mixer} ⋆ Bites 'N Pieces (9)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Yield: 30 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
These chocolate chip cookies with oil are soft, chewy, and delicious. With no butter necessary, you can whip these dairy-free treats up in minutes, no mixer required!
If you enjoy this recipe, please rate it five stars!
Ingredients
- 2 eggs
- 1/2 cup white sugar
- 1 cup brown sugar
- 3/4 cup canola oil
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 2 1/2 cups flour
- 1/2 cup chocolate chips, or to taste
Instructions
- Preheat oven to 350F
- Mix eggs, sugars, oil, and vanilla until smooth.
- Add flour, salt, and baking soda. Mix salt and baking soda into the flour before mixing the flour into the rest of the ingredients.
- Mix in chocolate chips.
- Form dough into small balls on parchment paper or silicone-baking-mat-lined baking sheets.
- Bake for 8-10 minutes, until golden brown and firm.
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Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 126mgCarbohydrates: 19gFiber: 0gSugar: 11gProtein: 2g
Nutrition information was provided by a third-party nutrition calculator.
If you like this recipe, then you’ll love these:
Oatmeal cookies with oil
One bowl brownies
Double peanut butter sandwich cookies
Caramel cheesecake
FAQs
Indeed, cookies made with butter are usually softer and more tender than those made with oils. And last but not least, butter in cookies helps achieve that perfect texture. That's because butter melts at a lower temperature than other fats, allowing cookies to spread evenly while baking.
What can I substitute for butter in chocolate chip cookies? ›
WHAT ARE BUTTER ALTERNATIVES FOR BAKING?
- MARGARINE. Margarine is a fat that is made mostly from vegetable oil that's flavored to taste like butter. ...
- SHORTENING. Shortening is 100% fat, made from hydrogenated vegetable oils. ...
- OLIVE OIL & VEGETABLE OIL. ...
- COCONUT OIL. ...
- PUMPKIN PURÉE. ...
- APPLESAUCE. ...
- GREEK YOGURT. ...
- BANANAS.
Can I use coconut oil instead of butter to make cookies? ›
Tired of using butter? Try coconut oil instead! Keep in mind, though, that both butter and coconut do contain saturated fat and are considered “solid” fats. For baked goods that require solid fats, either choice will work, it really just depends on the flavor you desire.
What makes a cookie stay together? ›
Step 2: Flour, a Rising Agent, and a Binding Agent
Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure.
Can I use butter instead of oil in cookies? ›
It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)
What is better for baking oil or butter? ›
The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.
What is a good substitute for oil in cookies? ›
Applesauce and mashed bananas
Both of these fruits can be used as a partial substitute for vegetable oil in baked goods. We don't recommend a full swap — try half fruit and half oil or butter — for the best results.
What can I use instead of butter for dairy free cookies? ›
In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.
What happens when you substitute coconut oil for butter? ›
Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Unrefined coconut oil tends to taste more like coconut than refined varieties. It works great for recipes that require tropical or rich chocolate flavors.
What is healthier, butter or coconut oil? ›
There is no fast and set rule in the debate of coconut oil vs. butter that defines one winner over the other. While the argument can be made that there are more health benefits to consuming antioxidant-rich coconut oil than there are to consuming butter, both are still high-fat foods that you should eat in moderation.
Refined coconut oil begins to smoke at 400 degrees fahrenheit. Because of its ability to withstand heat, it works best as a vegan butter baking substitute in recipes that call for medium to high temperatures. Unrefined coconut oil is best for low temperature recipes.
What are the 7 basic ingredients in all cookies? ›
To make cookies from scratch, you'll typically need ingredients like flour, sugar, butter, eggs, baking powder/soda, vanilla extract, and salt. Specific recipes may include additional ingredients like chocolate chips, nuts, or oats depending on the type of cookies you want to make.
What makes cookies chewy and not hard? ›
The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...
What ingredient holds cookies together? ›
Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising. This helps provide the structure.
Does more butter make cookies softer? ›
Also, underbaking them by a minute or 2 will help them retain a dense, chewy bite, explains Jenny McCoy, pastry baking arts chef-instructor at the Institute for Culinary Education in New York. Adding more moisture to your dough in the form of extra butter, egg yolks, or brown sugar will make your cookies even softer.
What happens if you use melted butter instead of softened for cookies? ›
Cookies made with melted butter often deflate and become denser when they cool, resulting in a perfectly cooked fudgy center — a similar textural result to brownies that get rapped (aka banged against an oven rack mid-bake to deflate them) or Sarah Kieffer's iconic pan-banging cookies that turn out pleasantly compact.
Is it better to use Crisco or butter in cookies? ›
Cookies Made with Butter vs Shortening
The butter cookie provides better flavor and a crispier exterior with browning around edges and a chewy interior; the shortening cookie spreads less, holding its shape better while baking.
What is the best oil for baking cookies? ›
Oils like soybean oil (often labeled as vegetable oil) and canola oil do an amazing job of keeping baked goods moist without imparting a lot of flavors. Unlike butter, these oils tend to make baked goods lighter in texture and moister, as well. (Butter has a beautiful flavor, though.)