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
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: 1Amount 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
These came out great! I did change it up a little; I cut the white sugar and only used the brown (I still think it’s a little too sweet for my taste). I also used half whole wheat flour and they’re still very light and fluffy. I refrigerated the dough before baking because I had to go out, but I do think it helped keep the shape. Very nice indeed!
This blog tastes delicious!!!!!!!!!! YUMMY!
Yum! These look so delicious and easy to make! I’ve never made cookies myself before, but would love to give them a go. Thanks for sharing the recipe! <3 xx
Bexa | http://www.hellobexa.com
These cookies look so yummy. I use coconut oil in our baked goods all the time. I will have to give this recipe a try. Thanks for sharing!
These cookies look so delicious! I cook with my kids all the time. Will be putting this recipe in our rotation.
Great! I hope your kids love them as much as we do!
Yum! These cookies look delicious. I’m always looking for dairy-free recipes
Hope you enjoy them!
These look so moreish! Love how you’ve made the recipe so easy to follow too. Look forward to trying it out!
I love that – “they look so moreish!” What an awesome compliment!
I’ve been craving chocolate cookies all week. My mixer broke a while ago, and since this recipe doesn’t require one or milk. It’s a perfect fit to satisfy my chocolate chip cookie craving. Thanks for sharing this, and I can’t wait to try it.
I’m so glad this recipe works for you!
These look sooo good! I’m sensitive to lactose so this chocolate chip cookie is perfect, thank you!
What a great recipe for people who are lactose intolerant, or just drop dairy from their diet.
Thanks for sharing!!