Best Ever Chocolate Chip Cookies Without Margarine or Butter

Perfectly chewy and delicious Chocolate Chip Cookies without margarine or butter!

Chocolate Chip Cookies with no margarine or butter

I couldn’t just let you keep subbing oil in chocolate chip cookies when I knew that if I put my mind to it, I could come up with a recipe meant for the oil – that’s far better than simply subbing.

Well ladies and gentlemen, I am proud to say that I’ve done it. These cookies are perfect. Chewy. Delicious. And they are made with no margarine. No butter. Just oil.

You’re welcome.

{I know. This is super short. I feel like I should apologize for not being more chatty, but y’all know how overworked and overtired I am! Anyway, I promise there will be more chit chat coming up. Soon. Well, soon-ish. Don’t hold your breath though.}

4.6 from 25 reviews
Best Ever Chocolate Chip Cookies {without margarine}
Author: 
Recipe type: Dessert
Cuisine: American
Serves: 4 doz
 
Originally featured in my column in Ami/Whisk Magazine
Ingredients
  • 1 cup oil
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 2 eggs
  • 2 tablespoons cornstarch
  • 2½ cups flour
  • 1 bag (about 1 -1 ½ cups) good quality chocolate chips
Instructions
  1. Preheat oven to 375ºF. Line 2 baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer, beat together oil and sugars until smooth and creamy.
  3. Add the vanilla, baking soda, eggs, and cornstarch, beating well to combine after each addition. Add flour and beat until just combined. Add chocolate chips and stir to combine.
  4. Scoop the dough using a medium cookie scoop (or a heaping tablespoon) onto prepared cookie sheets. Bake for 8 to 9 minutes, until the tops are set. Do not overbake.

Like these? You’ll love my no-margarine Coffee Crinkle Cookies too!

Highly recommended for this recipe: OXO Medium Cookie Scoop

Thanks for stopping by folks! If you love these cookies, make sure to share it! Click on one of the buttons below. Please come back soon for more deliciousness! -Miriam

This page contains affiliate link(s), which means that if you buy anything through the links, a small portion of the sale will benefit me and help with this blog’s expenses.

Comments

  1. Ruchiccio says

    This is like my regular recipe for chocolate chip cookie bars. I just don’t use the corn starch. I never use margarine in my chocolate chip cookies.

    • overtimecook says

      Most chocolate chip cookie recipes are very similar. The difference between good and amazing lies in the small details.

  2. kbt says

    oil has the same amount of calories as butter and margarine. I would use unsweetened applesauce, pumpkin puree, or bananas.

    • rifraf says

      Its not only about calories it is the type of fat you use! Pumpkin and apple sauce will change consistency and taste; coconut oil is another healthy alternative

  3. says

    These sound absolutely wonderful! I love chewy chocolate chip cookies!
    I’ve never baked with corn starch, but hey there is always a first for everything!

  4. TxGal says

    Your recipe looks delish, I’m going to try it … but what IS the reason for oil vs. butter or margarine ??

    Is this for lactose-intolerant folks ? I haven’t tried cornstarch in cookies, does it make them puffier ? Thanks in advance …

    • overtimecook says

      Yes, it’s mostly geared at folks who want to avoid butter (for dairy reasons, or any other reasons) and want to avoid margarine, the non-dairy sub, because it’s unhealthy.

      The corn starch has an effect on the texture!

  5. Huds says

    I made these today and my family is raving!! They came out looking pretty and delicious tasting!

  6. AILUY says

    Hello,

    not that these cookies are not perfect as is, but I need a Hawaiian style dessert. Do you think adding some chopped macadamia nuts would ruin them? How much would I add?

    Thank you very much.

  7. Leah says

    Hi miriam I made these when u published it in the ami and they were outstanding!! Like exceptionally delicious it was hard to stop at one . Thanks for a fantastic blog

  8. Esther Klein says

    Hey Miriam, these cookies were a hit. Made them last night. Its the perfect taste combined with the perfect texture. Half is gone by now.
    Keep those yummy recipes coming..
    Do you have any recipes for the diabetics? I would appreciate to see some of those recipes.
    Thanks!

    • Mya says

      you can use chia seeds….just look up how much water to add to a tablespoon to equal one egg..they gel up when you add the water and get an eggy consistency.

  9. Ruchiccio says

    Hi, Miriam. I made the cookies because your comment was bugging me lol, and I gotta say the texture is amazing. However, these could use a teaspoon of salt (like my recipe has ;) ) because now without the salt they taste very similar to a chocolate cake instead of a cookie.

  10. Mary says

    I needed a quick dessert for an invitation but had no butter left, so I tried this recipe with a few modifications: no starch, two cups of flower + 1/2 cup of dried coconut flakes, 2 tbsp of rum, and a pinch of salt. Took all in all 30 min to make….the cookies turned out great and were literally devoured in less than the time it took to make them… Thank you!!

  11. Kathe says

    My cookies turned out cakey :( Is it because I reduced the 2 sugars to only 3/4 cup? Or it is over-whisking of the oil, sugar and eggs?

    • Ruchiccio says

      Because oil is not margarine. Cookies need a solidified fat. Oil will make them taste like cake, which is what I wrote earlier. Use salt and it shouldn’t taste THAT much like cake.

  12. Robyn says

    What kind of OIL? I have someone allergic to olive oil. Can I use quick oats instead of flour? Need to bake these this afternoon before 4pm. Looking forward to your response :) Thank you!

  13. Rhiannon Padilla says

    I’m going to make this for my husband for fathers day he loves chocolate chip cookies I hate using butter I’m going to use salt like someone else had suggested

  14. Lisa Wood says

    I USED COCONUT OIL AND ALSO USED ARROWROOT INSTEAD OF CORNSTARCH. I NOTICED THERE ISN’T ANY SALT LIKE IN MOST RECIPES. I FIND SALT BALANCES THE SWEET. ANY TIME I HAVE SUBBED OIL FOR BUTTER I ADD MORE SALT SINCE BUTTER HAS SALT. WHAT IS YOUR THOUGHT ON THIS.

  15. Naurael says

    Let me just say thanks for this wonderful, wonderful recipe. I found myself without butter but with an intense craving for chocolate biscuits today and this recipe is just wonderful for both. :)

    I slightly changed it, because I really, really wanted chocolate – I substituted the vanilla extract for equal amounts of Amaretto and 70%-cocoa (also, because the Amaretto is quite sweet, I only took about half the granulated sugar), I chopped a bar of dark chocolate up instead of the chocolate drops, and to give it a slightly nutty twist, I added a quarter cup of chopped almonds.

    And what should I say – they turned out so yummy I ate four of them right from the sheet. Chocolate Craving satisfied and calorie intake for this week taken care of, too. Ah well… :)

    So – thanks again!

    Love,

    Naurael

  16. Vistar says

    I used honey instead of brown sugar, canola oil instead of butter and maple syrup instead of vanilla extract. Simply because, i don’t have them in my pantry at the moment. Turned out to be delish as well!

  17. Deena says

    I just made these cookies and they came out very flat. did I do something wrong? the taste is great though!!

    • overtimecook says

      It could have been your baking soda, or any number of things that you could have done. Hard to know for sure without being there!

  18. Amy says

    I found the dough a little bit wet so I added an extra couple of tabespoons of flour, but otherwise great recipe! They turned out great :-)

  19. Izzy'sMom says

    I made these with a few tweaks. Added a tsp of salt because frankly I think everything needs salt. Used 1/4 c coconut oil and 3/4 c olive. Flour was old fashioned rolled oats ground to flour.
    Took them out at 8 minutes even though they looked raw, but they’re perfect.
    They are not cakey at all which I am grateful for. I can smell and taste the oats but it’s good.

    • Izzy'sMom says

      The size of the cookies makes a difference in bake time. I made them larger a second time and they definitely needed another minute.

  20. Devorah says

    Thanks for your blog. These cookies are amazing! i made half batch exactly acc to ur recipe and added oats and crunchy peanut butter to the other half. they were also delicious!

  21. Tak Hamachi says

    these cookies are great! Now, need your help for Peanut Butter cookeis with no butter. Can you help?

    Thannks

  22. Tam says

    I have never had such an awful time making cookies, the batter didn’t become smooth or creamy. I added sour cream to try and make them more moist, that turned out alright. But all I could taste was the cornstarch… Then when it came time to bake them, I put them in the oven and they started burning right away and stayed raw in the middle… Once I got past the burnt part the cookie itself tastes great. I just wish it wasn’t such a fiasco. Maybe I’ll have to give it another go…

    • overtimecook says

      I’m sorry that you had a hard time with the recipe. It’s hard to pinpoint where you went wrong, without having been there. As you see from all of the previous comments, if you keep to the recipe exactly as it says, you’ll find them quite delicious.

  23. TabbyFerret says

    I followed the recipe with two changes. whole wheat pastry flour and splenda to replace the white sugar…I found the dough to be quite oily, and the cookies came out shiny…should I have changed how much oil based on the WW flour or splenda??

    • overtimecook says

      Once you make changes to the recipe, the result will change. Splenda does not work as a proper substitute for sugar, because it has textural properties aside from the sweetness.

  24. Maria says

    I don’t think I would call these the “best ever”. Ok maybe. I followed the recipe as written. I shouldn’t have. First of all, the oil turned the brown sugar into little lumps, which when I attempted to use the electric mixer sent those lumps flying all over the kitchen. I gave up using the electric mixer and used a wooden spoon, but the oil kept separating from the sugar. The addition of cornstarch, eggs, etc did make for a creamier texture. After adding the flour, the dough was a softer texture than I’m used to. I should have added more flour, maybe, but that would have made the taste even blander and more floury. I also should have followed my instincts and added salt. I did like the soft, cakey texture once they were baked, but the flavour – meh. Next time I’ll wait until I can get to the store to buy butter and make my tried and true recipe.

    • overtimecook says

      I’m sorry that these didn’t turn out well for you. Without having been there, I can’t pinpoint where you went wrong that you didn’t have the success that hundreds of others have reported…

  25. Sara G says

    Hey miriam!
    I NEVER comment on blogs but I just had to!!!! I made these cookies yesterday and i cant even begin to tell you what a success they were! I baked extras to give to my sister and friend and we all have the same to say- THE BEST CHOCOLATE CHIP COOKIE EVER. Seriously these cookies are pure genius- the taste, texture, and look- pure decadence. I am very health conscious and it is on a rare occasion that i would binge on a cookie but last night I could not stop!!! seriously the best cookies Ive tasted in my life! and my hubby says the same:) I cant wait to make another batch to bring to my family for the weekend and to share this incredible recipe with everyone! i love all ur recipies and been following this blog since you’ve started it….I am ur biggest fan! I dont know what I would make for dinner or dessert without u! seriously!
    thanks for everything!

  26. Amanda R says

    I made a couple of batches and these are great. For those who complained the cookies came out cakey, IMHO it’s due to baking them a minute or two too long. (It happened to one of my batches and btw those were eaten just as well.) Miriam specifically wrote to bake just until the tops of the cookies set.

  27. Clarissa says

    Amazing!! You cannot even tell there’s no butter. I have never had success making cookies without butter – they always turned out like little lumps of cake ☹. These cookies were perfect, thank you!
    p.s. I added 1/2 tsp sea salt and made these 1/2 whole wheat (used wheat pastry flour)

  28. Tasha says

    I just baked these cookies…… Um Delish!! Perfect for when you have no butter, actually, who needs the butter?! So easy and yummy. Will be put in my recipe book for future cookies. Thank you!!!

  29. says

    I didnt have cornstarch so I used alittle instant vanilla pudding powder. Great tasting but oily dough. Think I will lessen oil and sugar a little next time. Would love to hear comment about this

    • overtimecook says

      The pudding powder is sweetened, which is why you found these too sweet. Next time try it as the recipe says and you’ll hopefully enjoy the success that so many others have raved about! :)

        • overtimecook says

          Hard to say, but with the hundreds of readers who’ve reported great success, I am fairly confident that if you try the recipe as directed here, you’ll find them very successful.

  30. Jessica says

    Hi Miriam,
    I’ve never commented on a blog in my life but I HAD to once I tried these cookies. Phenomenal! I was BEYOND skeptical about the amount of oil and have to admit, I typically second-guess recipes if I see something that to me looks amiss….but I trusted in your good judgement (and description of them being the best) and did the recipe to a T. I am SO glad I did because they are delicious…chewy and soft and YUM! For those of you who look at the raw batter and think, oh no, let’s add more flour…DON’T! Don’t add ANYTHING..change ANYTHING..adjust ANYTHING!! The ratios are SPOT on. Mine looked SO oily I was sure I’d end up with a giant mess in a cookie pan and I admit I peeked on them with about 3 minutes left. They looked like something you’d get in a bakery, folks.
    Please please PLEASE do the recipe as is! You won’t be disappointed!

  31. Amy K says

    I wanted to bake cookies and found I was out of butter. Google to the rescue! I added grated zucchini, which made the dough watery, so I tried adding an extra cup of flour. I found them to be flat, as in another comment. However they were declared yummy and suitable for school lunches so I’ll take that as success!

    • overtimecook says

      I’m glad they were enjoyed! The flattness was due to your changes in the recipe…next time try them as is and you should see them looking like they do in the picture! :)

  32. Sachs says

    I tried the cookies ,they were loved by all.. How many calories do I consume each time I have a cookie and the fat . Even though it is canola oil ? Thanks,
    Shall check your other recipes ,my suggestion do mention calories also.

  33. says

    I just made these cookies, exactly as the recipe stated and baked them exactly as the recipe stated and the texture was great, but the flavor just wasn’t there for me. Missing something! Tasted very bland…Thank you for the recipe. I always like to try new things and I didn’t have enough butter to make my usual, so I thought I would try these. I did add some salt to the recipe.

  34. says

    Okay, I have to take back my comment on cookies were very bland. After making this recipe about 4 times now, My son says they are the best he’s ever tasted and I can’t keep the cookie jar filled. I am about to make another batch right now, so just wanted to say, they are delicious!!!

  35. Peter says

    I halved the all the amounts due to it being only me who would be eating them. They came out of the oven looking terrific but smelling like playdoh and tasting extremely bland. Any ideas on where i went wrong?

  36. yehudis says

    i was searching the internet for a cookie recipe sans marg/butter because a) i was out of marg b) i was trying to cut down on “junk” . i found your recipe and decided to try it, but for two substitutions, i used 60% white 40% whole wheat flour and replaced the white sugar with truvia and added about a tsp salt. i did a test bake, just 4 cookies. The cookies came out slightly bland tasting and cakey; not chewy. i refrigerated the leftover dough for about a half hour. i baked another batch, decreasing the bake time to 7 minutes and raising the oven temperature to 400 deg. . slight change, but great overall!!! im sure they taste better with regular sugar/ flour, and the texture was affected by the lack of sugar, not as chewy as described/pictured but i must say this is a keeper!! my “junk- conscious” husband loved them and didn’t ask me what i substituted. +1!! thanks!!!

  37. Cristina says

    Hi there! Thanks for the recipe! I’ve just started playing around in the kitchen and I decided to this recipe because of the rave reviews…. Sadly, it didn’t turn out as well as I had hoped. :( Do you have this recipe on video or on a step-by-step sequence of pictures I can check out? I think having that would really help me figure out what I may have done wrong… :)

  38. Shira Baruch says

    A few years ago, I adapted the original Silver Palate chocolate chip cookie recipe to one without oil: instead of the one cup of butter, I use 3/4 cup oil. My cookies are fantastic. They have a tsp of salt, which brings out the flavor of the chocolate and also creates that salty-sweet effect. Seriously, I make cookies with the batter, and I also make Blondies and “Cookie Pie” with this batter and they are all ALWAYS a big hit…HOWEVER …this is a very interesting recipe and I am going to try it, mostly because I am curious about the cornstarch, as I’ve never baked a cake or cookies using that ingredient.
    I’ll report back.

  39. Rhonda says

    I ran out of butter to make my cookies, but luckily I stumbled upon your website. I used coconut oil and added a little salt, as recommended by someone else. These were perfect! So delicious! They were gone in a blink of an eye. Thank you! Tried to give it 5 stars but it literally would not let me. :-(

  40. says

    I made half of this recipe yesterday because I was having a few small guests over for a play date. I didn’t have enough butter to justify using it all for cookies, so I was on the lookout for butterless cookies. I have to admit that, while I’m not afraid of oily-looking cookie dough, I was afraid of how loose this was at first. I added some additional flour until it looked familiar, like the texture of one of my favorite oily-looking butter recipe for chocolate chip cookies. I baked these for 11 minutes because I can’t truly enjoy a cookie that’s not starting to turn golden, and just until the tops set would not do for me…. I have to proclaim that even with the minor adjustments, these were chewy (NOT cakey), delicious, easy and quick! I agree that a pinch of salt would have put them over the top, but I was quite pleased with this recipe as it was written, and the couple cookies I had leftover were still chewy and moist and made a perfect sweet bite this morning.

  41. Kris says

    I made these today with my son. We both liked them. He told me they were “awesome!”. I wanted to point out for the folks who are commenting that they have a cake taste that is probably because cake flour is all purpose flour and cornstarch.

  42. bigperm says

    I followed the directions to the T. I used coconut oil and even mixed each ingredient as stated and then hand folded the chocolate chips in and these came out AMAZING!! The only thing I forgot to do was add in a pinch of salt as other users stated. After baking my first 2 dozen I realized I forgot the salt that wasn’t listed so I threw a little pinch in the rest of the dough and tasted it and it was a night and day difference. A touch of salt into this recipe is going to take these cookies to a whole nother level so much so that i even sprinkled a little on my finished cookies. Anyways, follow the recipe exactly as stated and you will end up with some amazing cookies! Mine didn’t taste like cake at all. Thank you.

  43. Janice Epstein says

    I hate using margarine or butter so I welcome a choco chip recipe that uses oil, but I prefer crunchy cookies. Is there a way to use oil and still get crunchy cookies.

  44. Alice Pillsbury says

    I am also not one to post comments, but in this case I had to. Other than adding the 1 tsp of salt, I made them exactly as this recipe shows. I am not great at baking by any means, but these were so easy and SO good! I had to help myself before my son came home from school because I know once he tastes these I won’t get another chance! I didn’t find them cakey at all. They were soft, chewy and the timing shown was perfect.

  45. Alice Pillsbury says

    I am also not one to post comments, but in this case I had to. Other than adding the 1 tsp of salt, I made them exactly as this recipe shows. I am not great at baking by any means, but these were so easy and SO good! I had to help myself before my son came home from school because I know once he tastes these I won’t get another chance! I didn’t find them cakey at all. They were soft, chewy and the timing shown was perfect.

  46. says

    These were great! I used low-sodium baking soda, which requires a few adjustments (doubling the quantities and adding to dry rather than liquid ingredients.) I made a few other small tweaks: brown sugar instead of white; 1 t. almond extract along with 1 t. vanilla; 1/4 c. oats and and 2 T. less white flour. I used my favorite chips: Guittard extra dark, a local brand we can get easily here in the SF Bay Area. Never tried cornstarch before, but it gives an interesting shiny top and probably helps prevent the cookies from spreading too much. Great blog–first time I have visited!

  47. Yvette says

    These cookies are WONDERFUL! You MUST follow the recipe to a “T”, a lot of times we like to alter and then wonder why things don’t turn out right. I was skeptical about using cornstarch but it gave these cookies a melt-in-your-mouth texture. I’m using a electric oven & held true to the temperature you required. I didn’t want to use the parchment paper but did, just in case it would have messed the cookies up. :) I use a flat baking sheet just for cookies instead of pans and all of my cookies come out great. I must admit, I always separate my dry from wet ingredients. I mix all wet together 1st, add the chips, and then add the flour 1/2 cup at a time. (I also chill my dough in the fridge or freezer for about 30 min before baking). I brought these cookies to a cookout and everyone complimented me on them. They were a hit and they are simply delicious! Thanks for the recipe!

  48. Ashley says

    Awesome recipe!!! I treated myself to these tonight because I’ll be 39 weeks pregnant in 2 days and all this nesting had me dying for chocolate chip cookies!! Since becoming pregnant my husband and I made some budget cuts, one of which is we buy margarine rather than butter. I tried making sugar cookies a couple months back with margarine and I ended up wasting a lot of ingrediants, they were disgusting!!! So I figured I’d search online and read the reviews on different recipes and once I found one worth trying I’d do a small batch. This recipe has great reviews and made my life sooo much easier by not having to measure out margarine from the tub. I didn’t have corn starch so I didn’t use it BUT I did add salt. Anyways this is a great recipe, these cookies are really good. My husband and son are going to tear these up for breakfast, and I have a happy baby girl in my belly. Thanks so much for an easy delicious recipe, will be using from now on :)

  49. Nan says

    Thank you for a wonderful recipe.i just finish baking it with 1/2 recipe. It came out great. I will definately bake this again with full batch.

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