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 7 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

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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.

  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!

  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.

  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.

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