These No Butter Chocolate Chip Cookies are so delicious you'd never know the butter is missing! If that wasn't enough, they're also eggless chocolate chip cookies that happen to be gluten free, nut free and easily vegan! Best yet, there is zero chill time for this recipe and zero mixer required! You'll have yummy small batch chocolate chip cookies in about 30 minutes from start to finish!
A small batch of chocolate chip cookies is sometimes exactly what you need! This no butter chocolate chip cookie recipe makes 6 large or 12 small cookies and requires 0 minutes of chill time and 0 mixers! (My kids are partial to the larger ones)! That's amazing since my Small Batch Chocolate Chip Cookies require 15 minutes of chill time and a mixer! If you want a mixer-free recipe that contains butter, check out my Quick Chocolate Chip Cookies!
For more eggless chocolate chip cookie recipes, try Eggless Chocolate Chip Cookies, Dark Chocolate Chip Cookies and my Mini Chocolate Chip Cookies!
Reasons to Love These No Chill Chocolate Chip Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crip Outside- These cookies have a crispy exterior when right out of the oven.
- Soft Inside- The cookies are soft and oozing with chocolate inside like my Microwave Chocolate Chip Cookie!
- Chocolate Chips- They are loaded and topped with chocolate chips!
- Easy to Make- You don't need a mixer of any kind to make the cookie dough and they require zero chill time prior to baking!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Vegetable Oil- This recipe contains zero butter or vegan baking stick! You can replace with canola oil but keep in mind, it may change the flavor. For desserts with olive oil, check out my Olive Oil Cookies and my Chocolate Olive Oil Cake!
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use brown sugar instead of granulated for added moisture like in my Chocolate Blossom Cookies.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Chocolate Chip Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
Make this Recipe with All Purpose Flour
- Use ¾ cups plus 2 tablespoons of packed AP flour (126 grams plus 2 tablespoons).
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-13 minutes. Reshape as needed. Should make 12 cookies.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Chip Cookies Without Butter
Here are the step by step instructions to make these no chill chocolate chip cookies!
Step 1: Prep the Flour
In a medium bowl, measure out the gluten free flour. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.
Step 3: Cream the Sugar with the Vegetable Oil, Vanilla and Salt
In a large bowl, whisk together the vegetable oil, the dark brown sugar, vanilla and salt until soft and creamy. Switch to using a spatula to combine when it starts getting thicker.
Step 4: Add in the Cornstarch Water and Baking Soda
Slowly whisk the cornstarch water into the sugar mixture until fully combined. It will appear liquidy. That’s normal.
Once combined, whisk in the baking soda until combined again.
Step 5: Add in the GF Flour and Milk
Starting and ending with the gluten free flour, mix in some flour then some milk then some flour. Use a spatula to combine.
Step 6: Form into a Dough and Fold in the Chocolate Chips
Once combined, use clean hands to knead everything into a dough. This should only take a few times before it all comes together.
Gently fold in the chocolate chips using a spatula. I like to help mix them in with clean hands.
Step 7: Scoop the Dough and add Additional Chocolate Chips
Roll the dough into 6 balls. They will be quite sticky.
Gently press down on the tops of the dough balls so they form a thick disc.
Whatever chocolate chips might have fallen out during rolling them into balls, press those extra chips into the tops of the cookies. If no chips fell out, feel free to add additional chips into the tops of the cookies.
Step 8: Bake the Cookies
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes until golden on the bottoms.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 2 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Clean Hands- No need to get out your hand held mixer or electric mixer. Once all the ingredients are combined, use clean hands to gently knead the dough to be smooth. You only need to do it a couple of times for the dough to be smooth and combined. You can refer to my video for a visual.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQs
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill again prior to baking.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, and these are no exception. I recommend making them the same day.
If you want to make cookies ahead of time, I would use the recipe for my Eggless Chocolate Chip Cookies. They have added moisture, but they do use butter/vegan baking sticks.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture. In addition, it gives the cookies that nice golden color.
The recipe is slightly different, it isn't just a 1 to 1 replacement, so please refer to my Small Batch Chocolate Chip Cookies. That recipe also makes 6 cookies but uses butter/vegan baking sticks.
Once the cookies have cooled, store them in an airtight container at room temperature for up to 2 days.
If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
More Cookie Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
No Butter Chocolate Chip Cookies
Ingredients
- ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons water
- 4 tablespoons vegetable oil
- ½ cup plus 2 tablespoons dark brown sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 tablespoon milk
- ½ cup plus 2 tablespoons chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, measure out the ¾ cup plus 2 tablespoons multipurpose gluten free flour and set aside.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and 1.5 tablespoons water until thin and watery. It will be thick and tacky at first. Set aside.
- In a large bowl, whisk together the 4 tablespoons vegetable oil, the ½ cup plus 2 tablespoons dark brown sugar, ½ teaspoon pure vanilla extract and ½ teaspoon kosher salt until soft and creamy. Switch to using a spatula to combine when it starts getting thicker.
- Slowly whisk the cornstarch water into the sugar mixture until fully combined. It will appear liquidy. That’s normal.Once combined, whisk in the ½ teaspoon baking soda until combined again.
- Starting and ending with the gluten free flour, mix in half the flour then the 1 tablespoon milk then rest of the flour. Use a spatula to combine. Once combined, use clean hands to knead everything into a dough. You can of course use a hand held mixer or electric mixer if you prefer. Only knead until it comes together.
- Gently fold in ½ cup plus 2 tablespoons of chocolate chips using a spatula. This may be a bit tricky due to the shiny dough. I like to help mix them in with clean hands.
- Separate the dough into 6 equal pieces and roll the dough into 6 balls. They will be quite sticky.Place the cookies on the baking sheet about 4 inches apart. Gently press down on the tops of the dough balls so they form a thick disc. Whatever chocolate chips might have fallen out during rolling them into balls, press those extra chips into the tops of the cookies. If no chips fell out, feel free to add additional chips into the tops of the cookies.
- Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13-15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 2 min before transferring to a cooling rack. If you don't let the cookies cool, they will break apart into a giant mess.
Steph says
Yummy! These were delicious! My family loved them! Yay! So excited to have a cookie recipe I can make again! I used avocado oil in mine. Thank you! Thank you!
Sheryll Ziemer says
Today was the second time baking these wonderful cookies! I was out of vegetable oil, so I melted coconut oil (cooled it) and it worked out great.
I also added salted caramel chips the first time. The 2nd time I used flaked salt on half of the batch.
Loving all of your recipes. This one is such a great recipe!! Thank you!
Lee says
Thank you and thanks so much for sharing what you did!
Heather Adams says
I love this recipe! It was so easy to make and I will make these again and again in the future. The ONLY thing I did differently was sprinkled a little Maldon salt on top of then when they first came out of the oven. The only way my husband knew they were GF (and DF) was because he saw me eating one....otherwise, he wouldn't have known!
Lee says
The salt on top sounds wonderful! Thank you for sharing!
Jen Knighton says
These were so good! Even my kids who are not Gluten Free enjoyed them!!! Thank you for sharing your wonderful recipes!
Lee says
So glad thank you!
Kate says
Hi Lee, thanks for a great recipe! Just wondering what GF Flour you use? I’m new to being GF and find the flour gritty. I used Bob’s Red Flour. Would you recommend another type? I also am dairy free. Thanks so much!
Lee says
Hi Kate! I sent you an email!
Gemma says
So good! I made these with all purpose flour and olive oil because that's what I had, I wanted cookies with no eggs/egg substitutes/any kind of butter because I was all out and these were perfect. Mine were a bit thinner, cracklier, and tbh a little weird but in the best way. I did not push them back together after baking though, I really enjoy the chewiness the thinner cookies have! I've made them twice this week lol
Lee says
I'm so glad they worked out with the Olive Oil too! Thank you!!!
Katie says
Is there a substitute for vegetable oil? I’m soy free and most have soybean oil
Lee says
Can you have canola oil? It will change the flavor a bit but that's a good substitute.
Shubhita Sharma says
maybe try rice bran oil, it won't change the flavour too.
Fran says
Can this recipe be made with eggs?
Lee says
Hi Fran! Sadly, I cannot test this recipe with eggs due to my son's severe allergy. It actually took me years to try to mimic the texture of a cookie with eggs, so I am not truly sure what adding one would do. If you wanted to try, it's a bit of an ordeal because it wouldn't even be 1 egg. It would be half an egg so you'd have to crack and egg, whisk it up, measure how much that is and then only use half the liquid egg. If you want to try, I would use packed cups of flour (126 grams plus 2 tablespoons), no cornstarch water mixture, half the egg and no milk. Hope it works! Sorry I can't be of more help!
John says
This cookie tastes BETTER than cookies with butter!