Quick chocolate cookies without butter, grandma’s recipe for delicious and very easy chocolate cookies! Our collection of the best cookies is enriched with a new entry: butter-free chocolate cookies with chocolate chips. Do you remember that a few days ago we made Chocolate Crinkle Cookies? Today we’ll prepare an equally indulgent version, but without butter, that will make you fall in love at first bite and that won’t have anything to envy from the more buttery, chocolatey American cookies. Simple to make, soft and fragrant, these cookies are ideal for breakfast or an afternoon snack and will make not only children happy but also adults, who can enjoy them with a coffee break alone or with friends! Let’s head to the kitchen now and discover together how to make these quick chocolate cookies without butter. Before that, remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Cuisine: Italian
Ingredients to make butter-free chocolate cookies
- 2 eggs
- 2 cups all-purpose flour (type 00 equivalent)
- 7 tbsp sunflower seed oil
- 1/3 cup granulated sugar
- 1 oz chocolate chips
- 1/2 cup unsweetened cocoa powder
- 5.3 oz dark chocolate (50% cocoa)
- 1 1/2 tsp baking powder
- vanilla (or vanilla sugar)
Tools
- Bowl
- Whisk
- Baking sheet
- Oven
- Refrigerator
Preparation
Start by chopping the chocolate, then melt it in a bain-marie or in the microwave set to 350W, stirring every 30 seconds to prevent burning. Meanwhile, break the eggs into a bowl,
add the sugar and begin to mix everything together with the whisk.
Continuing to mix, add the previously melted chocolate and the sunflower oil,
then add the cocoa powder and the vanilla (I chose to add vanilla sugar) and
finally add the flour, salt, baking powder and chocolate chips.
With all ingredients added, the dough will be quite soft and a bit difficult to handle, so be sure to chill it in the refrigerator, covered with plastic wrap, for at least 40 minutes. Once the resting time has passed, start preheating the oven. Line a baking sheet with parchment paper and form dough balls about 1 5/8 inches in diameter (approx.).
Bake at 347°F in a preheated conventional (non-fan) oven for 13–15 minutes, then remove from the oven and let them cool before enjoying.
Storage notes and tips
Store the chocolate cookies under a glass dome or in a cookie tin and consume within 4–5 days or before they become too dry.
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