18 Delicious Cookie Recipes No Butter Needed

Craving homemade cookies but out of butter? You’re in luck! Whether you’re baking for dietary needs, pantry shortages, or just trying something new, these 18 delicious cookie recipes prove you don’t need butter to create chewy, crispy, or melt-in-your-mouth treats. From classic chocolate chip to festive favorites, get ready to satisfy your sweet tooth—let’s dive in!

Vegan Oatmeal Raisin Cookies

Who doesn’t love the comforting aroma of freshly baked cookies filling their kitchen? These vegan oatmeal raisin cookies are the perfect treat when you’re craving something sweet but want to keep things plant-based. You’ll be amazed at how soft and chewy they turn out without any dairy or eggs.

Ingredients

– 1 cup all-purpose flour
– 1 cup rolled oats
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup vegan butter, softened
– 1/4 cup unsweetened applesauce
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1 tsp vanilla extract
– 1/2 cup raisins

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt until well combined.
3. In a separate large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar using an electric mixer for 2 minutes until light and fluffy.
4. Add the applesauce and vanilla extract to the butter mixture, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Fold in the raisins using a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
8. Place the dough balls 2 inches apart on the prepared baking sheets and gently flatten each one to about 1/2-inch thickness.
9. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Every bite delivers that perfect chewy texture with plump, sweet raisins and warm cinnamon notes. Enjoy them still slightly warm with a glass of almond milk, or crumble them over dairy-free ice cream for an extra special dessert.

Flourless Peanut Butter Cookies

Unexpectedly simple yet totally satisfying, these flourless peanut butter cookies prove you don’t need fancy ingredients for amazing results. You’ll love how quickly they come together with just a few pantry staples, making them perfect for last-minute cravings or unexpected guests. Seriously, they’re so easy you might just whip up a batch tonight while watching your favorite show.

Ingredients

– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. Mix everything together with a wooden spoon until fully combined and smooth—the dough will be thick but pliable.
4. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
5. Place the dough balls 2 inches apart on your prepared baking sheet.
6. Use a fork to press crisscross patterns into each cookie, flattening them to about 1/2-inch thickness.
7. Bake for 10-12 minutes until the edges are lightly golden and the centers look slightly underdone.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack—they’ll firm up as they cool.
9. Allow cookies to cool completely on the rack for another 15 minutes before serving. Marvel at how these cookies achieve that perfect chewy-crispy texture without any flour at all. The pure peanut butter flavor really shines through, making them intensely nutty and just sweet enough. Try crumbling them over vanilla ice cream or sandwiching them with chocolate spread for an extra indulgent treat.

Coconut Oil Chocolate Chip Cookies

Coconut oil chocolate chip cookies are the chewy, golden-brown treats you’ll want to bake on repeat. They’re simple to whip up with pantry staples and have that irresistible crispy edge with a soft center you love. You’ll be snacking on warm, melty cookies in under 30 minutes.

Ingredients

– 1/2 cup coconut oil
– 3/4 cup brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, combine 1/2 cup coconut oil, 3/4 cup brown sugar, and 1/4 cup granulated sugar using a hand mixer on medium speed for 2 minutes until creamy.
3. Add 1 large egg and 1 tsp vanilla extract to the bowl, then mix on low speed for 1 minute until fully incorporated.
4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain—don’t overmix to keep cookies tender.
6. Fold in 1 cup semi-sweet chocolate chips with a spatula until evenly distributed.
7. Scoop 1 1/2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the center rack for 10–12 minutes, until the edges are lightly golden but centers still look slightly soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack—they’ll firm up as they cool for the perfect texture.
10. Repeat with remaining dough, using a cool baking sheet for each batch to prevent premature spreading. Keep these cookies chewy with their crisp edges and rich chocolate pockets. Try serving them warm with a drizzle of melted coconut oil or crumbled over vanilla ice cream for an easy dessert upgrade.

Applesauce Spice Cookies

Sometimes you just need a cookie that feels like a warm hug on a chilly day. These applesauce spice cookies deliver exactly that cozy comfort with their soft texture and warm autumn spices. You’ll love how simple they are to throw together when that baking mood strikes.

Ingredients

– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/2 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 1/2 cup unsweetened applesauce
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, cinnamon, nutmeg, and cloves in a medium bowl.
3. Cream the softened butter with brown sugar and granulated sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in the egg until fully incorporated.
5. Mix in the applesauce and vanilla extract until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until the edges are lightly golden and the centers look set.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
10. Cool completely before storing in an airtight container.

Really, these cookies stay wonderfully soft for days thanks to the applesauce. The warm spice blend makes them perfect with a glass of cold milk or crumbled over vanilla ice cream. Try drizzling them with a simple powdered sugar glaze for an extra special treat.

Date and Nut Energy Cookies

Feeling that afternoon slump but want something better than another sugary treat? These date and nut energy cookies are your new go-to. They’re naturally sweet, packed with good stuff, and come together in no time.

Ingredients

– 1 cup pitted Medjool dates
– 1 cup raw almonds
– 1/2 cup raw walnuts
– 1/4 cup unsweetened shredded coconut
– 1 tbsp coconut oil
– 1 tsp vanilla extract
– 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine the pitted dates, almonds, walnuts, shredded coconut, coconut oil, vanilla extract, and sea salt in a food processor.
3. Pulse the mixture for 30 seconds, then scrape down the sides with a spatula to ensure everything is incorporated evenly.
4. Continue processing for another 60-90 seconds until the mixture forms a sticky, coarse dough that holds together when pressed. (Tip: If the dough seems too dry, add 1 teaspoon of water and pulse again.)
5. Scoop out 1 tablespoon of dough and roll it into a ball between your palms.
6. Place the ball on the prepared baking sheet and gently flatten it to about 1/2-inch thickness.
7. Repeat with the remaining dough, spacing the cookies about 1 inch apart on the baking sheet.
8. Bake for 12-14 minutes until the edges are lightly golden and the cookies feel firm to the touch. (Tip: For chewier cookies, bake for 12 minutes; for crispier edges, bake for the full 14 minutes.)
9. Remove the baking sheet from the oven and let the cookies cool completely on the sheet for at least 20 minutes to firm up. (Tip: They’ll be fragile when warm but set perfectly as they cool.)

Ready to enjoy? These cookies have a wonderfully chewy texture with little crunchy bits from the nuts, and the dates give them a deep caramel-like sweetness without any refined sugar. Try crumbling one over Greek yogurt for breakfast or packing a couple in your bag for a hiking snack—they’re surprisingly satisfying.

Chickpea Flour Snickerdoodles

Ever find yourself craving cookies but wanting something a little different? You’re going to love these chickpea flour snickerdoodles—they’re gluten-free, protein-packed, and surprisingly simple to make. They bake up soft and chewy with that classic cinnamon-sugar coating you know and love.

Ingredients

– 1 ½ cups chickpea flour
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1 tsp cream of tartar
– ½ tsp baking soda
– ¼ tsp salt
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 ½ cups chickpea flour, 1 tsp cream of tartar, ½ tsp baking soda, and ¼ tsp salt until well combined.
3. In a separate large bowl, use an electric mixer to cream ½ cup softened unsalted butter and ¾ cup granulated sugar together on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms—don’t overmix.
6. In a small bowl, stir together 2 tbsp granulated sugar and 1 tsp ground cinnamon for the coating.
7. Scoop 1 tablespoon portions of dough and roll them into smooth balls between your palms.
8. Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
9. Place the coated dough balls 2 inches apart on the prepared baking sheet.
10. Use the bottom of a glass to gently flatten each cookie to about ½-inch thickness.
11. Bake at 350°F for 10–12 minutes until the edges are lightly golden and the centers look set.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

A warm batch of these cookies fills your kitchen with the coziest cinnamon aroma. They have a tender, slightly cakey texture with a crisp sugar coating that gives way to a soft center. Try crumbling them over vanilla ice cream or dunking them in cold milk for the perfect treat.

Maple Syrup Sweetened Cookies

Remember those cozy afternoons when you just need something sweet but not too heavy? These maple syrup sweetened cookies are your answer. You get that warm, caramel-like flavor without refined sugar, and they come together in just about 30 minutes.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup pure maple syrup
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl until fully combined.
3. In a separate large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter with 3/4 cup pure maple syrup on medium speed for 2 minutes, until light and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Tip: Don’t overmix—stop as soon as no flour streaks remain for tender cookies.
6. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10–12 minutes, until the edges are lightly golden but centers still look slightly soft. Tip: For even baking, rotate the sheets halfway through if your oven has hot spots.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. Tip: They’ll firm up as they cool, so avoid moving them too soon to prevent breaking.

Buttery and soft with a hint of caramel from the maple, these cookies are perfect with a glass of cold milk. Crumble them over vanilla ice cream for a quick dessert, or pack them for a lunchbox treat that feels like a hug.

Sunflower Seed Butter Cookies

Very few things beat the simple joy of a warm cookie fresh from the oven. You’ll love how these sunflower seed butter cookies come together with minimal fuss, offering a nutty, rich flavor that’s perfect for your next coffee break or after-school snack. They’re wonderfully chewy and satisfyingly simple to make.

Ingredients

– 1 cup sunflower seed butter
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 cup sunflower seed butter, 3/4 cup granulated sugar, 1 large egg, and 1 tsp vanilla extract.
3. Mix with a spatula until the ingredients are fully incorporated and the mixture is smooth.
4. Sprinkle 1/2 tsp baking soda and 1/4 tsp salt evenly over the dough.
5. Fold the dry ingredients into the wet mixture until no streaks of baking soda or salt remain.
6. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
7. Place the dough balls 2 inches apart on the prepared baking sheet.
8. Use a fork to gently press a crisscross pattern onto each cookie, flattening them to about 1/2-inch thickness.
9. Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers appear slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack.
11. Allow the cookies to cool completely on the rack for about 15 minutes.

Zesty and chewy, these cookies have a delightful texture that’s soft in the center with slightly crisp edges. Their rich, nutty flavor pairs perfectly with a cold glass of milk or crumbled over vanilla ice cream for an easy dessert upgrade.

Sweet Potato Cookies

Mmm, you know those days when you want something sweet but also kinda wholesome? These sweet potato cookies are the perfect answer—soft, spiced, and just sweet enough to feel like a treat without the guilt. They’re like a cozy hug in cookie form, and you probably have most of the ingredients in your pantry already.

Ingredients

– 1 cup mashed sweet potato
– 1/2 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1 large egg
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, combine the mashed sweet potato, softened butter, and brown sugar using a hand mixer on medium speed for 2 minutes until creamy.
3. Tip: Make sure your sweet potato is completely cooled before mashing to avoid melting the butter.
4. Beat in the egg and vanilla extract until fully incorporated.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms.
7. Tip: Don’t overmix the dough—it keeps the cookies tender.
8. Scoop 1½-tablespoon portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets.
9. Gently flatten each ball to about ½-inch thickness with the bottom of a glass.
10. Bake for 12–14 minutes, or until the edges are lightly golden and the centers look set.
11. Tip: For extra-chewy cookies, pull them out when the centers still seem slightly underdone—they’ll firm up as they cool.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Whoa, these cookies come out incredibly soft with a subtle sweetness from the sweet potato and warm spice from the cinnamon and nutmeg. They’re fantastic dunked in milk or crumbled over vanilla ice cream for a cozy dessert twist.

Tahini and Honey Cookies

Craving something sweet but not overly complicated? These tahini and honey cookies are your new go-to treat. They come together in minutes and fill your kitchen with the most incredible nutty, sweet aroma while they bake.

Ingredients

– 1 cup all-purpose flour
– 1/2 cup tahini
– 1/4 cup honey
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 large egg
– 1/2 tsp baking soda
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt until fully combined.
3. In a separate large bowl, cream together the softened butter, tahini, honey, and granulated sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in the egg until just incorporated into the butter mixture.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
7. Place the dough balls 2 inches apart on your prepared baking sheet.
8. Use the bottom of a glass to gently flatten each ball to about 1/2-inch thickness.
9. Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly soft.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Just out of the oven, these cookies have crisp edges with wonderfully chewy centers that melt in your mouth. The tahini adds this subtle savory depth that perfectly balances the floral honey sweetness. Try crumbling them over vanilla ice cream or dunking them in your morning coffee for an extra special treat.

Zucchini Chocolate Cookies

Craving something sweet but want to sneak in some veggies? You’ve got to try these zucchini chocolate cookies. They’re surprisingly delicious, perfectly moist, and a great way to use up that summer zucchini bounty.

Ingredients

– 1 cup all-purpose flour
– 1/2 cup cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup shredded zucchini, squeezed dry
– 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
3. In a separate large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined.
6. Fold in 1 cup squeezed-dry shredded zucchini and 1 cup semi-sweet chocolate chips using a spatula until evenly distributed.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until the edges are set but the centers still look slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Expect wonderfully fudgy cookies with a rich chocolate flavor that completely hides the zucchini. Enjoy them warm with a glass of milk, or crumble them over vanilla ice cream for an extra special treat.

Cashew Butter Cookies

Cashew butter cookies are the perfect treat when you want something nutty, sweet, and ridiculously easy to make. They come together with just a few simple ingredients and deliver that soft, chewy texture we all love in a good cookie.

Ingredients

– 1 cup cashew butter
– 1 cup brown sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup chopped cashews

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the cashew butter, brown sugar, egg, and vanilla extract until smooth.
3. Mix in the baking soda and salt until fully incorporated.
4. Fold in the chopped cashews until evenly distributed throughout the dough.
5. Scoop tablespoon-sized portions of dough and roll them into balls.
6. Place the dough balls 2 inches apart on the prepared baking sheet.
7. Use a fork to gently press down on each ball, creating a crisscross pattern.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Allow cookies to cool completely before serving.

Here’s the best part—these cookies stay incredibly soft and chewy for days thanks to the natural oils in the cashew butter. The rich, buttery flavor pairs perfectly with a cold glass of milk, or you can crumble them over vanilla ice cream for an easy dessert upgrade.

Molasses Spelt Cookies

Mmm, you know those crisp autumn afternoons when you just want something cozy baking in the oven? Molasses spelt cookies are your answer—they’re chewy, warmly spiced, and just sweet enough to hit the spot without being overwhelming. Perfect with a cup of tea or coffee, they come together quickly and fill your kitchen with the best cozy vibes.

Ingredients

– 1 ½ cups spelt flour
– 1 tsp baking soda
– 1 tsp ground ginger
– ½ tsp ground cinnamon
– ¼ tsp ground cloves
– ¼ tsp salt
– ½ cup unsalted butter, softened
– ½ cup granulated sugar
– ¼ cup molasses
– 1 large egg

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the spelt flour, baking soda, ginger, cinnamon, cloves, and salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.
4. Add the molasses and egg to the butter mixture, and mix on low speed until just incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms and no flour streaks remain.
6. Scoop 1-tablespoon portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheet.
7. Flatten each ball slightly with the bottom of a glass or your palm to about ½-inch thickness.
8. Bake for 10–12 minutes, or until the edges are set and the tops look slightly cracked.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Let these cookies cool fully to develop their signature chewy texture—the molasses and spices really shine through. They’re fantastic dunked in milk or crumbled over vanilla ice cream for a simple dessert upgrade.

Summary

You’ll love these 18 delicious butter-free cookie recipes! Perfect for dietary needs or just trying something new, they prove you don’t need butter for amazing treats. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest so other bakers can discover these wonderful options too!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.