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+ servings

Perfect Oatmeal Cookies (without butter!)

Casey Rooney
This Oatmeal Cookie Recipe without butter will absolutely surprise you! These cookies are perfectly chewy and just slightly crisp around the edges. They're finished with a sprinkling of sea salt for the perfect bite!
4.74 from 19 votes
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 15 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 99 kcal

Ingredients
  

  • 3/4 cup vegetable oil canola oil works, too (see Note 1)
  • 1/2 cup white sugar
  • 3/4 cup brown sugar light brown sugar or dark brown sugar both work great
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 2 1/2 cups old-fashioned/rolled oats See Note 2
  • 1-2 tsp sea salt or flakey salt for sprinkling

Instructions
 

  • Line cookie sheets with parchment paper, silicone mats or spray with cooking spray. Set aside.
  • In a medium bowl, combine oil, white sugar, brown sugar, egg and vanilla. With a hand mixer or stand mixer fitter with the whisk attachment, beat together for 1 minute until all ingredients are well-combined. No need to over mix, as it may cause the cookies to spread too much.
  • To the wet ingredients mixture, add flour, baking soda and oats. With a large spoon, gently stir until all ingredients are well-combined.
  • Refrigerate dough for 10-15 minutes. This keeps the cookies from spreading too much. Preheat oven to 350°F.
  • Using a tablespoon or a cookie scoop, form dough into balls that are about 1 tablespoon each. Place on baking sheet a good distance apart because these cookies will spread a bit. I put 8 cookie balls on each cookie sheet to ensure they won't spread into each other!
  • Quick Tip: Pop the remaining dough back into the fridge in between batches to ensure it stays cool.
  • Bake at 350°F for 10-12 minutes until edges are slightly browned and center is still a bit soft. Sprinkle cookies with sea salt/flakey salt immediately after coming out of the oven. Cool for 5-10 minutes before transferring to a cooling rack or serving!

Notes

Note 1: Be sure to use an unflavored oil if replacing the vegetable oil. Canola oil is a great option. Coconut oil may also be a great option but it has NOT been tested with this recipe.
Note 2: Quick cooking oats can be used in a pinch but rolled oats will give the best texture. I don't recommend using steel-cut oats.
 
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
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Nutrition

Serving: 1cookieCalories: 99kcalCarbohydrates: 12gProtein: 1.3gFat: 5gSaturated Fat: 1gCholesterol: 5mgSodium: 39mgPotassium: 30mgFiber: 1gSugar: 5.8gCalcium: 7mg
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