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–+ servings
Oatmeal cookies without butter stacked on a plate sprinkled with sea salt.

Chewy Oatmeal Cookies Without Butter

Casey Rooney
These oatmeal cookies 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!
4.59 from 91 votes
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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 avocado oil can sub vegetable oil, canola oil (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
 

  • Prep: Line cookie sheets with parchment paper, silicone mats or spray with cooking spray. Set aside.
  • Combine wet ingredients: In a medium bowl, combine oil, white sugar, brown sugar, egg and vanilla. With a hand mixer or stand mixer fitted 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.
  • Add dry ingredients: To the wet ingredients mixture, add flour, baking soda and oats. With a large spoon, gently stir until all ingredients are well-combined.
  • Chill: Refrigerate the dough for 10-15 minutes. This keeps the cookies from spreading too much. While the dough is in the fridge, preheat oven to 350°F.
  • Scoop: Using a tablespoon or a #60 cookie scoop, form the 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 cookies on each cookie sheet.
    Quick Tip: Pop the remaining dough back into the fridge in between batches to ensure it stays cool.
  • Bake: Bake at 350°F for 10-12 minutes until edges are slightly browned and the 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 just devour them right off the baking sheet!

Notes

Note 1: I have tested this recipe with light olive oil, vegetable oil, canola oil, and avocado oil. Hands-down, my favorite is avocado oil! Readers have also been successful using coconut oil.
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.

Expert Tips

    • Underbake: Error on the side of under baking these cookies--they will continue to cook when you take them out of the oven. I start watching carefully at about the 10 minute mark until I see the edges JUST start to darken.
    • Refrigerate: Pop the dough back into the fridge in between batches to ensure it stays cool.
    • Be patient: DO NOT place cold cookie dough on a hot pan. It will cause the cookies to spread too much and the edges to be thin and dark. Allow your pans to cool completely before starting another batch.
 
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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