Craving cookies but don’t have butter? No problem! This recipe uses oil instead of butter, making it lighter and easier to whip up while still delivering that classic oat cookie goodness. Packed with rolled oats, a touch of sweetness, and optional mix-ins like chocolate chips or raisins, these cookies are sure to become a family favorite.

I remember the first time I made these cookies—it was one of those afternoons when my pantry was nearly bare, but I had a craving for something homemade. Turns out, swapping butter for oil not only saved the day but also gave the cookies a tender crumb and golden edges. Now, this is my go-to recipe whenever I want something quick and comforting.

Why You’ll Love This No-Butter Oat Cookies Recipe

These cookies are more than just a sweet treat—they’re a lifesaver for busy bakers and anyone who loves a good shortcut. Here’s why you’ll adore them:

No Butter Needed: We’re using oil instead of butter, making this recipe lighter and dairy-free if you use plant-based milk.
Wholesome Ingredients: Rolled oats add fiber and a hearty texture, making these cookies feel a little more nutritious.
Perfect for Any Occasion: Whether it’s a snack, dessert, or even breakfast, these cookies fit the bill.
Kid-Friendly: Kids love helping mix the dough and adding their favorite mix-ins like chocolate chips or raisins.
Customizable: Add nuts, seeds, dried fruit, or spices to make these cookies uniquely yours.

How to Make It

These no-butter oat cookies come together in just a few simple steps, and the process is as easy as mixing, scooping, and baking. To start, we’ll whisk together flour, baking powder, salt, and cinnamon in a bowl to create the dry base. This combination of ingredients gives the cookies structure and a hint of warmth from the cinnamon.

In a separate bowl, we’ll mix oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. The oil replaces butter in this recipe, keeping the cookies soft and tender without weighing them down.

Once the wet and dry ingredients are ready, we’ll gradually combine them, stirring just until the dough comes together. Overmixing can lead to tough cookies, so it’s important to mix gently and stop as soon as everything is incorporated. Next, we’ll stir in rolled oats and any mix-ins you like—chocolate chips, raisins, chopped nuts, or even shredded coconut.

These add-ins give the cookies extra texture and flavor, making each bite a little more exciting.

After the dough is mixed, scoop it onto a lined baking sheet, using about a tablespoon of dough for each cookie.

Since these cookies don’t spread much during baking, press the dough balls down slightly with your fingers or the back of a spoon to ensure they bake evenly. Pop the baking sheet into the oven and let the cookies bake until they’re golden brown around the edges but still soft in the center. They’ll firm up as they cool, so resist the urge to overbake them.

Once they’re done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Whether you enjoy them warm from the oven or save them for later, these cookies are sure to satisfy your cravings.

Make Ahead Method

If you’re someone who loves being prepared (and let’s face it, life is so much easier when you are), these no-butter oat cookies are perfect for make-ahead baking. Here’s how you can plan ahead and save yourself some time:

Prepare the Dough in Advance: One of the best things about this recipe is that you can mix up the dough a day or two ahead of time and store it in the fridge. Simply follow the recipe up to the point where you’ve combined all the ingredients, then cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. The cold temperature helps the flavors meld together, and the dough will be ready to scoop and bake whenever you need it. When you’re ready to bake, take the dough out of the fridge, scoop it onto a baking sheet, and bake as directed—no need to let it come to room temperature first.

Freeze the Dough: If you want to prep even further ahead, you can freeze the dough before baking. Scoop the dough into individual balls (about 1 tablespoon each) and place them on a baking sheet lined with parchment paper. Freeze the dough balls until solid (about 1-2 hours), then transfer them to a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 3 months. When you’re ready to bake, simply add a couple of extra minutes to the baking time—no need to thaw! This method is especially handy if you’re meal prepping for the week or want to have homemade cookies ready for unexpected guests.

Bake and Freeze: Another option is to bake the cookies first, then freeze them once they’ve cooled completely. Store them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. When you’re ready to enjoy, let them thaw at room temperature or reheat them in the oven for a warm treat. This is perfect for busy mornings when you want warm, fresh-tasting cookies without the effort of baking from scratch.

This make-ahead method is especially handy during busy seasons like the holidays or when you’re meal prepping for the week. It allows you to break the process into manageable steps without sacrificing flavor or quality.

Pro Tips

Here are some insider tips to take your no-butter oat cookies from great to absolutely outstanding:

Use Rolled Oats for Texture: Quick oats can work in a pinch, but rolled oats give the cookies a heartier texture and better structure. They also hold up well during baking, ensuring your cookies don’t turn out too flat or crumbly.

Don’t Overmix the Dough: Overmixing is one of the most common mistakes when making cookies. Once you’ve added the wet ingredients to the dry ingredients, mix just until everything comes together. A few lumps are perfectly fine—you don’t want to overwork the gluten in the flour, which can lead to tough cookies. The goal is soft, chewy cookies, so handle the dough gently.

Flatten the Dough Balls: These cookies don’t spread much during baking, so pressing the dough balls down slightly before baking ensures even thickness. Use the back of a spoon or your fingers to flatten them just a bit—this step makes a big difference in the final texture.

Add Mix-Ins Wisely: Chocolate chips, raisins, chopped nuts, or seeds are all great options, but don’t overload the dough—stick to about 1 cup total to avoid crumbling. If you’re using chocolate chips, toss them in a little flour before adding them to the dough. This prevents them from sinking to the bottom during baking.

Test for Doneness: The cookies should be golden brown around the edges but still soft in the center. They’ll firm up as they cool, so resist the urge to overbake them. If you’re unsure, err on the side of underbaking—they’ll continue to set as they cool on the baking sheet.

Cool Completely Before Storing: If you’re planning to store or freeze the cookies, make sure they’re completely cool before packing them away. Warm cookies can create condensation in the container, which can make them soggy. Let them rest on a wire rack until they’re fully cooled.

Keep Them Soft: To keep the cookies soft after baking, store them in an airtight container with a slice of bread. The cookies will absorb moisture from the bread, keeping them fresh and chewy for days.

Storage Options

Once you’ve baked these cookies, you’ll want to store them properly to keep them fresh:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them soft.
Refrigerator: If you live in a warm climate or want to extend their shelf life, store them in the fridge for up to 2 weeks.
Freezer: Freeze baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

Tools For This Recipe

You don’t need any fancy gadgets to make these cookies, but having the right tools can make the process smoother:

Mixing Bowls: You’ll need a couple of bowls—one for the dry ingredients and one for combining the wet ingredients.
Cookie Scoop: A small cookie scoop ensures evenly sized cookies, but you can also use a spoon.
Baking Sheet: Use a rimmed baking sheet lined with parchment paper for easy cleanup.
Cooling Rack: Let the cookies cool on a wire rack to prevent them from getting soggy.

FAQs!

Can I use coconut oil instead of vegetable oil?

Absolutely! Coconut oil works beautifully in this recipe and adds a subtle tropical flavor. Just make sure it’s melted before adding it to the wet ingredients.

Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour with a gluten-free flour blend, and double-check that your other ingredients are gluten-free.

Can I add chocolate chips or raisins?

Of course! Stir in 1/2 to 1 cup of chocolate chips, raisins, chopped nuts, or seeds for extra texture and flavor.

How do I know when the cookies are done?

The cookies should be golden brown around the edges but still soft in the center. They’ll firm up as they cool, so don’t overbake them.

Can I use almond milk or another non-dairy milk?

Yes! Almond milk, oat milk, or any non-dairy milk works perfectly in this recipe.

Variations and Substitutions

Feel free to get creative with these cookies. Here are some ideas:

Spiced Version: Add a pinch of nutmeg or cardamom for a warm, spiced twist.
Nutty Crunch: Stir in chopped walnuts, pecans, or almonds for added texture.
Fruit-Filled: Swap raisins for dried cranberries, cherries, or apricots.
Chocolate Lover’s Dream: Double the chocolate chips or drizzle melted chocolate over the cooled cookies.

Wrapping It Up: A Wholesome Treat for Every Occasion

There’s nothing quite like the smell of freshly baked cookies wafting through the house. These no-butter oat cookies are proof that you don’t need fancy ingredients to create something truly special. Whether you’re serving them for breakfast, snacks, or dessert, this recipe is sure to become a favorite.

Now it’s your turn! Whip up a batch of these cookies and let me know how they turned out in the comments below. Did you stick to the classic recipe, or did you try one of the variations? Share your thoughts—I’d love to hear from you!