These oatmeal chocolate chip cookies use oil rather than butter! After 15 minutes, they emerge from the oven deliciously chewy, soft and super flavorful! Packed with chopped chocolate and old fashioned oats, they're quick to make, and require no rest or chill time. Sprinkle with flaky sea salt to finish.
Thank you to Filippo Berio for sponsoring this post! All opinions are my own. Thank you so much for supporting the businesses who support Cloudy Kitchen!

Hi hi! Just popping in to share the recipe for these Dairy Free Oatmeal Chocolate Chip Cookies with you! am so excited to finally be able to add this recipe to my Collection of chocolate chip cookie recipes with you as they are just so, so good.
These Oatmeal Chocolate Chip Cookies are chewy, soft, and super flavourful, packed with chocolate and oats, and also happen to be dairy free, thanks to Filippo Berio's Extra Light Olive Oil so if you are looking for chocolate chip cookies with no butter, i've got you covered. They are a riff on my Small batch olive oil chocolate chip cookies which are a reader favorite - if you like those, also check out my easy double chocolate chip cookie recipe which is also an oil based cookie!
These cookies come together quickly and don't have a rest time. The recipe makes six huge chewy oatmeal chocolate chip cookies, although if you like you are most welcome to scale back the recipe and make these a little smaller (although I will never say no to a giant cookie).
How to make Easy Oatmeal Chocolate Chip Cookies
These chewy Oatmeal Chocolate Chip Cookies come together in almost less time than it takes the oven to preheat. There is no softening butter required (so they are a great no butter cookie recipe), and they have no rest time, so they are great to just throw together and pop into the oven whenever you're needing a cookie. I do love a long rest time sometimes on a cookie (my perfect chocolate chip cookies use one), but as a food blogger, it's great to have a perfect back pocket recipe that can be ready in 30 minutes.
- Whip your wet ingredients. These cookies are super easy - you start by whipping together the sugars, oil, and egg until slightly thick and fluffy.
- Add your dry ingredients. Dry ingredients go in - flour, oats, leavening agents, and some salt and espresso powder. Mix it all in. It may look a tiny bit oily but that is fine - it's an oil based oatmeal cookie and so that is totally normal.
- Add your chocolate. I use chopped chocolate for these cookies (and all chocolate chip cookies), but you can use what works well for you here.
- Portion up the cookies. A cookie scoop is a great tool here, but you can also portion these by weight if you like.
- Bake off! These chewy oatmeal chocolate chip cookies bake at a slightly lower temperature than other cookie recipes (more on that in a bit). Pull them out and scoot them into shape if you like, and finish with some sea salt. That's it - these are so, so easy. I love them so much and I hope you do too!
What makes a chewy cookie chewy?
For this oatmeal chocolate chip cookie recipe, there are a few factors that give them a delicious chewy texture:
- Ratio of sugars. The ratio of brown to white sugar makes a big difference in cookies, with cookies with a higher ratio of white sugar being a little more chewy.
- Inclusion of oatmeal. I know that these wouldn't be oatmeal chocolate chip cookies without the addition of oats, but they provide a whole bunch of texture, and give you an amazing chewy cookie.
- Chocolate chip cookies with no butter. Because this is a chocolate chip cookie recipe using olive oil, the oil in the recipe contributes a chewyness as there is no water in it (unlike butter) so it really lets the sugars and oats play together for the most amazing chocolate chip cookie.
What is the best kind of fat to use in cookies?
These are chocolate chip cookies with olive oil, thanks to Filippo Berio's Extra Light Olive Oil. I use this whenever a neutral oil is called for in a recipe.
It is super light tasting, and incredibly versatile. It works for frying, cooking, and particularly in these cookies.
I often will use a good quality olive oil in a cookie such as this, when I am after an olive oil flavour, but for these oatmeal chocolate chip cookies with no butter I really wanted to let the oatmeal and the toasty muscovado flavours shine as they pair really well with the chocolate.
If you are wondering 'what is a neutral oil? A 'neutral oil' just refers to the taste, so anything that has a neutral taste. This Extra light Olive Oil works perfectly here.
How do you store Oatmeal Chocolate Chip Cookies?
I store my cookies in an airtight container at room temperature. They last up to five days if stored correctly.
The best Oats to use for Oatmeal Cookies
I tested these Oatmeal Chocolate Chip Cookies with Old Fashioned Oats. I haven't tested with any other type of oats so I am not sure if it would work with a rolled oat, and I think a quick cooking oat would get too sludgy.
Old fashioned oats are chunkier and a little thicker than other styles of oats, which makes them perfect in this oatmeal chocolate chip cookie recipe. They give a great chew to the cookie, and also help to provide some structure - another secret to super chewy cookies.
Three types of sugar in chewy oatmeal chocolate chip cookies?
You will notice that there are three types of sugar in these chocolate chip cookies. This trick of using a little raw / turbinado sugar is one of my favourites and the ratio of brown to white sugar affects spread in cookies.
- Muscovado Sugar / Brown Sugar - This gives cookies less of a spread, while also adding flavour and helping to keep a slightly soft centre.
- White / Granulated Sugar - white sugar helps cookies to spread, and gives that lovely chewy texture around the outside. Playing around with the ratio of white to brown sugar is a fun way to change the spread of a cookie. This is what helps to make a chewy cookie chewy.
- Turbinado / Raw Sugar - This is one of my favourite things to add into a cookie as it gives a super delicate crunch, which is so nice along with the chewy oats.
Why are these cookies baked at a lower temperature?
You may notice that the baking temperature on these cookies is 325°f / 165°c. There is a reason for this. Baking temperature affects a few things, mainly how these cookies spread and how quickly they bake.
If cookies are baked at a hotter temperature, particularly with an oil based recipe such as this one, they will spread more, and bake faster (obviously). While 350°f / 180°c is great for most cookie recipes, I found that it caused these cookies to melt down too fast and end up thinner than I was hoping.
It is also important to make sure your oven is running at an accurate temperature if you are making things that are temperature sensitive. An oven thermometer is a great investment.
Tips for Perfect Chocolate Chip Cookies
There are a few tips that I use every time for perfect chocolate chip cookies. These tips can be applied to every cookie recipe. They are completely optional (aside from using a scale of course!) but make a big difference if you're looking for perfect chocolate chip cookies!
- Chop your chocolate. Chopped chocolate gives you pockets of chocolate and perfect chocolate shards distributed throughout the cookie. I prefer chopped chocolate over chocolate chips in cookies forever. Chocolate also melts much better than chips. It's the best ever.
- Use a cookie scoop. You can weigh out your cookie dough balls if you don't have a cookie scoop, but they are a great investment. They help to get the dough all relatively the same size and make things super quick and easy. I use this one.
- Add chocolate puddles. To get puddles on the top of cookies, press the dough into a disc and press additional chocolate on the top, then squish it back up into a ball of dough. This encases all the chocolate inside and as it bakes you get perfect puddles.
- Scoot your cookies. The "Cookie Scoot" is my secret weapon to perfectly round cookies. It's a totally optional step, but one that I really love. All you do is take a round object slightly larger than the cookie. As soon as the cookies come out of the oven, while they are still hot, put the cutter over the cookie and 'scoot' it into a perfectly round shape. The best. I do it basically every time now.
For more tips and tricks on making perfect chocolate chip cookies, check out my ultimate guide: How to make perfect chocolate chip cookies
Frequently Asked Questions
What tools and equipment do you use?
You can see a full list of all the tools I use here. I used a 3 Tbsp Cookie Scoop to scoop out the cookies, but you can also divide the dough and weigh it out.
Can these cookies be made ahead?
I haven't had great success with freezing an oil based cookie dough like this one, particularly when the recipe also contains oats. The oats tend to hydrate and the texture of the cookie is thrown off. With that being said, the baked oatmeal chocolate chip cookies would freeze well I think! I just haven't frozen the dough.
I don't have muscovado sugar, what can I use?
No worries if you don't - you can sub in brown sugar (light or dark). If you don't have any raw sugar I would substitute it with 10g brown sugar or muscovado (whatever you are using) and 10g granulated sugar.
Help - my cookies spread everywhere?!
Your oven is likely running too hot. Reduce the baking temperature and it might be a good idea to invest in an oven thermometer - so often ovens do not run at the temperature on the display.
Do I have to use the espresso powder?
If you don't have access to espresso powder you can either use fine instant coffee, or you can just leave it out. Up to you - it is just there to add flavour and enhance the taste of the chocolate.
Can these be made smaller?
Yes, absolutely. If you don't want massive cookies, you can scale these back and do a 2 Tbsp scoop, which will be about 45 to 50g of dough.
For more easy chocolate chip cookie recipes, check out:
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Oatmeal Chocolate Chip Cookies with Oil (No Butter)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These oatmeal chocolate chip cookies use oil rather than butter! After 15 minutes, they emerge from the oven deliciously chewy, soft and super flavorful! Packed with chopped chocolate and old fashioned oats, they're quick to make, and require no rest or chill time. Sprinkle with flaky sea salt to finish.
Ingredients
- 75g Filippo Berio Extra Light Olive Oil
- 90g Muscovado Sugar or Brown Sugar
- 50g granulated sugar
- 20g Turbinado (Raw) Sugar
- 1 large egg, at room temperature
- 1 tsp (3g) kosher salt
- 1 tsp espresso powder
- 90g All-Purpose Flour
- 75g old fashioned oats
- ¼ tsp baking soda
- ¼ tsp baking powder
- 200g dark chocolate, coarsely chopped, plus extra for the tops (I used a mixture of milk and dark - make sure you choose a dairy free chocolate if keeping these strictly dairy free)
- Flaky Sea Salt to finish (optional)
Instructions
- Preheat the oven to 325°f / 165°c. Line 1-2 sheet pans with parchment paper.
- In a medium bowl, using a handheld electric mixer or a whisk (or you can use a stand mixer fitted with the whisk attachment), combine the Filippo Berio Extra Light Olive Oil, muscovado sugar, granulated sugar, turbinado sugar, and egg. Mix on high speed for about a minute, until the mixture is well combined. Add the salt, espresso powder, all-purpose flour, Oats, baking powder, and baking soda and fold in by hand using a rubber spatula.
- The dough will seem a little oily and may take a little work to come together - this is ok! Add the chopped chocolate and mix to incorporate.
- Scoop out 3 Tbsp balls of dough (about 80g per ball) and roll into rough balls. Press additional chocolate onto the top of each ball if desired. Arrange on the pan - these are quite big so I did 4 cookies on one pan and 2 on another just to leave room for spreading.
- Bake the cookies for 16 to 17 minutes, until the edges are set. Remove from the oven and tap the baking sheet briefly on the counter to deflate the cookies slightly. If you would like them perfectly round, use a cookie cutter slightly larger than the cookies to scoot them into a round shape. Finish with flaky sea salt.
- Allow to cool on the sheet pan for about 20 minutes.
- Store leftovers in an airtight container at room temperature.
Keywords: Oatmeal Chocolate Chip, Dairy Free, Chocolate Chip Cookies, Cookies
Comments
Makes the perfect amount 🙂
★★★★★
These are delicious and come together so quickly!!
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Deliciously chewy with just the right amount of salt to match the chocolate.
★★★★★
This cookie is incredible in every way!
★★★★★
I’ve made a very similar version of these for years with a secret ingredient, 1/4 cup of toffee bits. Takes them over the top.
Oh yum! I have a salted caramel cookie recipe that has those, they would be so good here!
Thanks for receipt! Really tasty and fine texture cookies! I’ ve added orange extract and some raisins.
★★★★★
Does this recipe double or triple, please? Grandkids are coming and I’d like to make these ! Thank you!
Yes it should do!
I made them yesterday and honestly I never thought dairy free cookie could be this good!! They are just perfect. Thank you for sharing these wonderful recipes with us
★★★★★
Delicious! Come together very quickly too. Erin's recipes are a winner every time!
★★★★★
Delicious chewy cookies loaded with chocolate. I doubled the recipe and made 12 massive cookies, they disappeared very quickly!
★★★★★
Thank you for a great recipe. If it didn't turn out as beautiful despite my changes I wouldn't have rate it all online because then it's on me! But it worked so well with less sugar and simple rolled oats for me, I had to share for others.
Made them like 4 times in 2 months!
★★★★★
These were so so good! I love that they are small batch because I would eat them all in one sitting!
★★★★★
So far I loved all the cookies I made from your side. But these are my favorites (when baked)! The texture is amazing and they stay very nice and fresh over a couple of days.
Next time I will try and add some caramelized white chocolate chips as well.
And when I say these are my favorites when baked, my favorite dough are the brown butter cookies 😀
Just made these—so easy and good (and less dishes thanks to the measurements in grams, whoop!). I used regular olive oil and you can definitely taste it in the final product, I like it myself but something to consider if you don’t like that flavour.
★★★★★
I made these cookies and they were so delicious! The cookies have a great texture/chew and the flavor is so good! I had been looking for a oatmeal raisin cookie alternative for my husband (he hates raisins)—this was IT. We might add nuts to it next time, but tbd, still finishing the first batch .
★★★★★
I was looking for an oat cookie and made these today! Love that they’re small batch, and super simple to make. It’s probably just the brand of olive oil I used, or maybe I just don’t like that flavour, but I get hints of it in the cookie and it’s not bad, just a little different. Good thing is hubby will probably hate it … more for me!
★★★★★
I’ll be honest, olive oil instead of butter had me concerned but the 30 mins had me hooked. I didn’t have normal oats but I did have steel cut oats so they’re probably a bit different to intended but still delicious! I like how the texture is a bit more interesting than your standard chocolate chip cookie. I’m going to try them again true to recipe
★★★★★
These look fantastic, and I want to make them for a friend who is allergic to dairy. She also cannot eat gluten, so I wonder if GF flour could be substituted for all-purpose and have similar results. Perhaps oat flour or a GF all-purpose baking flour?
I haven't tried making them gluten free sorry!
Can I substitute olive oil with canola oil?
Yep 🙂
Hi Erin! Do you think these would work as cookie bars if I put the dough into an 8x8 pan, or doubled the recipe for a for 9x13 pan? I know you have other cookie bar recipes on the website but am keen to try this one that has olive oil!
Hi! Ummmm yep I would look at the quantites of my other cookie bar recipes and the size pan that they use and use those as a guide. I want to say an 8x8 but just check 🙂
Subbed sunflower instead of olive oil, flaxseed as an egg replacer, and added ~80g raisins. Turned out perfectly! Thank you so much for the awesome recipe 🙂 Also, you probably have it written somewhere but is there a difference if using table salt instead of kosher?
★★★★★
Table salt is twice as salty as kosher salt 🙂
These cookies are amazing. Definitely putting in my cookie rotation. I didn't have light olive oil so used Veggie oil and light brown sugar instead of Turbinado Sugar. Just fantastic. I'm not going to share with anyone
★★★★★