Grapeseed Oil Chocolate Chip Cookies

Grapeseed Oil Chocolate Chip Cookies | Cookies and Cups

Ok, bear with me on this.

Clearly I am not the site you come to for “healthier choices”.

I completely understand my place in your life.  Really.


And today isn’t necessarily about “health”.

It’s about options.

Still with me?


Because options are always good to have, yes?

Think about packing for vacation…clearly you need “feeling fat” options, or “lazy” options.  On the other side of the coin, you also pack, “Hot mama” options or “hair up” options.

Shoes also…high heels, flats and even flip flops all to match one outfit makes sense to me.  There are just too many variables on vacation to be locked into one shoe selection.


Same rules apply to cookies.

While butter is always my fat of choice, sometimes it’s nice to broaden the horizons.

I mean, what if you run out of butter and you MUST MAKE COOKIES?

It can happen, I’ve been there.


So all in the name of research I decided to give grapeseed oil a chance.

The idea for these came from my recent trip to Austin where a company called Pompeian had a booth set up with a Chocolate Chip Cookie taste test.  One with Grapeseed Oil and one with Butter.

Low and behold I thought the grapeseed oil cookie was better.  I kinda felt like a major cheater.

And while their cookie was good, I knew I could make it better.


So I went ahead and tried a Grapeseed Oil Chocolate Chip Cookies baking experiment at home.  And I’ll tell you it was muy successful.  That means it worked.

Grapeseed Oil Chocolate Chip Cookies | Cookies and CupsSince we’re going there, I guess I should tell you that word on the street is that grapeseed oil is a pretty healthy fat.  Here are the details…

(And for the record, this post is not sponsored by anyone or anything but my own pure curiosity)

  • Grapeseed Oil contains about twice as much Vitamin E as Olive Oil.
  • It has zero trans fats and is non-hydrogenated
  • It has zero cholesterol and very little saturated fats
  • It has the highest concentration os omega-6 polyunstaurated fat


Honestly, if you’re eating Chocolate Chip Cookies you probably don’t care so much about any of this…but I thought I would share.  It makes me feel smart.

Also, after a little google action on my part, it seems like the standard sub for oil to butter is 3/4 oil to 1 cup butter…so that’s what I did.  I imagine you could use light olive oil, canola oil or coconut oil too.

 photo IMG_1052_zpsf9868018.jpg

The cookies are pretty straightforward, and added bonus, you don’t have to wait for your butter to come to room temp!

I started with dark brown sugar…

 photo IMG_1055_zpsda49cca1.jpg
And also some granulated…
 photo IMG_1060_zps6716eda6.jpg
2 eggs…
 photo IMG_1068_zpsc6a85743.jpg
And of course vanilla.
 photo IMG_1076_zps3827492d.jpgNope, I never measure vanilla. Seriously people, you’re not gonna add too much, I promise.

Also, since you’re not getting any real flavor from the oil, as you would butter, it’s nice to add a little extra vanilla.  Just sayin.
Next add in your oil…
 photo IMG_1080_zpsaba4ec45.jpgIt makes a pretty dough.
 photo IMG_1092_zpsc1fb6c04.jpgWhen you use oil or melted butter in you get glossy chocolate chips.  Three cheers for glossy chips!

Ok, weirdo…don’t really cheer.
Also, no chilling required. Score!

They bake up just about as pretty as you can imagine…
Only thing, they don’t get as brown around the edges as a butter cookie would, so you have to be sure not to over bake them!

Grapeseed Oil Chocolate Chip Cookies | Cookies and Cups

So clearly I’m not telling you to ditch the butter, but I will DEFINITELY make these again.  They taste great, look pretty and honestly most people would never know the difference!


I bet you could take these one step further and use (gasp!) Whole Wheat Flour!…What is happening to me??



Grapeseed Oil Chocolate Chip Cookies


bakes 3 dozen cookies


  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 Tbsp vanilla
  • 3/4 cup grapeseed oil
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 1/2 cups flour
  • 2 cups chocolate chips


  1. Preheat oven to 375°
  2. Line baking sheet with parchment paper
  3. In bowl of stand mixer combine both sugars, eggs and vanilla. Beat for 2 minutes on medium until light in color.
  4. Turn mixer to low and add in grapeseed oil. Beat until evenly combined.
  5. With mixer on low add in baking soda, salt and flour. Stir until evenly combined.
  6. Fold in chocolate chips.
  7. Drop heaping tablespoon sized portions of dough onto prepared baking sheet 2 inches apart.
  8. Bake 9-11 minutes until edges are golden. Don’t over bake.
  9. Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to continue cooling.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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47 Responses
  1. I never measure vanilla either! And I love that you did this for me so now I know. Because sometimes you really do need chocolate chip cookies, like, pronto. Pinning!

  2. Jo

    These look great, and I know they must be delicious, but…all the people saying grapeseed oil is healthy. It’s not really. It’s extremely processed, has more fat per TB than butter, and it’s higher in polyunsaturated fat, which when heated can cause inflammation and wreak havoc all throughout the body.

  3. Ok, I made these, but used King Arthur’s white whole wheat flour instead of regular white flour. My family loved them–husband is very health conscious, and son is a avid weight trainer, who is going to college for a BS degree in Personal training. He doesn’t eat cookies, but did try one, and said if he was to eat a cookie, this would be the one.

  4. So great to see your recipe using grapeseed oil!!!! Chocolate cookies must be in the air, because I just posted my recipe, which also used my new grapeseed flour (now that is another story) totally gluten free for those who need the extra help!

    I’d love you to try our grapeseed oil – Salute Sante! Grapeseed Oils – we are up for Outstanding Oil at the Fancy Food Show in NY at the end of the month – check out and like us on facebook

  5. mona

    hello i am love your blogs a lot and tried some of your recipes they turned out great we dont have grapeseed oil in my country should i use reply please i can not resist for long.

  6. Gloria

    Hi there again, sorry for my question,i missed the portion in your blog that says ” you can also use canola oil etc….my bad, skipped a line sorry! Thanks anyways, i ammgoing to try it ..(“,)

  7. Last week I posted choc chip cookie sticks that I made with oil, rather than butter. It’s amazing that sometimes you don’t miss the butter. Sometime it’s key, but clearly in your cookies, they don’t look like they’re missing a thing. So pretty!

  8. Gloria

    Hi thanks for the recipe, i am curious so i am thinking of making a batch, but the problem is grapeseed is hard to find, and if i fnd one. Iam very very sure it is very expensive…hmmm wonder if i can use veg oil instead, what do u think? Thanks & love your site!!!,

    1. Shelly

      No problem, actually they sell grapeseed oil at my local supermarket now, so I am sure it’s in most…and it honestly isn’t too expensive…along the same price as peanut oil. BUt yes, certainly try it with any oil you’d like!

  9. cathy anderson

    we started using grape seed oil a couple years ago and haven’t looked back. it is so much more healthy and doesn’t have the smell or strong taste that olive oil has. We also get garlic infused grape seed oil for cooking as well.

  10. Sandra Nelsen

    I plan on trying them. Everyone in this house with the exception of me is a black belt in karate, weight lifter, healthy food only type person. I do use King Arthur’s unbleached white whole wheat in all of my baking instead of white flour. It is great.

  11. Ok..I totally dont believe you that the grapeseed cookie was better than the butter cookie. We you feeling alright when you tasted them? Did you have jet lag? Did you burn your tongue, in-turn damaging your taste buds? I mean, were talking about butter here. Gold.
    Ok , I have a suggestion….bake me a batch of these, ship them to me and I will either agree or call you bat sh*t cray cray.
    Either way, I still love you.
    Oh and the whole wheat flour…..I am just gonna blame that one on lack of air pressure on the cabin on the plane.

    1. Shelly

      HA! I didn’t say I tried whole wheat flour… and also, honestly the cookies are good! I couldn’t believe it! They don’t have that crispy, buttery edge, but honestly, they are super soft. I wouldn’t turn one down 😉

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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