Margarine Chocolate Chip Cookies


Substitute margarine for butter to create these dairy-free chocolate chip cookies.

Margarine Chocolate Chip Cookies
Prep Time:
40 mins
Bake Time:
8 mins
Total Time:
48 mins
60 cookies

There are few things more satisfying than a warm chocolate chip cookie with a tall glass of milk. Here we've made a few swaps to our classic chocolate chip cookie recipe, most notably being the use of margarine instead of butter. This results in a soft, almost cake-like, dairy-free chocolate chip cookie.

There are a few ingredients that help these chocolate chip cookies with margarine stand out from the rest. For best results, our Test Kitchen recommends using a stick margarine with at least 80% vegetable oil. This will help mimic the fat content of butter. To ensure this recipe results in a dairy-free chocolate chip cookie, be sure to use dairy-free chocolate chips. A mixture of granulated and brown sugar helps these cookies both in flavor and texture. Granulated sugar has a lower moisture content and brown sugar has a higher moisture content. Together, they create the ideal crisp-meets-soft texture. If you'd like to add nuts to the margarine chocolate chip cookies, toast them first. This helps intensify the nutty flavor.

When baking cookies, a quality cookie sheet can make all the difference in the finished cookies. Avoid cookie sheets that have become warped or have years of baked-on grease. The BHG Test Kitchen recommends using shiny, heavy-gauge cookie sheets that have very low or no sides. Avoid dark-color sheets which can cause your cookies to burn.


  • 1 cup 80% fat margarine (100 calories per tablespoon)

  • 1 cup packed brown sugar

  • ½ cup granulated sugar

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 2 eggs

  • 1 teaspoon vanilla

  • 2 ¾ cup all-purpose flour

  • 1 12 ounce package (2 cups) semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces

  • 1 ½ cup chopped walnuts, pecans, or hazelnuts (filberts), toasted if desired (optional)


  1. Preheat the oven to 375°F. In a large bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.

  2. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until mixture is combined, scraping the sides of the bowl occasionally.

  3. Beat in the eggs and vanilla extract until combined.

  4. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

  5. Stir in the chocolate pieces and, if desired, nuts.

  6. Drop the dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. For the most uniform sizes, use a small ice cream scoop. This ensures each cookie is the same size.

  7. Bake in the preheated oven for 8 to 9 minutes, or until edges are just light brown. Cool on a cookie sheet for 2 minutes.

  8. Transfer the baked cookies to a wire rack; cool completely.

Test Kitchen Tip: To store the baked chocolate chip cookies, layer cookies between sheets of waxed paper in an airtight container; cover. Tightly seal filled bags and containers for best results. Store at room temperature for up to 3 days or freeze for up to 3 months.

You can also store cookie dough in an airtight container for up to six months. Thaw dough in the container in the fridge overnight. Shape and bake according the recipe directions.

Nutrition Facts (per serving)

98 Calories
5g Fat
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 98
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 69mg 3%
Total Carbohydrate 13g 5%
Total Sugars 8g
Protein 1g
Calcium 10.1mg 1%
Iron 0.5mg 3%
Potassium 36mg 1%
Fatty acids, total trans 1g
Folate, total 12.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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