These olive oil chocolate chip cookies have crisp edges and chocolatey, chewy middles. Olive oil makes these dairy free cookies extra rich and delicious. Make them with just one bowl and without a mixer!
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These olive oil cookies have crisp edges and chewy centers. They are filled with chocolate chips and topped with sea salt!
I almost always use butter when I bake. Olive oil is delicious to bake with too! It adds a rich flavor and makes these cookies naturally dairy free!
For more recipes with olive oil, try my Pumpkin Olive Oil Cake, Mini Chocolate Cake, and my Lemon Rosemary Olive Oil Cake.
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Why We Love These Cookies
- Chocolate chip cookies with olive oil are naturally dairy free! Olive oil takes the place of butter. Olive oil fans will also love our orange donuts recipe and orange cardamom olive oil cake.
- Olive oil adds a delicious flavor but it’s not overpowering. For another unique chocolate chip cookie recipe, try these salted tahini chocolate chip cookies!
- They have crunchy edges and are gooey and chewy inside like these peanut butter and Nutella cookies.
- There’s no mixer needed and you only need one bowl to make them!
Ingredients
Here are notes about some of the ingredients for these cookies with olive oil.
- Olive Oil: I use extra virgin olive oil. Extra virgin has a stronger flavor. Use light or just virgin olive oil for a milder flavor. You can taste the olive oil, so be sure to use an olive oil you like! Make sure to also try my lemon tart with olive oil and carrot cake loaf recipe.
- Brown sugar and granulated sugar: We’re using both granulated and brown sugar. Brown sugar helps give these cookies their chewy texture. Both light or dark work. I prefer dark brown sugar because it adds slightly more molasses flavor.
- 1 Egg: 1 large, room temperature egg.
- 1 Egg Yolk: The egg yolk adds more richness.
- Chocolate chips: Use semi-sweet or dark. If you’re a big chocolate fan, try my mini chocolate pie recipe and chocolate toffee shortbread cookies!
- Flaky Sea Salt (optional): A sprinkle of sea salt brings out the flavors of these cookies!
Please see recipe card below for full list of ingredients.
Substitutions & Variations
- Instead of chocolate chips, use chopped chocolate. Chopped chocolate melts better and gives you big pools of chocolate. I like Lindt dark chocolate bars.
- I haven’t tried making these cookies without eggs. Check out these eggless chocolate chip cookies and my Lebanese sfouf recipe for more yummy egg-free desserts.
Instructions
Step 1: (Photo 1 above) In a large bowl, whisk together the sugars and olive oil.
Step 2: (Photo 2 above) Next, mix in the vanilla, egg and egg yolk.
Step 3: (Photo 3 above) Stir in the flour, baking soda, baking powder and salt. Stir just until the dough comes together.
Step 4: (Photo 4 above) Fold in the chocolate chips. Cover with plastic wrap. Chill for 30 minutes.
Step 5: (Photo 5 above) After 30 minutes, scoop out the cookie dough onto a cookie sheet. Cover and chill for at least 90 minutes.
Step 6: (Photo 6 above) Preheat oven to 350F. Space the cookies at least 3 inches apart. Bake 10-12 minutes until edges and tops are lightly golden brown.
Expert Tips
Tip #1: Use a good quality olive oil. Choose an oil that you would use for dipping or cooking.
Tip #2: Top with chocolate! Reserve a little of the chocolate chips or chopped chocolate. Stick it in the top of the dough balls before or right after putting them in the oven.
Tip # 3: Use a cookie scoop or ice cream scoop. If you don’t have a cookie scoop, use a 1/4 cup measuring cup. Using a scoop gives you cookies that are the same size.
Recipe FAQS
Yes! Olive oil can take the place of butter in cookie dough. It adds a richness and flavor. It is a great dairy free replacement for butter.
Yes! You can freeze cookie dough balls. Place cookie dough balls on a baking sheet. Freeze until just solid. Next, place balls in an airtight container for up to 1 month. Do not thaw before baking. Bake for an extra 2-3 minutes.
Store baked cookies in an airtight container at room temperature for up to 3 days.
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Olive Oil Chocolate Chip Cookies
Ingredients
- ½ cup (118.29 ml) extra virgin olive oil
- ¾ cup (165 g) brown sugar light or dark, packed
- ¼ cup (50 g) granulated sugar
- 1 large (1 large) egg room temperature
- 1 large (1 large) egg yolk
- 2 teaspoons (2 teaspoons) vanilla extract
- 1 ¾ cups (218.75 g) all purpose flour
- 1 teaspoon (1 teaspoon) baking soda
- ¼ teaspoon (¼ teaspoon) baking powder
- ½ teaspoon (½ teaspoon) salt
- ¾ cups (135 g) semi-sweet chocolate chips plus more for topping, optional
Instructions
- In a large bowl, whisk together the sugars and olive oil til completely combined, about 1 minute.
- Mix in the vanilla, egg and egg yolk.
- Use a spatula to stir in the flour, baking soda, baking powder and salt. Stir just until the dough comes together. Fold in the chocolate chips.
- Cover with plastic wrap. Chill 30 minutes.
- After 30 minutes, use a medium cookie scoop to scoop out about 2 tablespoons of dough. Place cookie dough balls close together but not touching on a baking sheet. Cover with plastic wrap and chill for another 1 hour and 30 minutes.
- Once chilled, preheat the oven to 350F and space the cookies at least 3 inches apart. Bake 10-12 minutes til edges and tops begin to turn light golden brown. Remove from oven.
- Sprinkle with sea salt and allow cookies to cool completely on the baking sheet.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Tabatha
Hey:) Can I use pastry flour? asking cause that is what I have on hand? If so do you know the measurement? Thank you and can’t wait to make them
Natalie
Hi Tabatha!
I haven’t tried these with pastry flour before. I can’t say for sure without trying, but I do think it’d be ok. The texture of the cookie might change a little (might be a little softer with pastry flour). I would use an equal amount of pastry flour. Hope that helps! Please let me know if you try them or if you have any other questions. Have a great day! -Natalie
Melissa
Hi thank you for sharing your recipe. Had one question ❓ If I don’t have Almond flour can I just leave that out ? I know you have all purpose flour as 1 3/4 do we need Almond flour measurement for accuracy for recipe??
Natalie
Hi Melissa, Thanks for your question. I would substitute equal parts all purpose flour for the amount of almond flour (so I’d use 2 and 1/4 cups all purpose flour in total). Unfortunately I can’t say how they would turn out if you left out that additional 1/2 cup of flour. Please let me know if you have any other questions and have a great day! -Natalie
Elisabeth
This is my new go-to recipe for chocolate chip cookies! I love the light flavor from the olive oil and the texture, crispy on the outside but still soft inside. I made the recipe as written and then another time, subbing half butter for half the oil, and both times were perfect. Thanks for the great recipe!
Natalie
Hi Elisabeth! Thank you so much for making my recipe and for taking the time to comment. I’m so happy you enjoyed these olive oil cookies! Love the idea to try them with half butter too! Have a great day 🙂 Natalie
Barbara Briggs Ward
Look and sound so delicious!
Natalie
Thank you! So delicious and I ove how thick they are!
Mary Kay
Do you have a specific brand of Evoo that tastes best?
Natalie
Hi Mary Kay, I don’t have one specific brand of extra virgin olive oil, but I would recommend using a good quality extra virgin olive oil that you enjoy the flavor of and maybe one that you already use and like to cook with. Hope that helps and please let me know if you have any other questions 🙂 -Natalie