Olive Oil Chocolate Chip Cookies are the best twist on your chocolate chip cookie recipe! Made with extra virgin olive oil instead of butter, they have crispy edges, soft centers, and an amazing flavor everyone will love!
Looking for more healthier cookies to try? Our Gluten Free Monster Cookies or Snickerdoodle Cookies are perfect when you’re craving a sweet treat!
These olive oil chocolate chip cookies are the perfect cookie recipe for when you don’t have any butter on hand! They come together quickly without a mixer and there’s no need to chill the dough.
The base recipe is also adaptable, I love these with dark chocolate chips, but you can add any mix-ins you like. They are crispy around the edges and soft and fluffy in the middle. It will feel like you are having cake and cookies at the same time. I love these cookies as much as my Protein Chocolate Chip Cookies.
Recipe highlights
- So delicious: Olive oil chocolate chip cookies are perfectly soft and tender and have a wonderful flavor that cannot be beaten! This will be your new favorite cookie recipe.
- Easy to make: These are made with simple ingredients, most of which are pantry staples! Plus, they come together without the need of a mixer or chilling the dough.
- Great for any occasion: Not only are these great for an after-school snack but they will be a welcome addition to your holiday cookie tray.
Ingredients needed
This olive oil cookie recipe combines all the basic cookie ingredients (with the addition of olive oil) to create a thick and chewy base. Plus, these are loaded with chocolate goodness! You’ll find the exact measurements of each ingredient in the recipe card below.
- Olive oil: Keep in mind that depending on the type of olive oil you use, you may be able to taste it in the cookies. Extra virgin olive oil will have a stronger flavor and a light olive oil will be more mild.
- Sugar: I like to keep these refined sugar-free by using coconut sugar to sweeten the cookies. Light brown sugar works too, if that’s what you have.
- Eggs: Two large eggs will give these structure and help bind the ingredients together.
- Flour: Use all-purpose flour along with the almond flour to ensure a tender crumb. Gluten-free all-purpose flour may also be used to make these gluten-free.
- Almond flour: Using some almond flour with the all-purpose flour makes these cookies a bit more nutritious and gives them delicious texture and flavor.
- Vanilla extract: Enhances the overall flavor with warmth.
- Salt: To balance the sweetness and bring out all of the flavors.
- Baking soda: For proper baking and plenty of lift.
- Chocolate chips: To keep these cookies dairy free, be sure to use dairy-free chocolate chips.
Variations and substitutions
- Different baking chips: You can substitute dark chocolate chips with white chocolate, semi-sweet chocolate chips, milk chocolate chips, or even peanut butter chips.
- M&M’s: Instead of (or in addition to) chocolate chips, try stirring in about 1/2 cup M&M’s. Use different colors depending on the occasion!
- Nuts: For a nutty crunch, add in some chopped pecans, walnuts, almonds or peanuts.
How to Olive Oil Cookies
This olive oil chocolate chip cookie recipe is simple, straightforward and will be your new go-to! Just follow these easy steps:
Step 1: Preheat the oven to 350ºF and line a large sheet pan with parchment paper. Add the eggs, olive oil, vanilla extract, and sugar in a medium bowl. Using a whisk, whisk everything together to combine.
Step 2: In a separate bowl, add the all-purpose flour, almond flour, baking soda, and salt. Mix to combine.
Step 3: Add the flour mixture to the wet mixture.
Step 4: Using a spatula mix well to combine until a dough is formed. Don’t over-mix.
Step 5: Use a spatula to gently fold in the chocolate chips. Mix again to combine. Refrigerate the dough for 10-15 minutes.
Step 6: Using a cookie scooper, scoop the cookie dough and add it to the lined sheet pan. You should be able to make 12 large cookies or 18 medium sizes.
Step 7: Bake for 18-20 minutes or until browned. If making large cookies you will need 20 minutes.
Step 8: Allow the cookies to cool for 5 minutes before transferring them to a wire wrack to cool for another 5-10 minutes before serving. Enjoy.
TIPS FOR SUCCESS 😍
Recipe tips
- Don’t over-mix the dough: Only mix the ingredients until everything is incorporated. If you over-mix them, you’re more likely to end up with flat cookies that are overly dense.
- Do not forget to refrigerate the batter for 10-15 minutes if possible.
- Use parchment paper: Line your baking sheet with parchment paper or a silicone mat to prevent sticking. Greasing the baking sheet can make the cookies overly greasy and can cause them to spread too much.
- Let cool: Be sure to cool the cookies on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool for another 5 to 10 minutes.
Frequently asked questions
Yes, to make these gluten free, use a 1-to-1 all-purpose gluten free flour.
Chopped chocolate is a great alternative to chocolate chips in this recipe. Just be sure to chop the pieces small and use about 1 cup, plus some extra pieces for the top.
When the cookies are done, the edges will be light golden brown and set. If you made 12 larger cookies, they will likely need the full 20 minutes of bake time. However, be sure not to over-bake the cookies or they could have a crispier texture after cooling.
Storage recommendations
- To store: These can be kept at room temperature for the first day or two, then store them in an airtight container in the refrigerator for up to 5 to 7 days.
- To freeze: Allow the cookies to completely cool, and then transfer them to an airtight container lined with wax or parchment paper or a freezer-safe bag before storing them in the freezer for up to 2 months. Once ready to eat, simply thaw at room temperature.
More cookie recipes to try
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Preheat the oven to 350ºF and line a large sheet pan with parchment paper.
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Add the eggs, olive oil, vanilla extract, and sugar in a medium bowl. Using a whisk, whisk everything together to combine.
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In a separate bowl, add the all-purpose flour, almond flour, baking soda, and salt. Mix to combine.
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Add the flour mixture to the wet mixture. Using a spatula mix well to combine until a dough is formed.
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Fold in the chocolate chips and mix again to combine. Refrigerate for 10-15 minutes.
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Using a cookie scooper, scoop the cookie dough and add it to the lined sheet pan. You should be able to make 12 large cookies or 18 medium sizes.
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Bake for 18-20 minutes or until browned. If making large cookies you will need 20 minutes.
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Allow the cookies to cool for 5 minutes before transferring them to a wire wrack to cool for another 5-10 minutes before serving. Enjoy.
- Do not forget to refrigerate the batter for 10-15 minutes.
- If you make 12 large cookies, each cookie will be 407 calories instead
- To store: These can be kept at room temperature for the first day or two, then stored in an airtight container in the refrigerator for 5 to 7 days.
- To freeze: Allow the cookies to completely cool, and then transfer them to an airtight container lined with wax or parchment paper or a freezer-safe bag before storing them in the freezer for up to 2 months. Once ready to eat, simply thaw at room temperature.
Serving: 1servingCalories: 273kcalCarbohydrates: 26gProtein: 4gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 21mgSodium: 227mgPotassium: 88mgFiber: 1gSugar: 9gVitamin A: 31IUVitamin C: 0.1mgCalcium: 43mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
