Olive Oil Cookies
These olive oil cookies have the most amazing rich flavor! They are just like classic chocolate chip cookies but have a subtle olive oil flavor. These cookies are easy to make, unexpectedly delicious and great for any occasion!
This post is sponsored by Bona Furtuna. Thank you for supporting my blog!
Why You’ll Love This Recipe
- These chocolate chip olive oil cookies are so easy to make.
- They are made in one mixing bowl.
- No dough chilling required.
- They have an unexpected olive oil flavor.
- The olive oil and chocolate provides such a rich depth of flavor!
- They are made without butter.
- These cookies are gluten free, nut free, and dairy free.
- Check out these Almond Flour Oatmeal Cookies for another favorite dessert!
Ingredients & Substitutions
Use extra virgin olive oil for a nice flavor. It will not overpower the cookies. For a much more mild flavor, use lightly flavored olive oil. I used and loved Bona Furtuna extra virgin olive oil.
Two teaspoons of vanilla extract adds a great classic cookie flavor.
Both packed brown sugar and granulated sugar provide the sweetness. I have not tried this recipe with coconut sugar, but I imagine it would not make too much of a difference. Pack brown sugar while measuring.
Only one egg needed. It is vital in maintaining the perfect texture of these cookies. Do not substitute with a Vegan egg replacement, chia egg or flax egg.
Both gluten free 1 to 1 flour and all purpose flour work well. I used King Arthur Flour gluten free 1 to 1 flour to keep these cookies gluten free.
Baking soda is the leavening agent used to help these cookies rise and spread nicely.
Use desired chocolate chips or chunks. I love dairy free dark chocolate chips, but semisweet, milk, and even white chocolate are great options.
A sprinkle of sea salt caps off these cookies! It complements both the olive oil and chocolate nicely. Feel free to omit if desired.
Baking With Olive Oil
There are several benefits to baking with olive oil.
This heart healthy oil is considered a healthy fat. It decreases bad cholesterol as well as saturated fat. Moreover, olive oil is dairy free unlike some baking fats.
Unlike butter, it contains vitamin E and other antioxidants. This baking fat is great in baked goods and can be used in place of butter in some recipes. Check recipes specifically to see if olive oil is a good fit.
Olive oil cakes are popular for good reason! Fats are essential to create a great texture in baked goods.
Taste & Texture
These olive oil cookies have the taste of classic cookies with a subtle hint of olive oil. The olive oil flavor is not overwhelming and adds the right amount of unexpected flavor to these cookies. The chocolate chips are very detectable as well!
These cookies are crispy and chewy. They are softer in the middle with golden crispy edges. These cookies are delicious and softer served warm.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a stand mixer or large mixing bowl, add olive oil, vanilla extract, brown sugar and granulated sugar. Mix until combined.
Next, add in all the remaining ingredients except the chocolate chips. Stir to combine.
Fold in dark chocolate chips or chunks. The dough will be a little crumbly and oily.
Use hands to roll dough into 1 ½ inch sized balls. Your hands will get slightly oily. Your hands are much better for this step than a cookie scooper. Use hands to form balls of dough, squishing them into compact balls. Sprinkle with sea salt if desired.
Then, place balls of dough at least 2 inches apart on pan.
Bake cookies for 10 to 11 minutes or until cookies look barely set in the middle.
Finally, remove cookies from oven.
Allow cookies to cool on pan for 5 minutes before carefully transferring to a cooling rack.
Expert Tips & Tricks
Use extra virgin olive oil for a slightly more rich flavor. Use lightly flavored olive oil for a more mild flavor.
The cookie dough will be slightly oily and crumbly.
Use your hands to form the balls of dough. Squish the dough between your hands to form compact balls of dough.
Bake cookies until they are just barely set in the middle. Do not over bake them.
How to Serve & Store
Serve olive oil chocolate chip cookies once they have cooled enough to handle. They are swoon worthy warm! They pair especially well with hot chocolate or vanilla ice cream.
Store cookies covered at room temperature for up to 4 days.
Freeze cookies for up to 1 month.
Frequently Asked Questions
Yes, olive oil is great for baking. It is a healthy fat that adds great flavor to baked goods.
It depends. Olive oil can sometimes be used in place of butter but it depends on the recipe. Butter, unlike olive oil, is solid when chilled. Double check recipe to see if olive oil can be used.
Yes, these cookies are dairy free when made with dairy free chocolate chips.
There are many chocolate chips sold that are dairy free. I used Enjoy Life dark chocolate chips which are gluten free, soy free, dairy free, and Vegan.
You May Also Like
If you make this olive oil cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, see these Dessert Recipes.
Get the Recipe: Olive Oil Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer or large mixing bowl, add olive oil, vanilla extract, brown sugar and granulated sugar. Mix until combined.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in chocolate chips. The dough will be a little crumbly and oily.
- Use hands to roll dough into 1 ½ inch sized balls. Your hands will get slightly oily. Use your hands to squish dough into compact balls of dough.
- Place balls of dough at least 2 inches apart on pan. Sprinkle with sea salt if desired.
- Bake for 10 to 11 minutes or until cookies look barely set in the middle.
- Finally, remove cookies from oven.
- Allow cookies to cool on pan for 5 minutes before carefully transferring to a cooling rack.
- Either extra virgin olive oil or light flavored olive oil can be used. For a more robust flavor, use extra virgin. For a more mild flavor, use light flavored.
- Both gluten free 1 to 1 flour and all purpose flour work in this recipe.
- The cookie dough will be slightly crumbly and oily. It is important to use your hands to form the balls of dough instead of a cookie scoop. Use hands to make compact dough balls.
- Bake until cookies look just barely set in the middle. Do not over bake!
- Store cookies covered at room temperature for up to 4 days.
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