Looking for the best homemade Olive Oil Chocolate Chip Cookies recipe?
Our quick & easy Olive Oil Cookies are dotted with decadent chocolate chips. Enjoyed warm straight out of the oven, they have a mouth-watering crunchy exterior and soft chewy interior.
Our recipe is super adaptable. We offer plenty of creative culinary ideas on mix ins you can add to the cookie dough like dried fruit, oats, and roasted nuts.
We love baking this Olive Oil Chocolate Chip Cookies recipe to enjoy as a midday snack with a cup of coffee or as a decadent after dinner dessert.
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What Are Olive Oil Chocolate Chip Cookies?
There’s nothing more satisfying than biting into a warm cookie straight out of the oven.
Last year my vegan and gluten free friends challenged me to develop a cookie recipe that they could enjoy for dessert that was moist and didn’t taste like a “health food hockey puck.” After the popularity of Flourless Peanut Butter Chocolate Chip Chickpea Cookies I had fun making Dairy Free Chocolate Chip Cookies.
A friend recently asked if they could reduce the amount of butter they usually add to their favourite cookie dough recipe by adding a healthier fat like olive oil. I was up for the challenge so got busy developing a perfect Olive Oil Chocolate Chip Cookie recipe!
I tested a few iterations of this recipe and found the best texture and flavour was achieved when you combine a reduced amount of butter with high quality olive oil.
Enjoy eating Olive Oil Cookies warm right out of the oven or let them rest on a rack until cooled. They can be served as ice cream sandwiches by smushing two cookies between a scoop of your favourite gelato.
My Family Loves Olive Oil Cookies
My family loves baking cookies.
Since I was a little kid my mother would bake homemade cookies and bars for special occasions. We always looked forward to oatmeal chocolate chip cookies in the summer, festive shortbread at Christmas and mini meringues at Easter.
My father’s favourite cookies are chocolate chip cookies. While he was at work one day I baked these healthy(ish) Olive Oil Cookies and presented them to him as a snack when he got home to see what he thought.
I didn’t tell him they were mostly made of olive oil instead of butter, which he would likely stick his nose up to. To my delight and surprise he loved these crunchy and chewy cookies and was majorly surprised when I informed him they were healthier than a traditional recipe.
We now love to bake these cookies year round and the recipe is in constant rotation when company is coming. The recipe is very versatile so you can add lots of other mix ins like oatmeal, chopped nuts and dried coconut.
This subtle tweak to our family favourite dessert recipe transforms them into the ultimate Olive Oil Chocolate Chip Cookies!
If you’re an olive oil fan you may also enjoy our Vegan Gluten Free Polenta Eggless Lemon Cake.
Olive Oil Chocolate Chip Cookies Recipe Baking Tips
Olive Oil Chocolate Chip Cookies are fun to make at home. We’ve included a few tips for first time bakers!
- You can prepare the cookie dough in a mixing bowl with a wooden spoon or make life easy by blending the ingredients in a stand mixer.
- We’ve used all purpose flour in this recipe but you can also use pastry flour if you prefer.
- If you find your cookies aren’t rising properly check the expiry date on your baking powder.
- Olive oil is a lot like wine in that they can have very different flavour profiles based on the terroir where they are grown. The price of olive oil can also vary greatly depending on if its a mild flavour or first press extra virgin olive oil. Because the flavour of the olive oil is subtle we recommend using your fanciest extra virgin olive oil in salads and dressings instead of when baking. An affordable olive oil works just fine.
- Use a combination of brown and white sugar to enjoy the ideal texture, a crunchy exterior and chewy interior. You’ll also enjoy a hint of molasses flavour thanks to the brown sugar.
- Feel free to prepare the olive oil cookie dough in advance and store it in the fridge for 1 or 2 days until you’re ready to bake.
- We’ve used semi-sweet chocolate chips in this recipe but you can also use dark chocolate chips, white chocolate chips, peanut butter chips or milk chocolate chips. Whatever chocolate chip flavour that tickles your fancy!
What To Serve with Olive Oil Cookies
We love serving these Olive Oil Chocolate Chip Cookies as a midday snack or dessert.
They can be enjoyed year round on their own, with fresh fruit or as part of a potluck dessert table.
If you’re hosting a special celebration like a birthday party you might want to make ice cream sandwiches by smushing two of the cookies between your favourite gelato or sorbet.
We also love to serve these cookies as a sweet at afternoon tea or on a coffee break.
If you’re serving these cookies to kids, of course a glass of cold milk does the trick. Children love dunking chocolate chip cookies in chocolate milk!
If you’re making a batch of olive oil cookies and know they’ll all be consumed within 2-3 days simply store them in a ziplock bag or airtight container in the fridge.
If you have leftovers, immediately freeze the cookies you know you won’t eat in the next day or two to keep them fresh. Simply remove them from the freezer when ready to eat and bake them in your toaster oven or air fryer for a minute to warm them up.
Tips For Getting Nicely Shaped Cookies
These 3 tips are foolproof tricks to producing a nice round even cookie every time you bake!
- Use A Cookie Scoop: This helps make your cookie dough balls uniform in size. You purchase several different sizes depending on how large you want them to be.
- Weigh The Dough Balls: If you don’t have a cookie scooper, you can use a bakers scale. Slide a sheet of plastic wrap on top so the dough doesn’t stick and weigh out portions of dough. I recommend 75g per cookie.
- Scoot The Cookies: As soon as the cookies come hot out of the oven, use a circle-shaped cookie cutter slightly larger than the cookie itself to scoot them back into a round shape. Your friends are going to think the cookies are factory-made perfection!
You May Also Enjoy These Cookie Recipes…
- Roasted Hazelnut Ferrero Rocher Cookies
- Flodeboller Danish Chocolate Covered Marshmallow Cookies
- Nussecken German Nut Corners
- Vegan Dairy Free Chocolate Chip Cookies
- Healthy Aussie Anzac Biscuits
- Vegan Flourless Chickpea Chocolate Chip Cookies
- Crispy & Chewy Gay Pride Skittles Sugar Cookies
- Lemon Lavender Shortbread Cookies
- Chewy Easter Toffee Cadbury Mini Egg Cookie Bars
- Healthy Oatmeal Cranberry Cookies
- Gevulde Speculaas Dutch Cherry Almond Spice Cookies
- Oat Flour Cookies with Chocolate Chips
- Dark Chocolate Lindt Lindor Cookies
- Oatmeal Chocolate Toffee Walnut Cookies
Best Cookie Tools & Equipment
Before making a batch of homemade Olive Oil Chocolate Chip Cookies make sure your kitchen is outfitted with essential bakers tools.
- Mixing Bowl Set: It’s important to have a set of durable mixing bowls. We love stainless steel mixing bowls with a good grip. When making muffins you’ll typically need a large mixing bowl to sift your dry ingredients into, and a medium or small mixing bowl to beat your wet ingredients.
- Measuring Cups: Ensure you have a set of measuring cups with a flat top rather than a spout, so you can easily use a knife to level off your dry ingredients like flour and sugar.
- Measuring Spoons: We love these durable stainless steel measuring spoons that will help you accurately measure spices, baking soda and baking powder.
- Whisk: This stainless steel whisk has a great grip and is helpful when beating eggs into other wet ingredients.
- Sieve: It’s essential to have this tool in your kitchen so you can ensure all your dry ingredients are separated and don’t clump in the wet batter.
- Bakers Scale: Use this digital scale to weigh flour and other ingredients that require a weight measurement.
- Spatula: We love this rubber spatula as it also acts as a spoon so you can easily drop batter into each greased muffin cup.
- Baking Spray: Ensure your cupboards are stocked with baking spray so your muffins don’t get stubborn and refuse to slide out of the pan.
- Cooling Rack: A sturdy cooling rack is a must to ensure your muffins cool without falling apart or getting soggy. They need breathing space to let out the steam before storing.
- Storage Containers: We love doubling our muffin recipes so we have leftovers to store in the fridge or freezer to enjoy later.
Baking With Olive Oil
If substituting olive oil for vegetable oil (or another cooking oil) in your baking recipe, you can use a 1:1 ratio. Because of olive oil’s distinct flavour, it might affect the taste of the baked product. If you think taste will be an issue, for example, if a recipe requires 1 cup of canola oil try using 1/2 cup canola and 1/2 cup olive oil.
My family’s original chocolate chip recipe only included butter as the fat so we’ve reduced the butter content and added extra virgin olive oil to make the cookies more healthy.
We recommend using olive oil when baking because the nutritional value is substantially higher than that of standard vegetable oils. Using olive oil cuts down on “bad” cholesterol and saturated fat when baking. It’s considered a “good” fat, unlike butter. It also adds extra antioxidants (natural chemicals that help protect our cells) and vitamin E to your baked goods, giving your desserts a heart-healthy boost.
The only major downside to baking with olive oil is the fact that quality olive oil can be very expensive. We suggesting using your fancy expensive olive oils for enjoying uncooked in salad dressing and dips. Use a more affordable olive oil when baking cookies.
Olive Oil Cookie Mix In Ideas
We like to make this olive oil cookie dough with semi sweet chocolate chips but there are lots of other mix ins you can add to the dough. Here are some fun and tasty ideas:
- Chocolate Chips: white chocolate, dark chocolate, milk chocolate, peanut butter chips, butterscotch chips
- Chopped Nuts: roasted hazelnuts, almonds, walnuts, pecans, peanuts
- Coconut: shredded coconut or coconut chips
- Raisins: golden raisins, black raisins, sultanas, currants
- Oats: rolled oats, steel-cut oats, oat groats, instant oats
- Dried Fruit: craisins, dried cherry, dried apricot, dried figs, dried dates
- Snacks: pretzels, caramel corn, potato chips
You May Also Enjoy These Dessert Recipes…
- Vegan Gluten Free Polenta Eggless Lemon Cake
- Jamaican Old Fashioned Hummingbird Cake
- Moist Gluten Free Banana Cake Recipe with Lemon Glaze
- Blueberry Almond Cake
- Cherry Lovers Black Forest Tiramisu
- Maulwurfkuchen German Mole Cake
- Caribbean Coconut Rum Banana Bread Bundt Cake
- Old Fashioned Cherry Custard Pie
- Flaó Ibizan Cheese Mint Tart
- Swedish Rhubarb and Custard Tart
- Homemade Flaky Swedish Rhubarb Cherry Pie
- Gluten Free Pie: Creamy Lemon Angel Pie
- White Chocolate and Raspberry Blondies
- Toblerone Brownies
- Kinder Bueno Brownie
- Swedish Ricotta Oatmeal Rhubarb Bars
- Chewy Easter Toffee Cadbury Mini Egg Cookie Bars
How To Make Olive Oil Chocolate Chip Cookies (Recipe Video)
Olive Oil Chocolate Chip Cookies
- measuring cups
- measuring spoons
- baking sheet
- Mixing bowls
- Stand Mixer
- 1.5 cups All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/3 cup Extra Virgin Olive Oil
- 3 tbsp Butter room temperature
- 3/4 cup Brown Sugar
- 1/4 cup White Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 6 oz Chocolate Chips
- Preheat oven to 350 F and place a rack in the centre of the oven. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and kosher salt together. Set aside.
- Combine the olive oil, butter, brown sugar, and white sugar in the bowl of a stand mixer with a paddle attachement. Mix on medium speed until combined, about 3 minutes. Once combined, reduce the speed to low and add the egg and vanilla. Mix well until combined.
- Add the dry ingredients to the mixer and mix on low speed until just combined. Add the chocolate chips and mix for a couple of seconds. Remove the bowl and finish combining with a wooden spoon.
- Form 18 balls of dough, around 2 heaping tablespoons each. Place 9 balls on each sheet. Bake until browned and cooked around the edges, 12-15 minutes. Remove from the oven and let cool slightly on a cooling rack before serving.
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