Unlike traditional chocolate chip cookies, these olive oil cookies are made without butter. They’re made with olive oil which has less saturated fat and more heart-healthy monounsaturated fat. Plus, olive oil has the added benefit of antioxidants. While these olive oil cookies do have less sugar than traditional chocolate chip cookies, they’re made with both brown and white sugar and two types of extract to create a unique, delicious and heather twist on the original chocolate chip cookie recipe.
Full disclosure. This is a whoops recipe. My kiddos love dessert with our movie on Friday nights and this mom dropped the ball. When I tried to whip up my usual chocolate chip cookie recipe, I realized we were out of butter. Since I was using good old healthy olive oil instead of flavorful butter, I added a few extras for flavor and volia…we have olive oil cookies!
A simple swap creates a unique and delicious texture
These cookies definitely have a delicious subtle almond and vanilla flavor but ultimately I think it’s the consistency that my family can’t get enough of. Olive oil cookies taste slightly less sweet with an amazing denser consistency thanks to the oil. Imagine if a scone and a cookie had a baby…a delicious olive oil “scookie” baby!
Sometimes less is more
These cookies brown perfectly when they’re on the smaller side so I use a tablespoon to scoop the dough. Since these cookies are smaller, I want to make sure each one has the right amount of chocolate chip to cookie ratio so I use mini chips or place one regular chip in the center of each cookie.
What’s in these olive oil cookies?
- Flour – If you’re making these cookies gluten-free, use a 1-to-1 gluten free flour such as my favorite, Bob’s Redmill 1-to-1 Baking Flour and use the same measurements.
- Baking soda
- Salt
- Olive oil
- Brown sugar & white sugar
- Eggs
- Vanilla extract and almond extract
- Mini Semi-sweet chocolate chips or mini milk chocolate chips – Use ¾ cup if you prefer a sweeter cookie
Directions
- Preheat the oven to 375 degrees.
- Combine the oil, white and brown sugars, eggs and both extracts in a mixing bowl. Mix on medium with an electric mixer or stand mixer, until combined.
- In a separate bowl combine the flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix on medium until combined.
- Use a tablespoon to scoop each cookie onto a cookie sheet lined with parchment paper or a silicone baking mat.
- Place one semi-sweet chocolate chip into the center of each cookie and push it down slightly.
- Bake on a baking sheet for 8 minutes or until the edges start to brown.
Looking for more cookie recipes?
- Banana Crumb Cookies
- The Very Best Loaded Chocolate Chip Cookies
- The Very Best Thick and Chewy Sugar Cookies
Olive Oil Cookies
Ingredients
- 3 cups all purpose flour To make these cookies gluten-free, use a gluten-free 1-to-1 Baking Flour such as Bob's Redmill Gluten Free 1-to-1 Baking Flour.
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup olive oil, vegetable oil or canola oil
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract This ingredient is optional. If you prefer a traditional chocolate chip cookie flavor, skip the almond extract.
- semi-sweet or mini milk chocolate chips For a sweeter cookie, substitute with a cup of mini semi-sweet or mini milk-chocolate chocolate chips folded into the batter.
Instructions
- Preheat the oven to 375 degrees.
- Combine the oil, white and brown sugars, eggs and both extracts and mix on medium with an electric mixer or stand mixer
- In a separate bowl combine the flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix on medium until combined.
- Use a tablespoon to scoop each cookie onto a cookie sheet lined with parchment paper or a silicone baking mat.
- Place one chocolate chip into the center of each cookie and push it down slightly.
- Bake on a baking sheet for 8 minutes or until the edges start to brown.
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