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These Olive Oil Chocolate Chip Cookies are dairy free and small batch. They come together quickly in one bowl, and are filled with puddles of chocolate. These cookies don't require a stand mixer, are super adaptable, and you can add in any mix-ins that you like. They are crispy around the edges and chewy in the middle, and will quickly become your new favourite cookie!
Hi hi! Just popping in to share this Olive Oil Chocolate Chip Cookie recipe with you! I have been wanting to develop a dairy free chocolate chip cookie for a really long time. I finally got around to it, and I am so excited to share it with you, as I think it's going to be a game changer. I LOVE my go-to chocolate chip cookie recipe, but I just can't pass up a version that is small batch and requires no chill time. I love these dairy free chocolate chip cookies and I think that you will too. If you are looking for more lower yield recipes, my small batch chocolate chip cookies are amazing!
A wee note - I was testing these and made them a whole bunch of times, so I had lots in my house when I was shooting. So the actual recipe makes 8 large cookies, I just utilised some of the extras for the photos. There's notes in the FAQ for making these a wee bit smaller!
Why these are the best Small Batch olive oil chocolate chip cookies
- Small batch - this is a small batch chocolate chip cookie recipe, so only makes 8 cookies. They are perfect to make for a small group or to just have on hand when you don't want a full 24 batch of cookies.
- Dairy free - these Small Batch olive oil chocolate chip cookies are dairy free! I used milk chocolate in them when I was making them, but the actual base of them is dairy free, so if you need to keep them strictly dairy free, use a dark chocolate. They are dairy free but you do NOT miss the butter in them, trust me!
- One bowl - you only need one bowl for these, which makes cleanup so easy!
- NO mixer required - unlike a lot of my cookie recipes, these don't require a stand mixer. I do use an electric hand mixer which I think helps, but you could whisk super well with a bowl and a whisk and you'd be just fine, which makes these easy to ma
Dairy free Chocolate Chip cookies thanks to Olive Oil
These are dairy free chocolate chip cookies, thanks to our good friend Extra Virgin Olive Oil! I've been baking with Filippo Berio Olive oil for a few years now and they have an amazing range. Their Delicato oil is perfect for including in baking. It's more on the mild side than some of their other oils, but the olive oil flavour comes through perfectly in the cookies.
The olive oil gives the cookies a really nice subtle flavour, and compliments the toasty sugar and dark chocolate perfectly. Instead of creaming together butter and sugar like you would with a butter based cookie, the oil, sugars, and egg are whipped together until slightly fluffy which helps with the cookie's texture. The mixture will look a bit oily as you're scooping, and will feel a little sticky, but it's meant to be like that. The finished cookies are slightly shiny on top, have crispy edges, and are perfectly chew in the middle.
What makes these Olive Oil Chocolate Chip Cookies super flavourful
- Three types of sugar - I used muscovado, white sugar, AND turbindao (raw sugar if you're in NZ, sugar in the raw if you're in the States - the brown crystals that go in coffee). The muscovado provides thickness in the cookie, and toastyness from the molasses. Granulated sugar gives spread and helps with the crispy edges, and the wee bit of turbinado sugar provides a really lovely crunch.
- Espresso powder - Coffee helps bring out the chocolate flavour, so I snuck a tsp of espresso powder in here along with the dry ingredients. It's subtle but makes a difference! See FAQs for alternatives.
- Salt - I use both Kosher salt in the dough, and finish with flaky sea salt. Salt in baking helps to cut through the sweetness and compliments chocolate really well. Leave the flaky sea salt off if you like but don't skip it in the dough.
- Chocolate - I used chopped milk and dark chocolate for this. Keep it all dark if you're staying dairy free, or mix it up if you like!
Why baking temperature is important in cookies
When I am testing cookies, I always bake a few from each batch at different temperatures to see how they behave. Baking at a hotter temperature will set up the cookie a bit more and give you a slightly thicker finished cookie. A lower temperature will mean that it spreads just a little more and is a bit more chewy. I love playing around with the temperature while i'm testing and see the results!
For this specific cookie, I tested at both 325°f and 350°f, and found that I preferred the texture of the 325°f cookie.
With that being said, this really highlights how much of an impact the temperature can have on your baking, so make sure that you invest in an oven thermometer to check if your oven is at temperature. Sometimes the thermostat will be off and so the temperature will be incorrect, which can really affect baking times and textures for your baking. It's important to go by visual cues as much as baking time when you're baking things!
Tips for getting nice even Chocolate chip cookies
There are a few wee tricks to getting nice round even cookies!
- Get a cookie scoop - This helps to make your cookie dough balls all the same size! I have a couple of different sizes and they are so helpful.
- Weigh your dough balls - If you don't have a scoop, you can use your scale! Pop some plastic wrap on it so the dough doesn't stick and weigh out portions of dough. Mine were 75g for these cookies.
- Scoot your cookies - Once the cookies come hot out of the oven, use a cookie cutter slightly larger than the cookie itself to scoot them back into a round shape.
How to get puddles on the top of chocolate chip cookies
I use this tip every time I make chocolate chip cookies for big, melty puddles on the top of my cookies. I always chop up a little extra chocolate when I am making cookies, and keep it to the side. Then once I have portioned out the dough, I roll the dough into a ball, and flatten it slightly, and then press some of the additional chocolate onto the top of the piece of dough. I then squish it back into a ball shape, so you have some chocolate on the top of the ball and kind of enclosed within it too. This means that when the cookies bake into round cookies, you'll have nice chocolate puddles on the top.
I like pressing a mixture of chocolate shards and chunks onto the top of the cookies. If you have any bare spots when they come out of the oven, you can pop some extra chocolate chunks onto the tops of the cookies when they are super hot, and they will melt down!
Chopped Chocolate vs Chocolate Chips for cookies
Even though I call these chocolate chip cookies, I almost always use a bar of chopped chocolate when I make cookies. I usually have a couple of different sorts on hand, and so I will often just throw a bunch into a bowl on my scale until I have the correct weight of chocolate, then chop it all up and throw it into the cookies. Here's why I prefer chopping my own chocolate for cookies
- Chocolate Shards - When you chop your own chocolate, you get a wide variation of sized pieces of chocolate. You get some big and small chunks, but you also get a whole lot of shards and chocolate dust on your board. The chocolate shards distribute through the cookie, which gives it so much flavour!
- Super Melty Chocolate Puddles - Chocolate chips often have stabilisers in them which keep them from melting in your baking. This is great for if you need them to hold their shape in something like muffins or a cake. However I love how chopped chocolate gives you pockets of melted chocolate throughout the cookie.
FAQ for Small Batch Chocolate Chip Cookies
What can I use if I don't have Muscovado sugar?
Either light or dark brown sugar works fine! Muscovado sugar just has a slightly higher molasses content so it's a bit toastier tasting. No worries whatsoever if you can't find it. Light or dark will work perfectly.
What can I use instead of espresso powder?
If you can't find espresso powder (I usually get it in bulk online), you can use the finely ground instant coffee. You can also leave it out if you like!
Do I have to use the turbinado sugar in the recipe?
No you don't - it is just in there to give a little bit of crunch. Add 20g brown sugar instead if you don't have access to it.
How do you get your cookies perfectly round?
As soon as they come out of the oven, I take a cookie cutter a little larger than the cookie, and place it over the top of the cookie and move it in a circular motion. This 'scoots' the cookie back into a perfectly round shape. It's an optional step, but I love how it makes them look!
Can these be made smaller?
Yep! This Small Batch Chocolate Chip Cookie recipe makes 8 large cookies, but if you would like them a little smaller, you can do 2 Tbsp scoops instead of 3 Tbsp. My 3 Tbsp cookie was 75g of dough, so go for 50g if you are weighing a 2 Tbsp cookie. You will probably be able to fit 8 per tray, and drop the baking time to about 12-13 minutes instead of the 16-17 needed for the larger cookies.
A few wee tips for Olive Oil Chocolate Chip Cookies
- These Small Batch Chocolate Chip Cookies will be a bit on the oily side and the dough is sticky. Don't worry - it's meant to be like that.
- If you wanted to add something like spelt flour, that would be so good here! I would replace about 50g of the AP flour with spelt if you wanted.
- When you are rolling if you find your hands are getting messy, you can wet them with a little bit of water to help the dough not stick as much.
For more recipes using Filippo Berio Products, check out:
- Pretzel Bites with Pesto and Whipped Feta Dip
- Small Batch Double Chocolate Olive Oil and Rye Cookies
- Balsamic Blueberry Doughnuts with Whipped Cheesecake Filling
- Roasted Garlic, Tomato and Ricotta Brioche Knot
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Thank you SO much to Filippo Berio for sponsoring this post! All opinions are my own. Thank you for supporting the businesses that keep Cloudy Kitchen going!
Small Batch Olive Oil Chocolate Chip Cookies
5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 40 reviews
- Author: Erin Clarkson
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 cookies 1x
- Category: Cookies
- Cuisine: American
Description
These Olive Oil Chocolate Chip Cookies are dairy free and small batch. They come together quickly in one bowl, and are filled with puddles of chocolate. These cookies don't require a stand mixer, are super adaptable, and you can add in any mix-ins that you like. They are crispy around the edges and chewy in the middle, and will quickly become your new favourite cookie!
Ingredients
Scale
- 75g Filippo Berio Delicato Extra Virgin Olive Oil
- 90g Muscovado Sugar or Brown Sugar
- 50g granulated sugar
- 20g Turbinado (Raw) Sugar
- 1 large egg, at room temperature
- 1 tsp salt
- 1 tsp espresso powder
- 145g All-Purpose Flour
- ¼ tsp baking soda
- 200g dark chocolate, coarsely chopped, plus extra for the tops (I used a mixture of milk and dark)
Instructions
- Preheat the oven to 325°f / 165°c. Line 1-2 sheet pans with parchment paper.
- In a medium bowl, using a handheld electric mixer or a whisk (or you can use a stand mixer fitted with the whisk attachment), combine the Filippo Berio Delicato Olive Oil, muscovado sugar, granulated sugar, turbinado sugar, and egg. Mix on high speed for about a minute, until the mixture is well combined. Add the salt, espresso powder, all-purpose flour, and baking soda and fold in by hand using a rubber spatula.
- The dough will seem a little oily and may take a little work to come together - this is ok! Add the chopped chocolate and mix to incorporate.
- Scoop out 3 Tbsp balls of dough (about 75g per ball) and roll into rough balls. Press additional chocolate onto the top of each ball if desired.
- Bake the cookies for 16 to 17 minutes, until the edges are set. Remove from the oven and tap the baking sheet briefly on the counter to deflate the cookies slightly. If you would like them perfectly round, use a cookie cutter slightly larger than the cookies to scoot them into a round shape. Finish with flaky sea salt. Allow to cool on the sheet pan for about 20 minutes.
- Store leftovers in an airtight container at room temperature.
Key Ingredients
- Chocolate
- Olive Oil
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Reader Interactions
stacyBest cookies ever 🙂
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- A.J
Tried it and loved them. Do you have an olive oil oatmeal chocolate chip cookie? Would I just add oats to this recipe? Would really love it if you had one!!
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- Erin
Hi! I do but it’s not coming for a few months unfortunately as it is for a client! Watch this space 🙂
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- Lara
These are delicious! I subbed 50g of AP flour for light buckwheat flour, reduced the chocolate to 150g, and added 100g chopped pecans! I also just used regular brown sugar for the muscovado and turbinado. They turned out great! The espresso powder adds such a great flavour without actually tasting like coffee. And thank you for weight measurements!!
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- Erin
Hi! Ooooh they sound so, so good with the pecans! So glad you loved!
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- Sarah
If you think you make awesome cookies, make these and then know your previous recipe is trash. Ha, but really. Amazingly, quick to make, bake and partake. Hands down BEST RECIPE EVER!
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- Erin
hahahah yusss best review ever
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- Lolo
Hi! Instead of 1 tsp espresso powder, what amtop? would you recommend for a liquid espresso shot, still 1 tsp?
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- Lolo
Sorry that should say "what amount"
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- Erin
Hi! Don't add any liquid to these. If you don't have it you can leave it out 🙂
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- Izzie
Amazing recipe! I modified the recipe to my dietary needs (vegan & gluten free). I substituted the egg for one flax egg (1tbsp flax meal and 3tbsp water) and substituted the AP flour to Bob Mills 1 to 1 gluten free flour. I also just used dark chocolate. I’ve been searching for a new cookie recipe and I’m obsessed! Thank you!
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- Erin
Yayyyyy I am so glad that they worked! Thank you so much for sharing your modifications - so, so helpful! xx
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- Marie
So easy to make and delicious!
- Erin
Ahhh so glad you love! Thank you so much for the review! I appreciate it so much 🙂
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- Lily
Can we use baking powder instead? 😅
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- Erin
No, please follow the recipe as written 🙂 baking soda and powder are not interchangeable?
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- erika
these were great! I am plant-based, so I used a flax egg (1 tbsp flax meal & 3 tbsp water, let stand for 5 minutes), added a little bourbon vanilla extract & a hint of nutmeg & baked them for 18 minutes. I finished them with red alaea salt. I will definitely be making these again! thanks!
- Erin
Yayyyy I am so happy you love! Stoked to know they work so well with an egg replacer! xx
- Poppy
I've made these twice now (and used an egg substitute to make them vegan). Everyone loves these!
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- Erin Clarkson
Yay so happy you love!
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- Liz
Delicious! One of best ccc recipes I’ve made that does not require chilling the dough. Didn’t have espresso powder, but would love to try with some next time to help enhance the chocolate flavor.
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- Erin
Yay I'm so happy you love them! Thank you so much for the lovely review!
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- Carina
These are perfectttt! Such an easy recipe to make that tastes and looks fancy af! I followed a recommendation here to add pecans and they were 👌👌. Thank you as always for all of your notes and thought you put into each and every recipe! 😊
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- Erin
Yayyyyy yummm you are so, so welcome! Thank you so much for the lovely comment xx
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- cait
These were so simple yet incredibly delicious, definitely a staple cookie recipe for me now!! I was skeptical because the raw dough tastes VERY olive oil-y but it bakes out to taste perfect.
I subbed the muscovado sugar and turbinado sugar for brown sugar and ended up doing 50gram cookies because i wanted them smaller, which made 12 and baked for 14/15ish minutes.
thanks for the recipe!Reply
- Erin
Hi! Yayyyyy I am so glad you enjoyed!! The Small batch dark chocolate ones are super simple too and also a fave 🙂
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- Taylor
These are perfect !! I'm known for making the world's worst chocolate chip cookies despite my frequent baking and even my bad ccc energy was no match for this recipe. I should've know--when has any one of Erin's recipes not been flawless?! Thank you !!
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- Janeeta
Hi Erin🙂
For the olive oil do you mean 75mls? It's not typically common in NZ to measure liquids in grams so just double checking before I attempt this recipe. Thank you 🙂🙂Reply
- Erin Clarkson
Hi! No I mean 75g 🙂 you can just pop the bowl on the scale and weigh the oil
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- Michelle
So good. These come together quickly/easily and have such an amazing depth of flavor from the olive oil, various sugars, and dark chocolate. I don’t think l will ever need another ccc recipe!!
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- Erin
So so happy you love them! They are my new favourite too x
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- elle
These are the best!
I didn’t have espresso powder so i just used 1/2 tsp of powder-fine ground coffee and it was perfect!
Definitely coming back to these. I also appreciate the weight measurements, so much better than cups and gets perfect results every time 🙂 !
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- Erin
Yayyy so glad that you love them! x
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- Doha
These turned out amazing! My family kept asking for a seconds while munching on the first! I thought the olive oil flavour would be too much for a cc cookie but it wasnt strong at all once baked.
Thank you for a great and easy to follow recipe!Reply
- Erin
Ah yayyyy so glad you enjoyed! The dark chocolate olive oil ones on here are so, so good too!
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- Laura
Absolutely INCREDIBLE. I’m always so skeptical of olive oil based cookies and then I make them and they’re so delicious. These are no exception. I had a hankering for chocolate chip cookies and didn’t have the foresight to let any butter out so these were perfect! I didn’t have any chocolate bars, so I used chocolate chips (200g of chocolate chips feels like an obscene amount but it turns out it’s just right).
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- Erin
Eeeee so happy you love them!! I love them too 🙂
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- laney
Could you use another type of neutral oil if you don't have a light olive oil around? Or would a normal olive oil be preferred to other neutral oils?
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- Erin
Yess anything neutral will work!
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- Proudmama
Omg.i must leave a review. Love hoe gigantic these cookies turned out. I replaced granulated sugar with dark brown sugar and used instant coffee instead of espresso because that's what I have. Replaced chocolate with coarsely chopped oreos becayse that's what I have on hand and I was desperate for baking some easy awesome cookies. and they were all gone in less than 30 minutes. The family wondered why I made such little batch lol. Love that I don't need to cream butter. I just used a handwork. Love that hint of coffee and toffee. Thank you!!! Bookmarked!
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- Kiki
This is the best chocolate chip cookies ever!! So easy to make and hassle free. Thank you so much.❤️
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- Erin
So happy you love!
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- Elizabeth
What an interesting cookie! The olive oil gives it an almost savory flavor, even though there's more sugar than flour (and more chocolate that sugar! yum). I skipped the salt on top b/c salty desserts aren't my jam, but even so, I found these to be pretty salty. Which I guess makes sense, since they have as much salt as a full batch of other chocolate chip cookies, but I always like to try things as written the first time around. I usually don't like milk chocolate in cookies (the flavor gets lost, I find), but it was a nice compliment to the flavors in this particular recipe.
And I love the weight measurements for all the ingredients! It's always so hard to know how much flour to put into a measuring cup.
A bummer was that my cookies spread more than the ones in the photos. Like, basically flat - so flat that the little chunks of chocolate stuck up from the dough. I only cooked half of the dough to start so I tried refrigerating the rest overnight (which reduces spread in butter-based cookies) and got the same result. Though it was easier to scoop, so that was nice.
If not for the spreading issue, I'd make these again, just with less salt. But regardless, it was an interesting culinary experiment!
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- Erin
Hi! So sorry they didn't quite work out for you! do you have an oven thermometer in your oven? It could be it was running a little warm? 🙂 Thanks so much for trying the recipe!
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- Hajar
I don’t usually leave comments but this… THIS! Is heavenly. The first tray is almost gone, and it’s only been sitting on the counter for almost 5 minutes. I did however decrease the salt and used a smaller scoop. 12 minutes in the oven and it came out perfect. Crispy on the outside, chewy on the inside. Thank you for this recipe during times when I didn’t have enough butter. Definitely a keeper!
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- Erin
Aww thank you so much!
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- Hannah
Just made these. Only regret is that I didn't have finishing salt.
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- Sheer
I have made these cookies few times. My only question is, are we supposed to chill the cookie dough or not? And for how long? However, the taste it amazing. I cut off sugar to 100g instead of 160g. Crispy on the outside, and soft in the inside. Till now, I have never chilled the dough. Hence, struggle to measure and get the perfect shape.
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- Erin
Hi! No you don't chill the dough. However, reducing the quantity of sugar is going to greatly affect the spread and texture of the cookie which is why you are having issues with the shape.
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- Sheer
The dough always comes out little runny. Is it because of deduction in the sugar?
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- Erin
Most likely. I would suggest making the recipe as written 🙂
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- MJ
I have made a TON of chocolate chip cookie recipes in my lifetime. This is definitely towards the top of the list. The finished cookie is so unique, with a slight crunch and amazing texture. I can’t believe it’s all olive oil. I currently have dietary restrictions and this was a great fit.
Thank you for creating such a great recipe! I will use it again and again.
PS. For the instant espresso, I just used a tsp of Starbucks Via microground coffee. It seemed to work well!
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- Lianne
My daughter has to be dairy free right now, but I wanted to make her some chocolate chip cookies. This recipe was so easy, and so delicious! She's going to love them!
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- Erin Clarkson
So happy that you loved! 🙂
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- Sam
My daughter wanted to make peanut butter cookies so we did a quick search for small batch olive oil cookies, found these and she made them in about 10 minutes. They we're chewy, tasty and just wonderful. We skipped the espresso powder and chopped up a handful of pb cups, the saltiness of the pb went really well with the evoo. P.S. I loved that this was in grams (less dishes for me to wash!)
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- Erin Clarkson
Hiiii so so happy you loved! Thanks so much for the review xx
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- Kelly Kramer
These cookies are so delicious. My family gobbled them up in minutes. Full of flavor and the perfect texture. I will definitely be making these again and again!
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- Erin Clarkson
Yay so happy you loved them!
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- Molly
Amazing recipe as usual!! I’m in the US, and all I had for sugars were white, brown, and Demerara. Also I was lazy and used chocolate chips LOL - both mods came out just fine. These cookies came out incredible! I have a young daughter with a dairy allergy and I’m always looking for something fun for us to do as a baking project these were perfect, and I actually think are some of my favorite chocolate chip cookies regardless of dairy! Super moist, chewy, nice crackly finish on the cookie, Came together super fast, and the small batch was perfect. Definitely making again!
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- Laura
Absolutely delicious! Comes together very quickly and because I made them a little smaller they baked up quickly as well! Don't have to plan ahead to leave butter out at room temp which I love! Spur of the moment you feel like baking cookies? This is it!
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- Make them, always.
My word, you are a genius, Erin! I can't even explain how delish theae are! They have become my new signature cookies and everyone is obsessed with them. My last ones were amazing, but these are known in the fam as the luxury cookies cos they're such a step up 😅. You've become my most trusted foodie blog on the internet over the last year.
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- Courtney
Wow!!! With a chewy center but crisp edges, this cookie is perfection! I love the crunch the turbinado sugar gives. The recipe is so easy to make, and I love that it's dairy free with my usual pantry staples. The hardest part was letting them cool. Thanks for another great go-to recipe!
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- nic
Any substitutes for turbinado sugar? Can I use brown? Thank you!
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- Erin Clarkson
Hi! Yep brown or half brown / half white will work!
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- RoseMary Sindt
Savior recipe on night that called for a quick dessert but we were out of butter (probably the first time I’ve ever run out, lol!)
Cookies came together super easily with a whisk and spatula, I didn’t even bother with the mixer.
Perfect outcome, great recipe! House smells amazing too.
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- Natalie K.
So delicious! I brought these to a small gathering of friends one of whom has a dairy allergy - everyone was skeptical about a dairy free CCC but once they tried them they absolutely devoured them! Definitely recommend this recipe - and sprinkling with flaky sea salt is a must!
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- dee
the cookies melted
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- Erin Clarkson
Hi! Did you follow the recipe correctly? I have made these many times and never have them melt.
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- Brooke
This recipe is the best when I NEED cookies but don't have butter in the house - a life saving recipe!
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- Anna
I wasn't sure how I would feel about this cookie, but loved the idea of a) small batch, and b) using olive oil and being able to make these super last minute. I had nothing to worry about because these are FANTASTIC! I made them twice in two days, and the next day I took some inspiration from another of Erin's recipes (chocolate chip cardamom cookie) and added some cardamom spice to these. Three people have already asked me to send them this recipe. I also really loved the video to watch, as it helped me gauge if the texture of my dough was on track or not. I hand whisked the wet ingredients as well with no issue, for those wondering.
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- Ashley
These are delicious! I had to go dairy free as my baby has a dairy intolerance and needed dairy free breastmilk. These are my go-to thing to bake! I also like to use the recipe as a base and add in other things like removing some flour, replacing it with cocoa and replacing the chocolate with roasted peanuts to make dairy free peanut brownies (a NZ classic). The raw dough freezes well too, I make it into a log, wrap it in baking paper and freeze it then I slice off however many cookies I want to bake
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- Ashley
Wow I never thought a oil based cookie could be so amazing. They are pretty looking too with that shine they get after baking. I used 50 grams of spelt like you recommended and they are perfect! I've been looking for a recipe like this for when I'm low on butter and this was way better than I ever expected was possible. Thank you!
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- Olivia Lin
Hi Erin, is there any difference between this recipe and the regular "Olive Oil Chocolate Chip Cookies" recipe that you also have on your website? Thanks!
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- Erin Clarkson
Hi! Yes they are slightly different! I prefer these ones 🙂
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- Ashleigh
this recipe is like the best thing I've found post partum. Suddenly dairy free due to an intolerant breast feeder & missed cookies like nothing else. I was sceptical but 10/10 recommend.
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- Diane
So, so SO good! I used a blood orange olive oil from a local co. here in Portland, some high-quality dark chocolate, added some flaky sea salt. It was a hit with my customers. Great recipe. Yes, it's oily, YES, it comes together just perfectly. My bake took about 16 minutes
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- Thu
I have made these many times following the exact recipe and they are great. Would the recipe work with oat flour? Thank you.
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- Erin Clarkson
I'm not sure sorry! I haven't got much experience baking with oat flour
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- Bogi
Unfortunately this recipe wasn't a success for me!
Negatives:
I didn't have the exact brand of EVOO you mentioned so I substituted another brand, and the taste was just too strong in the finished cookies. Couldn't eat them to be honest. If I tried again I think I'd do 1/2 EVOO, 1/2 butter.Secondly the salt was too much in the finished taste. Possible that this was made worse by the olive oil flavour but I would go with 1/2 the amount of salt personally.
Positives:
The cookies came out super soft and didn't lose their shape or spread too much on the baking tray. This was awesome to see!Reply
- Erin Clarkson
Sounds like you have used the wrong kind of olive oil for a baking application and too much salt - there is a note on my about page regarding the salt. Sorry they didn't work out for you!
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- Bogi
That's possible although it was also extra virgin olive oil, just a different brand of it. I used the correct amount of salt per the recipe - 1tsp (and none on top as suggested). I would prefer them to be less salty so if I try again I will do just a pinch! Thanks for your reply.
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- Erin Clarkson
Yess if you look in my notes though I use kosher salt (Diamond crystal) which is often less salty than other salt, so just hold back next time if it was too much for you! I love things super salty but I totally get not everyone does! Different oils can taste super super different so maybe go for a less intense one! It will also work with a neutral oil! 🙂
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- Kat
Made these for my book club cookie exchange and subbed in gf flour, they were delicious! You should add more gf subs as I’m sure you try loads of recipes for your sister!
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- Erin Clarkson
She's not GF anymore! (: That's good to know though, thank you so much for the review!
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- Trisha
Over the past year, this has become my go to recipe whenever I want to make a dessert for parties, holidays, etc. People devour these cookies!! They come out so good every time. I follow the recipe but sometimes make smaller cookies by portioning out less per cookie ( and then adjusting the bake time by a few less minutes). To anyone thinking of trying these out: a pinch of coarse sea salt right after they come out of the oven is a key step to not skip… it really makes them so yummy.
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- kerrisa
So easy and delicious! I’m allergic to coffee so subbed espresso powder for a little vanilla bean paste and did a combo of milk/dark chocolate — absolutely amazing. Made a gluten free version (1:1 flour blend) with white chocolate chips and my husband inhaled them.
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- N Leana
They look incredible! Can we do a traybake and then cut into cookie bars instead of making individual cookies?
The amount looks like it would fit into a 9x13" pan. Any idea how long it might take to bake – maybe 20 min at 170C?
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- Erin Clarkson
Hi! I would do them in a 9" pan - check out my chocolate chip cookie bar recipe as a guide for bake time etc.
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- Immeemz
Wow!! I decided to give these a try although I only had regular brown sugar and white sugar. Then when I got started I realized I was out of olive oil too. But I was keen to try a butter-free cookie so I just used regular vegetable oil. They turned out fantastic! Very moist. The salt and the espresso powder really helps to add flavor when you've taken the butter out. I'll try these again with olive oil but I know they'll be great.
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