Olive Oil Chocolate Chip Cookies (2024)

Oct 10, 2019 · by Valentina · 126 Comments

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If you're looking for delicious Mediterranean Diet desserts, these Olive Oil Chocolate Chip Cookies are for you. Perfect for dessert after dinner, or an afternoon pick-me-up snack with coffee, they have a perfect crunch, just the right amount of chocolate and a hint of vanilla.

Disclaimer: Other than a gluten-free diet, which I know quite well because my son has Celiac Diesase, I do not claim to be an expert on nutrition or other special diets. I'm calling these Mediterranean Diet cookies because I use Extra Virgin olive oil instead of butter, because it is much lower in saturated fat, and is a big part of the Mediterranean diet.

Healthy, or shall I say healthier eating shouldn't have to preclude delicious desserts.

I'm not going all healthy on you. 🙂

I am however, a fan of the Mediterranean diet and generally love the recipes that fall within that category. It's more or less how I naturally eat, which makes it easy.

Desserts with Olive Oil

I've been discovering that I can create rich and wonderful Mediterranean diet desserts without the usual high amounts of saturated fat that I would have normally used.

And the oil creates super delicious, moist baked goods.

What is the Mediterranean Diet?

-The Mediterranean diet is a low-fat way of eating that is characterized by a high consumption of vegetables and moderate consumption of protein.

-Fat is actually encouraged in this diet -- though only healthy varieties, like monounsaturated fat from olive oil and polyunsaturated fat, like omega-3 fatty acids, from certain fish and shellfish.

-It's generally a healthy way of eating, and olive oil is the main source of fat.

There are many more elements to this diet, and you can get more information about it here.

Recipe Tips and Substitutions

Be aware that this dough will not behave like a typical cookie dough.

The oil changes things. Therefore, when you're shaping the dough into balls, you have to use your hands and squeeze them together gently. Otherwise the chocolate chips easily slip out.

I use semisweet chocolate chips in this recipe, but feel free to use any type you like.

Can you freeze Olive Oil Chocolate Chip Cookies?

Yes you can.

Just as you would any other cookie -- wrapped very well so no air can get in. Defrost them at room temperature a few hours before you want to eat them.

What's in Olive Oil Chocolate Chip Cookies?

extra virgin olive oil
vanilla
granulated sugar
golden brown sugar
kosher salt
eggs
all-purpose flour
baking soda
semisweet chocolate chips

There's just something magical about a good chocolate chip cookie, and I don't think that the magic is lost here without the butter.

Enjoy every last crumb of these delectable Olive Oil Chocolate Chip Cookies!

More recipes that can squeeze their way into the Mediterranean Diet:

Olive Oil Chocolate Bundt Cake
Spiced Olive Oil Banana Bread
Olive Oil Meyer Lemon Cake
Olive Oil Chocolate Chip Banana Bread

All of these desserts made with olive oil are fantastic!

And more of my favorite chocolate chip cookies:

These are all unique and fun recipes!

Ruby Chocolate Chip Cookies
Pecan Praline Chocolate Chip Cookies
Buckwheat Chocolate Chip Cookies {Gluten-Free Recipe}
Pistachio Chocolate Chip Cookies {Gluten-Free Recipe}
Easy Peanut Butter Chocolate Chip Cookies {Gluten-Free Recipe}

Enjoy every last crumb of the Olive Oil Chocolate Chip Cookies.

Olive Oil Chocolate Chip Cookies

Valentina K. Wein

Perfect for dessert after dinner, or an afternoon pick-me-up snack with coffee, they have a perfect crunch, just the right amount of chocolate and a hint of vanilla.

*Makes 2 dozen

4.91 from 33 votes

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine Mediterranean, American

Servings 24

Calories 254 kcal

Ingredients

1 cup extra virgin olive oil
1 tablespoon pure vanilla extract
¾ cup granulated sugar
¾ cup golden brown sugar
1 teaspoon, plus extra for garnish, Kosher salt
1 large egg
2 cups all-purpose flour
½ teaspoon baking soda
2 cups semisweet chocolate chips

Instructions

Preheat the oven to 350°F, and line two baking sheets with parchment paper. Set aside.
Make the batter. Add the olive oil, vanilla, both sugars and the 1 teaspoon of salt, to a large mixing bowl. Mix until you have a smooth consistency. Now mix in the egg. Blend until it's completely smooth again.
Add the flour and baking soda to the bowl and mix just until it's fully incorporated and you don't see any dry spots of flour.
Fold in the chocolate chips.
Shape. Use your hands to shape the batter into balls, about 2 tablespoons each. (Your hands will be greasy from the oil, but I find for this recipe, hands are best.) Add the shaped balls of dough to the parchment-lined baking sheets as you go. They should have at least 2-inches between them, about a dozen per sheet.
Use the palm of your hand to gently flatten the balls of batter, only about halfway.
Then lightly sprinkle each one with Kosher salt.
Bake and cool. Place the baking sheets in the preheated 350°F oven until the cookies are golden brown along the edges, 10 to 12 minutes. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to come to room temperature.

NOTES

Nutritional information is only an estimate.

NUTRITION

Keywords cookies for a party, desserts with olive oil

Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking toAmazon.com.

More Cookies, Bars & Brownies

Chocolate Chip Beet Cookies
Gluten-Free Chocolate Chip Pumpkin Cookies
Lemon Blueberry Cookies
The Best Cinnamon Raisin Cookie

Reader Interactions

Comments

Kalyan
August 17, 2013 at 1:50 pm
Just mouthwatering…looks delicious!
Reply
- valentina
  April 01, 2016 at 10:47 pm
  Thanks so much, Kaylan! 🙂
  Reply
  - Germaine
    February 22, 2019 at 3:35 pm
    
    Made them with whole flour and they are delicious as well 😋
    Reply
    - valentina
      February 22, 2019 at 5:33 pm
      So happy to hear you liked them. 🙂 Thank you!
      Reply
    - Mark
      September 17, 2023 at 12:21 am
      350, 12 minutes?? Still raw and balls.
      Reply
      - Valentina
        September 17, 2023 at 4:56 pm
        Hi Mark. Everyone's ovens and baking sheets vary. Is it possible your oven isn't calibrated properly? Do you have an oven thermometer you can place in the oven to check the temp? It could be lower than what you've set it to. (My oven runs about 50 degrees F hotter, so I always set it 50 degrees below the temp I want. I hope this helps -- otherwise, just give them more time to bake. 🙂 ~Valentina
- Barbara Fay
  February 03, 2021 at 3:28 pm
  I hope this helps! I've modified your recipe for two reasons: to keep the chips in the dough and to have the dough hold together well. Here goes: After mixing sugars and oil together, add 2 (not one) eggs. When all the wet ingredients are combined, remove from the mixer. Pour in one cup of flour, then add the chocolate chips, FOLD in the flour and chips then FOLD up to 1 1/2 cup more of flour. Then refrigerate the dough in a covered container for at least 2 hours.
  *Folding: scraping along the sides up to the center, turning the bowl- keeps dough from forming a tough crust when baked.
  *Eggs are a natural emulsion.
  *Chocolate chips (or berries etc) whenever you mix something into a dough, if they are coated in flour, they will not sink to the bottom of the baked product.
  Enjoy!!!
  Barb
  Reply
  - valentina
    February 04, 2021 at 6:21 pm
    Thanks so much for all of your tips, Barb. It's fun to experiment in different ways with recipes. Hope you love the cookies, and thank you for visiting my site. 🙂 Valentina
    Reply
    - Barbara Fay
      February 05, 2021 at 11:14 am
      Valentina,I loved the cookies! Scrumptiously crisp on the outside with a melty chewy goodness on the inside- Perfection! 💕
      Reply
      - valentina
        February 05, 2021 at 6:32 pm
        Fantastic! 😀 Thank you and have a lovely weekend. ~Valentina
  - Judy
    February 20, 2021 at 7:40 pm
    
    For a healthier cookie we actually liked these. I’ve tried several that I’ve had to throw away but these I will keep. I do miss the buttery taste because that’s what I grew up eating. It will just take time to get used to that but these I will make again. It’s nice learning to bake with olive oil. Thanks for posting the recipe.
    Reply
    - valentina
      February 21, 2021 at 11:32 am
      Thanks so much, Judy, for writing in. So happy this recipe will be a "keeper!" 🙂 Enjoy. ~Valentina
      Reply
Deb
August 17, 2013 at 4:31 pm
Chocolate Chip Cookies are THE favorite sweet at my house! I am looking forward to trying the olive oil recipe on my resident chocolate lover! He is always interested in new scrumptious recipes!
Reply
- valentina
  April 01, 2016 at 10:48 pm
  I love that you have a resident chocolate lover. I think I'm that person in my house. 😉
  Reply
Colette
August 19, 2013 at 3:23 pm
V, I'm "shopping" around for a recipe to make for your contest and these caught my eye.
We're trying to watch our cholesterol, too. I was using Crisco instead of butter, but didn't really like the idea all that much. So now that I've seen your olive oil recipe, I HAVE to see about the taste. You know, for scientific reasons. 😉 oxo
Reply
- valentina
  August 22, 2013 at 5:53 pm
  Colette, I hope you and your family likes these! I seriously love them as much as those with butter -- and I'm not a "substitute" girl. 🙂
  Reply
olive oil in recipes
January 22, 2014 at 2:57 pm
Looks Delicious! Thanks for this recipe, I am the only a person in my house who cooks -- I will make this recipe this weekend.
Reply
- valentina
  April 01, 2016 at 10:49 pm
  Hope you found them as delicious as I did! 🙂 Thank you!
  Reply
Jennifer
January 07, 2016 at 11:05 am
They sound so yummy! I love cooking with olive oil, especially baking. And I love your olive jar. Soooo cool!
Reply
- valentina
  January 08, 2016 at 12:06 am
  Thanks, Jennifer! XO
  Reply
  See Also
  Olive Oil Chocolate Chip Cookies | Eat the Love Italian Knot Cookies Salted Pistachio & Dark Chocolate Chunk Cookies | Love and Olive Oil Olive oil, Cinnamon and Lemon Cookies
Stephanie
April 01, 2016 at 6:12 pm
I made these and my whole family loved them! But they were very hard the next day (stored in plastic containers). Any tips to keep them soft?
Reply
- valentina
  April 01, 2016 at 10:59 pm
  Hi Stephanie, So happy your family enjoyed the cookies! 😀 Sorry to hear they were hard the next day. They are definitely a crispy-ish cookie, but if you want a less crispy result, try pulling them out of the oven a bit sooner than the time says, when they seem not quite ready. They should firm up enough, and will hopefully be softer the next day. Keeping them in a cool dark place helps too, in a tightly sealed container (which I think you already did). I hope this helps for next time. Thanks for trying the recipe. 🙂
  Reply
  - Stephanie
    April 02, 2016 at 7:30 pm
    Thank you!
    Reply
Susan
August 07, 2018 at 6:38 pm

These are so delicious! My hubby and I are trying to eat healthier, but sometimes you just gotta have a chocolate chip cookie. They hit the spot!
Reply
- valentina
  November 27, 2018 at 7:37 pm
  Hi Susan,
  Somehow this slipped through the cracks when it came it. Thank you for sharing! I'm so happy you and your husband liked these cookies. And I totally agree, sometimes you just gotta have a chocolate chip cookie. For sure! 🙂 ~Valentina
  Reply
  - Mercedes
    March 28, 2022 at 10:59 am
    
    These are amazing!! I'm super picky about chocolate chip cookies.. they have to be the perfect texture for ke, and finally I found one I can stick with!! I think they tasted even better after a day or two later
    Reply
    - valentina
      March 28, 2022 at 5:33 pm
      Hi, Thank you so much. I'm so happy this recipe made you so happy. It's a family favorite over here and yes, they stay delicious for a good few days -- if you don't eat them all in one day, that is. 😉 Ha! Thanks for checking out Cooking On The Weekends and my recipes. 🙂 ~Valentina
      Reply
- Lisa
  October 14, 2020 at 7:00 pm
  I really want to make these, but would like to eat them over a longer period of time. Can the dough be stored in the fridge for a few days, or frozen? Thanks!
  Reply
  - valentina
    October 15, 2020 at 11:59 am
    Hi Lisa, Thanks for writing in. Yes, you can absolutely store the dough in the refrigerator -- for up to 5 days, if wrapped tightly in plastic wrap. And in the freezer, up to a month or so -- also wrapped tightly. (Obviously it'll last longer than a month in the freezer, but I think best to use it after a month.) To shape the cookies let the dough thaw to room temp. Hope you love them. Enjoy! 🙂 ~Valentina
    Reply
j
December 28, 2018 at 9:50 pm

Great cookies!
Reply
- valentina
  December 29, 2018 at 7:30 pm
  Thanks!
  Reply
- Pauline
  July 28, 2020 at 8:22 am
  I've been.searching for a cookie recipe with olive oil and definitely will give this a try!
  I wonder if the recipe would work out if I add cocoa powder and replace the chocolate chips with white chocolate chips?
  Reply
  - valentina
    July 28, 2020 at 9:21 am
    Hi Pauline, you can absolutely use white chocolate chips. You can also add cocoa powder -- but, not too much, otherwise the cookies will be too dry. I would try adding 1/4 cup and removing 2 tablespoons of the flour. Enjoy! 🙂 ~Valentina
    Reply
Danielle
February 23, 2019 at 7:59 pm

I love chocolate chip cookies - this version is perfect! Healthy with the olive oil and tasty with the chocolate chips 🙂
Reply
- valentina
  February 25, 2019 at 8:51 pm
  Love your comment, Danielle. Thank you. 🙂
  Reply
Natalie
February 23, 2019 at 10:09 pm
I love chocolate chip cookies and these look so delicious. I love the use of olive oil.
Reply
- valentina
  February 25, 2019 at 8:52 pm
  Thanks so much, Natalie.
  Reply
Toni
February 23, 2019 at 10:11 pm
This is such a unique recipe and the cookies look delicious. I've made olive oil cake and love olive oil in this cookie recipe.
Reply
- valentina
  February 25, 2019 at 8:52 pm
  Thanks, Toni. The cookies are delicious. 🙂
  Reply
Alisha Rodrigues
February 24, 2019 at 1:55 am
I'm always looking out for good cookie recipes, Will give this a try. The texture looks good. I've never used olive oil to make chocolate chip cookies before, so this seems exciting
Reply
- valentina
  February 25, 2019 at 8:53 pm
  Thanks so much. They are crispy cookies. Hope you try them. 🙂
  Reply
Bintu | Recipes From A Pantry
February 24, 2019 at 3:17 am

These sound and look great and wouldn't last long in my house. I love the use of olive oil instead of butter.
Reply
- valentina
  February 25, 2019 at 8:54 pm
  Ha! Mine either. Thank you. 🙂
  Reply
Marissa
May 17, 2019 at 12:14 pm

One of my favorite cakes is made with lemon and olive oil, but I've never had an olive oil chocolate chip cookie before. Sounds wonderful! Will be trying this the next time I'm in the mood to whip up a batch of cookies!
Reply
- valentina
  May 17, 2019 at 5:17 pm
  I hope you love them, Marissa. (And I love olive oil with lemon, too!) Have a wonderful weekend. ~Valentina
  Reply
David Scott Allen
May 18, 2019 at 6:45 am
Love the video - I only got a black screen on the iPad until I hit “full screen” and then it played perfectly! I don’t remember seeing this recipe before (didn’t I know you in 2013???) but it looks super easy and very tasty. I like how you hand-form the cookies.
Reply
- valentina
  May 18, 2019 at 8:04 pm
  Thank you, David! 😀 Yes, it's an easy one -- and delicious. In my humble opinion. 😉 Enjoy! ~Valentina
  Reply
Ron
May 20, 2019 at 3:11 am

I've had Italian olive oil cookies that had a citrus taste, but never chocolate chip. Great idea and one I must try. I'll pin this to my "Cookies I Like to Make" board because I know I'll be liking to make these soon.
Reply
- valentina
  May 20, 2019 at 5:25 pm
  I hope you love them, Ron! Thanks so much. ~Valentina
  Reply
Iantha
July 31, 2019 at 6:13 pm

My husband loved the sweet and salty taste
Reply
- valentina
  July 31, 2019 at 8:16 pm
  Awesome! Thanks for the comment -- makes me happy. 🙂 ~Valentina
  Reply
Sarah
September 01, 2019 at 9:11 am
Would these hold up well frozen if I doubled the recipe do you think?
Reply
- valentina
  September 01, 2019 at 9:22 am
  Yes! Absolutely! I often freeze these cookies. Just make sure they're wrapped very well so no air gets in while they're in the freezer, and then thaw them at room temp. Enjoy! 🙂 ~Valentina
  Reply
2pots2cook
October 11, 2019 at 5:16 am

..... just spotted these beauties on IG; 39 comments already? Oh boy..... must be good 🙂 Thank you dear and enjoy your weekend 🙂
Reply
- valentina
  October 11, 2019 at 7:40 am
  Hope you have a great weekend, too! Thanks! 🙂 ~Valentina
  Reply
Liz
October 12, 2019 at 5:51 am

Perfect puffy, chewy cookies! Chocolate chip cookies are my hubby's favorite so I'll have to treat him to a batch of these gems!
See Also
Greek Almond Shortbread Butter Cookies (Kourabiethes) • Olive & Mango
Reply
- valentina
  October 13, 2019 at 4:25 pm
  Thanks so much, Liz! Hope you both love them! 🙂 ~Valentina
  Reply
- Charlotte
  August 31, 2023 at 3:54 am
  I did these for my cooking assessment Tasted amazing, friends loved them as well. I did use cooking salt instead of kosher salt
  Reply
  - Valentina
    September 18, 2023 at 9:02 pm
    Hi Charlotte. I'm so happy these cookies were a hit! Thanks for sharing. 🙂 ~Valentina
    Reply
Jeff the Chef
October 12, 2019 at 6:18 am
This is wonderful! I've never made a chocolat chip cookie with anything but butter. These look like my favorite kind of chocolate chip cookie. I like them when they're thick and don't spread too much. I'm so curious about the flavor. Very interesting.
Reply
- valentina
  October 13, 2019 at 4:28 pm
  Thanks! I hope you give them a try, Jeff. They've become one of my favorite cookies. If only I didn't eat a thousand each time I make them. 😉 ~Valentina
  Reply
Eha
October 13, 2019 at 8:29 pm
Valentina - you have missed out the most important part of a true Mediterranean Diet wine, preferably red 🙂 ! Laughs aside, I do not bake or eat baked goods but your olive-oil biscuits (as we say here !) do look appetizing and wonderfully non-commercial . . . just the main culprit in anything baked for dessert or the coffee table is not fat but sugar . . . just about every illness our generation suffers from comes from that one source . . . . *smile* yes, moderation does work . . .
Reply
- valentina
  October 15, 2019 at 7:48 am
  Good Morning, Eha. Ah, yes, sugar. I can't seem to live without it. At least for more than a week or so. 😉 Yes, we try for moderation. 🙂 ~Valentina
  Reply
David @ Spiced
October 15, 2019 at 4:40 am
Interesting! I don't think I've ever had olive oil cookies, but I love the concept. I've made olive oil cakes before, and those are fun...so now I need to try my hand at these cookies. They look amazing, Valentina! Like the perfectest of perfect chocolate chip cookies.
Reply
- valentina
  October 15, 2019 at 11:07 am
  Thanks. I hope you try them, David. I love olive oil cakes, too. 🙂 ~Valentina
  Reply
Susan Loeb
December 14, 2019 at 4:04 am

I made them last night and they are delicious! Going into my permanent recipe file!
Reply
- valentina
  December 14, 2019 at 8:04 am
  Thanks for writing in, Susan! Made my day! So happy you loved these. Cheers! 🙂 ~Valentina
  Reply
Johnny
December 28, 2019 at 10:16 pm
Hi there,
Amazing recipe. I'm on a keto diet, looking for a recipe that substitutes olive oil for butter.
Do you have any recommendations for using almond or coconut flour instead of wheat?
Reply
- valentina
  December 29, 2019 at 12:37 am
  Hi Johnny, Thanks for writing in. 🙂
  For the best results to make these gluten-free, I'd use the Cup 4 Cup gluten-free flour. Use the same measurement as you would the regular AP flour (2 cups).
  If you really want to add almond or coconut flour, you can, but I wouldn't suggest using them alone.
  To add almond flour, use 1/2 cup almond flour combined with 1 1/2 cups of the Cup 4 Cup GF flour.
  To add coconut flour, use 1/4 cup coconut flour combined with 1 1/2 cups of the Cup 4 Cup GF flour. (Coconut flour absorbs more liquid than other flours.)
  FYI, I haven't tested the recipe with either almond or coconut flour, but I'm pretty confident the above measurements will work, and for sure the Cup 4 Cup alone will work. I hope this helps. Thanks for checking out Cooking On The Weekends, enjoy and Happy New Year. ~Valentina
  Reply
  - Swimdancer
    February 01, 2021 at 9:03 pm
    Hi. We tried these tonight with gluten free flour. They seemed a bit gritty. I wonder if we need more eggs or maybe add some guar gum? They remind me of Pamela's cookies - in the texture - which is not my favorite. We loved using olive oil. Just trying to figure out how to further tweak this recipe. I wouldn't mind them to be a bit gooey-er as well. Any ideas?
    Thank you!
    Reply
    - valentina
      February 02, 2021 at 12:07 pm
      Hi there. Thanks for writing in. What type/brand of gluten-free flour did you use? (I find that Cup4Cup is the best GF flour to substitute regular AP -- I've made this recipe with it many times and it turns out well.) By "gritty," do you meant dry? These cookies, gluten-free or not, are on the crispier side, but you can try adding 1 egg yolk (in addition to the whole egg), and use 1 1/4cups of the brown sugar and 1/4 cup of the granulated for a chewier texture. I hope this helps! If you have a moment, I'd love to know how they turn out. 🙂 ~Valentina
      Reply
Trim
January 05, 2020 at 6:32 am

Made these last night and they were amazing!
Reply
- valentina
  January 05, 2020 at 1:16 pm
  Awesome! Thanks for sharing and I'm so happy you loved them. 🙂 ~Valentina
  Reply
Kristin Ebersold
March 17, 2020 at 6:03 pm

I followed your directions to the letter & they were delicious! Thank you!
Reply
- valentina
  March 17, 2020 at 8:19 pm
  Hi Kristin, thanks so much for writing in. You made my day! So happy you love them. 🙂 ~Valentina
  Reply
Santana
March 20, 2020 at 8:06 am

Ever since I gave up dairy, these have been my go-to. These cookies are so delicious and comforting, everyone in my family enjoys them. Thank you for sharing this recipe!
Reply
- valentina
  March 20, 2020 at 2:33 pm
  Thank you so much for this note, Santana. So happy these are your go-to cookies, and that the whole family partakes. Yay! Enjoy and stay well. 🙂 ~Valentina
  Reply
Courtney
March 31, 2020 at 1:36 pm

My 4 yr old woke up from her nap begging for chocolate chip cookies. I happened to have everything except butter and well, due to the quarantine, I am not about to go out for butter... I didn’t want to disappoint her so I found your recipe and just made them. oh. my. word. Best cookies I’ve made. They’re fluffy and light tasting. What a treat! Thanks so much! Xox
Reply
- valentina
  March 31, 2020 at 2:08 pm
  Hi Courtney, this makes me so happy! Love that you and your daughter loved these cookies. Thanks so much for sharing. Stay well! 🙂 ~ Valentina
  Reply
Jordan
April 07, 2020 at 1:53 pm
I made these but I used Stevia the sugar free sugar and the sugar free brown sugar. The batter was a little crumbly but they came out awesome!
Reply
- valentina
  April 07, 2020 at 3:38 pm
  Hi Jordan, Thanks so much for writing -- it's great that other readers can see this, in case they want to try the same. I'm so happy you liked the cookies. This is definitely one of my favorite (and most popular) recipes. 🙂 And baking seems to be my favorite quarantine activity. Thanks again and stay well! ~Valentina
  Reply
Juniper
April 20, 2020 at 9:49 pm

They were delicious, but they didn't flatten well and were really hard the next day. Still delicious in flavor lol but crunchy things hurt my teeth so I was hoping they'd be a bit thinner and chewier. Overall I'd recommend this to anyone wanting to try a healthier recipe!
Reply
- valentina
  April 21, 2020 at 10:53 am
  Thanks, Juniper. Thanks for writing in. These are a crispier cookie -- for a softer cookie, take the out of the oven a full minute or so before you think they're done. Might help. I'm happy they were delicious. Enjoy and stay well! 🙂 ~Valentina
  Reply
Vanessa
June 01, 2020 at 8:39 pm

These are great. I did half the batter with chocolate chips and the other half with chocolate chips and butterscotch chips. These were so good! I love the salt with the sweet !
Reply
- valentina
  June 01, 2020 at 9:50 pm
  Hi Vanessa, Thanks so much for writing in. I love how you added the butterscotch chips -- what a tasty mix of sweet flavors! I think I'll try that next time. 🙂 ~Valentina
  Reply
celestial
July 27, 2020 at 4:11 pm

My partner with a big sweet tooth recently learned he was lactose intolerant and slowly coming to terms with it. This cookie recipe helped him realize that dairy-free cookies are a delicious choice and he doesn't have to cut baked goods out of his diet (due to butter content). We loved all the savory notes in these cookies because of the olive oil. I will be returning to olive oil as a staple butter alternative for baking sweets in the future. I will make this again and again. Thank you for this recipe!
Reply
- valentina
  July 28, 2020 at 9:19 am
  Hi there! Thanks so much for writing in. I'm so happy these cookies were a hit! Olive oil is surprisingly delicious in so many baked goods. I have a handful of similar recipes the site -- just let me know if you want me to send them to you. Enjoy and thanks again. 🙂 Warmly, Valentina
  Reply
Wendy Cheng
August 22, 2020 at 7:15 pm
Wonderful recipe. Thank you for sharing. My kids,and my whole family loves Olive oil chocolate cookies.Soft with a crunchy touch. God bless you! From Miraflores-Peru
Reply
- valentina
  August 24, 2020 at 9:20 pm
  Thank you so much, Wendy! I'm so happy you love them and that you landed on my site. Have a lovely week. 🙂 ~Valentina
  Reply
Sommer
October 07, 2020 at 8:19 am
I have eaten and baked LOTS of chocolate chip cookies in my life and I promise these are the best I have ever eaten. Thank you for this awesome recipe!
Reply
- valentina
  October 07, 2020 at 9:35 am
  Wow! Thank you so much, Sommer! You made my day. 🙂 So happy you love them! ~Valentina
  Reply
Shari
November 09, 2020 at 6:29 am

Oh my word—these are delicious! My husband and I made them last night. We were craving cookies, but we were out of butter. I found your recipe, and I am so glad I did.
I love how they’re crisp on the outside and a tiny bit chewy on inside, and they have the best flavor. I had one this morning, and it was still amazing.
Thank you for sharing!
Reply
- valentina
  November 09, 2020 at 10:55 am
  Thanks so much, Shari! So happy you and your husband enjoyed them. And I especially love that you had one this morning. I LOVE cookies for breakfast with my coffee. 🙂 ~Valentina
  Reply
Carli Thomas
December 31, 2020 at 2:49 pm

Thanks for sharing your recipe! I just finished making these. I learned that I have to bake it at just 10 min or else it looks burned and becomes hard. My second batch was much better. I like olive oil but not too much on my cookie so I'll put more vanilla next time. Maybe that will lessen the olive oil taste. BTW I used 100% whole wheat flour and just a little less than a cup of EVOO. I also used 1 cup of chocolate chip cookies and 1 cup of chopped walnuts coz we like nuts. All in all, it's a very good cookie recipe. Thanks again!
Reply
- valentina
  December 31, 2020 at 5:11 pm
  Hi Carli, thanks for writing in. The changes you made (the nuts and wheat flour) sound delicious, and I'm happy you liked the cookies. If you want to lessen the olive oil flavor, use regular olive and NOT extra virgin -- it's more mild. And if you're just not into olive oil, you might try them with grapseed oil. The texture should be similar and this oil will not add flavor at all. (And it's also a healthier oil than most.) Wishing you a very happy new year! 🙂 ~Valentina
  Reply
ER
January 07, 2021 at 3:22 pm
Hi, This recipe looks great. Have you tried these as bars in a pan? I don't always have time to make cookies. If so, what size pan do you recommend. Thanks.
Reply
- valentina
  January 07, 2021 at 5:39 pm
  Hi there! I haven't made them as bars (great idea!), but I think a 9 x 13 inch baking pan should work. The baking time will depend on how thick it is. Temp should stay the same and once it looks pretty solid and not "wet" in the center, and edges are a bit golden, it should be done. Sorry I can't be more specific. I will try it this way soon and confirm. And please let me know how it goes. Enjoy. 🙂 ~Valentina
  Reply
Steve Laughton
May 11, 2021 at 5:01 am

Hi just made your recipe for choc chip cookies and they turned out fantastic. The only change I made is I used self raising flour instead of all purpose ( did not have any !) omitting the baking powder and the salt and I changed the granulated sugar for vanilla sugar ( because I had just bought some vanilla sugar). Thanks again for this recipe and I will be trying some more of your recipes.
Reply
- valentina
  May 11, 2021 at 9:16 am
  Thanks so much, Steve, for writing in. I love that you used vanilla sugar, sounds delicious and I must try that next time. Enjoy and thanks again. 🙂 ~Valentina
  Reply
Sara Wenger
May 13, 2021 at 8:45 am
I've been baking these cookies for months and they are great.
Now I am having a vegan guest. Can I use an egg substitute such as flaxseed??
Thanks, Sara
Reply
- valentina
  May 13, 2021 at 11:30 am
  Hi Sara. Thanks so much for writing in, and I'm so happy you like these cookies! 🙂 I haven't tested this particular recipe with vegan egg substitutes. However, there are a couple ways to try this that I think you might have good luck with. The first is to replace 1 large egg with: 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil (in this case olive oil). Blend it together before adding it to the batter. The second is to replace 1 large egg with 1/4 cup carbonated water. As I said, I haven't tried these, so it's not a guarantee, but I hope one will work. I'd love to hear how if goes if you do try one. (I've tried the flax replacement with other recipes (1 tablespoon flax powder mixed with 3 T water) and in general, it hasn't worked well. Not saying it won't work, that's just been my experience. Hope this helps! Enjoy. ~Valentina
  Reply
jassica
August 15, 2021 at 1:21 am

oil chocolate chip is amazing recipe .
When i try it your way i will give you feedback .
I've tried many but never got good results .
Thank you so much for this amazing recipe
Reply
- valentina
  August 16, 2021 at 8:39 am
  I hope you love them! Thank you. 🙂 ~Valentina
  Reply
- valentina
  August 16, 2021 at 1:04 pm
  Thank you! Hope you love them! 🙂 ~Valentina
  Reply
Nonna
January 09, 2022 at 1:06 pm

Olive oil chocolate chip cookies are simply divine. My first recipe from this website - I will be looking for more great recipes. Thanks! 👍🍪
Reply
- valentina
  January 10, 2022 at 9:36 pm
  Hi there and thank you so much! I'm so happy you liked these cookies. Enjoy cooking and thanks for checking out my recipes! 🙂 ~Valentina
  Reply
farah
March 06, 2022 at 3:09 pm

made it last night and was just perfect with a cup of tea on a cold night. added some pecans for extra crunch.
Reply
- valentina
  March 06, 2022 at 3:48 pm
  Wonderful! Lovely with tea, and the pecans are the perfect flavorful crunch. Thanks for sharing. 🙂 ~Valentina
  Reply
Lynn
March 12, 2022 at 7:37 pm
Can you make this recipe with almond flour?
Reply
- valentina
  March 13, 2022 at 9:53 am
  Hi Lynn. Thanks so much for writing in. 🙂 You can add some almond flour for flavor, but if it's the only flour you use, the cookies will not hold together. They'll be super thin and fall apart. If you'd like to add some, I'd add about 1/4 and remove about 1 to 2 tablespoons of the regular flour (just so they're not too dry). If you'd like to make the recipe gluten-free, they work pretty will with Cup4Cup Gluten-Free Multi Purpose Flour. Hope this helps and enjoy! ~Valentina
  Reply
Jaclyn
September 01, 2022 at 12:59 pm

Amazing recipe! The cookies turned out delicious and I love that they follow the mediterranean diet. It can be difficult to find easy and healthy desserts, but this will be my new go-to.
Reply
- valentina
  September 02, 2022 at 8:48 am
  Hi Jaclyn, Yay! A new go-to. Made my morning. Thanks for writing in! 🙂 ~Valentina
  Reply
Sarah
September 01, 2022 at 5:00 pm

These are so delicious and so simple to make vs using butter (no whipping butter in separate bowl - yay!). Love them. I used a bit less sugar and added walnuts too. Perfect!
Reply
- valentina
  September 02, 2022 at 8:47 am
  Hi Sarah, Thanks so much for writing in. I'm so happy you like this recipe. The walnuts are a delicious addition! 🙂 ~Valentina
  Reply
Laurel
October 20, 2022 at 4:22 am

Thank you, these are my family's new favorite! They were skeptical about the lack of butter, but tried and love them.
I've started experimenting by adding a little orange, etc. Every version is a hit.
Reply
- valentina
  October 20, 2022 at 9:36 am
  Hi Laurel, Thanks so much for writing in. I'm so happy these cookies are a hit with you and your family! And adding the orange flavor sounds delicious -- great idea! Enjoy. Warmly, Valentina
  Reply
Ted
November 09, 2022 at 6:20 pm

Awesome,. But instead of full cup of olive oil. I did 1/2 cup olive oil and 1/2 cup unsweetened applesauce. Delicious little thicker and easier to work with . Scrumptious.
Reply
- valentina
  November 10, 2022 at 2:44 pm
  Fantastic, Ted. Great idea to try it with half applesauce. So happy it was a success! Thanks for sharing, and visiting my site and recipes. 🙂 ~Valentina
  Reply
Khadija
December 02, 2022 at 3:40 am

I used crushed smarties, they look soooo good and taste DEEEEELICIOUS!!! So nice and soft love them, this is my new go-to recipe!!!
Reply
- valentina
  December 06, 2022 at 2:26 pm
  Hi there! This makes me so happy! Thanks for sharing and enjoy. 🙂 ~Valentina
  Reply
Lisa
January 05, 2023 at 10:17 pm
Great recipe! I halfed the recipe and used Bob's Red Mill gluten free flour and added a little extra to thicken the dough. They turned out great. Will use this recipe from now on.
Reply
- valentina
  January 06, 2023 at 11:23 am
  Hi Lisa, Thanks for writing in. I'm so happy you like this recipe, and so great the GF flour worked so well. Happy New Year! 🙂 ~Valentina
  Reply
Wanda
July 28, 2023 at 10:42 am

These cookies are delicious! We can eat them guilt-free. I use 1/3 less oil and omit the granulated sugar. I only use the brown sugar amount. I add a tablespoon of maple syrup instead. I also use whole grain spelt flour. So, still works with all those modifications.
Reply
- Valentina
  July 28, 2023 at 12:35 pm
  Hi Wanda, So happy these were still a hit with the changes you made. Keep enjoying! 🙂 ~Valentina
  Reply
Ray R.
October 20, 2023 at 4:58 pm
I love this recipe! It is my "go -to", and family is always asking me to make more! I swap in almond flour to make gluten free cookies, and no one can tell! Thank you for this recipe!
Reply
- Valentina
  October 21, 2023 at 9:58 am
  Hi Ray, Thanks so much for sharing. I'm so happy you love these cookies. They're one of our favorites, and I love that you tried them with almond flour, too. Enjoy and I appreciate you checking out my recipes and trying them. 🙂 ~Valentina
  Reply

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FAQs

Will olive oil change the taste of cookies? ›

Cookies and cakes baked with olive oil have a light and unique flavor. The fruity aroma of olive oil can also bring out other flavors commonly used in baked goods, like chocolate, nuts, spices, and fruit. However, you want to be careful not to let olive oil's flavor overpower everything else.

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Is it better to use oil or butter in cookies? ›

Due to its liquid nature, using oil in cookies typically results in a denser texture. Also, because oil is 100% fat, it doesn't react with flour the way butter does (butter contains water). Because of that, your cookies won't be as fluffy. If you're a fan of flat cookies, then using oil is an excellent option.

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Is a cookie a heterogeneous or hom*ogeneous mixture? ›

Answer and Explanation:

A chocolate chip cookie is an example of a heterogeneous mixture because it is made up of different materials that can be easily distinguished.

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Does oil help cookies spread? ›

Cookie fat #4: Olive oil

(Extra-virgin olive oil is unrefined and can have a distinct olive-y flavor.) The appearance of these cookies was my favorite when judging by looks alone. The results: Appearance and texture: Shiny, crackly top crust with the most amount of spread out of any of the tests.

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What happens if you use olive oil instead of vegetable oil in cookies? ›

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 flavor, it might affect the flavor of the baked product.

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Can you replace butter in cookies with olive oil? ›

How do I substitute olive oil for butter in cakes and other baked good? As a general rule of thumb, substitute three-quarters of the butter in a recipe with olive oil. In other words: If a baking recipe calls for a stick of butter (8 tablespoons), for example, use 6 tablespoons of olive oil.

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Which oil is best for cookies? ›

Best Oils for Baking

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

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Can you use half butter and half oil in cookies? ›

If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely. This way you'll get the added moisture from the oil without sacrificing the structural integrity that butter provides.

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Is a chocolate chip cookie a colloid or suspension? ›

Moreover, sometimes you'll get an area that has a lot of chocolate, and sometimes an area with almost no chocolate. The chocolate is not uniformly mixed with the dough. These all indicate that a chocolate chip cookie is a heterogeneous mixture.

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Is milk a mixture? ›

Milk is a mixture. Milk is a mixture of water, lipids, fats, proteins, and carbohydrates, as well as other substances. These substances are not bonded chemically and can be separated by physical means. If you leave milk on the counter, the fats in the milk begin to curdle and solidify and can be easily removed.

Is coffee a mixture? ›

Coffee is a hom*ogeneous mixture.

Coffee is composed of solutes and a solvent. It can be classified as a solution as one of the solutes are caffeine and other acids produced from the roasting of coffee beans. In addition, sugar can also be present as the solute. It is an aqueous mixture wherein water is the solvent.

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Is olive oil good for 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.

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Why didn't my chocolate chip cookies spread? ›

The most common culprit behind non-spreading cookies is too much flour. This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake.

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What is the best temperature to bake cookies? ›

Cookie temperatures fluctuate, with some recipes as low as 300 degrees Fahrenheit, and a few as high as 425 degrees Fahrenheit, but most recipes land on 375 or 350 to evenly bake the entirety of the cookie.

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How does olive oil affect baking? ›

Olive oil leaves your cake sponge incredibly delicate, moist, and spongy and removes the chance of the sponge being heavy or dense. The swap from vegetable to olive oil is a very simple one and is one you should make, for both flavor and health reasons.

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Does olive oil change the flavor? ›

Packed with polyphenols, amino acids and healthy monounsaturated fats, olive oil can be a key factor not only in establishing a balanced diet, but also for adding depth and flavor to food. Most importantly, the main difference between using olive oil as opposed to refined vegetable oils is its aroma and taste.

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Will olive oil make my cake taste different? ›

Extra virgin olive oil is a great substitute for butter or other fats when baking cakes. It gives cakes a wonderfully moist texture and a light, subtle flavor that pairs perfectly with other ingredients like fresh fruit and nuts. Plus, it's healthy and packed with antioxidants and healthy fats.

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Does olive oil taste bake out? ›

This is because EVOO is liquid at room temperature, so it creates cakes and baked goods that don't dry out even when you have leftovers for a couple of days. Don't worry quality, good-tasting extra virgin olive oil won't overpower the flavors in your cakes, cookies, muffins, etc. It actually adds nuance to the flavor.

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Olive Oil Chocolate Chip Cookies (2024)

Desserts with Olive Oil

What is the Mediterranean Diet?

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What's in Olive Oil Chocolate Chip Cookies?

More recipes that can squeeze their way into the Mediterranean Diet:

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Olive Oil Chocolate Chip Cookies

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Will olive oil change the taste of cookies? ›

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