Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe

Introduction

These Olive Oil Chocolate Chip Cookies are a delightful twist on a classic favorite, made without eggs or butter. They are perfectly soft, slightly chewy, and rich with the fruity notes of extra virgin olive oil. Ideal for vegan and dairy-free dessert lovers looking for a simple, delicious treat.

Ingredients

• 108 g light brown sugar
• 75 g granulated sugar (organic recommended)
• 100 ml extra virgin olive oil
• 1 tablespoon non-dairy milk
• 1 tablespoon unsweetened plain vegan yogurt
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt, plus extra flaky salt for garnish
• 220 g all-purpose flour
• 150 g vegan dark chocolate, roughly chopped

Instructions

1. Step 1: Preheat your oven to fan 160°C or conventional 180°C and line two large cookie sheets with parchment paper.
2. Step 2: In a large bowl, whisk together the brown sugar, granulated sugar, olive oil, non-dairy milk, vegan yogurt, and vanilla extract until well combined.
3. Step 3: Add the baking powder, baking soda, and sea salt to the wet mixture and whisk briefly to mix.
4. Step 4: Using a rubber spatula, fold half of the flour into the dough. Add the remaining flour and fold gently until almost combined, leaving a few streaks of flour visible.
5. Step 5: Fold 120 g of the chocolate chunks into the cookie dough, reserving a few tablespoons for garnish.
6. Step 6: Use a 2.4-inch (6 cm) cookie scoop to portion the dough into 12 balls. Place them evenly on the prepared cookie sheets, leaving at least 2 inches of space between each to allow for spreading. If you have only one tray, bake in batches. Press most of the reserved chocolate chunks into the tops of the cookie dough balls.
7. Step 7: Bake for 10 to 12 minutes. Once baked, use a large cookie cutter or glass to gently round and shape the edges of the hot cookies. Sprinkle flaky sea salt over the tops. Let cookies cool on the trays for 5 minutes, then transfer carefully to a wire rack to cool completely.

Tips & Variations

• For a nuttier flavor, try using a fruity olive oil with a robust taste.
• You can substitute the vegan yogurt for applesauce if preferred, though it may change texture slightly.
• Add a teaspoon of cinnamon or espresso powder to enhance the chocolate flavor.
• Use vegan white or milk chocolate for different variations.
• Pressing the dough gently before baking helps keep cookies thicker and chewier.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm gently in a low oven for a few minutes or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy yogurt instead of vegan yogurt?

Yes, regular yogurt can be used as a substitute, but the recipe is designed to be vegan, so using dairy yogurt will change that aspect. The texture and moisture should remain similar.

Why is olive oil used instead of butter?

Olive oil adds moisture and a unique flavor while keeping the cookies dairy-free and vegan. It also creates a tender texture that differs from butter’s crispness, making these cookies soft and chewy.

Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe

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★★★★★

4.5 from 94 reviews

• Author: Harper
• Total Time: 22 minutes
• Yield: 12 cookies 1x
• Diet: Vegan

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Description

These Olive Oil Chocolate Chip Cookies are a delightful egg-free and butter-free treat that combines the rich flavor of extra virgin olive oil with vegan dark chocolate chunks. Perfectly soft and chewy with a hint of sea salt, these cookies are both wholesome and indulgent, ideal for those seeking a dairy-free and vegan baked good without compromising on taste.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt (+ extra flaky salt for garnish)
• 220 g all-purpose flour

Wet Ingredients

• 108 g light brown sugar
• 75 g granulated sugar (organic recommended)
• 100 ml extra virgin olive oil
• 1 tablespoon non-dairy milk
• 1 tablespoon unsweetened plain vegan yogurt
• 2 teaspoons vanilla extract

Chocolate

• 150 g vegan dark chocolate, roughly chopped

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Instructions

1. Prepare: Preheat your oven to fan 160°C (conventional 180°C). Line two large cookie sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix wet ingredients: In a large bowl, whisk together the light brown sugar, granulated sugar, extra virgin olive oil, non-dairy milk, vegan yogurt, and vanilla extract until fully combined and smooth.
3. Add leavening and salt: Stir in the baking powder, baking soda, and sea salt, whisking briefly to incorporate these dry elements uniformly into the wet mixture.
4. Fold in flour: Using a rubber spatula, gently fold half of the all-purpose flour into the dough, then add the remaining flour and fold until the dough is almost combined but still shows a few streaks of flour to avoid overmixing and maintain a tender crumb.
5. Add chocolate: Fold in 120 g of the chopped vegan dark chocolate chunks evenly throughout the cookie dough, reserving the remaining chocolate for garnishing later.
6. Shape: Using a 2.4-inch (6 cm) cookie scoop, portion the dough into 12 evenly sized balls. Place them spaced at least 2 inches apart on the prepared baking sheets to allow for spreading. If you only have one baking tray, bake the cookies in batches. Press most of the reserved chocolate chunks onto the tops of each cookie ball for added texture and appearance.
7. Bake: Bake in the preheated oven for 10 to 12 minutes until the edges are set and the centers are soft. Immediately upon removal, use a large cookie cutter or glass to gently press around the edges of each hot cookie to round them off and shape them perfectly. Sprinkle flaky sea salt on top to enhance flavor.
8. Cool: Allow the cookies to rest on the baking sheets for 5 minutes to firm up before carefully transferring them to a wire rack to cool completely. This step ensures the perfect chewy texture and prevents breakage.

Notes

• Use organic granulated sugar for a purer flavor and ethical choice.
• Extra virgin olive oil adds a subtle fruity richness and is a healthier fat alternative to butter.
• Non-dairy milk (such as almond or soy milk) ensures the recipe remains vegan.
• Unsweetened plain vegan yogurt contributes moisture and helps bind the dough without eggs.
• Choose high-quality vegan dark chocolate for intense flavor and texture.
• Do not overmix the dough once flour is added; a few streaks of flour help keep the cookies tender.
• Flaky sea salt sprinkled on top adds a delightful contrast to the sweet chocolate.
• If your cookie cutter is smaller than 2.4 inches, adjust cookie size and baking time accordingly.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Olive Oil Cookies, Vegan Chocolate Chip Cookies, Egg-Free Cookies, Butter-Free Cookies, Dairy-Free Desserts, Vegan Baking