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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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