Olive Oil Chocolate Chip Cookies (Dairy-free)
Olive Oil Chocolate Chip Cookies recipe. Chewy, soft, melt-in-your mouth dairy-free chocolate chip cookies made with olive oil.
These Olive Oil Chocolate Chip Cookies have been my go-to dairy-free chocolate chip cookie recipe for years now. They are quite honestly my favorite chocolate chip cookie recipe of all time.
I make these olive oil cookies every year on Christmas Eve. I also make them often when friends come over and they are always a hit. And no one ever guesses that they are dairy-free.
They are soft and chewy and have the perfect cookie texture. They also have a bit of a lighter feel to them since there is no butter or milk inside.
Plus they are toddler approved.
My toddler is very picky and she LOVES these Olive Oil Chocolate Chip Cookies. She asks to make them regularly, and we have fun making them together.
My other daughter has a dairy intolerance, so these chocolate chip cookies with olive oil are perfect for the whole family.
Basically if you are looking for an olive oil cookies recipe, look no further!
Tips on making chocolate chip cookies without milk or chocolate chip cookies without butter:
For starters, you use ingredients to replace milk or butter.
And as the title of these cookies suggest, you will be using olive oil to replace the butter in this recipe. The goal is a chocolate chip cookie recipe with olive oil instead of butter.
I have found that olive oil can replace butter at a 1:1 ratio.
I recommend using light olive oil, so that the flavor is lighter. The color is lighter and and the flavor is as well.
Apple sauce is also great for replacing butter or fat in recipes. It adds moisture to the batter and is a healthier option.
Also, make sure that your chocolate chips are dairy-free!
Ingredients needed to make these Olive Oil Chocolate Chip Cookies:
- all purpose flour
- baking soda
- light olive oil
- brown sugar
- egg and egg yolk
- dairy-free chocolate chips
FAQ: Can you use coconut sugar in these dairy-free chocolate chip cookies?
The short answer is yes. BUT it does change the recipe a bit. Continue reading to find out how.
The recipe for these Olive Oil Chocolate Chip Cookies calls for brown sugar.
Well, brown sugar results in a really chewy, soft, melt-in-your mouth texture.
Brown sugar has a rich sweetness thanks to the hint of molasses that is inside of it. Which also results in a really great classic cookie flavor.
You can also use coconut sugar here. BUT you need to add 1-2 Tablespoons of olive oil or 2-4 Tablespoons of apple sauce to the recipe.
Coconut sugar adds a nice caramel or toffee taste to the cookies.
It also is less refined than brown sugar and has a lower glycemic index.
BUT coconut sugar doesn’t hold moisture as well as brown sugar, which results in the cookies being a bit more dense and a little drier than if brown sugar was used.
It’s still delicious, but that is why you need to add a little bit more olive oil or apple sauce so that the cookie isn’t too dry.
Keep in mind, the batter is still going to be on the thick dry side, but that’s normal.
How to make chocolate chip cookies with olive oil ( dairy-free chocolate chip cookies):
You’ll need two bowls.
In the first bowl, you mix together the flour, baking soda and salt together.
In the second bowl, you mix together the olive oil and brown sugar. Then add the egg, yolk and vanilla to the bowl and mix again.
Next, you need to add 1/2 of the dry ingredients to the wet ones and mix with a hand-held mixer. Then you add the rest and repeat.
Lastly, you stir in the dairy-free chocolate chips.
Note: the batter is thick and dry-ish. Please look at the photos to get an idea.
Also, the chocolate chips don’t all mix into the batter. Some end up staying at the bottom of the bowl, but you’ll use those later.
Then, scoop ball sized balls of dough and roll them into balls in your hands and place them on the cookie sheets.
Take those spare chocolate chips from the bottom of the bowl and place them on top of the cookies on the cookie sheet.
Press down a bit to make sure they are in the dough.
Then, bake! But make sure not to overbake. These cookies taste best when they are soft.
I hope you enjoy these chocolate chip cookies with olive oil as much as I do! They are an amazing olive oil cookies recipe. 🙂
Other dairy-free cookies you may enjoy:
Olive Oil Chocolate Chip Cookies (Dairy-free)
- Preheat oven to 325° F. Line two cookie sheets with parchment paper or silicone baking mats.
- Whisk the flour, baking soda and salt together in a medium bowl. Set the bowl aside.
- Whisk the olive oil and brown sugar together until thoroughly combined. Add the egg, yolk, and vanilla to the bowl and mix with a hand-held mixer until combined. Add 1/2 of the dry ingredients to the bowl of wet ingredients and beat until combined and then add the other half until combined.
- Stir in the dairy-free chocolate chips. The dough will be thick and a little dry but that is normal. Also the chocolate chips may not all mix into the batter, but that's ok. Try to mix them in as best that you can then save them to put on top of the cookies later.
- Scoop golf ball sized balls of dough and roll the dough into balls in your hands and then put them onto the cookie sheets. Push in some of the spare chocolate chips into the tops of the cookies.
- Bake for 12-14 minutes. Do not over-bake. The cookies won't be golden, but the tops will have puffed up. Basically the cookies will look puffy and soft but if you touch the tops, they will be set.
- Cool cookies on cookie sheets for a few minutes, then let them continue cooling on wire racks or plates.
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