Olive Oil Chocolate Chip Cookies (Dairy-free)
Chewy, soft, melt-in-your mouth dairy-free chocolate chip cookies made with olive oil.
Servings: 18 cookies
Ingredients
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 3/4 cup light olive oil
- 1 cup brown sugar (check notes for tips if you want to use coconut sugar)
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 1 cup dairy-free chocolate chips
Instructions
- 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.
Video
Notes
- *Make sure to measure the flour correctly. Scoop the flour into the measuring cup and level it with a knife.
- * The batter for these cookies are thick and dry. That is why it is important to roll these cookies with your hands before putting them on the cookie sheet. The act of rolling them between your hands makes it all stick together and gives them a better texture.
- *Don't worry that the chocolate chips don't all mix into the batter. Take the leftover chocolate chips and add them to the tops of the cookies before baking.
- *Use a light olive oil if you want a lighter flavor. The oil will be lighter in color. If you want a stronger olive oil flavor, then use a darker colored oil.
- * If you use coconut sugar instead of brown sugar, then you need to add 1-2 Tbs olive oil to the batter or 2-4 Tbs of apple sauce
- *Don't over-bake the cookies! They will be light in color and hard on the bottoms when done.
Nutrition
Serving: 1cookie | Calories: 179kcal | Carbohydrates: 20.8g | Protein: 2.2g | Fat: 10g