Olive Oil Cookies
User Reviews
5
Olive Oil Cookies
Description
This cookie recipe chooses olive oil over traditional butter, lending a mild fruity note while maintaining moistness. The dough is mixed by combining olive oil, vanilla extract, and sugars before adding egg and dry ingredients, excluding chocolate chips. The chocolate chips are folded in last to avoid breaking up during mixing.
The dough is formed by hand into approximately 1 ½ inch balls, which may feel oily but compact easily. Cookies are placed spaced apart and optionally sprinkled with sea salt before baking at 350°F until barely set in the middle—avoiding overbaking keeps them tender.
After baking, cooling on the baking sheet allows cookies to firm up before transferring to a rack. The recipe works with either extra virgin or lighter olive oils, and both all-purpose and gluten-free flours. The resulting cookies are lightly crisped on edges with a chewy center and bursts of bittersweet chocolate chips.
Storing cookies at room temperature in a covered container preserves freshness for up to four days. Using hands for shaping is crucial due to the dough’s texture, making a scoop less effective.
Ingredients
- 1 cup olive oil
- 2 tsp vanilla extract
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 egg
- 2 ½ cups all-purpose flour or all purpose flour, gluten free 1 to 1
- 1 tsp baking soda
- 1 cup dark chocolate chips
- dash salt optional, sea salt
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer or large mixing bowl, add olive oil, vanilla extract, brown sugar and granulated sugar. Mix until combined.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in chocolate chips. The dough will be a little crumbly and oily.
- Use hands to roll dough into 1 ½ inch sized balls. Your hands will get slightly oily. Use your hands to squish dough into compact balls of dough.
- Place balls of dough at least 2 inches apart on pan. Sprinkle with sea salt if desired.
- Bake for 10 to 11 minutes or until cookies look barely set in the middle.
- Finally, remove cookies from oven.
- Allow cookies to cool on pan for 5 minutes before carefully transferring to a cooling rack.
Notes
- Use either extra virgin or light-flavored olive oil depending on your flavor preference.
- All-purpose flour or gluten-free 1-to-1 flour both work in this recipe.
- The dough will be crumbly and oily; shaping by hand is necessary to form compact dough balls.
- Do not overbake; remove cookies when they look just barely set in the middle for a tender texture.
- Store baked cookies covered at room temperature for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 59mg | 2% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 6IU | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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