These Olive Oil Chocolate Chip Cookies are made with only five main ingredients and one bowl, you'll have these in the oven in under 10 minutes. Gluten-free and vegan.
I absolutely love an easy cookie recipe. There's really nothing more satisfying. Quick to whip up, consumed even faster.
With a bit of a twist, olive oil is used here in place of butter in traditional cookie dough. It adds moisture and a unique flavor. Trust me when I say these delicious olive oil chocolate chip cookies will be your new go-to cookie recipe!
Why you'll love this recipe
- Super easy, a perfect pantry cookie!
- No chill time is needed!
- Gluten-free, grain-free, dairy-free, and egg-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - I love using this for gluten-free baking because it adds moisture with healthy fat and a bit of protein. Almond flour cookies are such a delicious gluten-free treat!
Maple syrup - A natural sugar that adds a warmth of flavor to plain cookie dough. Honey can be substituted (if you are not vegan).
Dairy-free chocolate chips - For this recipe, I prefer mini chocolate chips. But use what you have! Regular chocolate chips or dark chocolate chunks will work as well. Chopped-up chocolate bars are a great replacement.
Vanilla extract - Good quality pure vanilla extract rounds out that perfect flavor.
Before you start: Preheat the oven temperature to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
Step 1: In a large mixing bowl, combine dry ingredients.
Step 2: Add the wet ingredients and stir with a rubber spatula until everything is combined.
Step 3: Fold in chocolate chips. Rest dough for 5 minutes.
Step 4: Scoop dough with a tablespoon and roll it into a ball. Place balls of dough about 1 ½ inches apart on the prepared baking trays.
Step 5: Gently press down on the cookie dough balls to flatten, and sprinkle with flaky sea salt if desired.
Step 6: Set bake time for 10 to 15 minutes or until the edges are just golden brown. Let cookies rest for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
- For best results, make sure to let the cookie dough rest before baking.
- Store baked cookies in an airtight container at room temperature.
- For perfect presentation, press a few extra chocolate pieces into the top of each cookie after you shape them.
- Sea salt on top of the cookies just before baking is the perfect finishing touch.
Definitely! In recipes like this one, olive oil replaces butter as the fat in the recipe. For recipes that call for creaming the butter, this is not a good replacement as it will alter the texture of the final product.
I love the flavor that EVOO brings to these cookies, but you can certainly use any type you have on hand with the same outcome. The higher quality of olive oil you use the better flavor and texture your baked good will have.
More cookie recipes
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Olive Oil Chocolate Chip Cookies
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, combine almond flour, baking soda, and salt. Whisk to combine. Add maple syrup, olive oil, and vanilla extract and stir to combine until dry ingredients are moistened and incorporated. Fold in chocolate chips and allow dough to rest for 5 minutes.
- Scoop dough with a tablespoon and roll into ball. Space about an inch and a half apart on baking sheet. Using the palm on your hand, press ball down about halfway. Sprinkle lightly with sea salt.
- Bake for 10 to 15 minutes or until edges are just golden brown. The tops will not brown like traditional cookies. Allow to rest on baking sheet for a few minutes then transfer to wire cooling rack.
- Store olive oil chocolate chip cookies in an airtight container for 5-6 days.