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
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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!
Extra-virgin olive oil - Not just for salads! This liquid gold is the perfect vegan fat for baking.
Use a high-quality one for the best flavor like in this olive oil cake.
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.
Step-by-step instructions
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.
Tips
- 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.
FAQs
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
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and let me know what you think in the comments!
📖 Recipe
Olive Oil Chocolate Chip Cookies
Ingredients
- 2 cups (236g) almond flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup + 1 tablespoon maple syrup
- ¼ cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- ½ cup dairy-free chocolate chips I prefer mini chips
- sea salt for sprinkling, optional
Instructions
- 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.
Sally
Sublime! Fantastic taste and texture. Most GF recipes are blighted by complexity, a mile-long ingredient list and ingredients that are really hard to find. This is so simple and healthy, with ingredients you would find in any Australian supermarket. Thanks so much!
Tessa
Thank you so much, Sally!
Brynne
These look so delish, I’m shook.
Tessa
Thanks, Brynne!!
Christine
My whole family loves these!! They are so easy to whip up on nights we want a sweet treat. Ingredients are so healthy and I always have them on hand. Thank you!
Tessa
That is great! Thank you so much!!
Kori
These are the absolutely best healthy cookies out their!!! Im 13 and do nt eat grains , eggs, or coconut products and I love these! Just perfect amount of sweetness without all the refined sugar! I did these with lily s pepermint chocolate chips for my bday treats!! Thank you so much for awesome recipie!
Tessa
That sounds awesome! Thanks so much! And Happy Birthday! :)
Gretchen Hudock
These are delicious and easy. I shouldn't eat chocolate so after the first batch following the recipe, I am using the recipe as a basic dough with a little less salt. I added chopped walnuts in one batch and chopped craisins and pecans in another. I will check out more almond flour recipes from this site. Thank you.
Tessa
Thanks so much, Gretchen! That is awesome. I appreciate it!
Marta
Felt the need to review as I recorded the recipe into a notebook. This has become a household staple for us. I make it almost every week! Perfect for having something sweet and indulgent that feels more guilt free.
Tessa
I am so happy to hear that. Thank you, Marta!
Katie
Wow! Just wow! Over the past year I have been cutting out refined sugar and mainly using paleo sugars. I try to seek out recipes sweetened naturally or by honey and maple syrup. These cookies hit the spot! They combine my love for salty and sweet and are AMAZING. I will def be making these as my staple choc. chip cookie recipe! YUM!!!
Laura
I appreciate the short ingredient list! So easy. This is a good recipe for my girls to bake with too.
Tessa
Definitely! Thank you!
Krissy
I have been making these on repeat now for months. In LOVE. I make a double batch and freeze them to pop just a few in the oven at a time. Perfection on those nights when I need a sweet treat that my body can appreciate!
Kirst
These are AMAZING. I’ve made them twice now and am so so happy to finally find my delicious (flourless, healthy) chocolate chip cookie staple! I never leave reviews, but these seriously are so so good. Thank you!
Anthoula
Love this recipe! Have made it multiple times!
I am looking for a substitute for almond flour - Want to use regular flour.. Any suggestions on quantity and other ingredients to include (baking soda, powder, salt, etc?)
Jaime
Do you think these could be made with white whole wheat flour or all purpose flour instead? Thanks!
Traci | Vanilla And Bean
Love these little pillows of goodness Tessa... and look at that interior. I'm a fan of soft and chewy ! Total Heart Eyes!! Hope y'all are warm love. xo
Abby @ Heart of a Baker
Oh. my. gosh. NEED these!! I love a good, easy cookie and this one looks like it fits the bill!