If you’re searching for a delightful treat that brings together the rich flavor of olive oil and the classic comfort of chocolate chip cookies, look no further than the Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe. These cookies have a beautiful balance of moist texture and tender crumb, all while being egg-free and butter-free, making them perfect for those seeking a dairy-free, vegan-friendly indulgence. The use of extra virgin olive oil lends a subtle fruitiness and depth, complementing the rich dark chocolate chunks that stud each cookie. Whether you’re a seasoned baker or a kitchen novice, this recipe is wonderfully straightforward, delivering warm, melt-in-your-mouth cookies everyone will adore.
Ingredients You’ll Need
When it comes to these cookies, the simplicity of the ingredients is key to achieving that perfect harmony of flavor and texture. Each component plays an essential role, whether it’s adding moisture, structure, or that irresistible chocolate goodness that makes these cookies truly unforgettable.
- Light brown sugar: Adds natural sweetness and helps keep the cookies moist with its molasses content.
- Granulated sugar (organic preferred): Balances sweetness with a slight crispness to the cookie edges.
- Extra virgin olive oil: Offers richness and a subtle fruity note, replacing traditional butter for a healthier fat source.
- Non-dairy milk: Binds ingredients and adds moisture without compromising the dairy-free aspect.
- Unsweetened plain vegan yogurt: Provides a slight tang and tender crumb, enhancing texture without eggs.
- Vanilla extract: Elevates the cookie’s flavor profile with warm, aromatic notes.
- Baking powder: Helps cookies rise and become light and airy.
- Baking soda: Works alongside the baking powder for proper leavening and texture.
- Sea salt (+ extra flaky salt for garnish): Balances sweetness and intensifies the chocolate; flaky salt on top adds a delightful crunch.
- All-purpose flour: Forms the sturdy base of the dough, giving structure to the cookies.
- Vegan dark chocolate (roughly chopped): Provides rich, gooey pockets of chocolate throughout the cookies.
How to Make Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 160°C for fan ovens or 180°C for conventional ovens. Line two large cookie sheets with parchment paper to prevent sticking and make cleanup a breeze. Proper preparation ensures even baking and flawless cookies every time.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the light brown sugar, granulated sugar, extra virgin olive oil, non-dairy milk, vegan yogurt, and vanilla extract. Whisk them together until the mixture is smooth and evenly blended. This creates the moist base that carries all the irresistible flavors in your cookie dough.
Step 3: Add the Leavening Agents and Salt
To your wet ingredients, add the baking powder, baking soda, and sea salt. Give a quick whisk to make sure these dry leaveners distribute evenly. These tiny but mighty components will help your cookies rise just right and develop the perfect texture.
Step 4: Fold in the Flour
Using a flexible rubber spatula, fold half of the all-purpose flour into the dough gently. Then add the rest and fold until the mixture is mostly combined, leaving a few flour streaks visible. This careful folding prevents overworking the dough, helping to keep your cookies tender and soft.
Step 5: Incorporate the Chocolate
Fold in about 120 grams of your roughly chopped vegan dark chocolate until it is evenly distributed throughout the dough. Reserve a few tablespoons of chocolate chunks to press on top of the cookies before baking. The chocolate adds bursts of rich, indulgent flavor with each bite.
Step 6: Shape Your Cookies
Use a 2.4-inch (6cm) cookie scoop to divide your dough into 12 equal portions. Place the dough balls on your prepared cookie sheets, leaving at least two inches of space between each to allow for spreading during baking. If you only have one cookie sheet, plan to bake in batches. Push the reserved chocolate chunks into the tops of each cookie dough ball for a lovely, rustic appearance and extra chocolatey goodness.
Step 7: Bake and Finish
Bake the cookies for 10 to 12 minutes until edges are set but centers remain soft. When they come out of the oven, gently use a large cookie cutter or a glass to round the edges while the cookies are still hot — this step ensures a neat, uniform shape. Sprinkle the tops generously with flaky sea salt to accentuate the sweet and savory balance. Let cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe
Garnishes
A simple sprinkle of flaky sea salt is all you really need to elevate these cookies. For a festive touch, try adding a dusting of cinnamon or a drizzle of melted dark chocolate just before serving. It’s these little extras that turn a homemade cookie into a special occasion treat.
Side Dishes
Pair these olive oil chocolate chip cookies with a cooling glass of almond or oat milk for a classic experience or a cup of freshly brewed coffee or herbal tea to balance sweetness with warmth. For an indulgent dessert, serve alongside non-dairy vanilla ice cream and fresh berries to create varying textures and delightful flavor contrasts.
Creative Ways to Present
Arrange your cookies on a rustic wooden board with small bowls of extra chopped chocolate, nuts, and fresh fruit for a charming dessert platter. You can also sandwich the cookies with your favorite dairy-free cream or jam for an easy and crowd-pleasing cookie sandwich. Wrapping a few in parchment and tying with twine makes a heartfelt homemade gift.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your olive oil chocolate chip cookies in an airtight container at room temperature. They will stay fresh for up to five days, maintaining their moist, tender texture. Adding a slice of bread to the container helps keep them soft by providing gentle humidity.
Freezing
You can freeze the cookie dough balls before baking or freeze the baked cookies themselves. For dough, scoop onto parchment-lined trays, freeze until solid, then transfer to freezer bags for up to 3 months. For baked cookies, separate layers with parchment and freeze in airtight containers for the same duration. This way, you always have a delicious backup ready to bake or enjoy later.
Reheating
To bring your cookies back to fresh-baked warmth, pop them in a preheated oven at 160°C for about 5 minutes. This simple step revives their softness and enhances the gooey chocolate. Avoid the microwave for longer times as it can dry the cookies out.
FAQs
Can I substitute olive oil with another oil?
While olive oil gives these cookies a unique, fruity depth, you can substitute with lighter oils like avocado or sunflower oil. Using a mild-flavored oil will slightly change the taste but maintain the texture and moisture.
Why are there no eggs or butter in this recipe?
This recipe deliberately omits eggs and butter to cater to vegan diets and those with dairy or egg allergies. The combination of olive oil and vegan yogurt ensures the cookies remain moist and tender without traditional ingredients.
Can I use regular milk or yogurt instead of non-dairy options?
Absolutely! If you are not concerned with dairy-free restrictions, substituting regular milk and yogurt will work just fine and will produce similar texture and flavor in the cookies.
How do I get the perfect chewy texture?
The key is not to overmix the dough when folding in the flour and to avoid overbaking. Removing the cookies when the edges are set but centers are still soft ensures a chewy, tender bite once cooled.
Can I add nuts or dried fruit to this recipe?
Definitely! Feel free to mix in chopped nuts like walnuts or pecans or dried fruits such as cranberries or raisins. These additions bring extra texture and flavor that complement the olive oil and chocolate beautifully.
Final Thoughts
There is something truly special about the Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe — they bring together wholesome ingredients and an easy-going method to create cookies bursting with flavor and warmth. Whether you’re baking for family, friends, or yourself, these cookies offer a wonderful way to enjoy a dairy-free dessert without compromising on taste or texture. Give this recipe a try, and I promise you’ll discover a new favorite cookie to cherish and share for years to come.
Print
Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert/Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Deliciously soft and chewy Olive Oil Chocolate Chip Cookies made without eggs or butter. These vegan-friendly cookies use extra virgin olive oil for a subtle fruity richness, combined with brown and granulated sugar for sweetness, and vegan dark chocolate chunks for indulgent bites. Perfect for those seeking a dairy-free, egg-free treat that’s easy to make and irresistibly flavorful.
Ingredients
Wet Ingredients
- 108 g light brown sugar
- 75 g granulated sugar (organic preferred)
- 100 ml extra virgin olive oil
- 1 tablespoon non-dairy milk
- 1 tablespoon unsweetened plain vegan yogurt
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt (+ extra flaky salt for garnish)
- 220 g all-purpose flour
Add-ins
- 150 g vegan dark chocolate, roughly chopped
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 160°C fan (180°C conventional). Line two large cookie sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Wet Ingredients: In a large bowl, whisk together the light brown sugar, granulated sugar, extra virgin olive oil, non-dairy milk, unsweetened plain vegan yogurt, and vanilla extract until smooth and combined.
- Add Leavening and Salt: Stir in the baking powder, baking soda, and sea salt briefly to incorporate. This ensures the cookies rise and have balanced flavor.
- Fold in the Flour: Using a rubber spatula, fold half of the all-purpose flour into the wet mixture gently. Then add the remaining flour and fold until mostly combined, leaving a few streaks of flour visible for a light texture.
- Add Chocolate Chunks: Fold in approximately 120 g of the chopped vegan dark chocolate, reserving a small amount to garnish on top of the cookies after shaping.
- Shape the Cookies: Using a 2.4 inch (6 cm) cookie scoop, portion the dough into 12 evenly sized balls. Place them on the prepared baking sheets with at least 2 inches of space between each as they will spread when baking. Press the remaining chocolate chunks onto the tops for garnish.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes until golden at the edges. While still hot, use a large cookie cutter or a glass to gently shape and round off the edges of each cookie for a uniform appearance.
- Cool and Serve: Let the cookies cool on the baking trays for 5 minutes to set, then transfer carefully to a wire rack to cool completely before serving. Sprinkle flaky sea salt on top while warm for added flavor contrast.
Notes
- Use organic granulated sugar for a richer flavor and ethical sourcing.
- Extra virgin olive oil imparts a fruity depth, but mild olive oil can be used for a subtler taste.
- Non-dairy milk options include almond, soy, oat, or coconut milk depending on preference.
- Unsweetened plain vegan yogurt adds moisture and slight acidity to help with texture.
- Choose high-quality vegan dark chocolate for best taste and melt.
- Do not over mix the dough when adding flour; leaving some streaks helps keep the cookies tender.
- If you only have one baking tray, bake in batches to avoid overcrowding and uneven baking.
