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
Scale
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.
