These delicious olive oil chocolate chip cookies have become a new favorite for my family! They’re modestly sweet, yet they still retain a bakery-style quality. It’s also a great cookie for those watching their cholesterol!
You HAVE TO try this cookie recipe.
As you see, these are made with olive oil instead of butter, but they’re also lower in sugar than your typical chocolate chip cookie recipe.
My husband said these are my best cookies yet, and he thought they were loaded with sugar.
I think chilling the dough really works to enhance the flavors, even the sweetness.
This is my first chilled dough cookie recipe, and while I hate waiting for anything to chill, it’s sooo worth it.
Ingredients and substitutions
- Flour – Whole wheat pastry flour is best! You can get a similar effect with half whole wheat, half all-purpose, just be sure to measure your flour.
- Baking powder
- Baking soda
- Sea salt
- Olive oil
- Cane sugar – While I typically prefer coconut sugar, it can dry out certain recipes, like these cookies, so the best option here is natural cane sugar or turbinado sugar.
- Water
- Vanilla extract
- Chopped chocolate or chocolate chips
Recipe steps
Mix the flour, baking powder, baking soda, and salt in a large bowl.
Separately, whisk together the olive oil, sugar, water, and vanilla for 1-2 MINUTES until emulsified. This is an important step, so please take note of the time!
Add the oil mixture to the flour bowl, along with the chocolate chips, and stir just until combined.
Using your hands, form 10-11 cookies and place them on a parchment paper-lined baking sheet.
Pop the baking sheet in the freezer for at least 30 minutes.
Preheat the oven to 350 degrees F, and bake the cookies for 15-18 minutes.
Recipe notes
This is a great food scale for recipes, especially if you cook or bake often. I’ve had mine for over five years now, and it’s still going strong!
Be sure to use a measurement of 120 grams of flour.
I’ve successfully used 1/4 cup of sugar in this recipe without error, but the fam prefers 4 1/2-5 tablespoons.
Looking for a great gluten-free cookie? Try my Low Sugar Chocolate Chip Cookies, another favorite!
Olive Oil Chocolate Chip Cookies
Ingredients
- 120 grams whole wheat pastry flour
- ½ teaspoon baking powder
- ¼ + ⅛ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup + ½ Tablespoon olive oil
- 2 ½ Tablespoons water
- 4 ½ Tablespoons cane sugar
- 1 teaspoon vanilla extract
- ⅓ cup chopped chocolate or chocolate chips
Instructions
- Mix together your measured flour with the baking powder, baking soda, and salt.
- Separately, add the oil, water, sugar, and vanilla to a bowl.
- Whisk the oil and sugar mixture for 1-2 MINUTES. This is important, as it allows the sugar to dissolve. You should see the mixture change consistency and emulsify before your eyes.
- Add the oil mixture to the flour bowl, along with the chocolate, and stir to combine.
- Form cookies with your hands and place them on a parchment paper-lined baking sheet. You should get 9-10 good-sized cookies.
- Place the baking sheet in the freezer for at least 30 minutes.
- Preheat the oven to 350℉.
- Bake the cookies for 15-18 minutes until they have golden edges and feel 'set' to the touch.
- Cool completely and enjoy!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
