If you’re searching for a delightful treat that brings together the comforting classic of chocolate chip cookies with a wholesome twist, you are in for a real treat with this Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe. These cookies capture the perfect balance of crisp edges and soft, chewy centers, all while being wonderfully vegan-friendly. Using olive oil instead of butter offers a subtle fruity richness that pairs beautifully with rich dark chocolate chunks. Plus, without eggs, these cookies stay wonderfully tender and are super simple to whip up. Whether you’re vegan, looking to avoid dairy, or just curious about a lighter, flavorful spin on a favorite, these cookies will soon become your new go-to indulgence.
Ingredients You’ll Need
Don’t be intimidated by the simple ingredients! Each one is thoughtfully chosen to create that perfect texture and rich flavor. These staples not only ensure your cookies bake up beautifully but also lend a lovely color and a hint of moisture that makes each bite unforgettable.
- 108 g light brown sugar: Adds deep, caramel notes and moistness for chewy perfection.
- 75 g granulated sugar (organic suggested): Balances sweetness and contributes to those crackly crispy edges.
- 100 ml extra virgin olive oil: Brings a delicate fruity richness and keeps the cookies moist without butter.
- 1 tablespoon non-dairy milk: Maintains the ideal dough consistency and soft crumb.
- 1 tablespoon unsweetened plain vegan yogurt: Adds a gentle tang and tenderizes the dough naturally.
- 2 teaspoons vanilla extract: Infuses classic warmth and depth of flavor.
- 1 teaspoon baking powder: Assists with rise and lightness.
- 1 teaspoon baking soda: Encourages browning and contributes to the great texture.
- ½ teaspoon sea salt plus extra flaky salt: Balances sweetness and enhances the flavor complexity.
- 220 g all-purpose flour: The structure that holds all the delicious parts together.
- 150 g vegan dark chocolate (roughly chopped): Provides luscious pockets of melted goodness in every bite.
How to Make Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe
Step 1: Preparing Your Workspace
First things first, preheat your oven to 160°C fan (or 180°C conventional) and line two large cookie sheets with parchment paper. This ensures an even bake and prevents sticking, setting you up for success right from the start.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the light brown sugar, granulated sugar, extra virgin olive oil, non-dairy milk, vegan yogurt, and vanilla extract. This combination creates a rich, creamy base that’s packed with flavor and moisture—no eggs or butter needed!
Step 3: Add the Leavening and Salt
Next, stir in the baking powder, baking soda, and sea salt. Whisk these briefly just to integrate them evenly. These leavening agents are essential for achieving the perfect rise and texture that rival traditional cookies.
Step 4: Folding in the Flour
Using a rubber spatula, gently fold half of the all-purpose flour into your wet mixture. Then add the second half and fold until the dough is mostly combined, but don’t worry if you still see a few streaks of flour—this technique helps keep the cookies tender.
Step 5: Incorporate the Chocolate
Fold in 120 grams of the chopped vegan dark chocolate chunks carefully so they’re well-distributed throughout your dough. Reserve a few chunks for garnishing later, adding an inviting look and extra chocolate in every bite.
Step 6: Shape the Cookies
Use a 2.4-inch (6 cm) cookie scoop to portion out twelve dough balls onto your prepared trays, spacing them at least 2 inches apart to allow for spreading. If you only have one tray, bake in batches to ensure even cooking. Don’t forget to stud the tops with the remaining chocolate chunks to create those tempting chocolate islands.
Step 7: Bake and Shape
Bake the cookies for 10 to 12 minutes until golden and fragrant. While still hot, use a large cookie cutter or glass to gently round the edges of the cookies for a polished look. Sprinkle flaky sea salt generously on top to make those flavors sing. Let them rest on the trays for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe
Garnishes
Sprinkle flaky sea salt on top right after baking to balance the sweetness and highlight the olive oil’s unique flavor. A light dusting of powdered sugar can add a pretty, delicate touch for special occasions.
Side Dishes
Serve these cookies with a glass of cold almond milk or a cup of rich, freshly brewed coffee or tea, which complements the fruity undertones of the olive oil and dark chocolate flawlessly. For a coconutty twist, try pairing with a creamy coconut yogurt or plant-based cream.
Creative Ways to Present
For a charming dessert display, stack the cookies on a rustic wooden platter with small bowls of the vegan yogurt and extra chocolate chunks. Or sandwich two cookies together with a smear of vegan chocolate ganache or nut butter for a decadent, bite-sized treat that’s both playful and irresistible.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) in an airtight container at room temperature for up to 4 days. This helps maintain their crisp edges and tender center, just like fresh from the oven.
Freezing
These cookies freeze beautifully! Place baked and cooled cookies between parchment paper in a sealed container or zip-top bag and freeze for up to 2 months. When you’re ready to enjoy, thaw at room temperature for about 30 minutes.
Reheating
To bring back that freshly baked warmth, pop a cookie in the microwave for 10 to 15 seconds or reheat in a preheated 160°C oven for 3-4 minutes. This will revive the soft, melty chocolate and fragrant olive oil aromas perfectly.
FAQs
Can I substitute olive oil with another oil?
While Extra Virgin Olive Oil adds a unique fruity richness that complements the chocolate, you can use other mild-flavored oils like avocado or light vegetable oil if you prefer a more neutral taste.
Why is there no egg or butter in this recipe?
This recipe is designed to be vegan and dairy-free by using olive oil and vegan yogurt to provide moisture and richness, making it perfect for those avoiding eggs and butter without sacrificing texture or flavor.
Can I use regular yogurt instead of vegan yogurt?
Absolutely! If you’re not vegan, regular plain yogurt works well too and will help keep the cookies tender and slightly tangy.
Is it necessary to use baking powder and baking soda together?
Yes, the combination helps achieve the right rise and texture. Baking soda aids browning and spread, while baking powder ensures the cookies stay light and tender.
How do I make sure the cookies don’t spread too much?
Make sure your dough is well-chilled if your kitchen is warm and space the cookies properly on the baking sheet. Also, measuring flour correctly helps maintain the right dough consistency for controlled spreading.
Final Thoughts
There’s something truly magical about this Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe. It proves you don’t need traditional ingredients to create a cookie that’s indulgently rich, tender, and packed with flavor. So grab your mixing bowl, invite your favorite people over, and enjoy baking and sharing these charming, comforting treats that everyone will love.
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
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Olive Oil Chocolate Chip Cookies are a delicious, egg-free and butter-free treat perfect for vegans and those seeking a dairy-free option. Made with extra virgin olive oil and vegan yogurt, these cookies offer a tender, moist texture with rich chocolate chunks and a hint of flaky sea salt on top.
Ingredients
Dry Ingredients
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt (+ extra flaky salt for garnish)
- 220 g all-purpose flour
Wet Ingredients
- 108 g light brown sugar
- 75 g granulated sugar (organic recommended)
- 100 ml extra virgin olive oil
- 1 tablespoon non-dairy milk
- 1 tablespoon unsweetened plain vegan yogurt
- 2 teaspoons vanilla extract
Chocolate
- 150 g vegan dark chocolate (roughly chopped)
Instructions
- Prepare: Preheat your oven to fan 160°C (conventional 180°C). Line two large cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In a large mixing bowl, whisk together the light brown sugar, granulated sugar, extra virgin olive oil, non-dairy milk, vegan yogurt, and vanilla extract until fully combined and smooth.
- Add leavening and salt: Add baking powder, baking soda, and sea salt to the wet mixture and whisk briefly to incorporate all dry leavening agents evenly into the wet base.
- Fold in flour: Using a rubber spatula, fold half of the all-purpose flour into the dough until partially incorporated. Add the remaining flour and fold gently until the dough is mostly combined, with some streaks of flour still visible to avoid overmixing and keep cookies tender.
- Add chocolate: Fold in 120 g of the roughly chopped vegan dark chocolate chunks, reserving a few tablespoons for garnish to add on top before baking.
- Shape cookies: Using a 2.4 inch (6 cm) cookie scoop, portion the dough into 12 equal balls. Place them on the prepared cookie sheets at least 2 inches apart to allow spreading. If you only have one sheet, bake in batches. Press the reserved chocolate chunks gently into the tops of each dough ball.
- Bake: Bake the cookies for 10 to 12 minutes until edges are golden and centers are set. Immediately after removing from the oven, use a large cookie cutter or a glass to gently press and round the edges of the hot cookies for a neat shape. Sprinkle the tops with flaky sea salt.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them carefully to a wire rack to cool completely.
Notes
- You can substitute the non-dairy milk with your preferred plant-based milk such as almond or oat milk.
- For best flavor and texture, use high-quality extra virgin olive oil and vegan yogurt.
- The chocolate should be vegan dark chocolate to keep the recipe dairy-free and suitable for vegans.
- If you prefer softer cookies, bake closer to 10 minutes; for crispier edges, aim for 12 minutes.
- The step to press the edges of the hot cookies after baking helps create a classic rounded cookie shape.
- Adding flaky sea salt on top balances the sweetness and enhances the chocolate flavor.
