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
Scale
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.
