If you have been searching for a cookie recipe that combines simplicity with incredible flavor and texture, look no further than this Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe. These cookies boast a tender crumb, a delightful chew, and a rich, nuanced sweetness thanks to the extra virgin olive oil that replaces the usual butter. Plus, they’re vegan-friendly and perfect if you’re avoiding eggs or dairy without sacrificing any of that classic chocolate chip cookie charm. From the first bite, you’ll love how these cookies balance wholesome ingredients with a satisfyingly indulgent crunch.
Ingredients You’ll Need
This recipe calls for a handful of everyday pantry staples that work in harmony to create a cookie that’s soft, flavorful, and perfectly textured. Each ingredient plays an important role, from the olive oil’s moisture and depth of flavor to the vegan yogurt’s tenderizing effect.
- Light Brown Sugar: Adds moisture and a mild caramel flavor that enhances the cookie’s sweetness.
- Granulated Sugar (organic recommended): Provides structure and crispness while balancing sweetness.
- Extra Virgin Olive Oil: Replaces butter to keep cookies tender with a subtle fruity richness.
- Non-Dairy Milk: Moisturizes the dough and helps bind the ingredients without eggs.
- Unsweetened Plain Vegan Yogurt: Adds tenderness and a gentle tang, elevating the cookie’s complexity.
- Vanilla Extract: Infuses warmth and enhances the chocolate’s flavor.
- Baking Powder: Leavens the dough for a light and airy texture.
- Baking Soda: Works with acidic ingredients for lift and helps achieve a gorgeous browning.
- Sea Salt: Balances sweetness and intensifies the flavors.
- All-Purpose Flour: The foundational structure for the cookie’s tender chew.
- Vegan Dark Chocolate (roughly chopped): Provides rich pockets of melty chocolate throughout each cookie.
How to Make Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe
Step 1: Preheat and Prepare
Start by setting your oven to fan 160°C or conventional 180°C and line two large cookie sheets with parchment paper. This ensures an even, mess-free baking process. Preparing your oven and baking surfaces ahead of time is a crucial step for baking success.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together the brown sugar, granulated sugar, extra virgin olive oil, non-dairy milk, vegan yogurt, and vanilla extract until the mixture is smooth and well blended. This wet base is where all the richness and moisture come from, setting the stage for wonderfully soft cookies.
Step 3: Add Dry Leaveners and Salt
Next, sprinkle in the baking powder, baking soda, and sea salt to the wet mixture. Whisk briefly just enough to incorporate these leavening agents thoroughly. They’ll help your cookies rise perfectly, and the salt starts balancing flavors right away.
Step 4: Fold in the Flour
Using a rubber spatula, gently fold half of the all-purpose flour into your dough. Then add the remaining flour and fold again until the dough is mostly combined but with a few visible streaks of flour remaining. This gentle folding method helps keep the cookies tender without overworking the gluten.
Step 5: Stir in the Chocolate Chunks
Add 120 grams of the roughly chopped vegan dark chocolate to the dough and fold through, making sure those chocolatey pockets are evenly distributed. Reserve a few tablespoons to sprinkle on top later for that extra visual and taste appeal.
Step 6: Scoop and Shape the Cookies
Use a 2.4-inch (6cm) cookie scoop to portion out 12 even balls of dough onto your prepared sheets. Make sure to leave at least 2 inches between the dough balls to allow for spreading. If you only have one cookie sheet, simply bake in batches. Then, stud the tops of the dough balls with the remaining chocolate chunks for that irresistible, rustic look.
Step 7: Bake and Finish
Bake the cookies for 10 to 12 minutes until they are golden and set around the edges. While the cookies are still warm, carefully round off their edges using a large cookie cutter or a glass for a polished, uniform shape. Don’t forget to sprinkle with flaky sea salt on top – this finishing touch beautifully contrasts the sweet chocolate and intensifies the flavors. Let the cookies rest on the baking trays for 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
These cookies are fantastic on their own but adding a sprinkle of flaky sea salt or a few extra chocolate chunks on top before serving can elevate their flavor to the next level. For a festive twist, you can also lightly dust with powdered sugar or drizzle vegan dark chocolate over the cooled cookies.
Side Dishes
Pairing these cookies with a hot cup of coffee, herbal tea, or a chilled glass of almond milk makes for the ultimate comforting snack experience. A scoop of dairy-free vanilla ice cream alongside warm cookies creates a delightful dessert everyone will adore.
Creative Ways to Present
If you’re bringing these cookies to a party, try stacking them with parchment paper layers in a decorative tin for a beautiful gift. For a fun treat, sandwich two cookies with vegan frosting or nut butter in between. These little ideas make your Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe feel extra special and personalized.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to 4 days to keep them soft and chewy. Placing a slice of bread inside the container helps maintain moisture balance and prevents the cookies from drying out.
Freezing
You can freeze baked cookies by wrapping them individually in plastic wrap or placing parchment paper between layers inside a freezer-safe container. They will stay fresh in the freezer for up to 3 months. Alternatively, freeze the cookie dough balls for up to a month and bake them fresh when cravings hit.
Reheating
Reheat cookies in a preheated oven at 150°C (300°F) for about 5 minutes to bring back that just-baked softness and warmth. Avoid microwaving as it can make the texture rubbery or dry. A few moments in the oven revive their gorgeous chew and melt the chocolate chunks beautifully.
FAQs
Can I substitute olive oil with another oil in this recipe?
Yes, you can, but extra virgin olive oil adds a unique depth of flavor and moist texture that complements the chocolate beautifully. If you prefer, mild oils like avocado or light olive oil can work, but avoid strong-flavored oils that might overpower the cookies.
Why is there no egg or butter in this Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe?
This recipe is designed to be vegan-friendly and allergy-conscious. Olive oil replaces butter for richness, while vegan yogurt and non-dairy milk work together to maintain moisture and binding that eggs would typically provide.
Will these cookies be crispy or chewy?
These cookies are wonderfully chewy with slightly crisp edges thanks to the balance of sugars, olive oil, and the gentle folding technique. If you prefer crispier cookies, bake a minute or two longer but watch closely to avoid over-baking.
Can I use regular yogurt instead of vegan yogurt?
You can substitute with plain dairy yogurt if you’re not strictly vegan. That said, using vegan yogurt keeps the recipe fully plant-based and maintains the intended flavor profile.
How do I ensure my cookies don’t spread too much?
Chilling the dough for about 30 minutes before baking can help control spreading. Also, make sure to leave adequate space between dough balls and use parchment paper or a silicone mat to prevent sticking and over-spreading.
Final Thoughts
This Olive Oil Chocolate Chip Cookies (No Eggs, No Butter) Recipe is one of those delightful surprises that prove baking can be both simple and extraordinary. With wholesome ingredients and a luscious texture, these cookies quickly become a favorite whether you’re vegan, avoiding eggs and butter, or simply seeking a fresh twist on a classic. I genuinely can’t wait for you to try this recipe and enjoy every irresistible bite with family and friends!
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
Deliciously chewy Olive Oil Chocolate Chip Cookies made without eggs or butter. These vegan-friendly cookies use extra virgin olive oil and vegan yogurt to create a moist texture, complemented by rich dark chocolate chunks and a sprinkle of flaky sea salt for the perfect balance of sweet and savory.
Ingredients
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
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: 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 well combined and smooth.
- Add leavening and salt: Sprinkle in the baking powder, baking soda, and sea salt, then whisk again briefly to incorporate thoroughly into the wet mixture.
- Fold in flour: Using a rubber spatula, fold half of the all-purpose flour into the dough gently. Add the remaining half of the flour and fold until the dough is almost fully combined with a few visible streaks of flour remaining to avoid overmixing.
- Add chocolate chunks: Fold in 120 g of the roughly chopped vegan dark chocolate, reserving a few tablespoons for garnishing the cookies later.
- Shape cookie dough: Using a 2.4 inch (6 cm) cookie scoop or spoon, portion out 12 equal balls of dough and place them on the prepared cookie sheets. Space each ball at least 2 inches apart to allow for spreading during baking. If you only have one tray, bake in batches. Press the remaining chocolate chunks on top of the dough balls for garnish.
- Bake and shape: Bake the cookies in the preheated oven for 10-12 minutes. While hot, carefully use a large cookie cutter or glass to round off and shape the edges of each cookie. Sprinkle flaky sea salt on top to enhance flavor.
- Cool: Let the cookies rest on the baking trays for 5 minutes to firm up, then transfer them carefully to a wire rack to cool completely before serving.
Notes
- Using organic granulated sugar can enhance the flavor and quality of the cookies.
- Extra virgin olive oil imparts a subtle fruity flavor and keeps the cookies moist without butter or eggs.
- Non-dairy milk options include almond, soy, oat, or coconut milk depending on preference.
- Unsweetened plain vegan yogurt adds moisture and structure in place of eggs and butter.
- Choose a vegan dark chocolate with at least 70% cocoa for rich flavor and dairy-free compliance.
- Folding the flour gently helps to keep the cookies tender and avoid a dense texture.
- Flaky sea salt sprinkled on top adds a beautiful contrast to the sweetness.
