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
Scale
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.
