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Olive Oil Chocolate Chip Cookies

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If you’re looking for delicious Mediterranean Diet desserts, these Olive Oil Chocolate Chip Cookies are for you. Perfect for dessert after dinner, or an afternoon pick-me-up snack with coffee, they have a perfect crunch, just the right amount of chocolate and a hint of vanilla.tall stack of olive oil chocolate chip cookies

Disclaimer: Other than a gluten-free diet, which I know quite well because my son has Celiac Diesase, I do not claim to be an expert on nutrition or other special diets. I’m calling these Mediterranean Diet cookies because I use Extra Virgin olive oil instead of butter, because it is much lower in saturated fat, and is a big part of the Mediterranean diet.

Healthy, or shall I say healthier eating shouldn’t have to preclude delicious desserts.

I’m not going all healthy on you. 🙂

I am however, a fan of the Mediterranean diet and generally love the recipes that fall within that category. It’s more or less how I naturally eat, which makes it easy.

Desserts with Olive Oil

I’ve been discovering that I can create rich and wonderful Mediterranean diet desserts without the usual high amounts of saturated fat that I would have normally used. And the oil creates super delicious, moist baked goods.

close up of bite taken out of olive oil chocolate chip cookie

What is the Mediterranean Diet?

-The Mediterranean diet is a low-fat way of eating that is characterized by a high consumption of vegetables and moderate consumption of protein.

-Fat is actually encouraged in this diet — though only healthy varieties, like monounsaturated fat from olive oil and polyunsaturated fat, like omega-3 fatty acids, from certain fish and shellfish.

-It’s generally a healthy way of eating, and olive oil is the main source of fat.

There are many more elements to this diet, and you can get more information about it here.

olive oil chocolate chip cookie dough in light green bowl

Recipe Tip

Be aware that this dough will not behave like a typical cookie dough.

The oil changes things. Therefore, when you’re shaping the dough into balls, you have to use your hands and squeeze them together gently. Otherwise the chocolate chips easily slip out.

Four photo grid of olive oil chocolate chip cookie dough in stages

Can you freeze Olive Oil Chocolate Chip Cookies?

Yes you can.

Just as you would any other cookie — wrapped very well so no air can get in. Defrost them at room temperature a few hours before you want to eat them.

Magic

There’s just something magical about a good chocolate chip cookie, and I don’t think that the magic is lost here without the butter.

Enjoy every last crumb of these delectable Olive Oil Chocolate Chip Cookies!

close up of tall stack of olive oil chocolate chip cookies

A few more recipes that I think can squeeze their way into the Mediterranean Diet:

And a couple more of my favorite chocolate chip cookies:

Enjoy every last crumb of the Olive Oil Chocolate Chip Cookies!

5 from 13 votes
Print
Olive Oil Chocolate Chip Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

 Perfect for dessert after dinner, or an afternoon pick-me-up snack with coffee, they have a perfect crunch, just the right amount of chocolate and a hint of vanilla.

*Makes 2 dozen

Course: Dessert
Cuisine: American, Mediterranean
Keyword: cookies for a party, desserts with olive oil
Servings: 24
Calories: 187 kcal
Author: Valentina K. Wein
Ingredients
Instructions

  1. Preheat the oven to 350°F, and line two baking sheets with parchment paper. Set aside.

  2. Add the olive oil, vanilla, both sugars and the 1 teaspoon of salt, to a large mixing bowl. Mix until you have a smooth consistency.
  3. Now mix in the egg. Blend until it's completely smooth again.
  4. Add the flour and baking soda to the bowl and mix just until it's fully incorporated and you don't see any dry spots of flour.
  5. Fold in the chocolate chips.

  6. Use your hands to shape the batter into balls, about 2 tablespoons each. (Your hands will be greasy from the oil, but I find for this recipe, hands are best.) Add the shaped balls of dough to the parchment-lined baking sheets as you go. They should have at least 2-inches between them, about a dozen per sheet.

  7. Use the palm of your hand to gently flatten the balls of batter, only about halfway.
  8. Then lightly sprinkle each one with Kosher salt.

  9. Place the baking sheets in the preheated 350°F oven until the cookies are golden brown along the edges, 10 to 12 minutes. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to come to room temperature.

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Comments

  2. Deb says

    Chocolate Chip Cookies are THE favorite sweet at my house! I am looking forward to trying the olive oil recipe on my resident chocolate lover! He is always interested in new scrumptious recipes!

    Reply

  3. Colette says

    V, I’m “shopping” around for a recipe to make for your contest and these caught my eye.
    We’re trying to watch our cholesterol, too. I was using Crisco instead of butter, but didn’t really like the idea all that much. So now that I’ve seen your olive oil recipe, I HAVE to see about the taste. You know, for scientific reasons. 😉 oxo

    Reply

    • valentina says

      Colette, I hope you and your family likes these! I seriously love them as much as those with butter — and I’m not a “substitute” girl. 🙂

      Reply

  6. Stephanie says

    I made these and my whole family loved them! But they were very hard the next day (stored in plastic containers). Any tips to keep them soft?

    Reply

    • valentina says

      Hi Stephanie, So happy your family enjoyed the cookies! 😀 Sorry to hear they were hard the next day. They are definitely a crispy-ish cookie, but if you want a less crispy result, try pulling them out of the oven a bit sooner than the time says, when they seem not quite ready. They should firm up enough, and will hopefully be softer the next day. Keeping them in a cool dark place helps too, in a tightly sealed container (which I think you already did). I hope this helps for next time. Thanks for trying the recipe. 🙂

      Reply

  7. Susan says

    These are so delicious! My hubby and I are trying to eat healthier, but sometimes you just gotta have a chocolate chip cookie. They hit the spot!

    Reply

    • valentina says

      Hi Susan,
      Somehow this slipped through the cracks when it came it. Thank you for sharing! I’m so happy you and your husband liked these cookies. And I totally agree, sometimes you just gotta have a chocolate chip cookie. For sure! 🙂 ~Valentina

      Reply

  13. Bintu | Recipes From A Pantry says

    These sound and look great and wouldn’t last long in my house. I love the use of olive oil instead of butter.

    Reply

  14. Marissa says

    One of my favorite cakes is made with lemon and olive oil, but I’ve never had an olive oil chocolate chip cookie before. Sounds wonderful! Will be trying this the next time I’m in the mood to whip up a batch of cookies!

    Reply

    • valentina says

      I hope you love them, Marissa. (And I love olive oil with lemon, too!) Have a wonderful weekend. ~Valentina

      Reply

  15. David Scott Allen says

    Love the video – I only got a black screen on the iPad until I hit “full screen” and then it played perfectly! I don’t remember seeing this recipe before (didn’t I know you in 2013???) but it looks super easy and very tasty. I like how you hand-form the cookies.

    Reply

    • valentina says

      Thank you, David! 😀 Yes, it’s an easy one — and delicious. In my humble opinion. 😉 Enjoy! ~Valentina

      Reply

  16. Ron says

    I’ve had Italian olive oil cookies that had a citrus taste, but never chocolate chip. Great idea and one I must try. I’ll pin this to my “Cookies I Like to Make” board because I know I’ll be liking to make these soon.

    Reply

    • valentina says

      Yes! Absolutely! I often freeze these cookies. Just make sure they’re wrapped very well so no air gets in while they’re in the freezer, and then thaw them at room temp. Enjoy! 🙂 ~Valentina

      Reply

  20. Liz says

    Perfect puffy, chewy cookies! Chocolate chip cookies are my hubby’s favorite so I’ll have to treat him to a batch of these gems!

    Reply

  21. Jeff the Chef says

    This is wonderful! I’ve never made a chocolat chip cookie with anything but butter. These look like my favorite kind of chocolate chip cookie. I like them when they’re thick and don’t spread too much. I’m so curious about the flavor. Very interesting.

    Reply

    • valentina says

      Thanks! I hope you give them a try, Jeff. They’ve become one of my favorite cookies. If only I didn’t eat a thousand each time I make them. 😉 ~Valentina

      Reply

  22. Eha says

    Valentina – you have missed out the most important part of a true Mediterranean Diet wine, preferably red 🙂 ! Laughs aside, I do not bake or eat baked goods but your olive-oil biscuits (as we say here !) do look appetizing and wonderfully non-commercial . . . just the main culprit in anything baked for dessert or the coffee table is not fat but sugar . . . just about every illness our generation suffers from comes from that one source . . . . *smile* yes, moderation does work . . .

    Reply

    • valentina says

      Good Morning, Eha. Ah, yes, sugar. I can’t seem to live without it. At least for more than a week or so. 😉 Yes, we try for moderation. 🙂 ~Valentina

      Reply

  23. David @ Spiced says

    Interesting! I don’t think I’ve ever had olive oil cookies, but I love the concept. I’ve made olive oil cakes before, and those are fun…so now I need to try my hand at these cookies. They look amazing, Valentina! Like the perfectest of perfect chocolate chip cookies.

    Reply

  25. Johnny says

    Hi there,

    Amazing recipe. I’m on a keto diet, looking for a recipe that substitutes olive oil for butter.

    Do you have any recommendations for using almond or coconut flour instead of wheat?

    Reply

    • valentina says

      Hi Johnny, Thanks for writing in. 🙂
      For the best results to make these gluten-free, I’d use the Cup 4 Cup gluten-free flour. Use the same measurement as you would the regular AP flour (2 cups).
      If you really want to add almond or coconut flour, you can, but I wouldn’t suggest using them alone.
      To add almond flour, use 1/2 cup almond flour combined with 1 1/2 cups of the Cup 4 Cup GF flour.
      To add coconut flour, use 1/4 cup coconut flour combined with 1 1/2 cups of the Cup 4 Cup GF flour. (Coconut flour absorbs more liquid than other flours.)
      FYI, I haven’t tested the recipe with either almond or coconut flour, but I’m pretty confident the above measurements will work, and for sure the Cup 4 Cup alone will work. I hope this helps. Thanks for checking out Cooking On The Weekends, enjoy and Happy New Year. ~Valentina

      Reply

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