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.
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.
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.
Recipe Tips and Substitutions
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.
I use semisweet chocolate chips in this recipe, but feel free to use any type you like.
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.
What's in Olive Oil Chocolate Chip Cookies?
- extra virgin olive oil
- vanilla
- granulated sugar
- golden brown sugar
- kosher salt
- eggs
- all-purpose flour
- baking soda
- semisweet chocolate chips
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!
More recipes that can squeeze their way into the Mediterranean Diet:
- Olive Oil Chocolate Bundt Cake
- Spiced Olive Oil Banana Bread
- Olive Oil Meyer Lemon Cake
- Olive Oil Chocolate Chip Banana Bread
All of these desserts made with olive oil are fantastic!
And more of my favorite chocolate chip cookies:
These are all unique and fun recipes!
- Ruby Chocolate Chip Cookies
- Pecan Praline Chocolate Chip Cookies
- Buckwheat Chocolate Chip Cookies {Gluten-Free Recipe}
- Pistachio Chocolate Chip Cookies {Gluten-Free Recipe}
- Easy Peanut Butter Chocolate Chip Cookies {Gluten-Free Recipe}
Enjoy every last crumb of the Olive Oil Chocolate Chip Cookies.
Olive Oil Chocolate Chip Cookies
Ingredients
- 1 cup extra virgin olive oil
- 1 tablespoon pure vanilla extract
- ¾ cup granulated sugar
- ¾ cup golden brown sugar
- 1 teaspoon, plus extra for garnish, Kosher salt
- 1 large egg
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F, and line two baking sheets with parchment paper. Set aside.
- Make the batter. 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. Now mix in the egg. Blend until it's completely smooth again. 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. Fold in the chocolate chips.
- Shape. 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.Use the palm of your hand to gently flatten the balls of batter, only about halfway. Then lightly sprinkle each one with Kosher salt.
- Bake and cool. 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.
NOTES
NUTRITION
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Natalie
I love chocolate chip cookies and these look so delicious. I love the use of olive oil.
valentina
Thanks so much, Natalie.
Danielle
I love chocolate chip cookies - this version is perfect! Healthy with the olive oil and tasty with the chocolate chips 🙂
valentina
Love your comment, Danielle. Thank you. 🙂
j
Great cookies!
valentina
Thanks!
Pauline
I've been.searching for a cookie recipe with olive oil and definitely will give this a try!
I wonder if the recipe would work out if I add cocoa powder and replace the chocolate chips with white chocolate chips?
valentina
Hi Pauline, you can absolutely use white chocolate chips. You can also add cocoa powder -- but, not too much, otherwise the cookies will be too dry. I would try adding 1/4 cup and removing 2 tablespoons of the flour. Enjoy! 🙂 ~Valentina
Susan
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!
valentina
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
Mercedes
These are amazing!! I'm super picky about chocolate chip cookies.. they have to be the perfect texture for ke, and finally I found one I can stick with!! I think they tasted even better after a day or two later
valentina
Hi, Thank you so much. I'm so happy this recipe made you so happy. It's a family favorite over here and yes, they stay delicious for a good few days -- if you don't eat them all in one day, that is. 😉 Ha! Thanks for checking out Cooking On The Weekends and my recipes. 🙂 ~Valentina
Lisa
I really want to make these, but would like to eat them over a longer period of time. Can the dough be stored in the fridge for a few days, or frozen? Thanks!
valentina
Hi Lisa, Thanks for writing in. Yes, you can absolutely store the dough in the refrigerator -- for up to 5 days, if wrapped tightly in plastic wrap. And in the freezer, up to a month or so -- also wrapped tightly. (Obviously it'll last longer than a month in the freezer, but I think best to use it after a month.) To shape the cookies let the dough thaw to room temp. Hope you love them. Enjoy! 🙂 ~Valentina
Stephanie
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?
valentina
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. 🙂
Stephanie
Thank you!
Jennifer
They sound so yummy! I love cooking with olive oil, especially baking. And I love your olive jar. Soooo cool!
valentina
Thanks, Jennifer! XO
olive oil in recipes
Looks Delicious! Thanks for this recipe, I am the only a person in my house who cooks -- I will make this recipe this weekend.
valentina
Hope you found them as delicious as I did! 🙂 Thank you!
Colette
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
valentina
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. 🙂
Deb
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!
valentina
I love that you have a resident chocolate lover. I think I'm that person in my house. 😉
Kalyan
Just mouthwatering…looks delicious!
valentina
Thanks so much, Kaylan! 🙂
Germaine
Made them with whole flour and they are delicious as well 😋
valentina
So happy to hear you liked them. 🙂 Thank you!
Mark
350, 12 minutes?? Still raw and balls.
Valentina
Hi Mark. Everyone's ovens and baking sheets vary. Is it possible your oven isn't calibrated properly? Do you have an oven thermometer you can place in the oven to check the temp? It could be lower than what you've set it to. (My oven runs about 50 degrees F hotter, so I always set it 50 degrees below the temp I want. I hope this helps -- otherwise, just give them more time to bake. 🙂 ~Valentina
Barbara Fay
I hope this helps! I've modified your recipe for two reasons: to keep the chips in the dough and to have the dough hold together well. Here goes: After mixing sugars and oil together, add 2 (not one) eggs. When all the wet ingredients are combined, remove from the mixer. Pour in one cup of flour, then add the chocolate chips, FOLD in the flour and chips then FOLD up to 1 1/2 cup more of flour. Then refrigerate the dough in a covered container for at least 2 hours.
*Folding: scraping along the sides up to the center, turning the bowl- keeps dough from forming a tough crust when baked.
*Eggs are a natural emulsion.
*Chocolate chips (or berries etc) whenever you mix something into a dough, if they are coated in flour, they will not sink to the bottom of the baked product.
Enjoy!!!
Barb
valentina
Thanks so much for all of your tips, Barb. It's fun to experiment in different ways with recipes. Hope you love the cookies, and thank you for visiting my site. 🙂 Valentina
Barbara Fay
Valentina,I loved the cookies! Scrumptiously crisp on the outside with a melty chewy goodness on the inside- Perfection! 💕
valentina
Fantastic! 😀 Thank you and have a lovely weekend. ~Valentina
Judy
For a healthier cookie we actually liked these. I’ve tried several that I’ve had to throw away but these I will keep. I do miss the buttery taste because that’s what I grew up eating. It will just take time to get used to that but these I will make again. It’s nice learning to bake with olive oil. Thanks for posting the recipe.
valentina
Thanks so much, Judy, for writing in. So happy this recipe will be a "keeper!" 🙂 Enjoy. ~Valentina
Daniela
Way too greasy needed to add an extra cup of flour. Recipe taste good though.
Valentina
Hi, Daniela. Thank you for your comment, and I’m so happy that in the end you liked these cookies. I’m not sure if you tried baking them before adding the extra flour, but yes, the batter does feel oily. Once baked though, they should not be greasy and taste great. 😊 ~Valentina
Gill
Looks like you didn’t follow the recipe and created your own. Not exactly complimentary to the lady who kindly posted the original recipe.