Is olive oil good for baking cookies?

Yes olive oil is extremely versatile and is a great oil to use for baking cookies and cakes. Choose an olive oil that is fruity and buttery, not one that is peppery or grassy.

Can you use olive oil instead of butter in cookies?

Yes, you can in most cookie recipes. You will replace the amount of butter with 3/4 the amount of oil. So, if the recipe calls for one cup of butter, use 3/4 cup of olive oil.

What olive oil is best for cookies?

A light, smooth, fruity, buttery olive oil is best for cookies and other sweet baked goods. You do not want to choose a peppery, pungent olive oil for sweet baking.

What types of chocolate chips are dairy free?

Many brands now carry dairy free chocolate chips including Nestle, Ghirardelli, and Enjoy Life. You can also buy dairy-free chocolate chips in bulk from Azure Standard.

What can you substitute for eggs in chocolate chip cookies?

For an eggless chocolate chip cookie, a flax or chia egg is the best substitute for a chewy cookie recipe. If you don't mind a cakey texture, applesauce or banana can be used.

Olive Oil Chocolate Chip Cookies (Soft, Chewy, No-Chill)

Ingredients

3/4 cup extra virgin olive oil
1 cup light brown sugar
1/2 cup white granulated sugar
1 egg plus one egg yolk
2 tablespoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/2 cups all purpose flour
2 cups chocolate chips, bittersweet or semisweet
flaky sea salt for topping, optional

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Instructions

Preheat oven to 350 degrees F.
Place olive oil, both sugars, egg and egg yolk, and vanilla in a large mixing bowl and whisk well for 3-5 minutes until slightly frothy.
Add baking soda and salt and whisk to combine. Toss your whisk in the sink and grab a rubber spatula.
Add flour to wet mixture and fold to combine. When you have a few flour streaks remaining, add chocolate and continue mixing until combined and no visible flour remains.
Scoop dough into balls (about 2 tablespoons each) and place on parchment lined baking trays about 2 inches apart. Press down on tops of dough balls to flatten them slightly. Top with sea salt if desired.
Bake for 9 minutes at 350 degrees F. Allow to cool on cookie sheets before storing.

Notes

To make egg-free chocolate chip cookies, replace the egg and yolk with 1 flax egg: Mix 1 tablespoon of ground flax with about 2 tablespoons of water and let sit for 10-15 minutes until it becomes thick and gelatinous.

To make these dairy-free chocolate chip cookies, make sure you are reading the chocolate chip ingredients and avoiding any with dairy.

Author: anita | wild thistle kitchen
Prep Time: 10 minutes
Cook Time: 9 minutes per tray
Category: cookies, desserts
Method: baking
Cuisine: American