Made with a fudgy chocolate batter, infused with rich olive oil, and studded with chocolate chips, these double chocolate olive oil cookies are ultra chocolatey and moist for an elevated dessert that’s perfect for every occasion!
As a self-proclaimed chocoholic, I’m always looking for ways to sneak more chocolate into my days with recipes like chocolate protein donuts and double chocolate banana almond flour muffins. However, these olive oil chocolate chip cookies have to be my favorite, most chocolate-filled recipe to date!
They’re crisp around the edges, soft and gooey in the center, and absolutely loaded with chocolate in every decadent bite. Created with simple ingredients and baked in minutes, they’re easy to whip up and are sure to have all your guests drooling. One bite and they’ll practically be begging you for the recipe.
Why You’ll Love This Recipe
- Gluten free, dairy free, and nut free
- Simple ingredients
- Quick to bake
- Moist and soft in the center
- Packed with chocolate
Ingredients & Notes
- Chocolate chips - I use regular semi-sweet or dark chocolate chips, but mini chocolate chips work, too. If needed, opt for dairy-free varieties.
- Olive oil - Extra virgin olive oil is the secret ingredient that infuses each olive oil cookie with a sinfully delicious flavor and an unbelievably moist consistency.
- Coconut sugar - Used to sweeten the dough. You can also use light brown sugar if preferred.
- Egg - A large egg is crucial to creating a fudgy flavor and helping the cookies hold their shape. Swap the egg with a flax egg to make this egg-free.
- Vanilla extract - Use a touch of pure vanilla extract to enhance the rest of the ingredients.
- Oat flour - This forms the base of the cookie dough, making these olive oil chocolate chip cookies gluten and nut free. You can make your own by grinding gluten free quick oats into a powder. However, for the best results, I recommend buying it from the store.
- Cocoa powder - Used to add an even more intense chocolate flavor. Make sure your cocoa powder is unsweetened, or swap it out with cacao powder instead.
Can I use olive oil for baking cookies?
Olive oil can add incredible flavor to a cookie! Because butter has become the “traditional” source of fat in a cookie, it’s easy to glance over olive oil as even an option to include in cookie dough.
Robust olive oil will give these olive oil cookies a stronger deeper flavor, which I personally love. But if you want to play it safe, mild cooking olive oil will work just fine and will still give you a subtle hint of the beloved flavor.
Is olive oil healthier than butter in cookies?
Many people will claim that olive oil is “healthier” than butter, but I think it all comes down to how you define the word “healthy”. Yes, swapping olive oil in place of the same amount of butter in a cookie will provide better-for-you unsaturated fats along with a few other health benefits like more antioxidants and vitamins.
Although the ingredient list might not be exactly what you’re used to, these double chocolate olive oil cookies come together like any other cookie recipe. You’ll need a microwave-safe bowl, a large mixing bowl, a large cookie scoop, and a baking sheet, and you’ll be ready to go!
Step 1: Melt the chocolate. Add part of the chocolate chips to a microwave-safe bowl along with part of the olive oil. Heat the mixture in 10-second increments until it’s melted, stirring in between. Set the bowl aside.
Step 2: Combine the wet ingredients. Add the remaining olive oil, coconut sugar, egg, and vanilla extract to a large bowl or the bowl of a stand mixer. Mix until the sugar is dissolved.
Then fold in the melted chocolate until well incorporated.
Step 3: Mix in the dry ingredients. Add the oat flour, cocoa powder, baking soda, and sea salt to the bowl of wet ingredients, and gently fold the mixture together until it is about 90% combined.
Step 4: Fold in the chocolate chips. Add the remaining chocolate chips to the bowl, and gently fold until they’re well incorporated. Be careful not to overmix!
Step 5: Portion the dough. Set the cookie dough aside, preheat the oven, and grease a baking sheet. Once the oven is heated, use a large cookie scoop to portion the dough, and place it on the prepared baking sheet.
Add a few extra chocolate chips on top of each cookie.
Step 6: Bake the chocolate olive oil cookies. Transfer the baking sheet to the oven, and allow the cookies to bake until the edges are set.
Remove the cookies from the oven, and allow them to cool for a few minutes on the baking sheet. Then, transfer them to a wire rack to cool completely.
- Add some chopped pistachios to the cookie dough for a little crunch.
- Add a tablespoon of orange juice and zest for a chocolate-covered orange-style cookie!
- Fold in a teaspoon of espresso powder for a chocolate coffee take on these olive oil cookies.
- Whisk the oil and coconut sugar really well with the egg. This is how you get a crinkle layer on top of the cookies.
- When folding in the dry ingredients, use a rubber spatula and only fold until the ingredients are about 90% combined. This prevents over-mixing of the batter.
- Let the dough sit while the oven preheats. This allows the cookie dough to solidify more making it easier to scoop.
- You want your olive oil chocolate chip cookies to be slightly underdone when you pull them out of the oven. They will cook that last little bit as they sit on the hot baking sheet to cool down.
How to Store
Let each olive oil cookie cool completely before transferring them to an airtight container or jar. They will keep for up to a week either stored out on the counter or in the fridge.
You can also freeze these cookies in a freezer-safe container. You will want to put a piece of parchment paper in between layers of cookies so they don’t stick together. The cookies will keep for up to 3 months. Thaw at room temperature out on the counter when ready to enjoy.
Frequently Asked Questions
Yes, when the exact ingredients listed below are used, this cookie recipe is gluten free. As always, be sure to check the labels on all ingredients you use to verify.
Yes, when dairy free chocolate chips are used (these are my favorite) this cookie recipe is dairy free.
Depending on the type of olive oil you use, you will be able to taste a very subtle hint of olive oil. The more robust the olive oil, the more powerful that flavor will be.
For more delicious cookie recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Double Chocolate Olive Oil Cookies
- 1 cup chocolate chips - divided
- ⅓ cup + 1 tablespoon olive oil - divided
- ⅔ cup coconut sugar - or light brown sugar
- 1 egg - swap with a flax egg to make it egg-free*
- 1 teaspoon vanilla extract
- 1 ½ cup oat flour
- 3 tablespoon cocoa powder
- 1 ½ teaspoon baking soda
- ¼ teaspoon sea salt
- Add ⅓ cup of the chocolate chips to a microwave safe bowl with 1 tablespoon olive oil and heat in the microwave in 10 second increments until melted. Set aside1 cup chocolate chips, ⅓ cup + 1 tablespoon olive oil
- In a large bowl or in the bowl of a stand mixer, add the remaining ⅓ cup olive oil, coconut sugar, egg, and vanilla extract and mix until the sugar is dissolved into the oil. You can rub some of the mixture in between your pointer finger and thumb to make sure. Fold in the melted chocolate until well combined.⅔ cup coconut sugar, 1 egg, 1 teaspoon vanilla extract
- Add the oat flour, cocoa powder, baking soda, and sea salt to the bowl and gently fold until the flour is about 90% combined.1 ½ cup oat flour, 3 tablespoon cocoa powder, 1 ½ teaspoon baking soda, ¼ teaspoon sea salt
- Fold in the remaining ⅔ cup chocolate chips until the flour is fully incorporated but be sure not to over mix. Set the bowl to the side.
- Preheat oven to 350 F. The cookie dough will firm up a bit while the oven heats up.
- Once the oven is preheated, scoop the cookie dough onto a greased baking sheet with a large cookie scoop. Place a few extra chocolate chips on top if desired and bake in the oven for 6 - 7 minutes until the sides are set. Let the cookies set on the baking sheet for a few minutes until they are cooled enough to transfer to a wire rack to cool completely.
- Repeat step 5 with remaining cookie dough.