Made with a base of olive oil instead of butter, and whole wheat flour for extra flavor, these dairy-free Chocolate Chip Cookies are lower in sugar than most and just as delicious. They’re a perfect cookie to bake with the kids!
In searching for a cookie that my entire family could enjoy, I knew I needed an option without milk or butter. Turns out, you can easily use olive oil in chocolate chip cookies to make a crisp-around-the-edges and soft-in-the-middle cookie.
These olive oil cookies have vanilla and chocolate chips to balance the flavors and are so simple to stir together.
I love to bake these with my kids since you don’t need anything other than a big bowl and a spoon to make them. No stand mixer or hand mixer required!
Olive Oil Cookies
We have a lot of favorite cookie recipes, but these for sure rank right up there. The flavor of the olive oil is balanced by the vanilla extract and chocolate chips, so you don’t taste it. And it’s so easy to work with.
These also have less saturated fat than a butter cookie, if that’s something you look for in a cookie. (You may also like my Olive Oil Cake.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make this easy cookie recipe for kids so you know what to have on hand.
- Extra-virgin olive oil: This is the base of the recipe and works instead of butter to make the cookies have a classic crisp texture.
- Egg: One egg helps bind the batter together so it’s easy to portion out and bake.
- Vanilla extract: A solid dose of vanilla extract adds flavor and balances out any of the undertones from the olive oil.
- Granulated sugar and brown sugar: A combination of types of sugar delivers the texture in the cookie. Note that this recipe has about 1 cup less total sugar than comparable recipes, yet still delivers on sweetness and texture.
- Whole-wheat flour: I use whole-wheat flour here for extra flavor, but all purpose works, too.
- Baking soda: This ensures that the cookies rise, spread, and bake evenly.
- Salt: A little salt balances the flavors in the cookie.
- Dark chocolate chips (chopped finely; choose a dairy-free option as needed):
Step-by-Step Instructions
Here’s a look at the steps involved in making this cookie recipe so you know what to expect.. Scroll down to the end of the post for the full amounts and information.
- Preheat the oven and prep baking sheets. Add the olive oil, egg, vanilla, and sugars to a medium bowl. Stir well.
- Add the flour, baking soda, salt, and chocolate chips. Stir.
- Portion out balls of dough onto the baking sheet. Press each ball down flat.
- Bake until firm and lightly golden brown. Remove from oven and let cool. Serve warm or at room temperature.
Frequently Asked Questions
Look for dairy-free chocolate chips from brands including Guittard, Tollhouse, Enjoy Life Foods, and Ghiardelli.
The brands mentioned above have specific formulations that are made without dairy. Usually, you’ll be using a dark chocolate, rather than a milk chocolate product.
In this recipe, we use olive oil in place of butter to make dairy-free chocolate chip cookies.
How to Store
Store cookies for up to a week in an airtight container at room temperature.
Best Tips for Success
- Use mini chocolate chips or full size ones. I prefer to chop up full size ones so there’s a more even distribution of chocolate throughout.
- Use all-purpose flour if you prefer.
- Use raisins for the chocolate chips if you’d like.
- Look for dairy-free chocolate chips from brands including Guittard, Tollhouse, Enjoy Life Foods, and Ghiardelli.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please rate and comment below.
Dairy-Free Chocolate Chip Cookies
Ingredients
- ⅓ cup extra-virgin olive oil
- 1 egg, lightly beaten
- 2 teaspoons vanilla extract
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1⅛ cups whole-wheat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup dark chocolate chips (chopped finely; choose a dairy-free option as needed)
Instructions
- Preheat the oven to 350 degree F and line two baking sheets with parchment paper.
- Add the olive oil, egg, vanilla, and sugars to a medium bowl. Stir well with a wooden spoon to mix thoroughly.
- Add the flour, baking soda, salt, and chocolate chips. Stir to combine.
- Portion out 1 tablespoon-size balls of dough onto the prepared baking sheet, spacing each 2 inches apart. Press each ball down flat.
- Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and let cookies cool on the pan.
- Serve warm or at room temperature.
Notes
- Store cookies for up to a week in an airtight container at room temperature.
- Use mini chocolate chips or full size ones. I prefer to chop up full size ones so there’s a more even distribution of chocolate throughout.
- Use all-purpose flour if you prefer.
- Use raisins for the chocolate chips if you’d like.
- Look for dairy-free chocolate chips from brands including Guittard, Tollhouse, Enjoy Life Foods, and Ghiardelli.
Nutrition
This post was first published June 2015.
Excellent cookies. I didn’t use olive oil as we are out. So I just used 1 stick of butter. Can the sugar in these be cut down in half ? We loved them but they are a tad on the sweet side. I used coconut sugar and granulated sugar. These cookies remind me of the toll house cookies recipe my mom used to make every year. She cut the recipe off the bag back when I was a kid. Used the same one every year.
Sure, you can reduce the sugar.
Excellent cookies. I didn’t use olive oil as we are out. So I just used 1 stick of butter. Can the sugar in these be cut down in half ? We loved them but they are a tad on the sweet side. I used coconut sugar and granulated sugar. These cookies remind me of the toll house cookies recipe my mom used to make every year. She cut the recipe off the bag back when I was a kid. Used the same one every year.
Can I use canola oil instead of olive oil? Thanks
I haven’t made them that way but probably!
Great texture for a dairy free cookie! The whole wheat flour did make it “healthier” tasting but still quite pleasant.
Very pleasantly surprised by these cookies! Thanks for sharing!
Do you think melted coconut oil would work in place of olive oil?
Hello! Would gluten free all purpose work for these?
Hi- A 1:1 gf flour blend like the one from King Arthur will work similarly. Enjoy
Just made these with for our toddler with dairy allergy. It was so easy that she could help me throughout the whole recipe. Plus, they’re so delicious I’m sure she’ll help me through the whole plate of cookies too. 😂
I was worried about the olive oil but you really can’t taste it at all. Are there any other more budget friendly oils that might sub well?
Glad to hear that! I think avocado oil works similarly here, but I’m not sure that it’s less $$.
Followed recipe except used an egg replacer due to egg allergy. That may have been why the batter was a little harder to keep together than usual. Really enjoyed finished product. Yummy treat that felt more balanced than average chocolate chip cookie.
Hallo
I just tried this recipe and my cookies turned out flat 🙁 it tastes really good, we love it, but visually not like your cookies. Although I made exactly like in your recipe. What should I do to fix it next time to make the cookies look „fuller“? Thanks
Hi- you could check that the baking soda is fresh? I just made them again and mine look the same as the photos so I hope that suggestion helps!
Hallo
Yes the baking soda is fresh. I think next time I‘ll put them in the fridge for at least an hour before baking 😉 thank you!
These were delicious!
Hello! Can these be made with a chia/ flax egg?
I don’t know that that would work all that well, but a store bought egg replacer like the one from Just Egg or Bobs Red Mill might work better.
Cannot wait to try these! Perfect snow day recipe to try today! With a dairy allergy in the house I’m always on the hunt for more dairy free options, especially this time of year with cookies!
Enjoy them and the snow day! We have one too:)
Quick, easy and delicious! My friend the baker/chef gave them an A!
These sound really good! I love the idea of adding dried apricots.