I haven’t yet reached that point where I feel stressed by the approaching holidays. This is about the time, in early December, when I’m still in that blissful state. In my mind, there’s plenty of time to accomplish everything I need to do to create a Pinterest-perfect, Martha Stewartesque Christmas. So, I’m hoping that right about now, you’ve sensed the sarcasm and imagine that I’m over here rolling my eyes. Over the years, I’ve found that there are certain things that you can keep simple. This gives you plenty of time to go all “Martha” on other, more important things. Today, I’m about to offer you some simplicity.
Baking. So much baking. And so much eating. Let’s not fight it. It’s just going to happen and we should enjoy it while we can. But, you guys know me. I’m all about lightening up here and there. So, I knew I wanted to incorporate olive oil to replace the butter in a cookie. I’ve been using it in my baking quite a bit lately, in cakes, breads and muffins. I’ve found that, if I don’t tell anyone, they don’t even notice it.
I’m super excited for you to try this recipe. Most importantly, it’s all about that key word today, simplicity. Put your mixer away. You don’t need it for this. Then, once you’ve baked these up, you are going to be amazed by how wonderful a butter-less cookie really can be! Crunchy on the outside and soft in the middle. Just how I like ’em! And…simple.
- 1¼ cup whole wheat pastry flour (see Notes)
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ¼ cup olive oil
- ½ cup dark brown sugar, lightly packed
- 2 tablespoons granulated sugar
- 1 large egg (see Notes for a vegan option)
- 1 teaspoon pure vanilla extract
- ½ cup semi-sweet chocolate chips
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl, whisk together the olive oil, brown sugar and granulated sugar. Add the egg and vanilla extract. Whisk until a bit light and fluffy for just about a minute.
- Pour the dry ingredients into the wet ingredients. Using a wooden spoon or rubber spatula, mix just until combined. Leaving some spotty dry areas is fine. Add the chocolate chips and any other mix-ins and mix just until incorporated.
- Drop the dough onto the prepared baking sheet by tablespoonfuls.
- Bake for 8 to 10 minutes.
- Remove from the oven. Move the cookies onto a cooling rack to cool completely.
Try using lighter flavored olive oils. Fruitier oils, like extra virgin, will add more taste.
To make a vegan version, be sure to look for dairy-free chocolate chips and replace the egg with a flax egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water. Allow to sit for 15 minutes before using)
To create a gluten-free version, replace the whole wheat pastry flour with all-purpose gluten-free flour and reduce the amount by 2 tablespoons.
I’m not the only one baking with olive oil…check these out:
Lemon Scented Olive Oil Cookies with Almond Glaze by Joy the Baker
Hi, Caroline!
Making some cookies with olive oil is such a great idea!
Thank you, Makos! I agree…baking with olive oil is wonderful!
These cookies are soooo great!!! I’ve made them several times and yesterday my sister was begging for them so I made a batch!
Thanks so much for this recipe
You are such a sweet sister, Taylor! I’m so so happy to hear you both enjoyed these cookies as much as I do! Thank you for taking the time to let me know…this made my day! xo
Dear Caroline! Thanks for this amazing recipe! I can’t find a simple recipe (simple ingredients ie. not more than 10 ingredients for me though lol) for cookies with Olive oil and I’m glad to bump into your amazing website! I’ve baked muffins with extra virgin olive oil (first attempt at baking though…) and it’s really yummy! By the way, can I add some walnuts too? Hope to hear from you soon. Cheerios :)
Sarah Ann…you’ve put a big smile on my face! Thrilled that you like this recipe and that you’re already familiar with baking with olive oil! Walnuts would make these heavenly…I’ll have to throw some in to my next batch as well. Thank you for taking the time to write! :)
Dear Caroline! Tee hee! :D You’ve put a super big smile on my face too :D Super excited to try this recipe of yours this weekend! I really appreciate your time in replying me and effort in maintaining this awesome website of yours! I wanted to subscribe yesterday but didn’t get the chance to, now I’ve finally subscribed! lol Will let you know the outcome of my cookies project soon! Have a nice weekend there! God bless xoxo Cheerios ;)
Dear Caroline! I hope you had an awesome weekend :D Mine was awesome indeed as I’ve successfully baked the soft cookies with extra virgin olive oil loll I do not have granulated sugar so I’ve substituted the granulated sugar with bigtree farm organic coconut sugar! so yummy! :D Thanks again! God bless xoxo Cheerios ;)
Wonderful, Sarah Ann! So happy you had a great weekend and enjoyed the cookies! I’m sure they were perfect with coconut sugar…I use it as well! Thanks so much for your sweet, kind words! xo
Turned out great! Gone in 2 days, kids loved them! Used all purpose flour since I didn’t have pastry flour.
I’m thrilled to hear that, Tanya! Yes, I’ve used all-purpose flour as well and it works really well. Thanks so much for taking time to comment! :)
Just made these (vegan option). Yum! Very few tweaks… I used 3/4 c whole wheat flour and 1/2 c white, chopped up 1/2 c of a dark chocolate bar instead of chips, and sprinkled a little fleur de sel on top before baking. Thank you!
Love it! So happy you enjoyed them, Denise!
These cookies are phenomenal! I have to admit that I didn’t know what to expect. I have never baked with olive oil before but even my kids love them! Thanks and really love your site!
So glad to hear it, Neal! Thanks so much!