Olive Oil Honey Chocolate Chip Cookies
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Thick, softy, and chewy these Olive Oil Honey Chocolate Chip Cookies are a dairy free delight that even the butter loves will gobble up! I top these simple cookies with flaky sea salt for a sweet and salty cookie!
If you love sweet and salty cookies as much as I do, be sure to check out some of my other favorites like my Salted Toffee Dark Chocolate Cookies, Vegan Dark Chocolate Almond Cookies, or my Rye Chocolate Chip Cookies.
Table of Contents
Why You'll Love This Recipe
Health Benefits of EVOO: You will love this easy recipe for Olive Oil Honey Chocolate Chip Cookies! I love making cookies with olive oil as it has added health benefits, they taste delicious, and they don’t require soft butter!
Easy: This recipe for Olive Oil Honey Chocolate Chip Cookies is incredibly easy! You can use your stand mixer, a hand mixer, or even a bowl with a whisk or wooden spoon. That’s how easy this cookie recipe is!
Lots of Chocolate: I use mini chocolate chips in this recipe because that means more chocolate in every bite. If you don’t have mini chocolate chips, you can use regular chocolate chips, or you can even use chopped up dark chocolate.
There’s nothing better than homemade cookies and a cold bubbly beverage as an afternoon snack. I’m obsessed with Nixie sparkling water, as they are the best organic sparkling water! One of my favorite flavors is the Lime Ginger, and it goes really well with these Olive Oil Honey Chocolate Chip Cookies!
Ingredients
Carapelli Organic Extra Virgin Olive Oil
Homemade Organic Light Brown Sugar
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Nuts.com Organic Mini Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer or bowl with whisk), add the olive oil, brown sugar, honey, and eggs. Mix together until combined.
Add the flour, sea salt, and baking soda, and mix to combine. Add the mini chocolate chips and mix until combined completely.
Step 3
Using your hands, form the cookie dough into 12 balls, and place 6 on each tray.
Step 4
Bake for 12 to 15 minutes or until set in the middle and golden brown around the edges. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets. (Be sure to follow the Notes at the bottom of the recipe for high altitude baking times).
Baker's Tips
- I use extra virgin olive oil for these cookies. That is the only kind of olive oil I use. If you have another kind of olive oil, you can also use that as well. If you’re unsure about what kind of olive oil you have, or the different kinds, check out my article What Kind of Olive Oil Should You Buy?
- If you don’t have olive oil, you can also use organic canola oil or avocado oil in this recipe as well and they will also work too!
- I use mini chocolate chips in this recipe because I always want more chocolate in every bite! If you have regular sized chocolate chips you can also use those. Or, you can also use chopped dark chocolate as well.
- Store these cookies in an airtight container for up to 7 days. But, if you want to keep them fresh longer, then put them in the freezer. I just put my Tuppeware right into the freezer!
FAQ's
No, you don't need a stand mixer for this recipe. I do use one since that's my preference! But, feel free to use a hand mixer or a even just a bowl with a whisk.
Yes, if you don't have extra virgin olive oil you can use avocado oil or canola oil in its place.
Yes, feel free to use regular size chocolate chips or even chopped up chocolate bar! I just love using the minis as they are dark chocolate, soy free, and you get more chocolate in each bite!
Craving More?
Olive Oil Honey Chocolate Chip Cookies
Ingredients
- ½ cup extra virgin olive oil
- 113 grams light brown sugar (packed)
- 28 grams raw honey
- 2 large eggs
- 255 grams all purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 255 grams mini dark chocolate chips
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer or bowl with whisk), add the olive oil, brown sugar, honey, and eggs. Mix together until combined.
- Add the flour, sea salt, and baking soda, and mix to combine. Add the mini chocolate chips and mix until combined completely.
- Using your hands, form the cookie dough into 12 balls, and place 6 on each tray.
- Bake for 12 to 15 minutes or until set in the middle and golden brown around the edges. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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