Olive Oil Honey Chocolate Chip Cookies
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 Kamut Flour Chocolate Chip Cookies, Big Chocolate Cookie, Espresso Walnut Chocolate Chip Cookies, or Chewy Rye Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Olive Oil Honey Chocolate Chip Cookies
- Ready In: 20 minutes
- Makes: 12 cookies
- Main Ingredients: olive oil, light brown sugar, all purpose flour, chocolate chips
- Flavor Profile: mellow caramel notes, dark chocolate chips in every bite
- Dietary Info: no seed oils, dairy free
- Difficulty: Easy!
- Why You’ll Love It: thick, soft, and chewy—and completely dairy-free chocolate chip cookies
Summarize & Save This Content On
Why You'll Love This Recipe
- Olive Oil Chocolate Chip: The olive oil adds an earthy and savory flavor to classic chocolate chip cookies.
- Easy: This recipe for olive oil 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.
Baking With Olive Oil
Baking cookies with olive oil is an easy, dairy-free swap that delivers soft, chewy centers and crisp edges—perfect for these Olive Oil Honey Chocolate Chip Cookies. Use a mild, fruity extra-virgin olive oil so the flavor complements (not overwhelms) the honey and brown sugar; together they add caramel notes and keep the cookies tender for days! Because there’s no butter to cream, the dough mixes in one bowl and comes together fast; expect a slightly glossy dough that still scoops beautifully.
If you want to bake more with olive oil, check out some of my other favorite baked recipes like Olive Oil Strawberry Blondies, Olive Oil Brownie Ice Cream Sandwiches, Crispy Chocolate Olive Oil Granola, Lemon Olive Oil Snack Cake With Lemon Frosting, Olive Oil Shortbread Cookies, Maple Cinnamon Olive Oil Granola or Olive Oil Raspberry Brownies.
Ingredients
- EVOO: I use organic extra virgin olive oil in these cookies. The hearty flavor makes these cookies a bit different than traditional chocolate chip, but oh so delicious!
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works. Using all brown sugar makes these cookies incredibly soft and tender.
- Honey: Using organic raw honey gives these cookies natural sweetness and a perfectly golden brown color.
- Eggs: Make sure to use organic large eggs. Medium eggs can make cookies dry, or extra large can cause them to become very flat.
- Baking Soda: I use baking soda because these are cookies with an acid. Check out my post, the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always use a digital food scale for the best results.
- 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!
- High Altitude – Bake at 375°F for 11 to 13 minutes or until set in the middle and golden brown around the edges.
How to Make Olive Oil Honey Chocolate Chip Cookies
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In a large mixing bowl, add the olive oil, brown sugar, honey, and eggs.
- Whisk to combine completely.
- Add the flour, sea salt, and baking soda.
- Fold together with a spatula.
- Add the mini chocolate chips and mix until combined completely.
- Using your hands (or a cookie scoop, roll 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. (Be sure to follow the Notes at the bottom of the recipe for high altitude baking times).
Olive Oil Honey Chocolate Chip Cookies FAQ's
Olive oil is not as common in baking as in cooking because it does have a hearty flavor. Most baking recipes favor a neutral flavor, which is why canola oil and other seed oils are typically used. However, olive oil can be used in place of any seed oil in baked goods. It not only provides a beautiful savory note, it's also much better for you than canola oil! This is why I love using olive oil in baked goods.
Roll the cookie dough into a ball, which I know can be difficult to get perfect, but that's okay! When the cookies come out of the oven, immediately round them out using a cookie cutter (or glass) by placing it over the top of the cookie and rounding it in a circular motion. This helps the cookie take on the shape of the cutter and it rounds out imperfect edges. The trick to do this is immediately after they are baked while they are still hot.
Yes, you can store in an airtight container in the freezer for up to 3 months. Just thaw and enjoy!
More Chocolate Chip Cookie Recipes
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Olive Oil Honey Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
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 a large mixing bowl, add the olive oil, brown sugar, honey, and eggs. Whisk to combine completely.
- Add the flour, sea salt, and baking soda, and fold together with a spatula.
- Add the mini chocolate chips and mix until combined completely.
- Using your hands (or a cookie scoop, roll 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.
Video
Notes
- Always use a digital food scale for the best results.
- 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!
- High Altitude – Bake at 375°F for 11 to 13 minutes or until set in the middle and golden brown around the edges.
Nutrition
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So good!
Yum, yum, and so simple to make 😋