Mimi's Organic Eats » Recipes » Cookies » Olive Oil Honey Chocolate Chip Cookies
Olive Oil Honey Chocolate Chip Cookies
Cookies • Sweet & Salty Desserts • No Seed Oils • High Altitude | Published June 11, 2023 by Mimi Council
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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
If you are looking for a healthy cookie that's still full of flavor, then look further! These olive oil cookies are soft, chewy, pillowy and loaded with mini dark chocolate chips. The combination of dark chocolate, olive oil, and honey create a healthy cookie that is oh so delicious!
I am obsessed with these olive oil cookies! They are incredibly easy to whip up any afternoon because the base is olive oil. That means no waiting for butter to soften and you don't even need a mixer! While you can make these with a stand mixer or hand mixer, they mix up easily with just a bowl and spatula too!
The combination of sweet honey, hearty olive oil, rich dark chocolate and a little sprinkle of flaky sea salt is simply divine! You know I'm obsessed with sweet and salty cookies and these are no exception. They are the perfect afternoon snack with a Nixie!


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 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
- 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 organic light brown sugar recipe, 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.
- All Purpose Flour: I use Cairnspring Mills.
- 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.
- Salt: Make sure to use a fine sea salt in the cooke dough, save that flaky sea salt for on top.
- Chocolate Chips: I use organic mini dark chocolate chips so there are chocolate chips in every bite! But, you can use regular size chocolate chips as well.
- Flaky Sea Salt: I top these with flaky sea salt, because you know I'm obsessed with sweet and salty cookies! This part is optional, so do your thing.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixer or Mixing Bowl: You can use a stand mixer or hand mixer for ease. But, this recipe is so simple and it's oil based, so you can also just do this in a mixing bowl as well. Either works!
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use my favorite nontoxic parchment paper from Kana. I think cookies bake best with it!
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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?
- Lemon Olive Oil Snack Cake
- Healthy Chocolate Chip Cookies with Coconut Sugar
- Cream Cheese Chocolate Chip Cookies
- Brown Sugar Chocolate Chip Mini Cookies
- Eggless Sea Salt Dark Chocolate Honey Cookies

Olive Oil Honey Chocolate Chip Cookies
Mimi CouncilIngredients
- 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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