A quick and easy recipe for high altitude olive oil chocolate chip cookies. These cookies are made with olive oil instead of butter, with no mixer needed and no chill time. With crisp edges and soft chewy centers, these olive oil cookies have a unique, slightly fruity flavor complemented by dark chocolate chips, flaky salt, and plenty of vanilla.
You might also love these flourless peanut butter chocolate chip cookies, brown butter chocolate chip cookies, and oatmeal chocolate chip cookies.
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Why You’ll Love This Recipe
Ready in 30 Minutes. Olive oil cookies are ridiculously easy to make. The dough comes together in one bowl, no mixer needed. You don’t have to remember to soften butter first. And there’s no chill time, so you don’t have to wait to bake them. From start to finish, you’ll have fresh cookies to enjoy in less than half an hour.
Dairy Free. Since you’re making these cookies with olive oil instead of butter, olive oil chocolate chip cookies are dairy free. Note that they are not vegan, since they do contain egg yolks.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Olive Oil. I used Kirkland extra virgin olive oil from Costco. The olive oil will add a slightly fruity flavor, but you may not even notice it. When my husband ate one of these cookies, he said he had no idea they were chocolate chip cookies made with olive oil instead of butter, until I told him the ingredients. My kids didn’t notice any difference at all, and they can be quite picky about cookies.
- Sugar. A combination of granulated sugar and light brown sugar adds sweetness and a hint of molasses. You could also adjust the ratio of white and brown sugar if you like more brown sugar in your cookies.
- Egg Yolks. You’ll only need egg yolks for this recipe, which adds moisture and keeps the cookies chewy. Save the egg whites for another use.
- Vanilla Extract. Flavor. I added a little extra vanilla to this recipe so that the flavor of the olive oil isn’t quite so forward.
- Flour. All purpose flour adds structure and strength.
- Baking Soda. Leavening agent.
- Salt. Balances the sweetness.
- Chocolate Chips. You can use any chocolate chips you like, but I prefer dark or semi sweet.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a bowl, whisk together the olive oil, granulated sugar, brown sugar, egg yolks and vanilla extract for 1-2 minutes, until smooth and lightened in color.
- Add the flour, baking soda and salt, and use a spatula to stir the dough together until combined. Fold in the chocolate chips.
- Divide the dough into 12 portions. Roll each portion of dough into a smooth ball, then flatten the balls with your hands so that the disks of dough are about 1/2 inch thick.
- Space the cookies 2-3 inches apart on the baking sheet, and bake for about 9-10 minutes, until the cookies are set around the edges and light golden brown.
Pro Tip: After taking the cookies out of the oven, immediately use a round cookie cutter that’s larger than the circumference of the baked cookies and “scoot” it around the hot cookies. This pulls in any uneven edges to make the cookies all perfectly round.
- Cool the cookies on the baking sheet for several minutes, then transfer to a cooling rack. Enjoy the cookies warm or at room temperature.
Recipe Variations
Small Batch. With the simple ingredient list and the easy method of making the cookie dough, this is a perfect small batch chocolate chip cookie recipe. Just cut the recipe in half to make 6 cookies.
Other Add Ins. Add some chopped pecans or walnuts. Or make these with butterscotch chips instead of dark chocolate chips. You can also add a little spice if you like. These are great with a pinch of espresso powder.
Try Other Oils. If you don’t have olive oil on hand, you can try vegetable oil, grapeseed oil, peanut oil, liquid coconut oil (not solid coconut oil that’s been melted, but liquid coconut oil that remains a liquid at room temperature), or even MCT oil. Just keep in mind that the flavor of the oil you use will affect the flavor of your cookies.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
What kind of olive oil did you use?
I used Kirkland extra virgin olive oil from Costco.
What does olive oil taste like in cookies?
The olive oil will add a slightly fruity flavor, but you may not even notice it. When my husband ate one of these cookies, he said he had no idea they were chocolate chip cookies made with olive oil instead of butter, until I told him the ingredients. My kids didn’t notice any difference at all, and they can be quite picky about cookies. I also added extra vanilla extract to this recipe, so that the flavor of the olive oil isn’t too forward.
How long do these cookies stay fresh?
Keep your cookies stored in an airtight container to keep them fresh and chewy for about 3 days.
Can olive oil chocolate chip cookies be frozen?
Yes, you can freeze leftover cookies in an airtight container or freezer bag for up to 3-6 months.
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High Altitude Olive Oil Chocolate Chip Cookies (Dairy Free)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Baking Sheet + Parchment Paper
Ingredients
- ½ cup olive oil (I used Kirkland extra virgin olive oil from Costco)
- ½ cup granulated sugar
- 2 tbsp light brown sugar
- 2 large egg yolks (save the egg whites for another use)
- 2 tsp vanilla extract
- 1 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ¼ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a bowl, whisk together the olive oil, granulated sugar, brown sugar, egg yolks and vanilla extract for 1-2 minutes, until smooth and lightened in color.
- Add the flour, baking soda and salt, and use a spatula to stir the dough together until combined. Fold in the chocolate chips.
- Divide the dough into 12 portions. Roll each portion of dough into a smooth ball, then flatten the balls with your hands so that the disks of dough are about 1/2 inch thick.
- Space the cookies 2-3 inches apart on the baking sheet, and bake for about 9-10 minutes, until the cookies are set around the edges and light golden brown. Pro Tip: After taking the cookies out of the oven, immediately use a round cookie cutter that's larger than the circumference of the baked cookies and "scoot" it around the hot cookies. This pulls in any uneven edges to make the cookies all perfectly round.
- Cool the cookies on the baking sheet for several minutes, then transfer to a cooling rack. Enjoy the cookies warm or at room temperature.
I made two batches of this recipe: one with olive oil and one with grapeseed oil. For my family, the grapeseed oil ones were unanimously preferred. Delicious, and so easy to make. I will make these again. Thanks, Heather.
I’m glad to hear it! 🙂