Craving a rich and decadent dessert? Try these double chocolate olive oil cookies! Olive oil offers a unique slightly fruity flavor as the fat source in this recipe (instead of butter), which really enhances the chocolate flavor in these cookies. The recipe comes together quickly and easily, and is sure to please any chocolate fan!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Olive Oil: A good, high-quality olive oil will give these cookies a subtle fruity hint that accentuates the cocoa. It also helps give a rich texture without the heaviness of butter.
- Chocolate chips – Since this is a dairy-free website, we use dairy-free chocolate chips. If you’re not dairy-free, you can ignore this. If you are, my two favorites are Enjoy Life dark chocolate morsels and Guittard extra dark chocolate chips (note: amazon affiliate links; I earn a commission on purchases). Both are soy free too. Keep in mind that some brands, like Guittard, have other varieties that are *not* dairy free, so be sure to check the labels to ensure you’re choosing the right option.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. Luckily this recipe is super easy to make!
Start by mixing together the olive oil, brown sugar, granulated sugar, egg, and vanilla.
In another bowl, mix together the flour, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, and fold in the chocolate chips.
Use a cookie scoop or heaping tablespoon to portion the dough on the baking sheets. Bake at 350°F for 10 minutes.
I love to sprinkle them with some extra coarse salt right after they come out of the oven – salt enhances the other flavors in the cookie! This is optional though.
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store in an airtight container or ziptop bag at room temperature for up to 4 days. For longer storage, freeze the cookies for up to 3 months, and defrost at room temperature when ready to enjoy.
Yes, but the flavor won’t be as good with something like vegetable oil. I recommend sticking with olive oil for this recipe. You could also use coconut oil if you wanted a slightly different flavor.
Of course! In addition to chocolate chips, you could add chopped nuts or dried fruit like cranberries or crystallized ginger. However, keep the total amount of add-ins to ¾ cup max. In other words, you might use ½ cup of chocolate chips and ¼ cup of nuts. Adding more than ¾ cup can affect the structure of these cookies.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and nut free. As long as soy-free chocolate chips are used, this recipe is also soy free.
This recipe does contain wheat/gluten (in the all-purpose flour) and egg (in the egg). I am not sure substitutions will work in this recipe as I have not tested them. However, if you’d like to try testing them, you could use a gluten free measure-for-measure flour blend in place of all-purpose flour, or use a flax egg in place of the regular egg.
More Olive Oil Desserts
If you’re looking for more desserts that use olive oil instead of butter, be sure to give one of these a try:
- Butternut squash rosemary olive oil cake (my absolute favorite winter dessert to make – such a unique blend of sweet and savory!)
- Lemon and rosemary olive oil cookies
- Pumpkin olive oil cake with citrus glaze
- Olive oil banana chocolate chip muffins
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Double Chocolate Olive Oil Cookies
Ingredients
- ½ cup extra virgin olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup dairy-free chocolate chips (or regular if you are not dairy free)
- ¼ tsp coarse sea salt (optional for topping)
Instructions
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Preheat the oven to 350°F. Line two baking sheets with parchment paper.
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In a large mixing bowl, combine the olive oil, brown sugar, granulated sugar, egg, and vanilla. Whisk together until smooth.
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In another bowl, combine the flour, cocoa powder, baking soda, and salt. Stir until well combined.
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Add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
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Using a cookie scoop or heaping tablespoon, portion the dough on the baking sheets. Bake at 350°F for 10-12 minutes, until the cookies are cooked through. Right after they come out of the oven, sprinkle with a little sea salt.
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Let the cookies cool on the pan, then enjoy.
Recipe Notes
Nutrition analysis (approximate per cookie): 136 calories, 8 g fat, 2.5 g saturated fat, 80 mg sodium, 17 g carbohydrate, 1 g fiber, 11 g sugar, 1.5 g protein, Vitamin D: 1%, Calcium: 1%, Iron: 8%, Potassium: 2%
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