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Vegan olive oil chocolate chip cookies and a bowl of chopped chocolate on a sheet of white baking parchment on a metal surface.
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Olive Oil Chocolate Chip Cookies (Vegan)

Olive oil chocolate chip cookies – these delicious vegan cookies use olive oil instead of a butter substitute and are totally egg-free. They are crisp around the edges, chewy in the middle and utterly addictive!
Course Dessert, Snack
Cuisine American
Keyword cookies
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 12 hours
Servings 20 cookies
Author Domestic Gothess

Ingredients

  • 100 ml (⅓ cup + 1 Tbsp + 1 tsp) light olive oil
  • 115 g (½ cup + 2 Tbsp) light brown soft sugar
  • 50 g (¼ cup) caster or granulated sugar
  • 60 ml (¼ cup) unsweetened non-dairy milk (I use soy)
  • 2 tsp vanilla extract
  • 100 g (½ + ⅓ cup) plain (all-purpose flour)
  • 100 g (½ + ⅓ cup) white bread flour (or more plain flour)
  • 10 g (1 Tbsp) cornflour (cornstarch)
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 150 g (5 ⅓ oz) dark chocolate chopped

Instructions

  • Start the day before you want to bake the cookies.
  • Whisk together the olive oil, light brown soft sugar, caster/granulated sugar, milk and vanilla extract in a large bowl until very well combined.
  • In a separate bowl sift together the plain flour, bread flour, cornflour, baking powder, bicarbonate of soda and salt then stir in the chopped chocolate.
  • Tip the dry ingredients into the wet and stir until no dry patches remain but don't over-beat the dough. The dough will be a bit soft at this point but will firm up as it chills.
  • Cover the bowl and place in the fridge to chill overnight. The dough will keep in the fridge for up to two days.
  • The following day preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a couple of metal baking sheets with baking parchment.
  • Use a cookie scoop or tablespoon measure to scoop out balls of dough - I do a heaped tablespoon per cookie. Or just roll it into balls with your hands.
  • Place the balls of dough well spaced apart on the baking sheets. Bake the cookies for 10-15 minutes until they are golden around the edges.
  • When you remove the trays from the oven, bash them on the countertop a couple of times; this will flatten out the cookies and give them the classic cookie appearance.
  • Let the cookies cool on the tray for ten minutes then transfer them to a wire rack to cool completely. Once cold, store in an airtight container.

Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. A gram is always a gram, but a cup won’t always measure out the same amount.
  • Cookies may seem like a simple thing to bake but they can actually be quite tempermental and any seemingly minor changes to the recipe or exact ingredients used can have a drastic effect. For this reason you should make the recipe exactly as written.
  • For the best looking cookies, save a few of the chocolate chunks to press into the tops of the balls of cookie dough before you bake them.