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!
Servings 20 cookies
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.