Go Back
Print
a pile of olive oil chocolate chip cookies on a white plate, next to a glass of milk

Olive Oil Chocolate Chip Cookies (nut-free, dairy-free)

Course Dessert, Snack
Cuisine American
Keyword dairy-free chocolate chip cookies, nut-free chocolate chip cookies, olive oil chocolate chip cookies
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 15 cookies
Calories 205 kcal
Author Sharon @ NutFreeWok.com

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup extra virgin olive oil
  • ½ cup brown sugar dark or light
  • ¼ cup granulated sugar
  • 2 teaspoon vanilla extract
  • ½ cup chocolate chips* plus 1 tablespoon (optional)

Instructions

  1. In a medium-sized mixing bowl, combine the flour, cornstarch, baking soda, and salt with a spoon until the ingredients are evenly mixed, set aside.
  2. In a second medium-sized mixing bowl, beat the egg. Add the olive oil, brown sugar, granulated sugar, vanilla extract, and mix until there are no more brown sugar lumps and the egg is fully incorporated.
  3. Add the flour mixture to the bowl of wet ingredients. Use a spoon to fold the ingredients together by scooping under the wet ingredients and folding it over the dry ingredients. Give the bowl a quarter turn and keep folding until 90% of the flour is mixed in. Scrape down the sides of the bowl.
  4. Sprinkle the chocolate chips over the dough and use a spoon to press the chocolate chips into the dough, then keep folding the dough over the chocolate chips and pay attention to incorporating any remaining bits of flour into the dough.

  5. Refrigerate the dough for 15-20 minutes. Preheat the oven to 350°F and line a cookie sheet with parchment paper. When the dough is chilled and the oven is at the right temperature, use a spoon to scoop heaping tablespoons of dough, roll them into balls, and place them on the parchment paper lined cookie sheet. Optional: add the remaining 1 tablespoon chocolate chips to the tops of any cookie dough balls which look like they need more chocolate.

  6. Bake on a middle rack for 10-11 minutes until the outside edges of the cookies are golden brown. Take the cookies out and allow them to cool on the cookie sheet for 10 minutes. Transfer to a cooling rack and/or serve warm.

Recipe Notes

*If you are sharing this with someone who is allergic to milk, be certain to use dairy-free chocolate chips such as Enjoy Life or Pascha.