I'm in the phase where I'm working on really focusing what I eat and how it makes me feel. In kosher baking, we generally don't use much butter because that's dairy and we don't eat dairy for (generally) 6 hours after eating meat. We try to keep our baked goods; Pareve or dairy free. Margarine is a fabulous sub but the health benefits are uh zero. These dairy free olive oil chocolate chip cookies are insanely delicious in their own right, you won't miss the butter/margarine. The flavor is soo subtle and it adds delicious moisture and richness.
What ingredients do I need?
- All-purpose flour
- Baking soda
- Salt
- Extra virgin olive oil - good quality always!
- Sugar
- Brown sugar
- Egg + egg yolk- preferably at room temperature. They blend more easily into the batter.
- Vanilla extract
- 70% dark chocolate chunks- roughly chopped or chocolate chips
- Flakey salt for sprinkling, optional
How to make dairy free olive oil chocolate chip cookies:
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, add the olive oil, granulated sugar, and brown sugar. Whisk until well combined.
- Add the egg, egg yolk, and vanilla extract and whisk until fully incorporated.
- With a silicone spatula, fold in the dry ingredients until just combined. The dough will be quite sticky.
- Fold in the chocolate chunks or chips. Be careful not to overmix.
- Use a 3 tablespoon cookie scoop to portion the cookies and place them 2 inches (5 cm) apart on the prepared baking sheet.
- Bake for 12-14 minutes until the edges are set and the centers look slightly underdone and soft.
- Sprinkle with flaky sea salt and let cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling.
Storing dairy free olive oil chocolate chip cookies:
Store in an airtight container or bag for up to 3 days or store in the freezer for up to 3 months.
more cookie recipes
Hearty breakfast cookies for on the go
Dairy free olive oil chocolate chip cookies
These rich dairy free olive oil chocolate chip cookies require no mixer and are baked to perfection with a delicate crunch around the edges and a soft center.
Servings 16 cookies
Ingredients
- 1 ½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup extra-virgin olive oil
- ½ cup sugar
- ½ cup light brown sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 5 oz chocolate chips or chunks preferably 70%
- flakey salt for topping
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, add the olive oil, granulated sugar, and brown sugar. Whisk until well combined.
- Add the egg, egg yolk, and vanilla extract and whisk until fully incorporated.
- With a silicone spatula, fold in the dry ingredients until just combined. The dough will be quite sticky.
- Fold in the chocolate chunks or chips. Be careful not to overmix.
- Use a 3 tablespoon cookie scoop to portion the cookies and place them 2 inches (5 cm) apart on the prepared baking sheet.
- Bake for 12-14 minutes until the edges are set and the centers look slightly underdone and soft.
- Sprinkle with flaky sea salt and let cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling.
