These wholesome chocolate chip cookies with olive oil and almonds are soft and chewy, featuring a rich complex flavor. These cookies are made with a mix of whole wheat and white flour, sweetened with coconut sugar or brown sugar, and are made without a mixer.
My husband told me these are his favorite cookies and he doesn't even like sweets! I created this recipe when I was dairy-free, and even though I am not dairy-free anymore, I continue to make these cookies as I'm obsessed with the subtle hints of olive oil mixed with the chocolate and roasted almonds. For other olive oil baked goods, try this banana bread and these delicious pumpkin seed cookies.
Jump to:
- Extra virgin cold pressed olive oil vs. refined olive oil
- Why use olive oil?
- Ingredient insights and substitutions
- Step-by-step photos from my kitchen
- A video of my son and I making these chocolate chip cookies with olive oil
- Other wholesome baked snacks you may like...
- Olive Oil Cookies
- Danika Vanderpyl, C.H.N
Extra virgin cold pressed olive oil vs. refined olive oil
Olive oil comes in many different grades; this can change the quality, color, flavor, and how nutrient-dense it is per calorie. Extra virgin cold-pressed olive oil is made by pressing or crushing the olive fruit at cold temperatures into oil; this is the healthiest option as more nutrients are still intact. Look for a darker bottle when buying olive oil as the light can make the oil go rancid faster.
Refined olive oil is made by extracting the oil under heat which causes many of the nutrients to be lost. You will be able to tell because this olive oil is lighter in color and taste.
Either type can be used for this chocolate chip olive oil cookie recipe - I just wanted to give you a little insight for when you are looking at the labels and wondering what it all means!
Why use olive oil?
Rich in healthy monounsaturated fats and antioxidants, olive oil is one of the best oils to use regularly. It makes these cookies soft and moist in texture, and it's an awesome dairy-free alternative. For cookies made with oil, it's a healthy option and very flavorful!
Ingredient insights and substitutions
- Olive oil is made from pressing olives. I like to use virgin cold-pressed olive oil which ensures it has not undergone refining and it is more nutrient-dense (read more about that above).
- Chocolate chips make a well-rounded flavor that compliments the olive oil.
- Eggs add to the structure, moisture, leavening, color, and taste. I haven't tested this recipe with flax eggs but I think it would work fine.
- Coconut sugar or brown sugar is used to sweeten these cookies. Coconut sugar is made from the sap of coconut palm trees. It is still going to respond to your blood sugar levels like white sugar does, however, it does have a little more minerals intact than white sugar.
- Vanilla increases the flavor of these cookies. If you do a lot of baking, it is cost-effective to make your own - here's my vanilla recipe.
- White flour and whole wheat flour are both used in this recipe. I found using only whole wheat flour made these cookies too dense and taste too nutty, but a mix of both created the perfect texture. If you want to use only white flour for this recipe, you can, however, add about ¼ cup more to make these cookies the right texture. I like to use organic flour, as regular flour can contain toxins which are sprayed on it while growing; this damage can hurt our gut and can be related to why many people struggle to digest gluten (a little something I'm passionate about as a nutritionist). You can read more about how I choose what ingredients I buy organic in my pantry blog post.
- Baking soda and baking powder are both used in this recipe to support the rise and texture of these cookies.
- Chopped almonds are toasted in this recipe for a deeper flavor. I toast them on a frying pan over the stove, however, this can also be done in the oven or a toaster oven. Alternatively, you can replace almonds with walnuts, pecans, or oats.
Step-by-step photos from my kitchen
Step 1: Start by toasting your chopped almonds. I find the best way to do this is on the stove in a dry pan stirring until golden brown over medium-high heat for about 8 minutes. You can also toast them in the oven or a toaster oven. Set the almonds aside to cool while mixing the other ingredients.
Step 2: In a large mixing bowl, put the eggs, coconut sugar, olive oil, and vanilla. Use a whisk to mix together these wet ingredients.
Step 3: In another bowl, place the dry ingredients: whole wheat flour, white flour, baking soda, and baking powder. I find using a whisk or a fork mixes the dry ingredients the best.
Step 4: Add the dry ingredients to the egg and olive oil mixture and stir until there are no more streaks of flour.
Step 5: Lastly, mix in the roasted almonds and the chocolate chips. Using a cookie scoop or a tablespoon, place dough balls onto a greased or parchment paper-lined cookie sheet. The dough will feel slightly oily.
Step 6: Bake at 350 degrees Fahrenheit for 7-8 minutes until puffy, but still soft in the middle.
Hint: Don't overbake these olive oil cookies! Make sure to check them right away when your timer rings. When they are ready they will look puffy, even a bit crispy on the outside, and they will look soft on the inside. Leave them on the pan for 5 minutes and they will continue to cook once they come out of the oven, I find this also stops them from falling apart before removing them.
A video of my son and I making these chocolate chip cookies with olive oil
Other wholesome baked snacks you may like...
Some of my other favorite baked goods with olive oil include this sweet and clumpy granola, these healthy breakfast cookies, and these orange cranberry muffins!
Did you make these chocolate chip cookies with olive oil? I’d love to hear what you think! Leave a star rating and comment below - that would totally make my day! ❤️
Olive Oil Cookies
Equipment
Ingredients
- ¾ cup chopped almonds
- ⅔ cup olive oil
- 1 ¼ cup coconut sugar or brown sugar
- ½ teaspoon vanilla
- 2 eggs
- 1 cup whole wheat flour
- 1 cup white flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Start by toasting the chopped almonds. You can toast the almonds in a frying pan over medium heat, stirring until golden (about 8 minutes). Set the toasted almonds aside to cool while mixing the other ingredients.
- In a mixing bowl, whisk the olive oil and the brown sugar (or coconut sugar) together. Add the vanilla and the eggs until everything is combined.
- In another medium bowl, place the flour, baking soda, and baking powder. Mix together well with a fork or a whisk. Add this flour mix to the wet ingredients and stir with a wooden spoon until everything is well combined. Lastly, stir in the roasted almonds and the chocolate chips.
- Use a cookie scoop or a tablespoon to roll the dough into balls, and place on a greased or parchment-lined cookie sheet. Press down the dough balls slightly.
- Bake cookies for 7-8 minutes, the edges will look cooked and soft on the edges when they are done. Leave cookies on the pan to cool for 5 minutes and then move them to a cooling rack. Store olive oil cookies in an airtight container and enjoy within a week.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Johanna Brouwer says
Made these cookies for the first time yesterday and I’m in love, they’re so delicious and a little addictive!! Don’t skip out on the almonds they definitely add a nice crunch and flavour!
danikavanderpyl says
Yessss, the roasted almonds adds another layer! One of my go-to cookies!
Rebecca Shaw says
These are great cookies especially when you don't have butter on hand. I like the almond and chocolate pairing. If you sprinkle a little kosher salt on top before baking, it makes it extra tasty!
Danika Vanderpyl says
Thanks for taking time to let me know what you thought Rebecca! I love the chunky salt on top too!