When creating this better-for-you chocolate chip cookie recipe, I tested a half a dozen versions to get it perfect. Thrilled to bring you this recipe that produces a cookie with crisp edges, a soft and chewy center, and a bit better nutrition profile. A bit less saturated fat, a smidge more fiber and protein, but all the delicious flavor of a classic chocolate chip cookie? We nailed it with this one!
What makes this recipe unique compared to a traditional classic chip cookie? These Chocolate Chip Cookies with Olive Oil put a healthier spin on a classic favorite by using oat flour and olive oil in place of traditional white flour and butter.
This simple swap boosts fiber and helps lower saturated fat, while still creating a soft, thick, satisfying cookie packed with rich chocolate flavor and that classic homemade feel. And don’t worry, my simple tips and tricks make sure your cookies don’t come out dry and crumbly, which can happen when using oat flour. Nor will they spread into a flat puddle because we used olive oil instead of butter.
Jump to:
- Why You’ll Fall In Love With these Olive Oil Chocolate Chip Cookies
- Factor in Dough Chilling Time
- Basic Chocolate Chip Cookie Recipe Ingredients
- OAt Flour Tip
- Step-by-Step Directions
- Recipe Substitutions & Alterations
- Important Recipe Tips & Tricks
- Olive Oil Chocolate Chip Cookie Recipe FAQs
- Storing Olive Oil Chocolate Chip Cookies
- More Delicious Dessert Recipes
- Did you make this recipe?
- Gooey Chocolate Chip Cookie Recipe (with Olive Oil & Oat Flour)
Why You’ll Fall In Love With these Olive Oil Chocolate Chip Cookies
- These chocolate chip cookies use olive oil and oat flour to add fiber and lower saturated fat, but keep all the flavor and texture you love about classic chocolate chip cookies!
- Chocolate chip cookies using oat flour are also naturally gluten free (make sure to use certified gf oats) and can easily be made vegan with a few simple swaps.
- Make your own inexpensive oat flour at home simply by blending oats to a fine powder, keeping the recipe budget-friendly!
- A couple of simple recipe tips guarantee great results and avoid common complaints and problems when baking with olive oil and oat flour. No dry, crumbly texture, no overwhelming olive oil flavor, and a cookie that rises and holds its structure.
Oat Flour & Olive Oil Cookie Recipe Tip!
Factor in Dough Chilling Time
One key hiccup people encounter when swapping butter for olive oil when baking cookies is that olive oil tends to spread. This can result in flat cookies that spread into what looks like a puddle.
The very simple fix for this is chilling the finished dough in the refrigerator for at least 30 minutes! So keep this extra time factor in mind when planning to bake a batch of these better-for-you chocolate chip cookies!
Basic Chocolate Chip Cookie Recipe Ingredients
Measure and mix your dry ingredients in a medium bowl and your wet ingredients in a larger bowl. (You’ll be adding the dry to the wet.)
Dry Ingredients
- 1 ¼ cups oat flour – you can purchase out flour at most markets, or easily make your own at home using oatmeal and a high speed blender or food processor. Make sure to see my oat flour tip below, if using a food processor!
- ¼ cup almond flour – I chose to add a bit of almond flour to avoid any dryness issues, improve texture (almond flour gives a more balanced crumb) and structure (oat flour lacks gluten so almond flour helps hold the cookie batter together).
- 1 tablespoon ground flaxseed – also called flax meal, helps control cookie spread and gives a small nutrition boost via a bit of extra fiber.
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Wet ingredients
- ⅓ cup olive oil – Make sure to use a mild cooking olive oil, not a drizzle olive oil that can be too peppery or overpowering.
- ½ cup brown sugar – using a combo of brown sugar and granulated sugar is standard in chocolate chip cookies, but while most recipes use equal parts, I used more brown sugar in the recipe to help prevent cookie spread and to hold onto more moisture.
- 2 tablespoon granulated sugar
- 1 egg + 1 yolk – we add an extra yolk to add a richer flavor to the cookie, since we skip the butter used in traditional chocolate chip cookies. The extra yolk also helps give the cookies a chewy center, tender crumb and enough structure to hold together.
- 2 teaspoon vanilla
- ¾ cup dark chocolate chips or chunks
OAt Flour Tip
If making your own oat flour using a food processor, it will likely need to be sifted for a lighter, finer texture. Either pass processed flour through a fine mesh strainer, or a flour sifter.
Step-by-Step Directions
Preheat and Seperate Ingredients
Begin by preheating the oven to 365 degrees Fahrenheit, which is the perfect temperature to help set a crispy outer crumby but a still chewy center.
Then mix the dry ingredients in a medium bowl and the wet ingredients in a large bowl.
Combine ingredients
Add the mixed dry cookie ingredients to the wet ingredient bowl and combine the two well. Gently fold in the chocolate chips or chunks (you can also chop up a baking bar).
let Rest & refrigerate!
The important next step is to let the cookie dough rest on the counter for about 10 minutes, and then refrigerate for at least 30 minutes! This helps the oat flour absorb the liquid and the dough to firm up, resulting in less cookie spread.
Bake Cookies
Once dough is chilled, form a high dollop of dough, about 30-35 grams each, on a parchment lined baking tray, making sure to leave at least 2 inches between the cookie dough to allow for spread. Bake for 14 minutes.
Remove from the oven and immediately sprinkle with flaky salt if desired. Allow to set for 5 minutes, then remove to a wire rack and allow to cool completely before storing.
Recipe Substitutions & Alterations
- Use dairy free chips and a vegan egg replacer or “flax egg” in the wet ingredients for a vegan version. To make the equivalent of one flax egg, add 1 tablespoon flax meal and 3 tablespoons of water to a small bowl and mix with a fork until fully combined. Set aside for 5 minutes to allow the flax egg to thicken before using it.
- Use either milk chocolate or dark chocolate chips, however the cookies will have a slightly higher sugar content than noted in the nutrition facts, if using milk chocolate.
- Substitute canola oil for olive oil for a similar nutrition profile and taste and texture.
Important Recipe Tips & Tricks
For slightly fancier cookies, sprinkle with flaky salt right out of the oven.
To save money, grind your own oat flour in a high speed high power blender or food processor in under a minute.
The slightly higher bake time than traditional chocolate chip cookies is because olive oil based cookies often spread quickly. The 365 bake time helps set the edges faster before the dough spreads too much, resulting in crisp edges but a stilly chewy, gooey center.
Chill the dough for at least 30-45 minutes before forming cookies to help prevent excessive cookie spread.
Olive Oil Chocolate Chip Cookie Recipe FAQs
These oat flour chocolate chip cookies are a healthier twist on classic recipes. They replace all purpose flour and butter with ingredients like oat and almond flour, flaxseed, and heart-friendly olive oil. These simple swaps makes them lower in saturated fat, and a bit higher in fiber and protein than traditional chocolate chip cookies.
The short answer is yes the calorie count is near identical. They are still a cookie with added fats and sugar, and while all foods can be part of a healthy diet, calorically dense items like cookies should be portioned appropriately. The major takeaway is that these smart swaps do improve the nutrition profile, which can have a meaningful impact for those being mindful of adding more fiber to their diet, and lowering saturated fat intake.
Oats are a naturally gluten free food, but sometimes the way or where they are processed can make them unsuitable for those requiring gluten free. To be sure, check the product package for a gluten free statement or certification.
I’ve found the sweet spot for these to be 365°. Lower temperatures produce softer cookies; but higher temps reduce spread, giving you a thicker cookie. 365°F gives you thick cookies with crisp edges that stay soft in the center and don’t dry out during baking.
Storing Olive Oil Chocolate Chip Cookies
Cookies can be stored in an airtight container on the counter for up to 1 week. The cookies will get a bit crisper texture as the days pass, so if you want the soft chewy center, enjoy within a couple of days!
You can also freeze these cookies for up to 3 months. I like to let them cool and then freeze them in a single layer on a small sheet pan or cookie sheet before transferring to a freezer-safe bag. That way they don’t stick together during freezing. Allow cookies to thaw at room temp completely before eating.
More Delicious Dessert Recipes
- Warm Chai Bundt Cake
- Oatmeal Craisin Cookies
- The Best Olive Oil Cake
- Blackberry Crumble Cake
- Peach Puff Pastry Tarts with a light creamy topping
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Did you make this recipe?
If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.
Gooey Chocolate Chip Cookie Recipe (with Olive Oil & Oat Flour)
Equipment
- 1 rimmed baking sheet or 2 ¼ sheet trays
Ingredients
Dry Ingredients
- 1 ¼ cups oat flour
- ¼ cup almond flour
- 1 tablespoon flaxseed
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ⅓ cup extra virgin olive oil
- ½ cup brown sugar
- 2 tablespoon granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoon vanilla
- ½ cup dark chocolate chips or chunks
Instructions
- Preheat the oven to 365 degrees Fahrenheit.
- Mix dry ingredients in a medium bowl.1 ¼ cups oat flour, ¼ cup almond flour, 1 tablespoon flaxseed, ½ teaspoon baking soda, ½ teaspoon salt
- Mix wet ingredients in a large bowl.⅓ cup extra virgin olive oil, ½ cup brown sugar, 2 tablespoon granulated sugar, 1 large egg, 1 large egg yolk, 2 teaspoon vanilla
- Add dry ingredients to wet ingredients and mix well, then fold in the chocolate chunks or chips.½ cup dark chocolate chips or chunks
- Let the cookie dough sit on the counter for 10 minutes, then chill in the refrigerator for at least 30 minutes.
- Remove dough from the fridge and form a high dollop of dough, about 30-35 grams each on a parchment lined baking tray, making sure to leave at least 2 inches between the cookie dough to allow for spread.
- Bake for 14 minutes.
- Remove from the oven and immediately sprinkle with flaky salt if desired. Allow to set for 5 minutes, then remove to a wire rack and allow to cool completely before storing.
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