Home Food Dairy-Free Chocolate Chip Cookies

Dairy-Free Chocolate Chip Cookies

0
Dairy-Free Chocolate Chip Cookies


Made with a base of olive oil instead of butter, and whole wheat flour for extra flavor, these dairy-free Chocolate Chip Cookies are lower in sugar than most and just as delicious. They’re a perfect cookie to bake with the kids!

Olive oil cookies on pink plate with glasses of milk.

Dairy-Free Chocolate Chip Cookies

In searching for a cookie that my entire family could enjoy, I knew I needed an option without milk or butter. Turns out, you can easily use olive oil in chocolate chip cookies to make a crisp-around-the-edges and soft-in-the-middle cookie.

These olive oil cookies have vanilla and chocolate chips to balance the flavors and are so simple to stir together.

I love to bake these with my kids since you don’t need anything other than a big bowl and a spoon to make them. No stand mixer or hand mixer required!

Olive Oil Cookies

We have a lot of favorite cookie recipes, but these for sure rank right up there. The flavor of the olive oil is balanced by the vanilla extract and chocolate chips, so you don’t taste it. And it’s so easy to work with.

These also have less saturated fat than a butter cookie, if that’s something you look for in a cookie.

Ingredients You Need

Here’s a look at the ingredients you need to make this easy cookie recipe for kids so you know what to have on hand.

Ingredients for olive oil cookies on countertop.
  • Extra-virgin olive oil: This is the base of the recipe and works instead of butter to make the cookies have a classic crisp texture.
  • Egg: One egg helps bind the batter together so it’s easy to portion out and bake.
  • Vanilla extract: A solid dose of vanilla extract adds flavor and balances out any of the undertones from the olive oil.
  • Granulated sugar and brown sugar: A combination of types of sugar delivers the texture in the cookie. Note that this recipe has about 1 cup less total sugar than comparable recipes, yet still delivers on sweetness and texture.
  • Whole-wheat flour: I use whole-wheat flour here for extra flavor, but all purpose works, too.
  • Baking soda: This ensures that the cookies rise, spread, and bake evenly.
  • Salt: A little salt balances the flavors in the cookie.
  • Dark chocolate chips (chopped finely; choose a dairy-free option as needed):

Step-by-Step Instructions

Here’s a look at the steps involved in making this cookie recipe so you know what to expect.. Scroll down to the end of the post for the full amounts and information.

how to make olive oil cookies in grid of 4 images.
  1. Preheat the oven and prep baking sheets. Add the olive oil, egg, vanilla, and sugars to a medium bowl. Stir well.
  2. Add the flour, baking soda, salt, and chocolate chips. Stir.
  3. Portion out balls of dough onto the baking sheet. Press each ball down flat.
  4. Bake until firm and lightly golden brown. Remove from oven and let cool. Serve warm or at room temperature.
Olive oil cookies on baking pan after cooking.

Frequently Asked Questions

Do chocolate chip cookies contain dairy?

Look for dairy-free chocolate chips from brands including Guittard, Tollhouse, Enjoy Life Foods, and Ghiardelli.

How can chocolate chips be dairy free?

The brands mentioned above have specific formulations that are made without dairy. Usually, you’ll be using a dark chocolate, rather than a milk chocolate product.

What can I use instead of butter for chocolate chip cookies?

In this recipe, we use olive oil in place of butter to make dairy-free chocolate chip cookies.

Olive oil cookies on baking pan after cooking.

How to Store

Store cookies for up to a week in an airtight container at room temperature.

Best Tips for Success

  • Use mini chocolate chips or full size ones. I prefer to chop up full size ones so there’s a more even distribution of chocolate throughout.
  • Use all-purpose flour if you prefer.
  • Use raisins for the chocolate chips if you’d like.
  • Look for dairy-free chocolate chips from brands including Guittard, Tollhouse, Enjoy Life Foods, and Ghiardelli.

Related Recipes


I’d love to hear your feedback on this recipe if you try it, so please rate and comment below.

Olive oil cookies on baking pan after cooking.
  • Preheat the oven to 350 degree F and line two baking sheets with parchment paper.

  • Add the olive oil, egg, vanilla, and sugars to a medium bowl. Stir well with a wooden spoon to mix thoroughly.

  • Add the flour, baking soda, salt, and chocolate chips. Stir to combine.

  • Portion out 1 tablespoon-size balls of dough onto the prepared baking sheet, spacing each 2 inches apart. Press each ball down flat.

  • Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and let cookies cool on the pan.

  • Serve warm or at room temperature.

  • Store cookies for up to a week in an airtight container at room temperature.
  • Use mini chocolate chips or full size ones. I prefer to chop up full size ones so there’s a more even distribution of chocolate throughout.
  • Use all-purpose flour if you prefer.
  • Use raisins for the chocolate chips if you’d like.
  • Look for dairy-free chocolate chips from brands including Guittard, Tollhouse, Enjoy Life Foods, and Ghiardelli.

Calories: 184kcal, Carbohydrates: 24g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.002g, Cholesterol: 14mg, Sodium: 158mg, Potassium: 103mg, Fiber: 1g, Sugar: 14g, Vitamin A: 22IU, Vitamin C: 0.04mg, Calcium: 34mg, Iron: 1mg

This post was first published June 2015.



Source link

LEAVE A REPLY

Please enter your comment!
Please enter your name here