These Olive Oil Cookies are so amazing; you'd never know they are butterless cookies! They are thick, rich, fudgy and loaded with chocolate chips! Their texture and flavor reminds me of a brownie! Even though they're olive oil chocolate chip cookies, the oil flavor isn't glaring; it mixes beautifully with the cocoa powder, creating a mild flavor. If that wasn't enough, these no butter cookies are also gluten free, nut free, eggless and can easily be made vegan! Best yet, there is zero chill time for this recipe and zero mixer required! You'll have yummy cookies in about 30 minutes from start to finish!
I think these Olive Oil Cookies are exactly what some of you have been looking for! So many of you asked if I could make cookies without butter and vegetable oils, and this recipe contains olive oil instead! This no butter cookie recipe makes 6 large or 12 small cookies and requires 0 minutes of chill time and 0 mixers! That's amazing since my Eggless Chocolate Cookies require 15 minutes of chill time and a mixer!
For more desserts without butter, try my No Butter Chocolate Chip Cookies, my Mini Chocolate Cakes, my Mini Pancakes and my Chocolate Chip Mug Cake.
Reasons to Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crip Outside- These cookies have a crispy exterior when right out of the oven.
- Soft Inside- The cookies are soft and oozing with chocolate inside like my Microwave Chocolate Chip Cookie!
- Chocolate Chips- They are loaded and topped with chocolate chips!
- No Butter- They contain a healthier fat...olive oil!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Olive Oil- These are cookies with oil instead of butter, so the recipe contains zero butter or vegan baking stick! I used robust extra virgin olive oil.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use brown sugar instead of granulated for added moisture like in my Dark Chocolate Chip Cookies.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
How to Make this recipe with All Purpose Flour
- Use ½ packed cup plus 2 tablespoons of regular flour (84 grams plus 2 tablespoons).
- Make sure to also use packed cups of cocoa powder (29 grams).
How to Make Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11 minutes. Reshape as needed. Should make 12 cookies.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How To Make Olive Oil Cookies
Here are the step by step instructions to make these dark chocolate chip cookies with oil!
Step 1: Mix the Dry Ingredients
In a medium bowl, mix together the gluten free flour, cocoa powder, baking powder and salt.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.
Step 3: Cream the Sugar
In a large bowl, whisk together the vegetable oil, the dark brown sugar and vanilla until soft. Switch to using a spatula to combine when it starts getting thicker.
Step 4: Add in the Cornstarch Water
Slowly whisk the cornstarch water into the sugar mixture until fully combined. It will appear liquidy. That’s normal.
Step 5: Add in the GF Flour and Milk
Starting and ending with the gluten free flour mixture, mix in some flour then some milk then some flour. Use a spatula to combine.
Once combined, use clean hands to knead everything into a dough if it isn't coming together with the spatula. This should only take a few times before it all comes together. You can of course use a hand held mixer or electric mixer if you prefer.
Step 6: Fold in the Chocolate Chips
Gently fold in ½ cup plus 2 tablespoons of chocolate chips using a spatula. This may be a bit tricky due to the shiny dough. I like to help mix them in with clean hands.
Step 7: Scoop the Dough and add Additional Chocolate Chips
Separate the dough into 6 equal pieces and roll the dough into 6 balls. They will appear quite oily due to the olive oil. Don't worry, they won't be oily once baked.
Place the cookies on the baking sheet about 4 inches apart. Gently press down on the tops of the dough balls so they form a thick disc.
The dough is very sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking.
Whatever chocolate chips might have fallen out during rolling them into balls, press those extra chips into the tops of the cookies. If no chips fell out, feel free to add additional chips into the tops of the cookies.
Step 8: Bake the Cookies
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 2 min before transferring to a cooling rack. If you don't let them cool, the cookies will break apart into a giant mess.
Expert Baking Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your cookies too dry and bitter.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Clean Hands- No need to get out your hand held mixer or electric mixer. Once all the ingredients are combined, use clean hands to gently knead the dough to be smooth if it doesn't all come together with the spatula. You only need to do it a couple of times for the dough to be smooth and combined. You can refer to my video for a visual.
- Wet Your Hands- If you find the dough sticking to your hands, rinse your hands in water and then shake off any excess water. You want your hands slightly wet but not dripping wet. This will help prevent the dough from sticking.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQs
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day. I would say if making them ahead of time, make them no earlier than the night before.
If you want the cookies to stay soft for days, try my Dark Chocolate Chip Cookies, as they have added moisture.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture. In addition, this is a cookie recipe without butter, so we need the added moisture.
The recipe is slightly different, it isn't just a 1 to 1 replacement, so please refer to my Eggless Chocolate Cookies. That recipe also makes 6 cookies but uses butter/vegan baking sticks.
Once the cookies have cooled, store them in an airtight container at room temperature for up to 2 days.
If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Other Chocolate Cookie Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Olive Oil Cookies
Ingredients
- ½ cup plus 2 tablespoons gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
- ¼ cup cocoa powder ( I use 2 tablespoons natural unsweetened and 2 tablespoons dark)
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup plus 2 tablespoons dark brown sugar , packed
- 3 tablespoons extra virgin olive oil
- 1 heaping tablespoon cornstarch mixed with 1.5 tablespoons water
- ½ teaspoon pure vanilla extract
- 2 tablespoons milk
- ½ cup plus 2 tablespoons chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, mix together the gluten free flour, cocoa powder, baking powder and salt.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.
- In a large bowl, whisk together the vegetable oil, the dark brown sugar and vanilla until soft and creamy. Switch to using a spatula to combine when it starts getting thicker.
- Slowly whisk the cornstarch water into the sugar mixture until fully combined. It will appear liquidy. That’s normal.
- Starting and ending with the gluten free flour mixture, mix in some flour then some milk then some flour. Use a spatula to combine.
- Once combined, use clean hands to knead everything into a dough. This should only take a few times before it all comes together. You can of course use a hand held mixer or electric mixer if you prefer.
- Gently fold in ½ cup plus 2 tablespoons of chocolate chips using a spatula. This may be a bit tricky due to the shiny dough. I like to help mix them in with clean hands.
- Separate the dough into 6 equal pieces and roll the dough into 6 balls. They will appear quite oily due to the olive oil. Don't worry, they won't be oily once baked.
- Place the cookies on the baking sheet about 4 inches apart. Gently press down on the tops of the dough balls so they form a thick disc.
- The dough is very sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking.
- Whatever chocolate chips might have fallen out during rolling them into balls, press those extra chips into the tops of the cookies. If no chips fell out, feel free to add additional chips into the tops of the cookies.
- Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes.
- Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 2 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Elle
Quick question! Step 4 says Vegetable Oil, but I'm assuming it should be the olive oil, yes?
Thanks so much! Can't wait to make these this weekend! 💕
Lee
Yes! Sorry about that!!! It should say olive oil. Hope you love them!
elle
These were really good! I made a couple of substitutions (nothing crazy) and they still worked. I can eat gluten & nuts; I used regular flour instead of gluten free, and chopped hazelnuts instead of chocolate chips. I also used soy milk instead of dairy. The hazelnuts are really good in them, so if anyone reading can eat nuts I recommend them! 🙂
jessica
would almond flour work for these?
Lee
Hi Jessica! I am sorry I cannot have nuts in my household due to my son's severe allergies. Sadly almond flour is not a 1 to 1 replacement for gluten free multipurpose flour. It is a high fat flour and can make baked goods greasy due to the added moisture. Sadly you'd also have to adjust the liquid amounts in the recipe for the best results. King Arthur says to replace 1/4 of the flour in a recipe with almond flour. So if a recipe calls for 1 cup of flour, then use 3/4 cup gf multipurpose flour and 1/4 cup almond flour. Sorry I can't be of more help!
Ginny
These are delish! I really like that there is no chill time required, so I can make these on a whim!
Nancy
These cookies were a hit in my house and the directions were easy to follow . I will definitely make them again.
Shannon
These were amazing! I’m so happy to have found your page and all your delicious gf/df options! This was the first recipe of yours that I’ve made but it certainly won’t be the last! I’m excited to try out more!! Thank you for sharing ❤️
Lee
Thank you so so much!!!
John
These cookies were so rich and delicious!
Lee
Thank you!
Amanda
Can your cookies be made with a cornstarch alternative?
Lee
Many people use arrowroot starch instead (equal amounts) and claim it works out well!