These Fudgy Olive Oil Cookies are thick, rich and loaded with chocolate chips! You'd never know they are butterless cookies! Best yet, they're gluten free, nut free, eggless and easily vegan!
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.
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. Place extra chips on top.
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes. reshape cookies when hot out of oven and let cool on sheet for 2 min,