Butterless chocolate chip cookies
August 15, 2014
These Butterless Chocolate Chip Cookies are the BEST no butter cookies around. This quick and easy recipe will substitute olive oil instead of butter.
They are absolutely my favorite dessert, especially the regular chocolate chip cookies. It’s got to be soft, chewy, and have a lot of melted chocolate inside and outside of the cookie. Yep, that is my type of dessert.
I’ve always leaned towards the more simple desserts, and I’m OK with that. It’s National Olive Oil Month, and Pompeian launched a pledge this month to substitute your recipes using olive oil instead of butter.
When I think of classic recipes using butter, I always come back to cookies. They are loaded with butter and are definitely as classic as you can get. I was a bit nervous experimenting with the olive oil in place of the cookies but got over my nerves once the cookies went into the oven and came out looking delicious. Next up was the taste portion of the cookies. How would they compare to cookies with butter?
The color of the cookies came out a little lighter than most cookies I bake, but the taste was spot on. I wanted others to taste the cookies so I could get a REAL and HONEST opinion about butter cookies vs. olive oil cookies. Most of the people couldn’t even tell that there was a difference, and they were shoveling them in so fast I don’t think they cared.
If you could substitute one recipe that uses butter with olive oil, what would it be?
Butter to olive oil conversion chart
ENJOY ~ Meagan
Butterless chocolate chip cookies
Ingredients
- 1/4 cup plus 2 tablespoons Pompeian extra virgin olive oil
- 1 cup light brown sugar
- 1/3 cup sugar
- 1/2 teaspoon table salt
- 2 teaspoons vanilla
- 1/2 teaspoon cocoa powder
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 2/3 cup all purpose flour
- 1 1/2 cups semi sweet chocolate chip morsels
- 8 ounces ghirardelli 60% bittersweet chocolate baking bar, chopped into small chunks
- sea salt flakes for topping
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl cream the olive oil and sugars. Then add salt, vanilla, cocoa, eggs, baking powder, baking soda and flour. Mix until well combined on low speed. Stir in the chocolate morsels and chocolate chunks.
- Line a large baking sheet with parchment paper. Use a cookie scoop to create cookie balls and place on baking sheet 2 inches apart from one another.
- Bake for 11-12 minutes and then remove from oven. Top each cookie with sea salt flakes. Cool for 2 minutes and then place on wire rack.
Share Your Butterless Chocolate Chip Cookie Creations with Me!
If you make these Butterless Chocolate Chip Cookies, I’d love to see your final creations on Instagram. Make sure to tag your recipes with #azbrecipes or #azestybiterecipes, so I’ll be sure to see them.
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What great cookies, holy cow! Love the photos, too. This one’s a keeper!
I have NEVER tried a cookie with olive oil, so I am totally intrigued! Anything that is healthier and has chocolate is good with me! Pinned!
I like talking about cookies. And trying this kind of cookie at BHF13 was awesome, I keep meaning to make them myself. Your photos are awesome!!
Those look impossibility soft and chewy. LOVE!
Love the substitution of olive oil and sea salt addition – yum!
These look awesome and you totally described the perfect cookie to me! I’ve never even thought of using olive oil instead of butter!
They certainly look good enough for me! Pinned!
I can’t believe how well they came out! MUST try this little healthy trick!
They look delicious…your photos are beautiful! Pinned!
I have to try baking with more Olive Oil!! And these look totally craveable.
AMAZING! I cannot believe these were made with olive oil-they look fantastic!
oh wow! no butter?! I’ve got to try these!
I’ve never made cookies with olive oil, but these look fabulous!
Bless you for posting something so wonderful!
I can only have butterfat in very small amounts, because my body doesn’t digest it. I love cookies and brownies, and can rarely have them. Even then, I can barely get a taste before my stomach starts to go nuts. I had never heard of using olive oil before. I am going to start trying it with all kinds of different recipes I haven’t been able to have.
Yay!
I made these for Xmas just yesterday and was so disappointed. I followed the instructions to a T and my cookies came out flat and crispy!! So sad.
Hi Tracy,
I am so sorry to hear that. I’ve made these cookies more than three times and haven’t had an issue.
Just made these delicious cookies! Came out perfect. I used the semi sweet and substituted 8 ounces of bittersweet chips for milk chocolate chips. This recipe is a keeper. I took some pics but don’t see a way to post them.
I’m so glad you LOVED the cookies. You can share on Instagram or a visitor post on Facebook.
I was a little skeptical at first about olive oil in cookies at first, but decided to give this recipe a try. I should mention that Ibused a different brand olive oil, ommitted the cocoa powder (I didn’t have any on hand, and omitted the ghirardelli chocolate bark because I didn’t have any (I increased the amount of the regular chocolate chips instead.
I also would like to mention, that for me, the oil and sugars did no “cream” together. It became like a sand texture with pieces of the sugar becoming very hard from the oil. So I added the vanilla and eggs and that allowed the texture to become nicely blended and creamy.
Now to the verdict: these cookies are absolutely amazing and delicious!!! I could not believe the rich taste without the butter. And honestly, I could barely tell that olive oil was used. Well, if I wouldn’t know that there is olive oil in the cookies, I probably wouldn’t realize it at all. The power of the mind. HAHA!! I took some pics, but didn’t realize ther eins no option to attach them in the comments.
I will definitely make them again. THANK YOU!
I’m so glad you enjoyed these cookies! You can share photos of them on Pinterest or tag me on Instagram.
Honestly, I was skeptical about using olive oil so I hedged my bets and used vegetable oil for the 2 tbsp, but this cookie is DIVINE. This is a bold statement, but I may never go back to butter cookies!
I let the dough chill in the fridge for an hour or so then baked on the lower third of the oven and they came out with crispy edges and a soft center.
I ended up using 1 cup packed brown sugar and 1 cup semi-sweet chocolate chips, no bittersweet chocolate chips and they were still amazing, though next time I’ll use 1/2 cup packed brown sugar. I prefer my cookies to have just a touch less sweetness
Still my favorite recipe for the past few years! So light and fluffy
Years and years later this is still my fav chocolate chip cookie recipe. So light and fluffy!