Butterless chocolate chip cookies

August 15, 2014





  1. What great cookies, holy cow! Love the photos, too. This one’s a keeper!

  2. 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!

  3. 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!!

  4. Those look impossibility soft and chewy. LOVE!

  5. Love the substitution of olive oil and sea salt addition – yum!

  6. These look awesome and you totally described the perfect cookie to me! I’ve never even thought of using olive oil instead of butter!

  7. They certainly look good enough for me! Pinned!

  8. I can’t believe how well they came out! MUST try this little healthy trick!

  9. They look delicious…your photos are beautiful! Pinned!

  10. I have to try baking with more Olive Oil!! And these look totally craveable.

  11. AMAZING! I cannot believe these were made with olive oil-they look fantastic!

  12. oh wow! no butter?! I’ve got to try these!

  13. I’ve never made cookies with olive oil, but these look fabulous!

  14. CraftyLady says:

    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.


  15. Tracy says:

    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.

  16. Bellissabeauty says:

    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. 

  17. Yohanna says:

    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!

  18. Christi says:

    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

  19. L says:

    Still my favorite recipe for the past few years! So light and fluffy

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