Butter-less chocolate chip cookies

August 15, 2014

-Meagan

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  1. kristy @ the wicked noodle

    August 15th, 2014 at 7:21 am

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

  2. Taylor @ Food Faith Fitness

    August 15th, 2014 at 7:29 am

    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. Aimee @ ShugarySweets

    August 15th, 2014 at 7:42 am

    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. Erin | The Law Student's Wife

    August 15th, 2014 at 8:30 am

    Those look impossibility soft and chewy. LOVE!

  5. Cate O'Malley

    August 15th, 2014 at 8:45 am

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

  6. Julie @ Julie's Eats & Treats

    August 15th, 2014 at 8:59 am

    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. Lindsay @ The Live-In Kitchen

    August 15th, 2014 at 11:04 am

    They certainly look good enough for me! Pinned!

  8. Nicole ~ Cooking for Keeps

    August 15th, 2014 at 3:14 pm

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

  9. Michelle @ A Dish of Daily Life

    August 16th, 2014 at 7:13 am

    They look delicious…your photos are beautiful! Pinned!

  10. Megan {Country Cleaver}

    August 17th, 2014 at 12:13 pm

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

  11. Kayle (The Cooking Actress)

    August 17th, 2014 at 9:08 pm

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

  12. Alice // Hip Foodie Mom

    August 18th, 2014 at 10:51 am

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

  13. Miriam @ OvertimeCook

    August 18th, 2014 at 11:36 am

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

  14. CraftyLady

    August 19th, 2014 at 12:42 am

    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!

  15. Tracy

    December 15th, 2014 at 7:39 pm

    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. azestybite

    December 15th, 2014 at 7:49 pm

    Hi Tracy,

    I am so sorry to hear that. I’ve made these cookies more than three times and haven’t had an issue.

  17. Bellissabeauty

    January 13th, 2018 at 4:09 pm

    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. 

  18. azestybite

    January 15th, 2018 at 3:16 pm

    I’m so glad you LOVED the cookies. You can share on Instagram or a visitor post on Facebook.

  19. Yohanna

    February 25th, 2019 at 3:43 pm

    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!

  20. azestybite

    February 26th, 2019 at 8:55 am

    I’m so glad you enjoyed these cookies! You can share photos of them on Pinterest or tag me on Instagram.

  21. Christi

    June 17th, 2019 at 6:10 pm

    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

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