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Whole Wheat Olive Oil Chocolate Chip Cookies

Delicious, easy olive oil chocolate chip cookies with olive oil instead of butter and made with whole wheat flour. No one can tell that these gooey cookies are butter free!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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Stack of olive oil chocolate chip cookies

Do you know what’s been blasting in my car lately? Mariah Carey. Nothing’s better than blaring “O Holy Night” on the way to the grocery store. Her music has always made me so happy. I have no idea why, but she will forever be my favorite.

Another thing I’ve been into? Fanduel. As in I can’t stop making teams so that I can complete with Tony each Sunday. I’ve been addicted ever since I won $80 a few weeks ago, which is exceptional because football does not make any sense to me. AT ALL. I just pick random guys and it tends to work out.

Olive oil chocolate chip cookies stacked up with one broken in half

Lastly, I’ve been worrying quite a bit lately due to some medical and family things. I know it seems silly, but please send thoughts and prayers my way. And in return, I’ll bring you lots of delicious cookie recipes.

Like easy chocolate chip cookies! Seriously these may have been the best healthier chocolate chip cookies I’ve ever eaten. And I bet you have all of the ingredients in your cupboard, too!

Now I was surprised when I first baked these to find that they didn’t have an olive oil flavor. Instead, they were lovely, buttery and soft on the inside. I was careful not to overbake them so that they were just slightly crispy along the edges. The chocolate adds just the right amount of sweetness.

Olive oil chocolate chip cookies

How do you make these olive oil chocolate chip cookies?

Notes on chocolate: I used 1/2 cup of chopped dark chocolate in my cookies from an artisan dark chocolate bar I purchased at Whole Foods. You can really use any kind of chocolate you’d like, and chocolate chips will work just fine!

Notes on whole wheat flour: I know you may inquire about using regular whole wheat flour in this recipe, which may work; however I do highly recommend trying out white whole wheat flour (which is what I used in this recipe). You can usually find it at your local grocer. It tends to be lighter in flavor but still provides all the nutritional benefits of regular whole wheat.

Note on the molasses: You don’t have to necessarily add it to the cookie dough, but it will help to keep them soft and chewy! Don’t try to substitute it with anything else. Plus, then you can bake up these Christmas ginger cookies.

More cookie recipes to try:

The Best Gluten Free Chocolate chip Cookies You’ll Ever Eat

Dank Coconut Oil Chocolate Chunk Cookies

Almond Flour Chocolate Sugar Cookies with Velvet Chocolate Frosting

Chickpea Flour Chocolate Chip Cookies

Whole Wheat Chocolate Chip Oatmeal Cookies with Salted Date Caramel

Whole Wheat Olive Oil Chocolate Chip Cookies with sea salt

3.89 from 9 votes
Olive Oil Chocolate Chip Cookies
Course Cookies, Dairy Free, Dessert
Keyword olive oil chocolate chip cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 12

Delicious, easy olive oil chocolate chip cookies with olive oil instead of butter and made with whole wheat flour. No one can tell that these gooey cookies are butter free!


  • 1 cup white whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2/3 cup packed dark brown sugar
  • 1 egg
  • 2 teaspoons molasses
  • 1/2 cup chocolate chips
  • coarse or flaked sea salt, for sprinkling


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl whisk together flour, baking soda and salt.
  3. In a separate large bowl, combine olive oil, brown sugar, egg, vanilla and molasses until smooth. Add dry mixture and mix until well combined. Fold in chocolate chips.
  4. Use a small cookie dough scoop and drop cookie dough onto ungreased cookie sheets. Bake for 8-10 minutes or until edges are slightly golden brown. 
  5. Cool on cookie sheet for a few minutes, then transfer to wire rack to finish cooling. Sprinkle with sea salt, if desired. Makes 12 cookies.

Recipe Notes

Recipe adapted from Crepes of Wrath.

TO MAKE GLUTEN FREE: Use an all purpose gluten free flour instead of whole wheat flour.

TO MAKE DAIRY FREE: Make sure you use dairy free chocolate.

TO MAKE VEGAN: Use vegan/dairy free chocolate chips such as the Enjoy Life brand and replace egg with 1/2 a banana or with a flax egg.

Servings: 12 cookies
Serving size: 1
Calories: 150kcal
Fat: 5.6g
Carbohydrates: 24.6g
Fiber: 1.5g
Sugar: 17g
Protein: 2g

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