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.
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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.
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.
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
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
Preheat oven to 350 degrees F.
In a medium bowl whisk together flour, baking soda and salt.
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.
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.
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 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.
These look so delicious!!! I want them nowww haha!
Also Mariah Carey is a classic for the holiday season, totally with you on that one 🙂
Oh Sending lots of warm thoughts for you and your family! These cookies look like a Christmas cookie contender. Love the ingredients per usual! Thanks for sharing!
I just love the olive oil in these cookies. So delicious!
Definitely sending lots of prayers your way. Hope everything is okay, hun <3
Thanks Amanda! xo
They look great, Monique. Sending you good thoughts!
Thank you Liz. 🙂
Yum! I am going to make these today. You really are the cookie queen!
Lots of great thoughts coming your way!
These cookies are delicious! My family loves them too. I use coconut sugar and they turn out great!
I made your cookies today and while I was a bit weary because of the odd ingredients list and also the shape of the dough….they came out super wow delicious! Thanks a lot! I used white chocolate chips and added a tiny bit of chopped walnut. Also…..I think this recipe’s ought to be doubled :-)))
You are amazing Monique! These cookies were incredible… So other bakers know I substituted the molasses with manuka honey and only used regular whole wheat flour. And they turned out perfect!
Thanks for the recipe–my husband and I really enjoyed them and appreciated that you used a lot less olive oil than other similar recipes so that we didn’t taste it, It produced a cookie that is crispy on the outside and chewy on the inside.
i doubled the recipe, used flax eggs and did not double the sugar, still very good!!!
I made these last night and they were so yummy. My mother and I had a hard time keeping from eating the entire batch. The idea was so much more tempting knowing they were made with olive oil and whole wheat flour. Thanks so much for sharing the recipe. It was just what I was looking for and just what I needed.
What if instead of 1/2 cup chocolate chips, I use 1/4 cup chocolate + 1/4 cup of nuts? I know that may be a silly question but I figured most of the sweetness in these cookies comes from the chocolate.
They do contain sugar and molasses, so they are sweet! You can definitely use chocolate and nuts – yum.
This is the most incredible recipe I have ever used! I make it at least 2x month – 5 fold the recipe. And it still does not last long. I have tweaked it over time which still gets amazing results. I add 2 teaspoons water instead of molasses for the moisture, a few T less sugar, a tad less chips, and regular whole wheat flour (finely ground, sifted). When time is short (always), I make them into bars and keep them undebaked just a tad to keep them moist. Sosososo good! Thank you! My whole family thanks you too ?
Literally cannot wait to try these. I must make them now!! Finally a healthy cookie recipe that doesn’t use butter! Yay thank you so much!
I made these today and they were really good. Even now hours later they are still chewy. I did have one problem and that was how dry the mixture was. I added one tablespoon of milk and that fixed it. But before that it was way too dry to form balls. I wonder if you meant to put 2 tablespoons of molases instead of teaspoons? I feel like maybe the batter would have been more moist then. Either way it’s very yummy and I will make this more in the future! I love that it made a little batch and I only needed two tablespoons of oilve oil. Tomorrow I’m going to try this again, but use oatmeal and raisins. And I might add a tablespoon or two of applesauce depending on how the batter looks. Thank you so much for this wonderful recipe! It’s been so long since I had a proper cookie since I can’t eat dairy. And I don’t feel guilty over it!
What can i use for eggs??
Try a flax egg! 1 tablespoon flaxseed meal and 3 tablespoons of water – let it set in the refrigerator for about 10 minutes 🙂
Thank you (:
Hope you get a chance to try them!
I made these with regular whole wheat flour and they were WONDERFUL!!! I did not put chocolate chips in, just made them plain and they are so good. Thanks for a super recipe!
Perfect!! So happy you liked them 🙂
These came out great. Didnt have molasses so subbed 1T honey. Will definitely make again.
Perfect! Glad you enjoyed!
Loved these but had to change ingredients based on what I had: I used whole wheat flour, added 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/8 cup of minced candied ginger and dried cranberries. (Instead of chocolate chips) I was out of brown sugar so I cut back on white sugar and added an extra teaspoon of molasses.
OH MY, these are sooo good!
I’m glad those swaps worked out!!
Is it necessary to sift the flour mixture first?
I made with whole wheat flour (sifted but prob not necessary), coconut sugar, and maple syrup in place of molasses. These are the best cookies ever!
Great! Glad those swaps worked out for you 🙂
I love these cookies ! I make them all the time ! Thank you so much for this great recipe.
So happy to hear that!
Mine spread like crazy, almost became one big sheet of cookie. What did I do wrong?
Hi Heather! I just re-tested these to see what could be happening. I reduced the brown sugar a bit, so they should come out just fine 🙂
They are not quite sweet enough. I made them for Valentine’s Day so I guess I will have to make up for the lack of sweet. Lol
Sorry to hear that, Marina! I re-tested these a couple weeks ago and found them sweet enough with the sugar, molasses, and chocolate chips. I have tons more chocolate chip cookie recipes to try, too 🙂
heart healthy cookies — yes!!
I’ve triple checked that I didn’t make a mistake and I indeed followed the recipe exactly as listed, but my cookies tasted solely like dark brown sugar and didn’t have that chocolate chip cookie taste. What gives?
They are made with olive oil so they’ll likely have a different type of flavor but should still work perfectly!
Hi Monique, and thanks so much for this amazing recipe! Its the second time I make them, and even though they taste amazing, I have some issues with their consistency. Their shape is more flat than your pictures, and they stick to the pan every time (even though i use silicone mats), They are very soft and fragile when hot and when touched they almost feel they have no “body”. They do harden a bit after cool down, but i feel they are more moist and flat than desired. I tried to bake them for more time, but it doesnt work, What do i do wrong? please help!
Hi! So sorry you had an issue with these. Try parchment paper next time!
I didn’t like much the texture and I followed all the instructions. It was too fluffy and and the dough very sticky.
Not sure if I messed something up, but these cookies were dark brown and didn’t taste very good. Wonder if it was the molasses?
I’m sorry, I’ll need to retest the recipe soon!
So good! Ate far too many. Didn’t have molasses but still were amazing 10/10
Glad you loved them!
I used to make these cookies regularly and LOVED them. I recently rediscovered them after a hiatus though and they turned out flat instead of thick. After reading other comment seems like I’m not alone. Did this recipe change in the last year or two?
Hi, Rachel! Thanks for the note. I haven’t updated this recipe at all so not sure what happened there, sorry! Perhaps your baking soda is old? That’s my only thought.