Rich, fudgy, dairy-free, small batch double chocolate olive oil cookies. These Rye Chocolate Chip cookies can be made with no mixer and do not require a chill time. These Dairy Free Chocolate Chip Cookies will be your new favourite!
Table of contents
Small Batch Chocolate Olive Oil Cookies
Hiiii Happy happy Wednesday! All the days seem a wee bit the same here after over 5 months inside, but I am grateful we are safe and healthy and have AC! I am super excited to share this cookie recipe with you today - it’s small batch (my new fave), and it’s a double chocolate, olive oil and rye situation, using my fave 100% Italian Extra Virgin Olive Oil from Filippo Berio!
I tested this guy a whole bunch, and am super happy with how it came out! It is a one-bowl cookie, doesn’t require a stand mixer, comes together super, super fast, and is dairy free! What more can you want. It kind of reminds me of a brownie cookie - the outside is a little shiny, there are big chunks of chocolate throughout, and the texture is super soft and fudgy. I love it so much. This is one of many small batch cookie recipes on my site - I hope you enjoy!
How to make small batch cookies
The small batch aspect of the recipe kind of came about as an accident - I halved the recipe for my initial test to see if it would work and then realised it worked great, and sometimes small batch is best! This recipe makes 6 massive cookies, but I’ve included bake time and scoop size if you wanted slightly smaller ones too. The recipe would also double really well. I haven’t tried but these would be insanely good warm with a big scoop of ice cream.
Using Rye Flour in Baking
I love using a little bit of whole grain flour in my baking. I have found that switching a little of the all-purpose flour for a whole grain such as rye or spelt flour makes a huge difference. The rye flour provides chew, and also adds to the depth of flavour with the chocolate taste of the cookies.
How to make the cookies dairy free
I used my favourite oil from Filippo Berio in these as the base of the cookie. Their 100% Italian is super punchy and fruity, and goes well on everything (I have a bottle of it on hand at all times for dressings, serving with bread etc), and worked particularly well in the cookie.
The oil also means that the cookie can be dairy free. If you want to keep this totally dairy free, use all dark chocolate. I used a mix of milk and dark in these.
The taste of the oil is subtle but it definitely comes through, and it pairs so well with the dutch cocoa and chocolate chunks. These are our current favourite, and I hope they will be yours too! Enjoy! x
A few wee tips for Small Batch Chocolate Cookies
- I tested these a bunch of different sizes so you can make them however you like.
- To make 2 Tbsp cookies, bake for 12-13 min (yield 12)
- To make 3 Tbsp cookies, bake for 15-16 min (yield 9)
- I haven’t tried them without the rye flour, but you can likely just sub the rye for more AP.
- I used an electric mixer to do the first part of the recipe but you can just use a whisk and whisk super well if you need!
- This would double well too if you liked!
- Add other mix-ins if you would like - it would be so, so good if you added some toasted hazelnuts!
- These are dairy free, but I used milk chocolate in them. If you need them to be totally dairy free then just make sure your chocolate is Dairy free too!
FAQ for small batch chocolate cookies
No you don't - I haven't tested it without but have feedback from others that you can sub all-purpose flour for the cookies.
These store best at room temperature in an airtight container. They are best on the first two days.
No you don't! I used an electric hand mixer for the cookies but you could just whisk super well and you will be fine.
You can scoot these! As soon as they come out of the oven, take a cookie cutter a little larger than the cookies and use it to scoot them into shape. I use this technique with almost all of my cookies. It is totally optional but I love how it makes them look!
For more Chocolate Chip Cookie recipes:
Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Print
Small Batch Double Chocolate, Olive Oil and Rye Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 large cookies 1x
Description
Rich, fudgy, dairy-free, small batch chocolate olive oil cookies. Made with rye flour, these are brownie-like and full of chocolate chunks. This recipe only makes 6 cookies.
Ingredients
- 75g Filippo Berio 100% Italian Extra Virgin Olive Oil
- 100g dark brown sugar
- 50g granulated sugar
- 1 egg, at room temperature
- 1 tsp vanilla bean paste
- ½ tsp kosher salt
- 30g dutch process cocoa powder, sifted
- 75g all-purpose flour, sifted
- 45g rye flour, sifted
- ¼ tsp baking soda
- 150g chocolate, coarsely chopped, plus extra for topping if desired (I used 75g of 70% and 75g of milk chocolate, use all dark chocolate if you need these to be dairy free)
- Flaky Sea Salt to finish (such as Maldon)
Instructions
- Preheat the oven to 325°f / 165°c. Line 1-2 sheet pans with parchment paper.
- In a medium bowl, using a handheld electric mixer or a whisk (or you can use a stand mixer fitted with the whisk attachment), combine the Filippo Berio 100% Italian Olive Oil, brown sugar, granulated sugar, and egg. Mix on high speed for about a minute, until the mixture is well combined. Add the vanilla bean paste, salt, cocoa powder, all-purpose flour, rye flour and baking soda and fold in by hand using a rubber spatula.
- The dough will seem a little oily and may take a little work to come together - this is ok! Add the chopped chocolate and mix to incorporate.
- Scoop out ¼ cup balls of dough (about 90g per ball) and roll into rough balls. Press additional chocolate onto the top of each ball if desired (see notes for alternative sizes and baking times)
- Bake the cookies for 17-18 minutes, until the edges are set. Remove from the oven and tap the baking sheet briefly on the counter to deflate the cookies slightly. If you would like them perfectly round, use a cookie cutter slightly larger than the cookies to scoot them into a round shape. Finish with flaky sea salt. Allow to cool on the sheet pan for about 20 minutes.
- Store leftovers in an airtight container at room temperature.
Keywords: dairy free, small batch, olive oil, chocolate, double chocolate, chocolate chunk, cookies
Comments
These are so good! They’re fudge-y and brownie like. I also LOVE the small batch style. I’m also surprised you can’t taste the olive oil after they’ve been baked.
★★★★★
Yayyyy I am so glad that you like them! Thank you so much for the sweet review 🙂
This recipe comes together so fast! And it’s a one bowl recipe!! Definitely one for the saved recipe list! I used unsweetened baking chocolate and it had the perfect sweetness for me.
★★★★★
Yayyyyy so glad you love! It's a fave of mine for sure 🙂
Can you use butter instead of olive oil?
I would use a different cookie recipe on my site rather than trying to change this one! This one is great with the brown butter
Ok - I’m actually looking specifically for a double chocolate rye cookie. Thanks !
Ahhh ok my bad!! Sorry I thought this was on the other olive oil chocolate chip cookie recipe that I have (it just shows me the title and not the pic and the names are similar, so sorry!) In that case yesss you can sub in butter! It may not be a 1:1 sub, you usually need a little more butter than olive oil 🙂 Let me know how you get on!
I’ve made these twice now and are a new favorite. A very sophisticated flavor especially using good olive oil and good chocolate. Friends request them and I’ll always happy to oblige! Now that I’m an empty nester, I really appreciate small batch baking. Thanks for a great recipe Erin.
★★★★★
Hi! This looks super delicious. Do you think that they can be made without using egg? I'm allergic 😭
Hi! I haven't tried it but someone made it with Bob's Red Mill egg replacer and said it worked great! 🙂
Heyy there, may I know if the temperature is for a fan oven or non fam oven
Hi! There's a note on this above the recipe 🙂 All temperatures are for regular (non fan) unless otherwise specified!
My email was put in wrong
No worries! So happy to hear you loved!
long time ago since you commented but I make these regularly with a vegan egg replacer. just the amount for one egg. works great.
★★★★★
These cookies are delicious! I love that it is a small batch with all the info for different size cookies. They came together quickly and easily and they are so fudgy and not too sweet. I'll be making these again for sure!
★★★★★
These are divine. Making them again today because my husband didn't get any as he was too slow and I couldn't stop eating them! New favourite cookie!!
★★★★★
Hi! Yay I am so glad you like them! I love how quick they are to make too! Thank you so much for the rating! xx
This is a fantastic recipe! I love that it is a small batch, it makes them so quick to make. They are so fudgy, a total dream for a chocolate lover. They are rich and not overly sweet. I will definitely be making this recipe again (and again)!
★★★★★
Yayyyy I am so glad you like!
These are so yum! Perfect for a lockdown Saturday afternoon baking.
Another high standard recipe 🥰
★★★★★
These have become my go to let’s quickly make some cookies recipe!!! Super delicious!
Aren't they the best!!
These cookies are really perfect. They came together in the time it took the oven to preheat and made the perfect amount. The nuttiness of the rye flour compliments the chocolate and the sea salt balances the sweetness. SO GOOD
★★★★★
These are so good!!! I couldn’t believe that the olive oil taste disappeared completely while baking in the oven. I love that they are not as dense as cookies that contain butter, so I don’t feel uncomfortably full after eating them, yet no flavor needs to be compromised. I used regular flour and they still turned out amazing!!! Definitely my go-to cookies for everything now. I served them today at my moms birthday and they were gone in seconds!!! So yummy and easy!
★★★★★
Yayyyy so happy that you love them! Thank you so much for the lovely review!
leave for 20 minutes.. yeah right Erin! burnt my fingers trying one! super easy. for anyone interested, I subbed flax egg for the egg to make them vegan. 1tbsp flax meal to 2 water. just dark choc. super rich. im a greedy pig but I cant eat more than one.
Hhahahah yesss so happy you loved!
These are absolute winners! I used half caramel, half dark chocolate chips, but kept everything else the same. Lovely soft texture, wonderful flavour,
★★★★★
Ah yayyyy so happy you loved them!
These are so tasty! I ate two while they were still warm. Oops. I chose to make them into 12 slightly smaller cookies and they turned out perfectly. They are super chocolatey without being too rich, and the rye flour adds a nice flavor.
I am so happy you loved them! They are so easy right? 🙂
Italian evoo is not available here. Can i just use extra virgin olive oil instead?
Hi! Yessss anything good quality will work!
Made these to share with a dairy-free friend. Loved how the rye brought depth of flavor with the olive oil. These tasted like a brownie!
★★★★★
hi! can you sub vanilla extract?
Hi! You can just leave it out if you like!
AMAZING!! Perfect consistency, crunchy on the outside and chewy on the inside. They are suuper fast to make and make 6 biiig cookies. 100% gonna make them again
★★★★★
Thank you for such a lovely review!
These cookies are great!! I didn't have the rye flour, but they are still delicious. My husband has a coworker with a dairy allergy and I've made him both these and your regular olive oil chocolate chip cookies. He's loved both and he's so appreciative 🙂
★★★★★
aw yay I am so happy to hear! Thank you for the lovely review!
SO GOOD! Love a basic choc chip cookie, these are fantastic for those extra indulgent moments 😍
★★★★★
Can confirm these are DIVINE! Perfect for a bubble of two stuck in lockdown in Auckland! I don't have rye flour so just used all regular, and used Whittaker creamy milk chopped roughly... My partner who almost never likes sweet food, said they were SO GOOD!
★★★★★
These are our favourite dairy free cookies, we have made them multiple times! So delicious, thank you!
★★★★★
Another perfect recipe. I am so very thankful for your delicious recipes, especially the small batch recipes. These cookies are so chocolately, and I love the chewy texture. I cannot believe these made such large and thick cookies without any chill time. Delicious!
★★★★★
Hi Erin, I adore these cookies. Do they freeze well if I bake lots and wanted a freezer stash?
These are incredible!! I reduced the sugars and sub some chocolate chips for nuts and cacao nib. Definitely my go-to recipe from now on. Thank you so much Erin!! 🙂
★★★★★
Delicious! I used all rye flour to keep them whole grain and they were still delicious. I also added pecans!
★★★★
Hey, can I use almond flour instead of rye flour?
I haven’t tried it sorry! They behave very differently though
They are my absolute favourite cookie recipe ever! Me and my boyfriend discovered them lately and they are now our go-to cookie recipe.
Super easy to make too.
★★★★★
This recipe is so easy and fuss free. I chill the dough for easy shaping. Love them either big and fudgy or small and crispy🤎
★★★★★
Do you taste much of the rye flavor? I dislike rye bread. Thanks!
Hi! No rye bread is predominantly rye - these have just a little so it is subtle. You could sub with more regular flour or a different whole wheat too.
Great to hear!
Absolutely loved these! They tasted even better on the second day (although it requiered willpower not to eat them all immediately)!
★★★★★
These cookies are so delicious and as usual a clear and easy recipe to follow. Baked up perfectly with a lovely chewy texture. A new favourite in our household.
★★★★★
Yum!! These were just delicious, even though I skipped the rye flour, they still had a delicious texture. My kids dubbed them ‘brownie cookies’ and ate them up quick.
★★★★★
These were incredible, I felt like brownies but didn’t have enough butter so made these instead and they were fudgy-chewy perfection. I used wholemeal instead of rye. Will be making these again!
★★★★★
Hello! This receipe seems amazing! I am looking for a vegan receipe. Do you know if I can substitute the egg for another protein without changing the final result? Thank you in advanced!
Hi, i'm not sure sorry!
Yet again. You do not disappoint.
When I want to bake I immediately come to this website and 100% of the time the recipes turn out perfection and swoon worthy.
I like the corners of the brownies. This is a brownie corner with center goo. In every cookie.
New staple recipe. Thank you!!
★★★★★