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!
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. If you ask me, it is the perfect addition to my chocolate chip cookie recipe collection!
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! If you're after a classic recipe, check out my recipe for homemade chocolate chip cookies from scratch.
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
The extra virgin olive 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!
Frequently Asked Questions about small batch chocolate cookies
Do I have to use the Rye Flour?
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.
How do I store the cookies?
These store best at room temperature in an airtight container. They are best on the first two days.
Do I need to use a mixer for these?
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.
How do I get them perfectly round?
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:
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
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 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 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.
Comments
Laura says
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.
Erin says
Yayyyy I am so glad that you like them! Thank you so much for the sweet review 🙂
Bee says
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.
Erin says
Yayyyyy so glad you love! It's a fave of mine for sure 🙂
Catherine says
Can you use butter instead of olive oil?
Erin says
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
Catherine says
Ok - I’m actually looking specifically for a double chocolate rye cookie. Thanks !
Erin says
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!
Kelly says
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.
Jo McCallum says
We've dubbed these the 'brownie biscuits' in our house.
So good! Love that you can make them dairy free with the right chocolate.
Pieri says
Hi! This looks super delicious. Do you think that they can be made without using egg? I'm allergic 😭
Erin says
Hi! I haven't tried it but someone made it with Bob's Red Mill egg replacer and said it worked great! 🙂
Zosia says
Love these thank you, love that they use olive oil. I've made them exactly to the recipe, amazing and then I've also played around with different flours replacing the white flour so rye and spelt, and rye and wholegrain and they also turned out tasty. I've also used different olive oils and even with stronger olive oil they still turned out great. So easy to make and love that they're small batch.
Shazwin says
Heyy there, may I know if the temperature is for a fan oven or non fam oven
Erin says
Hi! There's a note on this above the recipe 🙂 All temperatures are for regular (non fan) unless otherwise specified!
Kelly says
My email was put in wrong
Erin says
No worries! So happy to hear you loved!
leona says
long time ago since you commented but I make these regularly with a vegan egg replacer. just the amount for one egg. works great.
Michele says
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!
Lisa says
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!!
Erin says
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
Michele Chamberlain says
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)!
Erin says
Yayyyy I am so glad you like!
Ruth says
These are so yum! Perfect for a lockdown Saturday afternoon baking.
Another high standard recipe 🥰
Sanne says
These have become my go to let’s quickly make some cookies recipe!!! Super delicious!
Erin says
Aren't they the best!!
stacy says
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
Camila says
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!
Erin says
Yayyyy so happy that you love them! Thank you so much for the lovely review!
leona says
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.
Erin says
Hhahahah yesss so happy you loved!
Elizabeth says
These are absolute winners! I used half caramel, half dark chocolate chips, but kept everything else the same. Lovely soft texture, wonderful flavour,
Erin says
Ah yayyyy so happy you loved them!
Roxy says
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.
Erin says
I am so happy you loved them! They are so easy right? 🙂
Ana says
Italian evoo is not available here. Can i just use extra virgin olive oil instead?
Erin says
Hi! Yessss anything good quality will work!
Sarah says
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!
Rachell says
hi! can you sub vanilla extract?
Erin says
Hi! You can just leave it out if you like!
Simona says
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
Erin says
Thank you for such a lovely review!
Jenna says
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 🙂
Erin says
aw yay I am so happy to hear! Thank you for the lovely review!
Ellie says
SO GOOD! Love a basic choc chip cookie, these are fantastic for those extra indulgent moments 😍
Becca says
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!
Michelle says
These are our favourite dairy free cookies, we have made them multiple times! So delicious, thank you!
Lisa P. says
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!
Georgia says
Hi Erin, I adore these cookies. Do they freeze well if I bake lots and wanted a freezer stash?
Vim says
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!! 🙂
Jane says
Delicious! I used all rye flour to keep them whole grain and they were still delicious. I also added pecans!
Arwaah says
Hey, can I use almond flour instead of rye flour?
Erin Clarkson says
I haven’t tried it sorry! They behave very differently though
Simona says
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.
Ember W says
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🤎
Aly says
Do you taste much of the rye flavor? I dislike rye bread. Thanks!
Erin Clarkson says
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.
Aly says
Great to hear!
Miriam says
Absolutely loved these! They tasted even better on the second day (although it requiered willpower not to eat them all immediately)!
Kylie says
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.
Sarah says
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.
Sacha says
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!
Roberta says
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!
Erin Clarkson says
Hi, i'm not sure sorry!
Lydia Long says
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!!
Hayley says
When I tell you these came out perfectly… Incredible. Crunchy, chewy, fudgy.. I added a little sprinkle of Maldon salt once they came out of the oven. Will make again and again! I did the 2x and it made 12 big cookies (90g each, exactly as described).
Romina says
Hey, what if I replace olive oil with sunflower? What do you think
Erin Clarkson says
Hi! Yep it should be just fine!
Elizabeth says
Truly amazing. Come together super quick and look great. Perfect for emergencies!
Meera says
Hi, I was wondering if this recipe would freeze well, or would the olive oil make a difference with that ?
So excited to make these !
Erin Clarkson says
Hi! I haven't frozen the dough but I think the baked cookie would freeze just fine! 🙂
Katie says
These are so delicious! I made them for some vegan friends and substituted the egg for egg replacer and they still turned out really well!
Laura says
These cookies are soooo so yummy. This will be my go to cookie recipe from now on 🧡
Lauren says
This is the best cookie I’ve ever made. They came out PERFECT! I would not change a thing except I would prob triple the batch next time. Served them at a dinner party and they were gone
Emily says
These cookies are so easy to make and so delicious, they’re like a brownie but with the option for more crispy-edge action than a brownie slab which I love!! I find the olive oil makes them less rich than a butter cookie which I really like. I like to do a double batch and chill the dough for easier portioning and then freeze the leftovers to bake another day (using your freezing/baking instructions!). Thanks for the recipe and all the work you put in to the recipe notes - they are so helpful!
Katie says
Such an effortless and delicious recipe.
Kere Griffin says
Made double batch and supersize cookies, they are Devine, beats cookietime, Nice and firm but not crunchy. Nom nom nom. Will certainly use this as a base receipe for other chocolate chip cookies.
Won't allow upload as it just over 5mb, any chance at looking to upside to say 10mb file size?
Erin Clarkson says
I don't control those settings sorry! Too many big files on my website slows it down I think
Glenda D says
Saw these on Instagram when you shared recently and thought this would be a good option to “veganized” (for a friend’s sake), and that was correct! I used an egg replacer and it worked well, although I think it made the batter a bit too thick, so I had to add a bit of almond milk to adjust texture (it was quite hard to mix before that). I also unfortunately did not have rye or whole wheat flour, so I just add a liiittle bit of bread flour for chewiness. The end result was great though! Really rich and chocolatey and delicious. Also really pretty! Even my husband (who is not vegan and hardly ever eats what I bake) loved it, so much that he had more than one.
Scotty says
These are incredible and super quick to whip up! Makes a very generous amount as well, I ended up with 8 totally gigantic cookies. Not too sweet and wonderfully chewy and fudgy. I used only all-purpose flour and hand whisked and they still turned out perfect! Bet these would be amazing to make icecream sandwiches with.
Meheli Roy says
I used the 2x scale for the ingredients and had trouble moulding the cookie batter into balls. It was very crumbly and broke apart. I had to add a lot more olive oil and half a stick of butter for the batter to come together. The recipe did not work for me. I’ll try making a smaller batch next time
Erin Clarkson says
Hi, sounds like something went wrong for sure - did you make the recipe by weight?
Kiara says
I have to say I always laugh and hate on the reviewers who change the recipe so much beyond reason - that said…
I started making these without making sure I had everything (rookie error) and realised I didn’t have enough sugar or ANY flour.
Used some coconut sugar and some coconut sugar nectar, used almond flour instead of all flour and I’m amazed to say that it worked and they’re so good!
Promise I usually follow the recipe and generally cut down sugar only.
Curly rye chip snacks | Legacy Bakehouse says
This is just awesome and perfect for my family! Can't wait to try these at home. Thanks!
Ashleigh says
Bless you for this delicious, quick recipe with no chill time! I can't prepare cookies in advance of when I want them because they would be gone, so this was perfect for satisfying the craving I am experiencing *right now*!
So easy to make and came out great--had a crisp, thin, shiny shell and a slightly chewy, soft, brownie-like interior. I can't remember what size scoop I use (I think "size 16", a 50ml capacity), but I doubled the recipe and ended up with 19.5 (one taste-test size) cookies.
(Also, I appreciate the use of grams. You're a real one, Erin!)
LZ says
Absolutely love!! Followed everything exactly, except used vanilla extract instead of vanilla paste (substituted exact same amount). Right after making I could distinctly taste extra virgin olive oil--family gobbled them up! Some made to the next day and I felt like the olive oil melded even more (so hardly taste the olive oil). Completely recommend, I don't know if I'll ever go back to my other recipe, using up good oil with such good results was point on, and I love that they didnt have to chill before baking. I genuinly request more cookie recipes like these! Thank you for posting this!!
Rachel says
Delicious and butter-free!
I was looking for a cookie recipe that uses oil instead of butter as the price of butter has soared recently in New Zealand. These are AMAZING!
I used wholemeal flour instead of rye, and refridgerated the dough to bake 2 days later. Also didn't sprinkle salt on top and they were still fab. They're crunchy, chewy, and perfect! Thank you.
Hayley says
So easy to whip up and delicious. Make sure leave enough chocolate out of mixture to put on top!
Tascha says
These fudgey, deeply chocolatey, but not overly sweet cookies are absolutely gorgeous. I used a mixture of walnut oil & EVOO, and I added chopped walnuts in with the chopped chocolate. This recipe is a keeper.
Thank you Erin for your meticulous testing and detailed notes.
Lydia says
One of the only cookie recipes I return to over and over again. So rich and chocolatey, deliciously chewy from the rye flour. Never get sick of these and they always earn a million compliments anywhere they go.