Let me show you how I make the best oatmeal chocolate chip cookies with olive oil and sea salt… because I am honestly obsessed with this combo. They are chewy, full of chocolate, a little salty on top, and so satisfying when you want a homemade cookie that feels a little different from the usual version.
Check out my oatmeal chocolate chip cookies recipe video below… it is such a good one if you love chewy, chocolatey cookies. If you enjoy it, please like the video and subscribe to my YouTube channel for more cookie recipes.
Why I love these oatmeal chocolate chip cookies
I love this recipe because it feels a little more interesting than a regular chocolate chip cookie, but it is still simple and very doable.
The olive oil gives the dough a different feel, the oats make them more satisfying, and the sea salt on top gives just enough contrast.
Let’s be honest, I also love a cookie recipe that does not feel fussy… mix, scoop, bake, done. And the combo of dark chocolate plus oats is one I keep coming back to.
Top Tip: If you want the best chocolate pockets, chop a chocolate bar instead of using regular chips. You get a better mix of little bits and bigger melty pieces.
Texture + flavor of these cookies
These oatmeal chocolate chip cookies come out soft and chewy, with lightly crisp edges and a thicker, hearty bite from the oats.
The chocolate melts into soft pockets, especially while the cookies are still warm, so you get rich chocolate in every bite.
The sea salt on top is subtle, not strong, and it gives a light, sweet, and salty contrast that helps the chocolate flavor stand out.
Oatmeal chocolate chip cookies ingredients
- 1/2 cup extra virgin olive oil (125 ml)
- 1/2 cup coconut sugar (75 g), or brown sugar
- 1 free-range egg
- 1 teaspoon vanilla extract (5 ml)
- Pinch of sea salt (for the dough)
- 1 cup spelt flour (150 g), or all-purpose flour
- 1/2 cup rolled oats (60 g)
- 1/2 teaspoon baking powder
- 3/4 cup semisweet/dark chocolate pieces (130 g), roughly chopped from a chocolate bar
- Extra sea salt flakes, for finishing (optional but recommended)
Equipment
- Large mixing bowl
- Whisk
- Spoon or spatula
- Knife and cutting board (for chopping chocolate)
- Parchment paper
- Cookie sheet or baking tray
- Tablespoon or cookie scoop
Let me show you how I make these cookies
Step 1: Start by measuring 1/2 cup of extra virgin olive oil into a mixing bowl. I like using olive oil here because it gives the cookies a really nice chewy texture.
If you want a more neutral flavor, you can use light olive oil, avocado oil, canola oil, vegetable oil, sunflower oil, rapeseed oil, or refined coconut oil.
Step 2: Add 1/2 cup of coconut sugar to the mixing bowl, then crack in 1 egg. Add 1 teaspoon of vanilla extract and 1/2 teaspoon of baking powder. Whisk everything together until it looks smooth and well combined, with no streaks of egg left.
Step 3: Add 1 cup of spelt flour, then add 1/2 cup of rolled oats. Stir just until everything is mixed in and you do not see dry patches. Spelt flour gives a nice texture and a slightly nutty flavor, but you can use 1 cup of all-purpose flour if that is what you have.
Step 4: Roughly chop 130 g of dark chocolate bar to make 3/4 cup of chocolate pieces. Keep the pieces on the chunkier side so you get those soft, melty chocolate pockets in the baked cookies. Dark or semi-sweet chocolate works best here, because it keeps the cookies rich without making them too sweet.
Step 5: Add all of the chocolate pieces to the cookie dough and mix until they are spread through the dough.
Step 6: Add a pinch of sea salt to the cookie dough, about the tip of a teaspoon, and give the dough one quick mix to combine. The dough should be soft and fairly thick at this point, not runny.
Top Tip: If your dough looks much looser than thick cookie dough, let it sit for a few minutes so the oats can absorb a little moisture before scooping.
Step 7: Scoop the dough onto a parchment paper-covered cookie sheet in small portions. Use about 1 tablespoon of dough for each cookie, and leave a little space between them so they can spread a bit as they bake.
Step 8: Press each cookie gently to flatten it slightly. You do not need to press hard, just enough to even out the tops a little so they bake more evenly.
Step 9: Bake at 350°F (180°C) for 14 to 16 minutes. Start checking at 14 minutes. The cookies should look golden brown with lightly crisp edges, and the centers should still look a little soft when you take them out.
Did You Know: Cookies usually keep baking a little on the hot tray after they come out of the oven, which is why taking them out when the centers still look slightly soft helps keep them chewy.
Step 10: Let the cookies cool on the tray, then sprinkle with extra sea salt flakes if you like. If you have extra dough left, you can bake a second batch right away, or keep the dough in the fridge and bake later for fresh, warm cookies.
Related Recipe: If you liked these oatmeal chocolate chip cookies, then check out these brown rice flour chocolate chip cookies here.
Oatmeal Chocolate Chip Cookies With Olive Oil
19
servings15
minutes16
minutes150
kcal31
minutesThese olive oil oatmeal chocolate chip cookies are chewy, easy to make, and finished with sea salt. Made with oats, spelt flour, coconut sugar, and dark chocolate chunks.
Keep the screen of your device on
Ingredients
0.5 cup (125ml) extra virgin olive oil
0.5 cup (75g) coconut sugar
1 free-range egg
1 tsp vanilla extract
Good pinch sea salt
1 cup (150g) spelt flour
0.5 cup (60g) rolled oats
0.5 tsp baking powder
0.75 cup (130g) semisweet/dark chocolate pieces
Extra sea salt flakes
Directions
- Measure out half a cup of extra virgin olive oil into a mixing bowl.
- Add half a cup of coconut sugar and crack in 1 egg.
- Add 1 teaspoon of vanilla extract and half a teaspoon of baking powder. Whisk everything until smooth and well combined.
- Add 1 cup of spelt flour and half a cup of rolled oats. Stir until no dry patches remain.
- Roughly chop 130 grams of dark chocolate to make 3-quarters cup of pieces.
- Add the chocolate pieces to the dough and mix until evenly distributed.
- Add a pinch of sea salt to the dough and mix quickly.
- Scoop dough onto a parchment paper-covered cookie sheet using about 1 tablespoon of dough per cookie.
- Press cookies slightly to flatten them a bit on top.
- Bake in a preheated oven at 180°C (350°F) for 14 to 16 minutes until edges are golden brown.
- Remove from oven when centers are still a bit soft, and let cool before enjoying.
Recipe Video
Notes
- Oil swap options: If you want a more neutral flavor, use the same amount of light olive oil or avocado oil instead of extra virgin olive oil. Refined coconut oil can also work, but it may change the texture a little as the cookies cool because it firms up more than liquid oils.
- Rolled oats vs quick oats: Use rolled oats if you want the chewiest texture. Quick oats can work, but they usually make the cookies softer and less chewy.
- Spelt flour swap: You can use 1 cup of all-purpose flour instead of 1 cup of spelt flour if that is what you have. The cookies may taste a little less nutty, but they will still bake up soft and chewy.
- Coconut sugar substitute: You can swap 1/2 cup of coconut sugar for 1/2 cup of light or dark brown sugar. Coconut sugar is drier than brown sugar, so brown sugar may give you a slightly softer cookie.
- If the dough feels too loose: Let the dough sit for 30 minutes in the fridge before scooping so the oats can absorb a little moisture. Oil-based oatmeal cookie dough can look softer than butter dough, and that can still bake up beautifully chewy.
- Make-ahead dough timing: You can keep the dough in the fridge for up to 3 to 4 days if it is well-covered. For longer storage, freeze the dough in portions so you can bake a few cookies at a time.
- Freeze dough for later: Scoop the dough into portions and freeze it on a tray first, then transfer to a freezer bag. This makes it easy to bake a few cookies at a time when you want warm cookies.
Nutrition Facts
- Total number of serves: 19
- Calories: 150kcal
- Fat: 9g
- Carbohydrates: 15g
- Protein: 3g
Like this recipe?
Check Out @FoodHow on Pinterest.
Like our Facebook Page!
Follow us on Facebook
Practical tips + common mistakes to avoid
How to keep these cookies chewy
- Do not overmix once the flour goes in. Mix just until the dough comes together… that helps keep the texture nice.
- Also, do not overbake. Pull them when the edges are set, and the centers still look a little soft.
A few easy mistakes to avoid
- Chopping the chocolate too small, which can make the chocolate disappear into the dough instead of giving you pockets
- Packing in too much flour, which can make the cookies dry
- Bake until the centers look fully done, which usually means they will be firmer after cooling
Note: If you use all-purpose flour instead of spelt flour, the texture may be a little different, but the cookies still turn out great.
Storage
Store the baked cookies in an airtight container at room temperature for up to 3 to 4 days.
They stay chewy really well, which is one of my favorite things about this recipe.
Reheating tips for warm gooey cookies
If you want that warm cookie texture again, pop one in the microwave for about 8 to 12 seconds. The chocolate softens back up, and it is sooo good.
If you are baking later, keep the extra cookie dough in the fridge and bake a fresh batch when you want warm cookies.
More oat cookie recipes
If you liked these oatmeal chocolate chip cookies, check out more oat cookie recipes below… I have lots of cozy, homemade cookie ideas to bake next.
- If you have oats and one banana, you’ll love these cookies here.
- Best Chewy Oatmeal Coconut Cookies Recipe.
- BEST Crispy Oatmeal Cookies That Never Fail!
And please leave a comment if you make these oatmeal chocolate chip cookies with olive oil and sea salt, or if you have any questions about the recipe. You can also ask in the YouTube video comments. I will do my best to reply to everyone.