One of my dear friends gave me this recipe for Chocolate Sin Cookies and I was totally shocked when I saw that these cookies were made with olive oil!
A long time ago an old neighbor brought these Chocolate Sin Cookies over to us. Though I’m pretty sure it wasn’t a kiss on top. Maybe just chocolate chips? I can’t remember. Either way we thought they were delicious and I was totally floored when she said that they were made with olive oil. Obviously I needed the recipe!
We are always getting asked about recipes that don’t use butter, so this was a great cookie recipe to throw onto the blog.
Don’t get me wrong, I happen to love me some butter, but I adore olive oil and that it’s a healthier fat so that sold me on these healthy cookies before even trying them.
Chocolate Sin Cookies
Chocolate Sin Cookies are a tender, chocolatey cookie that is rolled in powdered sugar and topped with a chocolate kiss. It’s like your favorite peanut butter blossom cookie, but a healthier chocolate version.
Because you’re using olive oil the cookie will be light and tender which is exactly what I love about a good cookie. Nothing crispy over here.
Can Olive Oil Replace Butter in Cookies?
Before you get all worried about using olive oil instead of butter let’s talk about why this totally works.
When switching to an oil in a quick bread recipe you can pretty much sub evenly, however in cookies the bake won’t work the same, so you’ll need to change your measurements.
- The Rule for Olive Oil in Cookies- Substitute 3/4 the amount of butter for olive oil. For example, if you’re needing 1 cup of butter, use 3/4 cup of olive oil, or 8 tablespoons of butter would be 6 tablespoons of olive oil.
What Kind of Olive Oil to Use in Cookies
The most important part about this recipe is to use the proper kind of olive oil. A dark, rich olive oil will be far too flavorful in these chocolate sin cookies. You want to use the healthier fat, but you still want the cookies to taste like dessert. Because of this be sure that you use a light olive oil.
How to Store Olive Oil Cookies
Olive oil cookies can be stored the same way as a regular cookie, in a storage container or sealed bag. Place the sealed container on the counter for up to 3 days.
To store chocolate sin cookies in the freezer, allow them to cool completely and then place them in a freezer bag, pressing out the air and sealing it closed. Store the cookies flat in the freezer.
Can You Freeze Olive Oil Cookie Dough?
You can freeze the cookie dough in a sealed freezer bag, laying them flat in the freezer for up to 1 month.
Can You Use Coconut Oil Instead of Olive Oil?
If you don’t happen to have olive oil or you want to substitute something else, our recommendation is to use coconut oil instead of olive oil. Coconut oil can lend a very slight coconut flavor, but that is quite well masked by the chocolate.
Looking for more cookie recipes? Sweet Glazed Lemon Cookies, S’mores Cookies, Cinnamon Roll Cookies, Nutella Dulce de Leche Stuffed Cookies, Oatmeal Cream Pies, Chocolate Chip Cookies, Peanut Butter Cookies, Chocolate Oatmeal Cookies, New York Times Chocolate Chip Cookies, or Better than Brownies Cookies
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
Chocolate Sin Cookies
- 1/2 cup pure or light olive oil Megan says pure is the best to use, but Bertolli has a good extra light tasting one
- 1 1/2 cup granulated sugar
- 3 large eggs beaten to a pulp
- 3 tablespoons milk
- 2 teaspoons pure vanilla extract
- 1/2 cup unsweetened cocoa
- 2 1/4 cup flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup powdered sugar
- 24 chocolate kisses unwrapped
- Preheat oven to 375.
- Lightly coat large cookie sheet with olive oil cooking spray.
- In mixer bowl add olive oil, sugar, eggs and milk.
- Beat well.
- Blend in vanilla and cocoa.
- Add flour, baking powder and salt.
- Mix until well blended.
- Drop by teaspoonfuls into powdered sugar and roll until well coated.
- Place 3 per row.
- Bake for 7 minutes.
- Remove and press a kiss or a chunk of dark chocolate into the center of each cookie.