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.
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- Nutella Dulce de Leche Stuffed Cookies
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- Chocolate Chip Cookies
- Peanut Butter Cookies
- Chocolate Oatmeal Cookies
- New York Times Chocolate Chip Cookies
- Better than Brownies Cookies
Chocolate Sin Cookies
- 1/2 cup olive oil, pure or light, Megan says pure is the best to use, but Bertolli has a good extra light tasting one
- 1 1/2 cup granulated sugar
- 3 eggs, large, beaten to a pulp
- 3 tablespoons milk
- 2 teaspoons vanilla extract, pure
- 1/2 cup cocoa, unsweetened
- 2 1/4 cup flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup powdered sugar
- 24 candy, 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.
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This recipe did not work. Cookies spread out even after putting cookie batter in fridge Regular chocolate crinkle cookies are better.
I’m so sorry to hear this Shelley! It sounds like maybe there was an error in measuring something. They should stay thick and chewy as shown in the pictures. I’m so sorry they didn’t turn out for you!
The batter is very loose, so I refrigerated it for at least an hour. I beat the eggs first, but I don’t think that’s necessary (the recipe said to beat the eggs to a pulp, which is silly). I disagree with the baking time; it should be around 9-10 minutes. Also it makes around 48 cookies, not 24.
Thank you for the feedback Rebecca!
I was searching for that recipe and hoping it would still be online.
It was in the affluent magazine around 15 or so years ago.
I have made those a million times.
It bakes up super soft and hardens outside the oven.
My kids used to love them
Lost the recipe when my iPad crashed.
Hi Hanaa! What recipe are you referring to? I’d love to help you try to find it.
Made these today and they were so good! I followed the recipe exactly as is. I did let it sit in the fridge for about 7 hours before forming them into balls. The dough is sticky, but once you add a spoonful into the powdered sugar it starts to form a ball much easier. It doesn’t need any extra flour if you let it chill first. Thank you for sharing!!! I will be making these every year 🙂
Yay! Love to hear this! Thanks for taking time to leave feedback!
One cookie does not have 4,547 calories! That is beyond sinful! One can’t eat 2 days of calories for one cookie. How can you think this is healthy?
There is that many calories in one batch. One batch makes abound 2 dozen cookies. There are a little less than 200 calories each.
These cookies are a variant on Cocoa Crinkles. The original recipe advises to refrigerate the dough at least 6 hours, until it is stiff enough to handle. This would explain why so many people are having trouble with the dough not being stiff enough, and having to add an extra cup of flour.
I’ve never heard of those. Do you happen to have a link to a recipe? We would love to try them!
As others have mentioned, this did NOT become the right texture for me to roll into balls. More like goop. I added an extra cup of flour, and we’ll see. They are in the oven now. Frankly, I would have tossed the whole mess except that I had already used so much sugar, flour, etc., that I hated to waste the money. Another reader may have better luck than me, but I wanted to post a warning! Wish I had read the comments first!
I must add that they did taste good! An additional cup of flour did the trick for us.
I agree with the texture. I added half of the amount extra of sugar and flour and cocoa and one egg and it seems to have made it the perfect cookie and refrigerated it for a little while so it was easier to work with
Just made these today. They are very good and a nice change from the usual chocolate chip. I was very tempted to add more flour because the dough is very runny and is a little tricky to roll in the powdered sugar. But, it is possible! Don’t add more flour as I imagine they will be bland like another reader mentioned. The hershey kiss is a nice presentation but I think next time I would use chocolate chips/chunks and that would distribute the chocolate throughout and make for an even more pleasing taste. Another note is that they spread out. I used my smallest cookie scoop and I would even go smaller than that next time.
Yes, I totally agree about the flour!
What kind of cocoa powder do you use? I use the non-Dutch process kind, and the cookies came out a little bland.
I also had to add more flour.
I followed your recipe….but they were far too runny to make a cookie. I had to add more and more flour to get it to the right consistency. Is there a chance it should 3-1/4 cups of flour instead of 2-1/4? They tasted awesome once I got the consistency. just would like to know exactly how much flour to add.
I love both chocolte and cookies..!! Yummy..!!
I should try this..!!
Oh my Mom made cookies similar to these growing up. I've been thinking about making them for weeks now…but haven't yet. Mmmm…drooling!!!!