Delectably Creative Treats

Butter Alternative Chocolate Chip Cookies!

Butter Alternative Chocolate Chip Cookies!

on Aug 6, 2017 |


I have been experimenting with Olivio Spread and have really enjoyed the consistency and taste it offers in savory foods. This weekend, I decided to give it a whirl in my chocolate chip cookie recipe. Of course when changing a baking ingredient, you have to adapt the recipe for the chemistry changes that will occur when not using the original ingredient.




I must say, I am completely in love with these olive oil spread chocolate chip cookies. They are puffy, beautiful, and tender…exactly the way I like my chunky cookies!



Olivio Chocolate Chip Cookies


Yields 12-18 cookies

  • 3 ounces of Olivio spread (6 tbsp.)
  • 2 tbsp. Shortening
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 egg
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 3/4 cups all purpose flour
  • 1 1/2 cups chocolate chips




  • In a mixer beat Olivio spread and shortening until smooth.
  • Add in both sugars and beat 2 minutes, scraping the sides intermittently.
  • Mix in egg followed by vanilla, salt, and baking soda.
  • Mix in flour and then the chocolate chips.
  • Scoop our 2 tbsp. size cookie dough balls usingĀ an ice cream scoop.
  • Place on parchment lined pan and put in the freezer until frozen solid to the center. About 2-4 hours.
  • When dough is completely solid, preheat oven to 375 degrees and bake cookie dough on parchment lined tray, 1-2″ apart, for 12-14 minutes or until edges are a light golden brown.
  • Allow to cool some before handling.