A soft, rustic seasonal bake from my kitchen
A simple bake for slow seasonal days
There is something quietly comforting about baking with olive oil.
It brings a softness and a gentle richness that feels both rustic and familiar — the kind of treat you make without planning, on an ordinary afternoon, simply because home feels calm.
These cookies are part of my seasonal table: unfussy, homemade, and meant to be shared.
They are tender inside, lightly crisp at the edges, and filled with small chocolate bites that melt into the dough.
No butter, no complicated steps — just pantry ingredients and a warm oven.
Why bake with olive oil?
Olive oil gives cookies a texture that is softer and more delicate than butter.
It keeps them moist for days and adds a subtle depth without heaviness.
It also fits naturally into a simple, everyday kitchen — the kind where baking happens often, not just on special occasions.
Ingredients
2 cups (250 g) all-purpose flour
½ cup (100 g) sugar
â…“ cup (80 ml) olive oil (mild, not bitter)
2 eggs
1 tsp baking powder
pinch of salt
Âľ cup (120 g) chocolate chips
How to make olive oil cookies
Preheat oven to 180 °C / 350 °F.
In a bowl, whisk eggs and sugar until pale.
Add olive oil and mix until smooth.
Stir in flour, baking powder and salt.
Fold in chocolate chips.
Shape small balls and place on baking tray.
Bake 12–15 minutes until lightly golden.
Cookies should remain soft — they firm up as they cool.
Texture & flavor
These cookies are not crisp or dry.
They are soft, slightly crumbly, and almost cake-like inside — the kind that pairs perfectly with afternoon coffee or children’s snacks.
They keep beautifully in a tin for several days.
A seasonal table note
In our home, baking often follows the rhythm of quiet days:
after school, during rainy weekends, or whenever the kitchen feels inviting.
Simple recipes like this become part of the atmosphere — as familiar as flowers on the table or warm light at dusk.
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