Essential oils are one of the sources of natural antioxidants in food industry. Their major representatives are phenolic compounds, whose composition is strongly dependent on the type of plant material, the geographical conditions of its growth, the vegetation stage, and the processing method. Therefore, the characterization of the antioxidant properties of essential oils is in demand today. The total antioxidant parameters obtained by electrochemical methods were shown as an effective approach for the sample characterization. In current work, the commercial essential oils from basil, ylang-ylang, bergamot, marjoram, clove, jasmine, neroli, cinnamon, lavender, rosemary, ginger, nutmeg, thyme, anise, and clary sage were studied. Galvanostatic coulometry with electrogenerated Br₂ and [Fe(CN)₆]^3- ions and chronoamperometry were used for the assessment of total antioxidant capacity (TAC), ferric reducing power (FRP), and antioxidant capacity, respectively. TAC reflects the impact of both phenolic antioxidants and terpenes, while FRP indicates the content of phenolic antioxidants only. Chronoamperometry at glassy carbon electrode covered with carboxylated multi-walled carbon nanotubes makes it possible to differentiate the impact of phenolic compounds and terpenes applying various potentials, i.e., 800 and 1400 mV, respectively. The sufficient electrolysis time was 75 s on each step. The total antioxidant parameters screening was performed, and positive correlations with the standard spectrophotometric methods (Folin–Ciocalteu for clove, cinnamon, nutmeg, and thyme essential oils only and the DPPH test for all samples) were found. Electrochemical approaches are express, cost-effective, simple, reliable, and have no limitations typical for spectrophotometry. Therefore, electrochemical assessment of the antioxidant properties of essential oils is a perspective for practice.