Craving cookies that are both wholesome and indulgent? These olive oil chocolate chip cookies are your answer! Made with premium extra virgin olive oil and naturally sweetened with maple syrup, they’re a delightful twist on the classic favorite. Gluten-free and perfectly chewy, these cookies come together in minutes and disappear even faster. My kids love adding colorful sprinkles on top, but a sprinkle of sea salt works beautifully for a more sophisticated touch. Trust me, you won’t miss the butter in these irresistible treats!
Prep Time: 15 minutes
Bake Time: 14-18 minutes
Serves: About 10-16 cookies
Ingredients:
- ¼ cup extra virgin olive oil.
- ½ cup brown sugar.
- 3 tablespoons maple syrup.
- 1 large egg, room temperature.
- Pinch of kosher salt.
- ½ teaspoon vanilla extract.
- ¾ cup gluten-free baking flour mix.
- ¼ cup almond flour.
- ¼ tablespoon baking soda.
- 150g dark chocolate, roughly chopped (plus extra for topping).
- Flaky sea salt for garnish (optional).
Instructions:
- Preheat oven to 165°C (330°F).
- In a large bowl, combine olive oil, brown sugar, maple syrup, and egg. Mix well with an electric mixer or whisk by hand.
- Add salt, vanilla, both flours, and baking soda. Mix until well combined.
- Fold in the chopped chocolate.
- Scoop tablespoon-sized portions, roll into balls, and slightly press down the tops.
- Add extra chocolate pieces on top if desired.
- Bake for 14-18 minutes until edges are set.
- Remove from oven and let cool for 15 minutes.
- Optional: sprinkle with sea salt for an extra flavor dimension.
Pro Tips:
- Use high-quality olive oil for the best flavor.
- Don’t skip the room temperature egg - it helps everything blend smoothly.
- The cookies will seem soft when first out of the oven but will firm up as they cool.
- Store leftovers in an airtight container at room temperature.
- Let kids add their favorite sprinkles before baking for a festive touch.
