Craving cookies that are both wholesome and indulgent? These Olive Oil Chocolate Chip Cookies are the answer! Made with high-quality extra virgin olive oil and naturally sweetened with maple syrup, they're a delicious twist on a classic favorite. Gluten-free and perfectly chewy, these cookies come together in minutes and disappear even faster. My kids love adding colorful sprinkles, but a sprinkle of sea salt works wonders for a more refined touch. Trust me, you won't miss the butter in these irresistible treats!
Prep time: 15 minutes
Bake time: 14–18 minutes
Yields: about 10–16 cookies
Ingredients:
- ¼ cup extra virgin olive oil.
- ½ cup brown sugar.
- 3 tablespoons maple syrup.
- 1 large egg, room temperature.
- A pinch of kosher salt.
- ½ teaspoon vanilla extract.
- ¾ cup gluten-free baking flour blend.
- ¼ cup almond flour.
- ¼ tablespoon baking soda.
- 150 g dark chocolate, roughly chopped, plus extra for topping.
- Flaky sea salt for garnish, optional.
Instructions:
- Preheat the oven to 165°C (330°F).
- In a large bowl, combine the olive oil, brown sugar, maple syrup, and egg. Whisk until well combined using a hand mixer or whisk.
- Add the salt, vanilla, both flours, and baking soda. Mix until just combined.
- Fold in the chopped chocolate.
- Scoop tablespoon-sized portions, roll into balls, and slightly flatten the tops.
- Add extra chocolate pieces on top if desired.
- Bake for 14–18 minutes, until the edges are set.
- Remove from the oven and let cool for 15 minutes.
- Optional: Sprinkle with flaky sea salt for an extra dimension of flavor.
Pro Tips:
- Use high-quality olive oil for the best flavor.
- Don't skip the room-temperature egg — it helps everything combine smoothly.
- The cookies will seem soft straight 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.
