Olive Oil Chocolate Chip Cookies

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POV: you want a cookie BUT you’re gluten-free AND can’t eat butter OR coconut oil…

These almond flour based chocolate chip cookies use olive oil instead!

Choose an olive oil that you LOVE the flavour of - the taste will come through in your final cookie. I used a medium intensity olive oil and it pairs so well with the almond flour, the dark chocolate chips and the flaky salt.

Ingredients

• 1 egg

• 3/4 cup coconut sugar (or granulated sweetener of choice)

• 1/2 cup olive oil

• 2 tsp vanilla

• 2 1/4 cups (264g) almond flour

• 2 tbsp coconut flour

• 3/4 tsp baking soda

• 3/4 tsp sea salt

• 3/4 cup df/dark chocolate chips, plus more for topping

• Flakey sea salt, for topping

Instructions

1. Preheat oven to 350F and line 8x8 pan with parchment

2. Whisk together wet ingredients (egg, olive oil, coconut sugar, vanilla)

3. Add dry ingredients (almond flour, coconut flour, baking soda, salt) then fold in chocolate chips

4. Scoop dough into 2 tbsp sized balls (makes 13 cookies)

5. Press down cookies slightly, then top with a few more chocolate chips, and some flakey sea salt

6. Bake for 13-15 minutes, then allow to cool for 5 minute the transfer to cooling rack to fully cool

7. Enjoy!!

Watch the video here: https://youtu.be/z_UOoy9edpY?si=1cvvfIbsMPdxbWC3

#glutenfree #dairyfree #oliveoilcookies #chocolatechipcookies #almondflour