Imagine biting into a chocolate chip cookie that's not only incredibly delicious but also dairy-free, healthier, and made with wholesome ingredients. These Olive Oil Chocolate Chip Cookies are about to revolutionize your dessert game, proving that clean eating doesn't mean compromising on flavor. Whether you're dairy-intolerant, health-conscious, or simply looking for a mouthwatering treat that won't derail your wellness goals, these cookies are your new best friend!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup olive oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Ensure the oven rack is positioned in the center for even baking.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Whisk these dry ingredients thoroughly to eliminate any lumps and ensure even distribution.
- In a separate medium bowl, mix olive oil, coconut sugar, maple syrup, and vanilla extract. Whisk these wet ingredients until they are well combined and form a smooth, homogeneous mixture.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon. Mix until a cohesive cookie dough forms, being careful not to overmix.
- Fold in the dairy-free chocolate chips, distributing them evenly throughout the dough. Allow the dough to rest for 5 minutes to help the flours absorb moisture.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading.
- Gently flatten each cookie with the back of a spoon or your palm, as these cookies will not spread significantly during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use high-quality olive oil for the best flavor - extra virgin works wonderfully
- Make sure your ingredients are at room temperature for optimal mixing
- Don't overmix the dough, as this can make the cookies tough
- Let the dough rest for 5 minutes to help the flours absorb moisture
- Use a cookie scoop for uniform cookie sizes
- Flatten the cookies slightly before baking, as they won't spread much
- Watch the baking time carefully - golden edges are your cue they're done
- Allow cookies to cool completely to achieve the perfect texture
- Store in an airtight container to maintain freshness
- For extra indulgence, sprinkle sea salt on top before baking
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 3g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 0mg
