You will love this olive oil cookie recipe because they are healthy soft chewy cookies with a rich complex flavor. This is the recipe for you if you are looking for a delicious healthier cookie or something flavourful that is dairy free.
These cookies are made with a mix of whole wheat and white flour, they are sweetened with coconut sugar, and they have pieces of almonds and chocolate chips throughout each bite. These are my husbands favorite cookie!
What is olive oil?
Olive oil is a type of oil that is extracted from the olive fruit that grows on trees. The process of making olive oil starts with crushing the olives into a paste and then pressing this paste to extract the oil. It is a versitile ingredient that is often used for salad dressings, cooking, dipping bread into and even some beauty products.
Extra Virgin Olive Oil VS Refined Olive Oil
Olive oil comes in many different grades, this can change the quality, color, flavor, and how nutrient dense it is per calorie. Extra virgen olive oil is made from cold pressing the fruit into oil, this is the healthiest option as more nutrients are still in tact. Refined olive oil is made from extracting the oil under heat and even with chemicals, this oil is lighter in color and taste.
When buying olive oil (or any oil) consider things like the price, texture, taste, and what the bottle says.
Why use olive oil?
Rich in healthy monounsaturated fats and antioxidants makes olive oil one of the best oils to use. Olive oil is a good dairy free alternative to cook with, it makes these cookies soft and moist in texture. It's a healthier option and very flavorful!
How does olive oil change the taste of cookies?
These cookies have subtle hints of olive oil which is slightly fruity and nutty in their taste. I find the olive oil compliments the sweet coconut sugar, and chocolate to make unique depth and a rich complexity in the flavor of these cookies.
Ingredients & Substitutions
Below you will read more details about the ingredients needed for this recipe. Substitutions you can use will also be mentioned.
- For this recipe you will need 2 eggs. In cookies eggs add to the structure, the moisture, the leavening, color, and taste.
- In the recipe we use coconut sugar to sweeten the cookies. It is made from the sap of coconut palm trees. It is still going to respond to your blood sugar levels like white sugar does, however, it does have a little more minerals in tact than white sugar. Alternatively, you can replace the coconut sugar with brown sugar for a similar deep caramel-like flavor.
- Olive oil is made from pressing olives. I like to use virgin cold pressed olive oil which ensures it has not undergone refining (read more about that above). Olive oil is known to have cholesterol-lowering benefits, it can help control blood pressure and diabetes.
- Vanilla increase the flavore of these cookies.
- White flour and whole wheat flour are both used in this recipe. I found using only whole wheat flour made these cookies too dense and taste too nutty, therefore this recipe calls for a mix of white flour along with whole wheat flour. If you want to use only white flour for this recipe, you can, however, add about ¼ cup more to make these cookies the right texture. I like to use organic flour, as regular flour contains glyphosate which is sprayed on it while growing, this damages the gut and can be related to why many people struggle to digest gluten.
- Baking soda and baking powder are both used in this recipe to support the rise and texture of these cookies.
- Chopped almonds, are toasted in this recipe for a deeper flavor. I toast them on a fry pan over the stove, however this can also be done in the oven or a toaster oven. Alternativity you can replace almonds with walnuts or pecans.
- Chocolate chips make a well-rounded flavor that compliments the olive oil.
See the recipe card for quantities.
See below how these cookies can easily be made by hand (without using a mixer).
Start by toasting your chopped almonds. I find the best way to do this is on the stove in a dry pan stirring until golden brown over medium-high heat (about 8 minutes). Or you can toast them in the oven or a toaster oven. Set the almonds aside while mixing the other ingredients.
In this recipe like many other cookies recipes, the wet ingredients are mixed together first. Use a whisk to mix together the eggs, coconut sugar, olive oil, and vanilla.
Then the dry ingredients need to be mixed together well. Whisk together the whole wheat flour, the white flour, the baking soda, and the baking powder until mixed thoroughly.
Now add the dry ingredients to the wet ingredients and stir until there are no more streaks of flour.
Lastly, mix in the roasted almonds and the chocolate chips. Using a cookie scoop or a tablespoon place dough balls onto a greased or parchment paper-lined cookie sheet.
Bake at 350 degrees Fahrenheit for 7-8 minutes until puffy but still soft in the middle. Let them cool on the cookie sheet for 5 minutes before placing them on a cookie sheet to fully cool. Then store the cookies in an airtight container.
Hint: Don't overbake the cookies! When your timer rings make sure to check them right away. They will look puffy, almost crispy on the outside, and they will look soft on the inside. They will continue to cook once they come out of the oven as they are sitting on the hot pan.
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
Yes! These cookies can be frozen as dough balls for three to six months if they are packaged well. Make them into dough balls and place them on a cookie sheet, freeze for 1 hour+ until they are completely frozen. Then put the frozen cookies in a sealed bag or container, then in the freezer until you would like to bake them. When you want to bake them preheat the oven to 350 F, place them on a cookie sheet, bake for 9-10 minutes. (This is a minute or two longer than the original baking time because they are frozen.)
These cookies can also be frozen after they are baked. If they are packaged well they will last up to six months.
Yes! These cookies can easily be doubled. I like making double batches of these cookies and freezing half of them for later in the week.
Store these cookies in an airtight container. They will last 3-5 days in your cupboard or a week in the fridge. See the notes above on how to freeze these cookies.
Other healthy baked snacks
Looking for other recipes like this? Try these:
I’d love to hear what you think, if you try this recipe, that would totally make my day! Leave a star rating and comment below.
Olive Oil Cookies
- 2 eggs
- 1 ¼ cup coconut sugar
- ⅔ cup olive oil
- ½ teaspoon vanilla
- 1 cup organic whole wheat flour
- 1 cup organic white flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup chopped almonds
- ¾ cup chocolate chips
- Preheat the oven to 350 degrees.
- Start by toasting the chopped almonds. You can toast the almonds in a fry pan over medium heat, stirring until golden (about 8 minutes), and then remove them from heat (or you can use a toaster oven to toast the almonds). Set the toasted almond aside to cool while mixing the other ingredients.
- Next whisk the olive oil and the coconut sugar together. Add the vanilla and then the eggs, and whisk until everything is combined.
- In another medium with a fork or a whisk bowl mix together the flour, baking soda, and baking powder, then add this dry mix to the wet mixture and stir with a wooden spoon until mixed all together. Lastly, add the roasted almonds and the chocolate chips and mix well.
- Use a cookie scoop to scoop onto pans or alternatively use a tablespoon to roll into balls, place on a greased or parchment lined cookie sheet, press down slightly.
- Bake for 7-8 minutes, the edges will look cooked and soft on the edges when they are done. Leave cookies on the pan to cool for 5 minutes and then move them to a cooling rack. Store in an airtight container.