Go Back
+ servings
5 olive oil cookies stacked, showing chocolate and almonds.

Olive Oil Cookies

Danika Vanderpyl
You will love this olive oil cookie recipe because they are healthy soft chewy cookies with a rich complete flavor.
5 from 1 vote
Prep Time 15 minutes
Cook Time 8 minutes
Cooling Time 5 minutes
Total Time 28 minutes
Course Dessert, Snack
Servings 30 cookies
Calories 141 kcal

Ingredients
  

  • 2 eggs
  • 1 ¼ cup coconut sugar
  • 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

Instructions
 

  • 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.

Notes

Coconut Sugar: you can replace the coconut sugar for brown sugar.
Flour: You can use flour that is not organic, however I recommend always baking with organic flour when you can. If you want to use only white flour for this recipe, you can, however, you will need to add about ¼ cup more to make these cookies the right texture. 
Almonds: You can replace almonds with walnuts or pecans.
Dairy Free: Be sure to use dairy free chocolate chips!
Make ahead: You can roll the cookie dough into balls, place them on a cookie sheet then freeze these dough balls. Once they are solid place in a ziplock bag and freeze up to 6 months. When you want a fresh batch of cookies bake from frozen 9-10 minutes. 

Nutrition

Calories: 141kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 11mgSodium: 52mgPotassium: 62mgFiber: 1gSugar: 7gVitamin A: 16IUCalcium: 20mgIron: 1mg
Keyword Cookies, Dairy Free, Refined sugar free
Tried this recipe?Let us know how it was!