Olive Oil Cookies

These cookies are loaded with chocolate chips and roasted almonds and are naturally dairy-free because of the olive oil. The whole-ingredient combination makes them incredibly tasty and chewy! Maybe my favorite cookies ever!

Prep Time15

Cook Time8

Cooling Time5

Total Time28

Servings: cookies

Author: Danika Vanderpyl

Equipment

Ingredients

¾ cup chopped almonds
⅔ cup olive oil
1 ¼ cup coconut sugar or brown sugar
½ teaspoon vanilla
2 eggs
1 cup whole wheat flour
1 cup white flour
¾ teaspoon baking soda
½ teaspoon baking powder
¾ cup chocolate chips

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 C).
Start by toasting the chopped almonds. You can toast the almonds in a frying pan over medium heat, stirring until golden (about 8 minutes). Set the toasted almonds aside to cool while mixing the other ingredients.
In a mixing bowl, whisk the olive oil and the brown sugar (or coconut sugar) together. Add the vanilla and the eggs until everything is combined.
In another medium bowl, place the flour, baking soda, and baking powder. Mix together well with a fork or a whisk. Add this flour mix to the wet ingredients and stir with a wooden spoon until everything is well combined. Lastly, stir in the roasted almonds and the chocolate chips.
Use a cookie scoop or a tablespoon to roll the dough into balls, and place on a greased or parchment-lined cookie sheet. Press down the dough balls slightly.
Bake cookies 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 olive oil cookies in an airtight container and enjoy within a week.

Notes

For my step-by-step photos and more notes about ingredients and swaps, read the blog post above.

Almonds: If you have already roasted almonds, skip the roasting step! You can replace almonds with walnuts, pecans, or rolled oats.

Dairy-Free: To make sure this recipe is dairy-free, be sure to use dairy-free chocolate chips!

Vegan: To make these cookies without eggs, use a flax egg. All you need to do is ix 2 tablespoons of ground flax seeds with 6 tablespoons of water, stir, let sit for a few minutes and add in place of the eggs.

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 them in a ziplock bag and freeze for up to 6 months. When you want a fresh batch of cookies, bake from frozen for 9-10 minutes.

Nutrition