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Grain Free Olive Oil Chocolate Chunk Cookies

Grain Free Olive Oil Chocolate Chunk Cookies

Chelsea Colbath
Soft, tender, chewy chocolate chunk cookies made with olive oil and almond flour for a grain-free, gluten-free, absolutely perfect cookie that stays soft for days.
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5 minutes
TOTAL TIME: 10 minutes

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 1/2 cup sucanat*
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blanched almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup roughly chopped dark chocolate or your favorite chocolate chips/chunks

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
  • 2. Put olive oil, sucanat, egg, and vanilla into a mixing bowl and whisk to combine. Add all remaining ingredients and stir with a spoon until fully combined.
  • 3. Scoop batter with a small cookie scoop or a heaped spoon to yield 12 even balls of dough. For more chocolate in every bite, press a few extra chunks of chocolate into the top of every ball of dough.
  • 4. Bake for 10-12 minutes, or until cookies are golden around the edges and still a little soft and gooey in the middle. Let cookies cool for 5 minutes on the pan before serving, or allow to cool completely and store in a sealed container for up to 5 days. These cookies also freeze beautifully.

Notes

*Sucanat (aka natural cane sugar) is evaporated cane juice that's still light brown in color and has a subtle molasses flavor. Because of it's more gentle refinement process, it also retains more of the nutrients found in sugar cane. You can find a link to my favorite brand on my Pantry Staples page, and can find it on the shelves of most major grocery stores, sometimes in the 'natural foods' section. If it's not available to you, I would recommend using an organic brown sugar instead, since the molasses-y flavor is essential in these cookies.