Say hello to my new favorite cookie.
Okay, well, these ones still have my heart forever and ever, but since I kind of have a thing for olive oil and dark chocolate, these cookies are getting me all sorts of excited lately.
The base of this 9-ingredient, simple cookie recipe is almond flour, a relatively new addition to my pantry, which gives these cookies plenty of healthy fats and fiber and happens to make them grain-free. Hence the title.
I’ve been buying my almond flour at Trader Joe’s, where it’s still a little pricey (compared to, say, all-purpose flour), but cheaper than anywhere else I’ve found. I also linked another brand I like on my Pantry Staples page, if you’re looking to make a quick amazon purchase to get some almond flour on your doorstep before the weekend. You’ll also find a link there to Sucanat, which is my preferred sugar for baking cookies.
These cookies are held together with a touch of extra virgin olive oil, which not only makes them incredibly tender, but gives that grassy, earthy, undeniable olive oil flavor to these cookies. It’s not like POW, OLIVE OIL! It’s more like, yum, is there olive oil in here? Let me eat three more cookies to be sure.
What I’m saying is, the olive oil flavor is subtle, but definitely there, and I love it. Especially paired with the molasses-y flavor of sucanat (aka natural cane sugar- it’s made from evaporated cane juice, which means it’s less refined and more flavorful than traditional white cane sugar) and rich, dark chocolate.
Because they’re made from olive oil and almond flour, there’s no need to bring ingredients to room temperature, refrigerate the dough, or wait. At all.
No fancy kitchen equipment needed- just a bowl and a spoon.
Stir together the ingredients, scoop out your cookies, and bake. In less than 20 minutes, you’ll have a batch of tender, slightly gooey, super melty, rich, golden cookies.
It doesn’t get much better than that.
Also: I am an unashamed cookie snob who doesn’t really like cookies after a day or two because they start to get hard and dry and my life is incomplete without soft, melty, FRESH cookies- strangely, these ones pretty much never dry out. It’s a cookie miracle.
These babies stay soft for days. Days, I tell you.
Possibly forever, since I stuck half of them into my freezer and have been known to take a bite of a frozen cookie and, surprise, they’re STILL pretty soft and chewy, even when frozen solid. Come to think of it, I might need to make a batch of homemade ice cream just to pop chunks of these cookies into, since they’re still so soft and perfect when frozen.
Almond flour, I think I’ll keep you.
If you’re into soft, tender, chewy cookies, you need to add these Grain-Free Olive Oil Chocolate Chunk Cookies into your rotation. And, if you’re as crazy about the combination of olive oil and dark chocolate as I am, prepare to be seriously excited.
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and share it with me on Instagram. I can’t wait to see all of your soft, chewy, grain-free cookies!
Grain Free Olive Oil Chocolate Chunk Cookies
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