Double Chocolate Olive Oil Cookies
Make the richest, fudgiest cookies you’ll ever taste with just 9 ingredients thanks to this double chocolate olive oil cookies recipe!
Servings: 12 cookies
Calories: 236kcal
Equipment
Ingredients
- 1 cup chocolate chips divided
- ⅓ cup + 1 tablespoon olive oil divided
- ⅔ cup coconut sugar or light brown sugar
- 1 egg swap with a flax egg to make it egg-free*
- 1 teaspoon vanilla extract
- 1 ½ cup oat flour
- 3 tablespoon cocoa powder
- 1 ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Add ⅓ cup of the chocolate chips to a microwave safe bowl with 1 tablespoon olive oil and heat in the microwave in 10 second increments until melted. Set aside1 cup chocolate chips, ⅓ cup + 1 tablespoon olive oil
- In a large bowl or in the bowl of a stand mixer, add the remaining ⅓ cup olive oil, coconut sugar, egg, and vanilla extract and mix until the sugar is dissolved into the oil. You can rub some of the mixture in between your pointer finger and thumb to make sure. Fold in the melted chocolate until well combined.⅔ cup coconut sugar, 1 egg, 1 teaspoon vanilla extract
- Add the oat flour, cocoa powder, baking soda, and sea salt to the bowl and gently fold until the flour is about 90% combined.1 ½ cup oat flour, 3 tablespoon cocoa powder, 1 ½ teaspoon baking soda, ¼ teaspoon sea salt
- Fold in the remaining ⅔ cup chocolate chips until the flour is fully incorporated but be sure not to over mix. Set the bowl to the side.
- Preheat oven to 350 F. The cookie dough will firm up a bit while the oven heats up.
- Once the oven is preheated, scoop the cookie dough onto a greased baking sheet with a large cookie scoop. Place a few extra chocolate chips on top if desired and bake in the oven for 6 - 7 minutes until the sides are set. Let the cookies set on the baking sheet for a few minutes until they are cooled enough to transfer to a wire rack to cool completely.
- Repeat step 5 with remaining cookie dough.
Notes
Flax egg - Combine 1 tablespoon flax seed and 3 tablespoon water in a small bowl and stir well. Set it aside for about 5 minutes to thicken up. Then use just as you would the egg as directed in the recipe.
Storing : These cookies will stay fresh for up to 1 week when stored in an airtight container on the counter. Or, freeze them for up to 3 months.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 211mg | Potassium: 123mg | Fiber: 1g | Sugar: 15g | Vitamin A: 20IU | Calcium: 23mg | Iron: 1mg