Olive Oil Chocolate Chip Cookies
Olive Oil? In a cookie? Yes! These cookies are sweet, smooth, chewy, and use a salty dark chocolate blend for a nice balance. Oh and not to mention, they are GF, DF, and refined sugar free. Went through several rounds of perfecting this one for you; enjoy!
Ingredients
- 1/2 cup Olive Oil
- 1 cup coconut sugar
- 1/2 cup monk fruit sweetner
- 1 egg + 1 egg yolk
- 2 tsp vanilla
- pinch salt
- 3 T Arrowroot
- 1 tsp baking soda
- 1/2 tsp potato starch
- 1 cup GF Flour I used King Arthur 1:1
- 1/4 cup almond flour
- 1 bar of salty dark chocolate bar @hukitchen
- Mini chocolate chips
Instructions
- Preheat oven to 350
- In a small bowl, combine your dry ingredients - baking soda, GF flour, almond flour, Arrowroot, and potato starch. Set Aside.3 T Arrowroot, 1 tsp baking soda, 1/2 tsp potato starch, 1 cup GF Flour, 1/4 cup almond flour, pinch salt
- In a medium bowl, combine your Olive Oil, coconut sugar, and monk fruit. Mix this for about 2-3 minutes on a medium speed or by hand.1/2 cup Olive Oil, 1 cup coconut sugar, 1/2 cup monk fruit sweetner
- Add in your vanilla, egg, and egg yolk and mix again only until combined2 tsp vanilla, 1 egg + 1 egg yolk
- Start to add in your bowl of dry ingredients, a little bit at a time.
- Once you have fully added and combined all of your dry ingredients, you should now have your dough.
- Chop up your salty dark chocolate bar and fold in to your dough. Throw in some mini chocolate chips to fold in as well, but these you can measure with your heart!1 bar of salty dark chocolate bar, Mini chocolate chips
- Place dough in the fridge for 24 hours. Because we are working with gluten-free flour this step is very important to prevent flat cookies and to stop them from separating.
- Please be sure to refrigerate your dough for the best results
- After chilling for 24 hours, scoop balls of dough and roll into an oval shape vertically. This will also help to get a good rise and shape on the cookie.
- I like to add a layer of mini chocolate chips on the top by sprinkling some on or rolling the top of the ball into mini chocolate chips
- Place onto a cookie sheet and bake at 350 for about 10 to 12 minutes. Allow to cool for 2 minutes.