Gluten-free Double Chocolate Chip Olive Oil Cookies
Calories 197
Protein 4g
Fat 17g
Carbs 12g
Total Time 22 minutes
Gluten-free Double Chocolate Chip Olive Oil Cookies
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Ingredients

Ingredients for 14 cookies
- Dry
- 2 cups + 2 tbsp almond flour
- 1/4 cup cacao or dark chocolate powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Wet
- 1/3 cup agave (or syrup or honey)
- 1/3 olive oil (or avocado oil)
- 1 tbsp vanilla extract
- 1/2 cup vegan dark chocolate chips (using Stevia)
- 1/2 cup crushed pecans (optional)
- garnish
- sea salt flakes
Steps
- Set oven to 350F.
- Mix together the dry ingredients in a bowl.
- In a separate bowl, mix together the wet ingredients. Add the wet ingredients to the dry bowl and fold everything together until well-mixed.
- Fold in the chocolate chips (and nuts).
- Line a baking tray with parchment paper, then evenly scoop out cookies – preferably using an ice cream scoop or a large spoon – then add them to the parchment paper. Roll up each cookie into a ball, then gently mash it down on the parchment. Ensure there’s space between the cookies. IF desired, add a pinch of sea salt flakes to each cookie.
- Bake for 12 – 17 minutes, or until the edges have lightly browned.
- Allow the cookies to cool on the baking tray for 5 – 7 minutes before adding them to a cooling rack (or countertop) to “harden.”
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Calories
197
Protein
4g
Fat
17g
Carbs
12g
Sodium
Fiber
3g
Sugar
7g