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Author:
Kevin Curry
Gluten-free Double Chocolate Chip Olive Oil Cookies
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Gluten-free Double Chocolate Chip Olive Oil Cookies
Ingredients for 14 cookies
Substitution
Note
- 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
Step 1
Set oven to 350F.
Step 2
Mix together the dry ingredients in a bowl.
Step 3
In a separate bowl, mix together the wet ingredients. Add the wet ingredients to the dry bowl and fold everything together until well-mixed.
Step 4
Fold in the chocolate chips (and nuts).
Step 5
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.
Step 6
Bake for 12 – 17 minutes, or until the edges have lightly browned.
Step 7
Allow the cookies to cool on the baking tray for 5 – 7 minutes before adding them to a cooling rack (or countertop) to “harden.”
Gluten-free Double Chocolate Chip Olive Oil Cookies
Kevin Curry
INGREDIENTS
- 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
INSTRUCTIONS
-
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.”
Nutrition per serving
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