Go Back Print

Gluten-free Double Chocolate Chip Olive Oil Cookies

Prep: 5 min
Cook: 17 min
Total: 22 min

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

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.”