Gluten Free Olive Oil Chocolate Chip Cookies
Thanksgiving is sneaking up on us and everyone needs a fresh dessert idea, especially for your guests who have have some special dietary needs. If you have a friend with a gluten allergy, you know how much it limits their ability to fully enjoy the dessert portion of the holiday table.
I know a few people with this allergy so I was excited when one of them shared a website with some promising dessert options. This recipe joins olive oil (instead of butter) with chocolate, a deliciously rich and smooth combo. It also swaps in almond flour for all-purpose flour which creates a gluten free, non-dairy cookie. The olive oil brings a subtle addition of a healthy fat to your holiday meal. You will be pleased to see how the buzz about this tasty treat gets around the Thanksgiving table so make enough cookies for everyone!
The batter comes together VERY easily (no electric mixer needed) and prepping the baking sheet for the oven bake can be accomplished with just a tablespoon or a small ice scream scooper as an aid.
In 11 to 12 minutes you have a kitchen filled with that wonderful chocolatey smell, a platter full of light, cakey, chocolate chip cookies, and the pleasant thought that you now have a new “go-to” for a healthy, tasty dessert choice.
Enjoy this new twist on an old favorite and keep an eye out for more Thanksgiving recipe ideas!
Gluten Free Olive Oil Chocolate Chip Cookies
Prep Time: 15 minutes; Cook Time: 12 minutes; Makes a batch of 12-15 cookies
Ingredients
1/2 cup olive oil
3/4 cup coconut sugar
1 egg
2 teaspoons vanilla extract
2 3/4 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup chopped dark chocolate or chocolate chips (Use dairy free if needed)
The Recipe
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
Whisk the olive oil, egg, coconut sugar, and vanilla extract together until smooth.
Stir in the almond flour, sea salt, and baking soda until everything is well combined, and then add the chocolate chips slowly and fold them into the mix.
Scoop the dough out into about 1 1/2 teaspoon sized clumps and then roll them with your hands into smooth balls. Place the balls about 2 inches apart on the cookie sheet to allow them to spread during baking.
Bake for 11 - 12 minutes (they should have cracks across the tops and be puffy to the touch). Allow to cool before serving so that the cookies have a chance to firm up a bit.
Note: Recipe adapted from an entry on Mia Zarlengo’s website (https://gatherednutrition.com/) of healthy desserts. I tried this with both Almond Meal and Almond Flour. Both worked.
