Description
If you’ve ever doubted olive oil in sweets, here’s your chance to change your own mind and taste a delicious oatmeal chocolate chip cookie made with olive oil! Words don’t do it justice—it needs to be tasted in order to be fully experienced.
Ingredients
- 1 whole Pasture-raised Egg
- ½ cups Coconut Sugar
- ⅓ cups Agave Nectar
- ¼ cups Olive Oil
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 1-½ cup Whole Wheat Flour
- ¾ cups Rolled Oats
- ¾ teaspoons Sea Salt
- ½ teaspoons Cinnamon
- ½ cups Dark Chocolate Chips, Plus More For Topping
Preparation
Preheat oven to 350ºF and line a baking sheet with parchment paper.
In a medium bowl, beat egg, coconut sugar, and agave nectar until smooth. Slowly drizzle in olive oil, while continuing mixing. Add baking soda and vanilla extract, mix again to combine, and set aside.
In a small bowl, stir flour, oats, sea salt, and cinnamon. Slowly incorporate into wet mixture, a little bit at a time, mixing until just combined each time. Stir in dark chocolate chips. At this point, dough will be very soft and somewhat sticky. Don’t worry about that! Just keep going.
Use a cookie scooper or two spoons to transfer the dough to the baking sheet. Top each cookie with a few extra dark chocolate chips before baking.
Bake for 9–11 minutes. The cookies will come out a golden brown color, and will be very soft. Let them cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack or plate.
Store in an airtight container for up to two weeks. Enjoy!
