Salted Olive Oil Chocolate Chip Cookies (vegan, gluten-free, paleo)
Valentine’s day is this Friday and I’ve got the easiest, one bowl dessert you could make for your loved ones or for yourself! These salted olive oil chocolate chip cookies are soft, chewy, and a little crispy on the edges.
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Ingredients
- 2 cups blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp vanilla extract
- 1/3 cup pure maple syrup
- 1/4 cup extra virgin olive oil
- 1 tsp apple cider vinegar
- 1/2 cup chocolate chips, plus more on top (if paleo, make sure you use paleo friendly ones)
- kosher or course sea salt for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon mat.
- In a large bowl, whisk together the almond flour, salt, and baking soda. Whisk until well combined.
- Add the vanilla, maple syrup, olive oil, and apple cider vinegar. Mix with a spatula until combined. Fold in the chocolate chips.
- Drop the dough on the lined cookie sheet (about 1.5-2 tablespoons) using a cookie scoop or a spoon. Slightly flatten each cookie. Top with extra chocolate chips. Bake for 10-14 minutes, or until edges are slightly golden. These cookies don’t really brown so be careful not to over bake. Sprinkle kosher/coarse sea salt on top of the cookies. Let the cookies sit on the cookie sheet for 20 minutes to set more. They are pretty fragile right out of the oven but will firm up as they cool. Best when eaten warm or eaten the day of. Store in an airtight container for 3 days in the fridge. Enjoy!
Servings: 12