One bowl, 30 minutes, and a whole lotta chocolate will give you these chewy Olive Oil Chocolate Chip Almond Cookies. They’re vegan and easy. Instead of making vegan chocolate chip cookies using vegan butter, why not stick to the ingredients we know and love (like olive oil) and make these insanely chewy cookies. Don’t get me wrong, I have nothing against vegan butters, but there is a time and place for them, and unfortunately it is not in these super chewy cookies. The olive oil gives the cookies the most perfect texture. They are crisp on the outside with the right amount of chew. With each bite, you get a mouthful of chocolate and a hint of nuttiness.
So these cookies are Easy. When I mean Easy, I mean Easy with a capital E. They’re a one bowl, no fuss cookie recipe. That means no creaming together ingredients having to wait for ingredients to come to room temperature, etc. All it is is one bowl and 30 minutes. Throw all your ingredients in and mix! Chill them or not, these cookies will come out perfect either way. You can use anywhere from a total of 2/3 cup sugar to 3/4 cup sugar and they will turn out perfect every time. I was not kidding when I meant Easy with a capital E.
TOTAL TIME: 30 minutes
SERVINGS: 12 large cookies
INGREDIENTS:
1 cup all purpose flour (120 grams)
1/3 tightly packed cup almond flour (56 grams)
1/4 cup + 3 tablespoons olive oil (7 tablespoons)
1/2 tightly packed cup brown sugar (100 grams)
1/4 cup granulated sugar (50 grams)
2 flax/chia eggs (2 tablespoon flaxseed meal/chia seeds + 4 tablespoons water)
½ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon kosher salt (1/2 teaspoon morton)
Flakey sea salt (for sprinkling on top)
8 oz. of 50%-80% (vegan) dark chocolate or semi-sweet chocolate (mix of chocolate chips, chopped chocolate, chocolate chunks, etc.)
METHOD:
Preheat your oven to 350° F and line 2 half baking sheets with parchment paper.
Mix together your flax egg and add in all of the white sugar to that mixture and set aside. While that thickens, mix together your olive oil, brown sugar, and vanilla extract.
Then add in your flax-sugar mixture and mix until combined.
Add in your flour, almond flour, baking soda, baking powder, and salt. Mix until just or almost combined.
Then fold in your chocolate. At this point, the dough is going to look very oily, that is normal. Mix it together for another minute or two. If at this point you are not ready to bake the cookies, you can refrigerate the dough for up to 36 hours. However, if you are ready to bake, scoop the dough into roughly golf-ball sized balls and place on your baking mat. Make sure to leave 2 inches in between each cookie because they will spread in the oven. Bake for 13-15 minutes at 350° F. Sprinkle with sea salt when they come out of the oven. Let the cookies cool for at least 15 minutes before moving them to a cooling rack or eating.
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