If you’ve ever doubted olive oil in sweets, here’s your chance to change your mind and taste a delicious oatmeal chocolate chip cookie made with olive oil! Words don’t do it justice – you have to taste it to experience it fully.
- 1 whole grazing 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 Oatmeal
- ¾ teaspoons Sea salt
- ½ teaspoon Cinnamon
- ½ cups Dark chocolate chips, plus more for garnish
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. Gently drizzle with olive oil, while continuing to mix. Add the baking soda and vanilla extract, mix again to combine and set aside.
In a small bowl, combine the flour, oats, sea salt and cinnamon. Slowly add to the wet mixture, a little at a time, mixing until just combined each time. Stir in the dark chocolate chips. At this point the dough will be very soft and a bit sticky. Don’t worry about that! Just keep doing it.
Use a cookie scoop 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 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!