Name: Olive Oil Chocolate Chip Cookies
Total time: PT1800.0S
Yield: 12
Ingredients: 1/2 cup Olive Oil; 1/3 cup Granulated Sugar; 1/3 cup Brown Sugar; 2 teaspoon Vanilla Extract; 1 Egg; 1/2 cup Almond Flour; 3/4 cup All-Purpose Flour; 1/2 teaspoon Salt; 1/4 teaspoon Baking Soda; 1 cup Mini Chocolate Chips

Soft and chewy Olive Oil Chocolate Chip Cookies are the perfect quick cookie.

Low-Fat

Oven

Beginner

Olive Oil Chocolate Chip Cookies

calories

total_fat

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sugars

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Olive Oil

Granulated Sugar

Brown Sugar

Vanilla Extract

teaspoon

Almond Flour

All-Purpose Flour

Salt

Baking Soda

Mini Chocolate Chips

Hand Mixer

Preheat oven to 375 degrees F (190 degrees C).

Cream the {@7:}, {@2:}, {@6:}, {@3:}, and {@9:} together in a medium bowl. Add the {@4:}, {@1:}, {@8:}, and {@5:}. Mix until thoroughly combined. Fold in the {@0:}.

Cream the Olive Oil (1/2 cup), Granulated Sugar (1/3 cup), Brown Sugar (1/3 cup), Vanilla Extract (2 teaspoon), and Egg (1 N/A) together in a medium bowl. Add the Almond Flour (1/2 cup), All-Purpose Flour (3/4 cup), Salt (1/2 teaspoon), and Baking Soda (1/4 teaspoon). Mix until thoroughly combined. Fold in the Mini Chocolate Chips (1 cup).

Cream the Olive Oil (1/2 cup), Granulated Sugar (1/3 cup), Brown Sugar (1/3 cup), Vanilla Extract (2 tsp), and Egg (1) together in a medium bowl. Add the Almond Flour (1/2 cup), All-Purpose Flour (3/4 cup), Salt (1/2 tsp), and Baking Soda (1/4 tsp). Mix until thoroughly combined. Fold in the Mini Chocolate Chips (1 cup).

Scoop the cookie dough out with a cookie scoop and place on a lined baking sheet two inches apart from one another.

Bake in the oven for 10-12 minutes, or until the center of the cookie is no longer shiny and has domed.

Let cool at least 20 minutes before eating.

Olive Oil Chocolate Chip Cookies

5.0

30MINS

$0.54

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions