Olive oil in desserts creates a moist and delicious baked good! It reduces the amount of saturated fats in your dessert, and replaces it with a healthy, monounsaturated fat. This recipe is perfect for individuals who are following the Mediterranean diet, or for those just looking to choose healthier dessert options!
Ingredients:
- 1 cup extra virgin olive oil (try Olive-Me & Co.’s Arbequina, Butter, Blood Orange or Meyer Lemon)
- 1 tbsp. pure vanilla extract
- 3/4 cup granulated sugar
- 3/4 cup golden brown sugar
- 1 tsp. Kosher salt (plus extra for garnish!)
- 1 large egg
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 2 cups semisweet chocolate chips
Instructions:
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Make the batter. Add the olive oil, vanilla, both sugars, and 1tsp. of salt to a large mixing bowl. Mix until you have a smooth consistency. Next, mix in the egg. Blend until the batter is completely smooth again.
- Add the flour and baking soda to the mixing bowl, mix until it’s just fully incorporated and you don’t see any dry spots of flour. Fold in the chocolate chips.
- Shape. Use your hands to shape the batter into balls (about 2 tbsps. each ball). Add the shaped balls of dough to the parchment-lined baking sheets as you go. Leave at least 2-inches between each ball and about a dozen per sheet. Use the palms of your hand to gently flatten the balls, only about halfway. Sprinkle each one lightly with Kosher salt.
- Bake and cool. Place the baking sheets in the oven and bake until the cookies are golden brown along the edges, about 10-12 minutes. Let them cool for about 5 minutes, then place them on a cooling rack until they come to room temperature.
Notes:
- The olive oil batter will behave different from normal cookie batter! When shaping the dough, you must use your hands and squeeze them together gently. Otherwise the chocolate chips will easily slip out.
- These cookies can be frozen! Just like any other cookie, wrap them very well so no air can get in. Defrost at room temperature for a few hours before you want to eat them.
Recipe adapted from cookingontheweekends.com.
