About
These chocolate olive oil cookies are full of healthy dietary fats. Better yet, they are soft, fudgey and simple to make. The paste-like dough is made in a food processor that blends the almond flour and egg together into a tacky, but not sticky dough. Chocolate chips are folded in at the end and each is baked to perfection. Store cookies at room temp in an airtight container or freeze them for a cold treat.
Ingredients
- 1 ¼ cup almond flour
- ¼ cup extra virgin olive oil
- 2 tablespoon cocoa powder
- 1 large raw egg
- ¼ cup the ultimate icing sugar replacement by swerve
- ¼ teaspoon coarse kosher salt by morton
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup, whole pieces – regular chocolate chips, sugar free
Instructions
- Preheat an oven to 350 F. In a food processor combine all the ingredients except the egg and chocolate chips. Process until it forms a paste.
- Add the egg and process again until it comes together well.
- Place dough into a bowl and fold in chocolate chips.
- Using a 1 oz cookie scoop, portion out the dough onto a baking sheet. The cookies do not spread much so don’t worry if they are closer together. Press the cookies down slightly to be ¾” thickness. Bake for 8-10 minutes until puffed and slightly cracked but still soft. Allow to cool completely before removing from baking sheet.
Nutrition Facts
- Servings: 12
- Calories: 146.3kcal/612.0kJ (per serving)
- Fat: 13.1g (per serving)
- Carbs: 10.3g (per serving)
- Protein: 3.5g (per serving)
