Lyndsay's Olive Oil Chocolate Chip Cookies

My dear friend Lyndsay and I often talk about what recipes we've tried recently. She's recently graduated from a master's program in nutrition and constantly inspires me.

In Lyndsay's words:

I’ll be honest, I’m not the greatest baker. As if baking wasn’t hard enough, vegan and gluten-free baking throws all sorts of curveballs in my world. BUT - these chocolate chip cookies are hands down the easiest (and most successful) baked goods I have made to-date! The texture is a perfect mix of soft and crispy. They are so delicious!

-2 cups almond flour

-½ tsp salt

-¼ tsp baking soda

-¼ cup extra virgin olive oil

-¼ cup pure maple syrup + 1 TBS (not pancake syrup - honey also works well)

-1 tsp vanilla extract

-½ cup semi-sweet or dark chocolate chips (both are naturally dairy-free)

Preheat your oven to 350°F. Combine all dry ingredients in a large bowl and then add the olive oil, maple syrup, and vanilla extract and mix with a fork. Fold in the chocolate chips and line a baking sheet with parchment paper.

Using a tablespoon, scoop the dough and roll it into a ball (makes about 12 to 16 cookies). Arrange them on the baking sheet about an inch apart and lightly press them halfway. Bake them for 12 to 14 minutes until the edges are golden brown (not the tops as they won’t brown). Resist the urge to eat them right out of the oven! Let them cool first - trust me, they’re worth it.

I have also added a sprinkle of sea salt on top before baking but I think they are just as delicious without it. Try both options and let me know what you think!

Recipe adapted from

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