These are thick, fluffy, bakery-style chocolate chip cookies made grain-free and without refined sugar. They have a tender, chewy center and a golden edge—reminiscent of classic Toll House cookies but made with wholesome ingredients.
Olive oil gives baked goods a smooth, rich flavor that works surprisingly well with chocolate. Besides flavor, it provides a healthier fat source rich in monounsaturated fats and antioxidants. Using a high-quality olive oil in desserts adds depth without overpowering the other flavors.
I pay attention to the fats I consume, even in treats. Olive oil is a staple for me—both for taste and its health benefits. These cookies use olive oil as the primary fat, delivering a moist, tender crumb while keeping the recipe grain-free and refined-sugar free.
The texture here is exceptional: thick, slightly gooey inside, with a wonderful chew. They feel like a bakery cookie but are made from almond flour, sweetened with coconut sugar, and baked with olive oil for a clean, wholesome result.
If you want variety, try swapping in chocolate candies or different chopped chocolates—the dough takes any mix-ins well. I also made a “monster cookie” version using colorful chocolate pieces and it was a hit.
I hope you enjoy making these as much as I do. For best results, follow the recipe measurements and directions closely—homemade truly beats store-bought every time. Enjoy!
Grain Free Olive Oil Chocolate Chip Cookies
- Author: Mia Zarlengo
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10–12 cookies 1x
- Category: Dessert
Description
The best thick, gooey chocolate chip cookies made without grains or refined sugar. These gluten-free, paleo-friendly cookies are dense, satisfying, and full of chocolatey goodness.
Ingredients
Scale
- 1/2 cup olive oil
- 3/4 cup coconut sugar
- 1 egg
- 2 tsp vanilla extract
- 2 + 3/4 cups almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 3/4 cup chopped dark chocolate or chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. Whisk together the olive oil, egg, coconut sugar, and vanilla until smooth and combined.
3. Stir in the almond flour, sea salt, and baking soda until the dough comes together, then fold in the chopped chocolate or chips.
4. Scoop approximately 1.5 tablespoons of dough per cookie and roll between your hands to smooth. Place on the prepared sheet, leaving space for spreading.
5. Bake for 11–12 minutes, until the edges are set and the centers look just set. Allow cookies to cool on the baking sheet briefly before transferring to a rack to finish cooling; warm cookies will be fragile.
Notes
– These cookies were developed for almond flour specifically. I have not tested other flour substitutions, so for best results keep the recipe as written.