Gluten Free EVOO Chocolate Chip Cookies

  • Preparation: 15min
  • Cooking Time: 10-15min
  • Serves: 28


Dry Ingredients

– 110g Brown Sugar
– 100g Caster Sugar
– 310 Almond Flour
– 5g Sea Salt Flakes
– 5g Bicarbonate of Soda
– 250g Dark Chocolate Chips

Wet Ingredients

– 100ml of Frantoio EVOO
– 1 egg (70g)
– 15ml Vanilla Extract


Step 1

Preheat oven to 150°C. Line 2 large baking pans (45 cm x 33 cm) with baking paper.

Step 2

Place almond flour, baking soda and salt a mixing bowl. Use a whisk to blend them together. Set aside.

Step 3

Place sugar and EVOO in a mixer, using a paddle attachment at medium speed, whisk until mixture is smooth (5 minutes).

Step 4

Add in egg and mix until combine. Add in vanilla extract, scraping down the bowl.

Step 5

Fold in the flour mixture and chocolate chips. Mix well, ensure the dough is homogenous.

Step 6

Scoop dough (30g balls) onto baking sheet. Flatten cookies slightly.

Step 7

Bake 10- 12 minutes until edges goes golden brown and centre just set.

Step 8

Cool cookies on baking tray for 10 minutes and transfer them on wire rack. Serve.