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Olive Oil Chocolate Chip Cookie (Vegan & Gluten Free)

This has become our family's go-to cookie recipe because it is the perfect balance of simple yet delicious. It doesn't feel over-indulgent, it's not heavy and it's not super chocolatey, hence it's a cookie you can easily have every single day. I particularly love how crisp these cookies are, and the underlying hint of olive oil lends it this sort of sophistication that makes you feel like it's straight out of an Italian restaurant (quite different to our family's go-to cookies, which are often chocolatey and chunky). I particularly love giving these to my toddler because they aren't over loaded with chocolate chips or sweetness. Give them a go!

You will need: 

  • 1 flax egg or 1 egg or egg replacer (I used Bob Red Mill's egg replacer)
  • 1 cup extra virgin olive oil
  • 1/4 cup maple syrup
  • 1/4 cup + 2 tbsps coconut sugar
  • 2 tsp vanilla essence
  • 1 3/4 cup gluten free oat flour (the easiest way to make oat flour is by grinding your oats into a flour, this also works for almonds and almond flour)
  • 1 tsp baking powder
  • 1/2 cup dark chocolate chips (I use my favourite dark chocolate and manually chop up for the chips - the quality of your chocolate makes all the difference)


1. Pre-heat oven to 180 degrees (350 F) and line a baking tray with baking paper

2. Mix your flax egg / egg with the maple syrup, olive oil and vanilla. Mix well

3. Add in your coconut sugar and keep mixing

4. Add in the oat flour and baking powder. Mix until combined and fold in the chocolate chips

5. Sprinkle a little sea salt

6. Bake in the oven for 10-12 minutes until golden



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