Fresh-Pressed Olive Oil Club

Chocolate Chip Cookies with Olive Oil and Almond Flour

Watch T. J. Robinson as he makes these chocolate chip cookies with olive oil and almond flour. These cookies are best enjoyed the day they are baked. Almond meal can be used in place of blanched almond flour.

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup olive oil
  • 3/4 cup golden monk fruit sweetener
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups blanched almond flour
  • 1 1/4 cups chocolate chips of choice 2/3 cup toasted pecans
  • 2 tablespoons of unsweetened, finely shredded coconut

Recipe Notes

Almond meal can be used in place of blanched almond flour. Dough can be refrigerated prior to baking for 30 minutes to prevent the cookies from spreading too much. Brown sugar or coconut sugar can be used in place of monk fruit sweetener.

Directions

Step 1

Preheat oven to 350 degrees.

Step 2

Line a baking sheet with parchment paper.

Step 3

In the bowl of a stand mixer, cream together the butter, olive oil, and golden monk fruit sweetener.

Step 4

Add the vanilla and eggs, mixing until incorporated.

Step 5

Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips, pecans, and coconut with a wooden spoon.

Step 6

Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart.

Step 7

Bake for 11-13 minutes, or until golden brown around edges.

Step 8

Cool and enjoy! These cookies are best enjoyed the day they are baked.

Recipe adapted from Meaningful Eats.

Paleo Carrot Cake Muffins

Grain free, gluten free, and Paleo compliant (without the frosting), these muffins checked all the boxes for my wife and me recently when a craving for carrot cake hit. Satisfying but not too sweet, they’re just the thing for breakfast, tea, or a light dessert.

Ingredients

For the muffins:

  • 1 1/4 cups blanched almond our
  • 2 tablespoons coconut our
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 2 large eggs, room temperature
  • 1/3 cup extra virgin olive oil
  • 1/3 cup honey
  • 2 teaspoons pure vanilla extract
  • 1/2 cup peeled grated carrot

For the cream cheese frosting (optional):

  • 2 ounces cream cheese
  • 4 teaspoons pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of salt
  • Milk or cream, for thinning the frosting (optional)

Directions

Step 1

Preheat the oven to 350°F. Line a muffin tin with 8 cupcake liners.

Step 2

In a medium bowl, mix together the dry ingredients (the almond our through the nutmeg). Set aside.

Step 3

In a large bowl, mix together the eggs, oil, honey, and vanilla.

Step 4

Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.

Step 5

Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.

Step 6

Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!

Step 7

If making the cream cheese frosting, mix everything together until thoroughly combined. If it’s too thick for your liking, add milk or cream, one teaspoon at a time, until it reaches your desired consistency.

Step 8

Spread a thin layer of frosting on top of each cupcake or pipe a squiggle on each one. Cover and refrigerate if not planning to eat them within 4 hours.

Makes 8 muffins — Recipe from texanerin.com

Skillet Lemon Olive Oil Cake

Ken Gordon, a longtime veteran of our Member Services Team and a talented pastry chef, shared this recipe for a tasty skillet cake that is gluten-free, soy-free, and optionally dairy-free.

Ingredients

For the cake:

  • Olive oil or butter for greasing the pan
  • 2 cups gluten-free all-purpose flour
  • 1/2 cup blanched almond flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher or fine sea salt
  • 2 large eggs, lightly beaten
  • 2/3 cup extra virgin olive oil
  • 1/2 cup plus 2 tablespoons milk or non-dairy milk
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sliced almonds
  • 1 tablespoon raw sugar
  • Basil whipped cream (optional), for serving

For the whipped cream:

  • 1 cup heavy whipping cream, chilled
  • 1 tablespoon granulated sugar
  • 2 tablespoons finely chopped basil

Directions

Step 1

Preheat the oven to 350°F. Grease a 10-inch cast iron skillet with olive oil or butter.

Step 2

In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, and salt.

Step 3

In a separate bowl, whisk together the eggs, olive oil, milk, lemon zest, lemon juice, and vanilla.

Step 4

Pour the wet ingredients into the dry ingredients and stir until combined thoroughly. Transfer to the greased skillet.

Step 5

Sprinkle the batter with the almonds and raw sugar.

Step 6

Bake for 30 to 35 minutes, or until a skewer inserted into the center of the cake comes out clean.

Step 7

Make the whipped cream: Whip the cream at high speed with the whisk attachment of an electric mixer until the cream thickens.

Step 8

Add the sugar and continue to beat on high just until stiff peaks form. Gently fold in the basil. Serve immediately.

Recipe from Simply Gluten Free Magazine, March/April 2020