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.
- 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
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.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together the butter, olive oil, and golden monk fruit sweetener.
Add the vanilla and eggs, mixing until incorporated.
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.
Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart.
Bake for 11-13 minutes, or until golden brown around edges.
Cool and enjoy! These cookies are best enjoyed the day they are baked.
Recipe adapted from Meaningful Eats.