These Olive Oil Cookies are by far the simplest recipe out of all of my holiday cookies for this year, but that’s also what makes them the best! They are totally foolproof. For a vegan and gluten-free olive oil cookie, you just can’t mess them up. They spread perfectly in the oven, come out equally crispy but soft and are just the right amount of sweet to balance out the rich olive oil flavor.
I’m so glad I finally have an olive oil cookie recipe I can share with you guys, because believe me, I’ve had plenty of requests.
Read on to get the full deets on a recipe that has been a long time coming, and it’s perfect!
Table of contents
Ingredients you will need for this olive oil cookie recipe
Everything is very straightforward for this cookie recipe. If you’re vegan or gluten-free, this is the perfect go-to cookie recipe.
- 150 grams oat flour (about 1 1/2 cups rolled oats, blended into flour)
- 25 grams almond flour (1/4 cup)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 17 grams flax meal (2 tablespoons)
- 5 tablespoons room temperature water
- 45 grams olive oil (1/4 cup)
- 55 grams coconut sugar (1/2 cup, shallow)
- 1 teaspoon vanilla extract
- 80 grams chocolate chips (2/3 cup)
How to make these olive oil chocolate chip cookies
When I say this recipe is easy, I mean it. It’s just a quick mix-and-shape, and it can all be done with just a bowl and a spatula! Here’s a step-by-step breakdown:
- Preheat the oven to 350°F.
- Mix together the flax meal and water to create two flax eggs, set aside to let it form into a gel.
- In a large bowl, whisk together the oat flour, almond flour, baking soda and salt.
- Add in the olive oil, coconut sugar, vanilla extract and flax meal (when it is fully gelatinous) and stir until the ingredients are well combined and a dough has formed.
- Fold in the chocolate chips and portion out into six equal-sized balls, about 75 grams each. Roll these into circles and place on a parchment-lined baking sheet.
- Bake at 350°F for 12-15 minutes.
- Serve whenever!
A note on how to shape these olive oil cookies
To help cookies come out in perfect circles, there’s a quick hack on how to get this beautiful result every time. Roll the cookies into balls before placing them on the parchment-lined baking sheet!
These cookies expand first, then spread. So if they start in concentric circles, they’ll stay that way. It’s the best way to get the perfect presentation, every single time.
Looking for all my other holiday cookie recipes?
I got you! I’ve made a whole round-up this year of perfect Christmas cookies.
Peppermint Cookies | Vegan + Gluten-Free
Vegan & Gluten Free Snickerdoodles
Hot Chocolate Crinkle Cookies
And that’s everything for these Olive Oil Cookies!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories, and I’m so excited to see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you!
Ingredients
- 150 grams oat flour, about 1 & 1/2 cup rolled oats, blended into flour
- 25 grams almond flour, 1/4 cup
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 17 grams flax meal, 2 tablespoons
- 5 tablespoons room temperature water
- 45 grams olive oil, 1/2 cup
- 55 grams coconut sugar, shallow 1/2 cup
- 1 teaspoon vanilla extract
- 80 grams chocolate chips, 2/3 cup
Instructions
- Preheat the oven to 350°F.
- Mix together the flax meal and water to create two flax eggs, set aside to let it form into a gel.
- In a large bowl, whisk together the oat flour, almond flour, baking soda and salt.
- Add in the olive oil, coconut sugar, vanilla extract and flax meal (when it is fully gelatinous) and stir until the ingredients are well combined and a dough has formed.
- Fold in the chocolate chips and portion out into six equal-sized balls, about 75 grams each. Roll these into circles and place on a parchment-lined baking sheet.
- Bake at 350°F for 12-15 minutes.
- Serve warm!
Comments
Will these work with a real egg instead of a flax egg?
I haven’t personally tested it with egg but I suggest starting with one!
Hi,will the recipe work with less sugar?
Like with 30grams?
Hi! I haven’t personally tested it, but sugar does contribute to spread and texture in a cookie, so if you omit some they might spread less in the oven and have a slightly gummier texture, but if you try it please report back!
I loved these cookies so much I made them twice in the last 3 days! I just think they’re a delicious classic chocolate chip oatmeal cookie, but made vegan and gluten free. I love that the oat and almond flour make them not only a dessert but also a filling snack for any time of the day. And they’re super quick to make and use only pantry staples (at least for my pantry :))
Thank you Lucy! I’m so so thrilled you are loving these 🙂
Is it possible to sub the almond flour with coconut flour?
I haven’t personally tested it, but coconut flour or chickpea flour would be my next best suggestions!
So, I made these for my nieces and I and we LOVED IT! i didn’t have any flax meal on hand so i used two smaller eggs or the equivalent of one large egg and they came out perfectly! Definitely added more sugar than what was in the recipe though to satisfy the kids. thank you justine for this recipe, your recipes never fail me ☺️
Omg this comment made me so happy! I’m so glad you all liked it!
Leave a Comment
Made this recipe? Tell me all your thoughts or if you’ve got any questions!