Olive Oil Chocolate Chip Oatmeal Cookies Recipe

Name: Olive Oil Chocolate Chip Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Pasture-raised Egg; 1/2 cups Coconut Sugar; 1/3 cups Agave Nectar; 1/4 cups Olive Oil; 1 teaspoon Baking Soda; 1 teaspoon Vanilla Extract; 1-1/2 cup Whole Wheat Flour; 3/4 cups Rolled Oats; 3/4 teaspoons Sea Salt; 1/2 teaspoons Cinnamon; 1/2 cups Dark Chocolate Chips, Plus More For Topping

Servings: persons

1
Preheat oven to 350u00b0F and line a baking sheet with parchment paper.
2
In a medium bowl, beat egg, coconut sugar, and agave nectar until smooth. Slowly drizzle in olive oil, while continuing mixing. Add baking soda and vanilla extract, mix again to combine, and set aside.
3
In a small bowl, stir flour, oats, sea salt, and cinnamon. Slowly incorporate into wet mixture, a little bit at a time, mixing until just combined each time. Stir in dark chocolate chips. At this point, dough will be very soft and somewhat sticky. Don't worry about that! Just keep going.
4
Use a cookie scooper or two spoons to transfer the dough to the baking sheet. Top each cookie with a few extra dark chocolate chips before baking.
5
Bake for 9-11 minutes. The cookies will come out a golden brown color, and will be very soft. Let them cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack or plate.
6
Store in an airtight container for up to two weeks. Enjoy!

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Pasture-raised Egg, 1/2 cups Coconut Sugar, 1/3 cups Agave Nectar, 1/4 cups Olive Oil, and more.

Yes, Olive Oil Chocolate Chip Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Chocolate Chip Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions