Olive Oil Chocolate Chip Cookies

MAKES 24 COOKIES

Like most of us, you’ve probably baked more than your fair share of chocolate chip cookies and aren’t keen to try another recipe. Before you pass this one by, I’m pretty sure it may well become your favorite. Substituting olive oil for butter gives these cookies a healthier edge, plus they are as perfect for dessert as they are for an afternoon pick-me up.

INGREDIENTS

2 cups all-purpose flour
1 teaspoon sea salt
½ teaspoon baking soda
1 cup extra-virgin olive oil
1 cup light brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
1 large egg
2 cups semisweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350°F and line two cookie sheets with parchment paper.
2. Whisk together flour, salt, and baking soda in a small bowl and set aside.
3. Whisk together the olive oil, brown sugar, granulated sugar, and vanilla extract in a separate large bowl. Add the egg and whisk until smooth.
4. Add the dry Ingredients to the wet Ingredients in batches, stirring until well incorporated. Fold in the chocolate chips.
5. Roll the cookie dough into 24 balls (about 2 tablespoons each) and place on the prepared cookie sheets, leaving 2 inches of space between them. Slightly flatten each ball with the palm of your hand.
5. Bake both cookie sheets at the same time for 10–12 minutes, until the edges are golden brown.
6. Cool cookies on the pan for 5 minutes, then remove to a wire rack to cool completely. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here