Print
Pin
Share by Email
A healthier + delicious take on classic chocolate chip cookies 🍪. Mediterranean diet friendly with EVOO, whole grains and less sugar. YUM!
Ingredients
- ¾ cup (162 grams) extra virgin olive oil
- 2 (2) eggs
- ½ cup (100 grams) white sugar
- 1 tablespoon (12 ⅙ grams) brown sugar
- 2 teaspoons (10 milliliters) vanilla
- 1 teaspoon (6 grams) salt
- 1 teaspoon (4 grams) baking soda
- 2½ cups (300 grams) whole wheat flour
- ½ cup (90 grams) dairy free chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl or stand mixer, combine olive oil, eggs, both sugars, and vanilla. Mix until smooth.
- In a separate bowl, whisk together salt, baking soda, and flour.
- Gradually add the dry ingredients to the wet ingredients on low speed until just combined.
- Fold in chocolate chips.
- Scoop one tablespoon of dough per cookie, place on baking sheet, and gently flatten. (I use the palm of my hand, back of my scooper, or a measuring cup works too. We’re going for a light push, not flat as a pancake.)
- Bake for 7 to 8 minutes until golden brown around the edges.
Yields: Approximately 48 cookies
Storage:
Store in an airtight container for up to a week. You can freeze baked cookies or dough wrapped in parchment in a zippy bag for up to three months.
Store in an airtight container for up to a week. You can freeze baked cookies or dough wrapped in parchment in a zippy bag for up to three months.
Nutrition
Serving: 1cookie | Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 75mg | Fiber: 1g | Sugar: 3g
