Olive Oil Choc Chunk Cookies

Crisp edges and gooey centres, simple to make yet bursting with flavour. These chocolate chip cookies are made with extra virgin olive oil in place of the typical butter, and the result is surprisingly delicious!

Makes around 10-12 cookies, depending on the size you make them.

Recipe developed by Mel, Thrive Wholesome Nutrition


  • 2 cups almond flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1/3 cup pure maple syrup
  • ¼ cup Rich Glen Signature extra virgin olive oil (EVOO)
  • 1 tsp pure vanilla extract
  • 2 tbsp almond butter
  • 100g dark chocolate, roughly chopped


  1. Preheat the oven to 180°C.
  2. Line 2 baking trays with paper and set aside.
  3. In a medium bowl, add the almond flour, baking powder, and salt, and whisk to combine.
  4. Add the maple syrup, olive oil, vanilla, and almond butter, and mix to combine.
  5. Fold through the dark chocolate.
  6. Taking approximately 1 tablespoon of mixture, roll into a ball and then place it on the prepared baking tray, then flatten slightly. Repeat this until all the mixture has been used. 
  7. Place in the oven to cook for 10 minutes until just golden on the edges. The cookies will still be slightly soft; however, allow them to cool for 5 minutes before transferring onto a wire rack to cool completely.

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