Gluten-Free Olive Oil Chocolate Chip Cookies made with almond flour, olive oil, maple syrup, and chocolate chips. A chocolate chip cookie recipe you’ll love.
I absolutely love an easy cookie recipe. There’s really nothing more satisfying. Quick to whip up, consumed even faster. Win win. 
There are several easy, healthy-ish cookie recipes on my site like my teff almond butter cookies, my 4-ingredient banana bread cookies, or even these peanut butter oatmeal chocolate chip cookies.
And at one time or another I’ve probably said they were each my favorite cookie recipe. All true.
But these vegan gluten-free chocolate chip cookies made with olive oil have reached favorite status. And for good reason.
Made with only 5 main ingredients and one bowl, you’ll have these cookies in the oven in under 10 minutes.
The outcome is a slightly soft, slightly chewy dairy-free chocolate chip cookie. Egg-free and grain-free as well.
And you won’t miss a thing!
Click HERE for the recipe.
Frequently Asked Questions
Can I substitute the almond flour with another type of flour?
Almond flour is a key ingredient for the texture of these cookies, so it’s best to stick with it. Other gluten-free flours may not yield the same results.
What type of olive oil should I use for the cookies?
Use a mild, light olive oil for the best flavor; extra virgin olive oil may impart a stronger taste that could alter the cookies’ flavor profile.
Can I use a different sweetener instead of maple syrup?
You can substitute with agave syrup or honey, but keep in mind that it may change the flavor and texture slightly.
