Olive Oil Chocolate Chip Cookies

 From:  Olive Oil Chocolate Chip Cookies – Salted Plains

Yields: 16

▢2 cups (236g) almond flour

▢¼ teaspoon baking soda

▢½ teaspoon salt

▢¼ cup + 1 tablespoon maple syrup

▢¼ cup extra virgin olive oil

▢1 teaspoon pure vanilla extract

▢½ cup dairy-free chocolate chips I prefer mini chips

▢sea salt for sprinkling, optional

Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. 

In a large bowl, combine almond flour, baking soda, and salt. Whisk to combine. Add maple syrup, olive oil, and vanilla extract and stir to combine until dry ingredients are moistened and incorporated. Fold in chocolate chips and allow dough to rest for 5 minutes.

Scoop dough with a tablespoon and roll into ball. Space about an inch and a half apart on baking sheet. Using the palm on your hand, press ball down about halfway. Sprinkle lightly with sea salt. 

Bake for 10 to 15 minutes or until edges are just golden brown. The tops will not brown like traditional cookies. Allow to rest on baking sheet for a few minutes then transfer to wire cooling rack. 

Store olive oil chocolate chip cookies in an airtight container for 5-6 days.