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Would you believe me if I said that these rich, velvety cookies are also paleo-friendly?! It’s true! My Best Ever Chocolate Chunk Olive Oil Cookies are the most deliciously decadent cookies of the year (so far), and you read that right – they are paleo – which means they’re also gluten-free, dairy-free, and free of refined sugars, so you can eat your cookies AND feel good, too!
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If you’ve been to my blog before (and if this is your first time here – hi!), then it should come as no surprise when I say that my cookie recipes will forever and always be my favorite. There’s something about sharing a new cookie recipe that just gets my heart pounding, and really reaffirms why I love creating recipes so much!
I’m so excited to share this recipe, because it may just be one of my new favorites. The combination of the olive oil and chocolate makes for a rich, decadent flavor that is truly unbeatable. If you’ve ever had an olive oil cake, then you know what I’m talking about. Think of this recipe like a chocolatey olive oil cake.. but in bite-sized, cookie-form. It’s too good, and I know you will love it!
And if you love a good chocolate chip cookie recipe, then you need to try my Life Changing Tahini Chocolate Chip Cookies, while you’re at it. They’re life changing for a reason, and are also gluten-free, just like this recipe!
Only One Bowl and No Chill Time Required
Want to know what makes this recipe even better? You need only one bowl to make it! I don’t know about you, but when I go to make cookies, I want something delicious – yet quick and easy, with little clean up. This recipe fits that bill.
And oh, there’s no chill time required, thanks to the coconut flour, which helps these cookies stay nice and firm when baking, even without chilling in the refrigerator beforehand – yay!
A Note on Substituting Ingredients
One thing you will notice with this recipe is that it requires both almond flour AND coconut flour. These two flours together truly get the perfect combination, and I don’t recommend substituting them!
Not to go off on a tangent, but every time I share a cookie recipe, I inevitably get comments asking about whether you can substitute “x” flour for the ones in the recipe. And while you are more than welcome, of course, to try it out, I can’t guarantee that it’ll work the same way. Why? Because baking is a science!
It often takes hours of playing around in the kitchen to perfect a recipe, and during that process, I try out every variation of a recipe that I can – whether it’s vegan or gluten-free or nut-free, etc. The final recipe that I share then ends up being the one that turned out the BEST, after all of that experimentation. So all of this to say, that the recipe that I share is how I recommend making it.
However, I also understand that sometimes, you have an allergy or a food intolerance and can’t use certain ingredients, so you HAVE to substitute. And I get it, trust me! But, I just can’t guarantee that a recipe will turn out the same way. Maybe it will, but I can’t make any promises.
SO, with that said, yes, this recipe uses both almond flour and coconut flour, and yes, I recommend using both, if you can. It’s the key to achieving the perfect consistency for your cookies!
What You Need to Make These Paleo Chocolate Chunk Olive Oil Cookies
Almond flour and coconut flour aside, here are all o the other ingredients that you need to make these delicious cookies!
- Coconut Sugar: I love using coconut sugar, because it has all of the sweetness of cane sugar while being unrefined and therefore less inflammatory. Plus, it’s paleo-friendly!
- Eggs: In this recipe, you’ll need one whole egg. You can also use a flax-egg, if you prefer!
- Vanilla Extract: A touch of vanilla extract elevates the flavor of these cookies, so don’t skip it!
- Olive Oil: I use olive oil in most of my recipes, because it’s one of the healthiest and most delicious oils out there. Generally, it can be substituted, but NOT in this recipe! Why? Because olive oil has a full, rich, vibrant flavor that really stands out in these cookies! After all, they are chocolate olive oil cookies. 😉 I recommend using a higher-quality olive oil in this recipe, as you can really taste the flavor of the oil. Trader Joe’s has a great California Olive Oil for under $10!
- Almond Flour: Almond flour is one of my favorite gluten-free flours because it’s packed with protein and it’s also grain-free. Woohoo!
- Coconut Flour: Like I mentioned earlier, in this recipe, we’re using both almond flour AND coconut flour. I find that combining almond flour and coconut flour produces a much lighter texture, offsetting some of the heaviness of the almond flour (because almond flour is just made from nuts – so naturally, it’s a bit denser.)
- Sea Salt: A pinch of sea salt helps to balance out all of the sweetness!
- Baking Soda: Baking soda helps these cookies rise and stay fluffy!
- Dark Chocolate OR Chocolate Chips: I like using chopped dark chocolate in this recipe, but you can also use chocolate chips! One of my mottos is “use what you have,” so take this as an invitation to work with what you’ve got!
How to Make These Best Ever Chocolate Chunk Olive Oil Cookies
Making these cookies truly could not be any easier! Simply add your wet ingredients to a bowl, and then, add in the dry ingredients. Once your batter has come together, fold in the chocolate chips, and
Other Paleo Recipes You’ll Enjoy
If you loved these cookies, then you’ll absolutely fall in-love with these other paleo recipes of mine!
Chewy Paleo Maple Pecan Cookies
If you make this recipe, please be sure to leave a rating and a comment below – this really helps others decide whether to make this recipe as well. And since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost! Enjoy!
Would you believe me if I said that these rich, velvety cookies are also paleo-friendly?! It's true! My Best Ever Chocolate Chunk Olive Oil Cookies are the most deliciously decadent cookies of the year (so far), and you read that right – they are paleo – which means they're also gluten-free, dairy-free, and free of refined sugars, so you can eat your cookies AND feel good, too!
Ingredients
- ¾ Cup Coconut Sugar
- 1 Large Egg
- 2 Teaspoons Vanilla Extract
- ½ Cup Olive Oil
- 1 3/4 Cups Almond Flour
- ¼ Cup Coconut Flour
- 1 Teaspoon Sea Salt
- 1 Teaspoon Baking Soda
- 1 Heaping Cup Chopped Dark Chocolate OR Chocolate Chips
Instructions
- Start by preheating the oven to 350 F.
- Next, line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the coconut sugar, egg, vanilla, and olive oil.
- Next, add in the almond flour, coconut flour, salt, and baking soda, and stir until they're fully incorporated.
- Then, fold in the chocolate or chocolate chips.
- Grab your baking sheet and use a cookie scoop to form 12 cookies across the baking sheet, about 1 inch apart.
- Press extra chocolate or chocolate chips into each cookie.
- Bake for 10-12 minutes, and once they're done, let cool and enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
My family and I LOVED these cookies! Normally the kids and hubby can tell when I bake healthier versions of desserts, but these are some of the best cookies ever, with everyone arguing over who got the last one! They are amazing warm, reheat in microwave for 10 seconds *chef’s kiss*
Love all your recipes! These are a new fav addition to my recipe book from you…love how moist they turned out and love that they are dairy free for me! The EVOO addition is amazing!!
I am so happy that you enjoyed them! Thank you so much for your review!
Love the cookies but I would like to know the calories and all the nutritional information because I can’t find it and that is one important factor
Hi Yaharia! I understand, however I do not provide nutritional information for my recipes. You can read more about why, here: https://kalejunkie.com/why-i-decided-not-to-include-nutrition-information-on-my-blog/
Wow. Just wow. These just may be the best cookie I have ever tried. They are just amazing. Perfect texture, softness, moistness, amazing flavor. You would never belive they are grain free, if you didn’t know. Thank you so much for an incredible recipe.
Heather, I am so beyond happy that you loved this recipe so much! Thank you so much for making these cookies, and for leaving such a kind review. This makes my day!
These are so easy to make and are delicious! I kept them in my freezer and pulled one out for a sweet treat. Mine made more than what your recipe said, but maybe I used a smaller cookie scoop. Thanks so much!
I am so happy that you enjoyed these cookies, Jodi! I tend to use a larger cookie scoop, but a smaller cookie scoop will definitely yield more cookies. 🙂
These are the best chocolate chip cookies on the internet. They are unbelievably easy to make and so delicious. They’re light and fluffy, and everyone in my family loves them (especially my toddler). I’ve made these more times than I can count and I won’t ever stop!
Woohoo! Sara, I am so thrilled to hear that you loved this recipe! Thank you so much for making it endless times, and for leaving such a kind review – you’ve made my day!
This recipe delivers on all of its promises! So easy to whip together and they are so good, very good use of 30 minutes I’ve made a lot of happy friends, family, and neighbors with one batch! Thank you!
Woohoo! I am so thrilled to hear that, Amy! Thank you so much for making this recipe, and for leaving such a sweet review!
Holly Hell! These are the best “healthy” chocolate chip cookies I’ve ever made and I’ve made dozens. The only sub that made was monk sugar for the coconut sugar cause that’s all I had. Delicious!
Woohoo!! So happy to hear that this recipe was a hit for you, Carly! Thank you so much for your review!
These were the perfect easy Sunday treat and they came out perfectly! My family loves them and I’ll definitely be making them again.
Woohoo! So happy to hear that, Emily! Thank you so much for making this recipe, I am thrilled that your whole family loved it!
Mine came out differently. Possibly because I used blanched almond flour? and coconut flakes instead of coconut sugar.
Hi Carlita, yes, those will yield different results. Coconut flakes unfortunately cannot be substituted for the coconut sugar, in this recipe, as they are not 1:1 replacements and are very different ingredients. I recommend making the recipe as-is, to ensure that you get optimal results. 🙂
These are great! I added less salt as the other reviews mentioned and they turned out great. Even my 4 year old approved, thank you!
I’m so glad they turned out well for you and your 4 year old, Christina! Thank you so much for your review!
Loved these! So quick and easy to make. 1 tsp of salt seemed like a lot to me, so I only used 3/4tsp and they turned out great! Just the right amount of saltiness if you like sweet and salty
So so happy to hear that you found what works for you, Giselle! Thank you so much for your review!
Okay these are some of the BEST and easier cookies to make! My whole family said they were their new favorites. The flavor is so good, the texture is so on point- even the next day! Although let’s be honest, they probably won’t even make it that long before they’re all eaten! I was fresh out of salt so I did not use any in mine, and they were still awesome! Some reviews said they were too salty so I can’t really say, but I LOVE salt so who knows. Either way, do go make these cookies ASAP!
Woohoo!! I am SO thrilled to hear that these were a hit for the whole family, Katie! Thank you so much for leaving such a sweet and detailed review! Also, I’m glad to hear that they were still delicious without the salt! 🙂
I was hesitant at first but these cookies are the bomb!!! Chewy and delicious- yes I’d prob uses just a tad less salt
Woohoo!! I’m so happy you enjoyed these cookies, Mary! Thank you so much for making this recipe, and for leaving such a kind review!
These are amazing but I found them a little salty. Next time I would use half of the suggested amount.
Oh no! I’m sorry to hear that, Brittany! Everyone has different preferences, but I hope that using less salt makes these cookies more enjoyable for you!