Best Ever Chocolate Chunk Olive Oil Cookies

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!

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!

The Best Paleo Lemon Loaf

Chewy Paleo Maple Pecan Cookies

Paleo Strawberry Shortcakes

Paleo Whoopie Pies

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!