Butter is replaced in the classic chocolate chip cookie with a touch of fruity olive oil. Loaded with almonds and dark chocolate chips, and accented with orange, it’s a snack worthy of your cookie jar.
Tip: To make these cookies nut free, replace almonds with toasted pumpkin seeds or sunflower seeds.
1 cup (250 mL) slivered almonds or blanched almonds, chopped
1 cup (250 mL) whole wheat flour or gluten-free all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/3 cup (80 mL) packed light brown sugar or coconut sugar
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) maple syrup
1 large organic egg
2 tsp (10 mL) orange zest
1 tsp (5 mL) vanilla extract
1/3 cup (80 mL) dark chocolate chips
Preheat oven to 350 F (180 C). Line large baking sheet with parchment paper.
In skillet, toast almonds over medium-low heat until lightly browned, about 1 minute. Immediately transfer to a plate. Cool.
In medium bowl, combine flour, baking soda, and salt. In large bowl, beat sugar with olive oil, maple syrup, egg, orange zest, and vanilla. Mix in flour mixture, chocolate chips, and toasted almonds until combined.
Using small cookie scoop or spoon, portion onto baking sheet, rolling dough into balls. Bake for 8 to 10 minutes, until cookies begin to brown around the edges. Cool on wire rack. Store airtight at room temperature or freeze.
Each serving contains: 192 calories; 5 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 21 g total carbohydrates (11 g sugars, 3 g fibre); 112 mg sodium