Saturday, February 24, 2018

Olive Oil Chocolate Chip Cookies

This afternoon we have D's history day team here working on their display. I didn't have any sweet treats, so I decided to bake them some cookies. I had no butter and no (regular) eggs. But I made due with olive oil and duck eggs. I don't think they could tell...or cared. They devoured a dozen cookies in 5 minutes flat!

Ingredients makes approximately 30 cookies

  • 2 ½ C flour
  • ½ t salt
  • 1 t baking soda
  • ¼ C olive oil
  • 1 t vanilla extract or vanilla paste
  • ¾ C organic granulated sugar
  • ¾ C organic brown sugar
  • 2 eggs, 3 if small (I used 2 large duck eggs)
  • 1 to 2 T milk (I used almond milk)
  • 2 C semisweet chocolate chunks


Preheat the oven to 375 degrees F.

Combine the flour, salt, and baking soda together in a medium mixing bowl. Set aside.

Combine sugars, vanilla, and olive oil together in a large mixing bowl. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in 1 T milk to make the dough a bit firmer; you can add a second tablespoon if you feel the dough is too dry.

Use a small (Tablespoon) scoop to place dough on parchment or silicone mat-lined baking sheets. 

Bake for 10 to 12 minutes, until lightly golden and set. Move cookie sheet to a wire rack and allow to cool for 5 minutes before moving. You can move them to a wire rack and let them cool completely or eat them warm. You can guess what the kids did!

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