Think olive oil in a cookie sounds weird? Think again! These cookies are light yet flavorful, and the slightly-fruity oil and punch from the salt really highlights the chocolate chips.
Adapted from this recipe
Yield 16-20 cookies
2 cups of whole wheat flour or spelt flour
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of apple cider vinegar
1/4 cup of extra virgin olive oil
1 tablespoon of vanilla extract
1/2 cup of brown sugar or coconut sugar
1/2 cup of unrefined cane sugar
2 flax eggs (so 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water)
1 cup of chocolate chips
Sea salt for sprinkling
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
In a small bowl, prepare the flax eggs by mixing the flaxseed meal with the water. Let stand for 10 minutes.
In a medium bowl, sift together the flour, baking soda, and salt. Stir together and set aside.
In a large bowl, whisk together the sugars with the olive oil, vinegar, and vanilla extract until well-combined, then add the flax eggs and whisk again.
With a spatula, fold in the dry ingredients until just combined, then fold in the chocolate chips. (Feel free to add more, if you’d like. No one ever says no to more chocolate chips…)
Using a smaller ice cream scoop or two large spoons, scoop the cookie dough onto the prepared baking sheets. Each cookie should be roughly under 2 tablespoons.
Bake until beginning to turn golden-brown, about 10-12 minutes. Upon removing from the oven, sprinkle with sea salt and flatten slightly with the back of a fork, then let cool completely (or mostly) before eating.