olive oil and chocolate chunk cookies

14 Oct, 2025

From Aran Goyoaga

Ingredients

• 1 cup (140 g) light buckwheat flour
• 1/2 cup (50 g) finely-ground almond flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup (110 g) Wonder Valley olive oil or another fruity extra-virgin olive oil, such as arbequina
• 1/4 cup (80 g) maple syrup
• 1/4 cup (50 g) coconut sugar
• 2 teaspoons vanilla extract
• 4 ounces (120 g) 70% chocolate, coarsely chopped
• flaky sea salt (optional)

Instructions

1. Preheat oven to 350F. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the flours, salt, baking soda, and baking powder. Add the olive oil, maple syrup, coconut sugar, and vanilla extract. Stir together with a spatula until the dough comes together. Then, fold in nearly all the chocolate (leave some larger pieces for the top) until smooth and evenly distributed.

3. Using an ice cream scoop, measure approximately 3 tablespoons or 1.5 ounces of dough and place on prepared baking sheets. You should have 10 cookies. Add a piece of chocolate to the top and sprinkle with a bit of flaky salt.

4. Bake the cookies for 9 to 11 minutes until edges are golden brown but center feels soft. Rotate the pans halfway through if necessary. Let the cookies cool on the pan for at least 15 minutes before lifting or they might fall apart. Store them in an airtight container for up to 5 days.