If you are seeking a deeply satisfying, rich treat that loves your body back, these dark chocolate and olive oil cookies are pure bliss. Completely free of grains, refined sugars, and dairy, this recipe swaps traditional butter for extra-virgin olive oil and uses finely blanched almond flour for a dense, soft-baked center with crisp, golden edges. Combined with caramel-like coconut sugar and packed with bittersweet dark chocolate chunks, they deliver a thick, gooey texture that rivals any classic bakery cookie.
Dark Chocolate Grain-Free Cookies
Course: DessertCuisine: Modern Grain-FreeDifficulty: Very EasyServings
12
servingsPrep time
10
minutesCooking time
15
minutesCalories
200
kcalIngredients (10-15 cookies)
- Wet Ingredients:
Extra-virgin olive oil: 1/2 cup (120ml / 110g) — Use a mild, fruity olive oil for best flavor
Coconut or Brown sugar: 80g
Large egg: 1 (Room temperature)
Pure vanilla extract: 2 teaspoons (10ml)
- Dry Ingredients:
Finely blanched almond flour: 2 + 3/4 cups (260g) — Sifted or fluffed with a fork
Baking soda: 1/2 teaspoon
Fine sea salt: 1/2 teaspoon
- Mix-Ins & Finish:
Dark chocolate chips or chopped dark chocolate chunks (70%+): 3/4 cup (130g)
Flaky sea salt : For sprinkling on top (Optional finish)
Directions
- Prep and Preheat
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Emulsify the Wet Base
- In a large mixing bowl, whisk together the olive oil, coconut sugar, room-temperature egg, and vanilla extract vigorously for 1 to 2 minutes until fully combined, glossy, and slightly thickened.
- Integrate the Dry Ingredients
- Add the blanched almond flour, baking soda, and fine sea salt directly to the wet mixture. Stir with a firm spatula until a thick, cohesive dough forms with no dry flour pockets remaining. Fold in 3/4 cup of chopped dark chocolate chunks until evenly distributed.
- Shape and Chill
- Using a medium cookie scoop or tablespoon, portion out approximately 1.5-tablespoon-sized balls of dough. Roll them gently between your palms into smooth spheres and arrange them on your prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake
- Bake at 350°F (175°C) for 11 to 12 minutes. The cookies are done when the edges are set and lightly golden brown, while the centers still appear slightly soft and underbaked.
- Finish and Cool
- Immediately upon removing the pan from the oven, sprinkle a light pinch of flaky sea salt over the warm tops if desired. Allow the cookies to cool directly on the baking sheet for at least 15 minutes. Do not attempt to move them while warm, as grain-free cookies need time to set their structure as they cool. Serve warm or store at room temperature!
Notes
- Tips: Almond flour doughs hold heat quickly. Popping the tray of shaped cookie dough into the fridge for 10 minutes before baking helps the olive oil firm up slightly, ensuring thick, gooey centers rather than flat cookies.
Choosing Your Dark Chocolate: Since dark chocolate is the star here, go for 70% or higher cocoa content. Chopping up a high-quality dark chocolate bar creates molten pools of chocolate throughout the cookie rather than uniform standard chips.
Choosing Your Almond Flour: Make sure to use super-fine blanched almond flour (skins removed) rather than coarse almond meal. Almond meal contains dark flecks of skin that will make the cookies dense, oily, and heavy.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze the baked cookies for up to 3 months. Warm for 5 seconds in the microwave for a fresh-from-the-oven texture!
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