Whole Wheat Olive Oil Chocolate Chip Cookies are a variation on Judy’s but made with extra light olive oil. The olive oil does add a tiny bit of flavor, but it’s rather pleasant. Plus, it makes the cookies seem more wholesome (with “seem” being the key word here). They’re still cookies after all, but satisfying. The cookies don’t spread much, so it’s a good idea to press the dough mounds down a bit. These are thick, dense and hearty. Don’t over-bake and let cool completely before eating. They taste best cooled.
Ingredient Rundown & Some Recipe notes
- Brown Sugar — I’ve been testing with light brown sugar.
- Oil — In the past I used flavorless oil, but I’m not finding I prefer a really fruity, flavorful extra virgin olive oil.
- Vanilla — You can use up to 1 teaspoon or even more if you’d like.
- Baking Powder
- Flour — The white whole wheat flour works well, but the texture is even better with whole wheat pastry flour.
- Oats — I’ve been grinding the oats, but I think using unground quick oats would be fine.
- Chocolate — Use as much as possible
- Nuts — Any nuts, but walnuts and pecans are especially good.
- New Additions — I’ve been throwing in sesame seeds and 1/4 teaspoon of cinnamon for even more flavor
Whole Wheat Olive Oil Chocolate Chip Cookies
2/3 cup (160 grams) packed brown sugar
1/3 cup vegetable oil or extra light olive oil
3/4 to 1 tsp vanilla
1 large egg
1 teaspoon baking powder
1/4 teaspoon plus an extra pinch (1 ml) salt
1 cup (4.5 oz) (125 gram) white whole wheat flour
1/2 cup (80 grams) oats (old fashioned or quick) – I ground mine up a bit in the processor
2-3 oz (56-85 grams) dark chocolate, cut into chunks
1/3 cup(30 grams) toasted pecan pieces
Preheat oven to 350 degrees F (175 C). Have ready a non-stick or parchment lined cookie sheet.
Mix together the brown sugar, oil, vanilla and egg. When well mixed, add the baking powder and stir well. Watch out for stray lumps! Stir in the salt, then add the flour and stir until absorbed. Stir in the oats, chocolate chips and nuts.
Scoop small tablespoons of dough onto cookie sheets, spacing about 2 inches apart. Alternatively, you can shape the dough into balls and mash them down slightly. These don’t spread much. Bake for 10-13 minutes. Cookies are done when edges are slightly browned. The tops don’t brown much, but that’s okay because they are already dark from the brown sugar. Look for brown edges
Makes about 13 or 14 cookies