I haven’t yet reached that point where I feel stressed by the approaching holidays. This is about the time, in early December, when I’m still in that blissful state. In my mind, there’s plenty of time to accomplish everything I need to do to create a Pinterest-perfect, Martha Stewartesque Christmas. So, I’m hoping that right about now, you’ve sensed the sarcasm and imagine that I’m over here rolling my eyes. Over the years, I’ve found that there are certain things that you can keep simple. This gives you plenty of time to go all “Martha” on other, more important things. Today, I’m about to offer you some simplicity.
Baking. So much baking. And so much eating. Let’s not fight it. It’s just going to happen and we should enjoy it while we can. But, you guys know me. I’m all about lightening up here and there. So, I knew I wanted to incorporate olive oil to replace the butter in a cookie. I’ve been using it in my baking quite a bit lately, in cakes, breads and muffins. I’ve found that, if I don’t tell anyone, they don’t even notice it.
I’m super excited for you to try this recipe. Most importantly, it’s all about that key word today, simplicity. Put your mixer away. You don’t need it for this. Then, once you’ve baked these up, you are going to be amazed by how wonderful a butter-less cookie really can be! Crunchy on the outside and soft in the middle. Just how I like ’em! And…simple.
- 1¼ cup whole wheat pastry flour (see Notes)
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ¼ cup olive oil
- ½ cup dark brown sugar, lightly packed
- 2 tablespoons granulated sugar
- 1 large egg (see Notes for a vegan option)
- 1 teaspoon pure vanilla extract
- ½ cup semi-sweet chocolate chips
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl, whisk together the olive oil, brown sugar and granulated sugar. Add the egg and vanilla extract. Whisk until a bit light and fluffy for just about a minute.
- Pour the dry ingredients into the wet ingredients. Using a wooden spoon or rubber spatula, mix just until combined. Leaving some spotty dry areas is fine. Add the chocolate chips and any other mix-ins and mix just until incorporated.
- Drop the dough onto the prepared baking sheet by tablespoonfuls.
- Bake for 8 to 10 minutes.
- Remove from the oven. Move the cookies onto a cooling rack to cool completely.
Try using lighter flavored olive oils. Fruitier oils, like extra virgin, will add more taste.
To make a vegan version, be sure to look for dairy-free chocolate chips and replace the egg with a flax egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water. Allow to sit for 15 minutes before using)
To create a gluten-free version, replace the whole wheat pastry flour with all-purpose gluten-free flour and reduce the amount by 2 tablespoons.
I’m not the only one baking with olive oil…check these out: