This cookie recipe replaces butter with olive oil and they taste amazing! Not that i have anything against butter – I just like to mix things up and with this recipe, you won’t be missing anything.
- 1 C all-purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 C Lucini Extra Virgin Olive Oil
- 2/3 C Brown Sugar (high quality makes a big difference)
- 1 Egg
- 1/2 tsp Vanilla
- 1/2 C Chocolate chips
- 1/2 C Chopped toasted almonds
Preheat oven to 350 degrees. Line baking sheets with foil, or silicone liners.
In medium bowl whisk together the flour, baking powder, and salt; set aside.
In a large bowl, beat the olive oil and sugar with an electric mixer till creamy, about 3 minutes. Beat in egg and vanilla until well blended, about 1 minute.
Stir in the flour mixture until just combined. Stir in the chocolate chips and almonds until well distributed. Drop by rounded tablespoons onto prepared cookies sheets, about 2 inches apart (makes 24 cookies). Bake 12 to 15 minutes, until golden around the edges.
Remove from the oven and transfer the cookies onto wire racks to cool.