Do you know what’s been blasting in my car lately? Mariah Carey. Nothing’s better than blaring “O Holy Night” on the way to the grocery store. Her music has always made me so happy. I have no idea why, but she will forever be my favorite.
Another thing I’ve been into? Fanduel. As in I can’t stop making teams so that I can complete with Tony each Sunday. I’ve been addicted ever since I won $80 a few weeks ago, which is exceptional because football does not make any sense to me. AT ALL. I just pick random guys and it tends to work out.
Lastly, I’ve been worrying quite a bit lately due to some medical and family things. I know it seems silly, but please send thoughts and prayers my way. And in return, I’ll bring you lots of delicious cookie recipes.
Like easy chocolate chip cookies! Seriously these may have been the best healthier chocolate chip cookies I’ve ever eaten. And I bet you have all of the ingredients in your cupboard, too!
Now I was surprised when I first baked these to find that they didn’t have an olive oil flavor. Instead, they were lovely, buttery and soft on the inside. I was careful not to overbake them so that they were just slightly crispy along the edges. The chocolate adds just the right amount of sweetness.
Notes on chocolate: I used 1/2 cup of chopped dark chocolate in my cookies from an artisan dark chocolate bar I purchased at Whole Foods. You can really use any kind of chocolate you’d like, and chocolate chips will work just fine!
Notes on whole wheat flour: I know you may inquire about using regular whole wheat flour in this recipe, which may work; however I do highly recommend trying out white whole wheat flour (which is what I used in this recipe). You can usually find it at your local grocer. It tends to be lighter in flavor but still provides all the nutritional benefits of regular whole wheat.
Note on the molasses: You don’t have to necessarily add it to the cookie dough, but it will help to keep them soft and chewy! Don’t try to substitute it with anything else. Plus, then you can bake up these Christmas ginger cookies.
- Serves: 12 cookies
- Serving size: 1 cookie
- Calories: 150
- Fat: 5.6g
- Carbohydrates: 24.6g
- Sugar: 17g
- Fiber: 1.5g
- Protein: 2g
- 1 cup whole wheat pastry flour or white whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoon extra virgin olive oil
- 1 teaspoon vanilla extract
- 1/2 cup packed dark brown sugar
- 1 egg
- 1 teaspoon molasses
- 1/2 cup chocolate chips, dairy free if desired
- coarse or flaked sea salt, for sprinkling
- Preheat oven to 350 degrees F.
- In a medium bowl whisk together flour, baking soda and salt.
- In a separate large bowl, combine olive oil, brown sugar, egg, vanilla and molasses until smooth. Add dry mixture and mix until well combined. Fold in chocolate chips.
- Use a small cookie dough scoop and drop cookie dough onto ungreased cookie sheets. Bake for 8-10 minutes or until edges are slightly golden brown. Cool on cookie sheet for a few minutes, then transfer to wire rack to finish cooling. Sprinkle with sea salt, if desired. Makes 12 cookies.
TO MAKE GLUTEN FREE: Use an all purpose gluten free flour instead of whole wheat flour.
TO MAKE DAIRY FREE: Make sure you use dairy free chocolate.
TO MAKE VEGAN: Use vegan/dairy free chocolate chips such as the Enjoy Life brand and replace egg with 1/2 a banana or with a flax egg.