These olive oil chocolate chunk cookies are rich, chewy, and entirely gluten-free, dairy-free, and refined sugar-free, perfect for enjoying during the baking season.
1: Combine coconut sugar, olive oil, eggs, and vanilla in a large mixing bowl and whisk until thoroughly combined.
2: Add in rice flour, almond flour, tapioca starch, baking soda, and salt and mix until flour is fully incorporated.
3: Fold in chocolate chunks.
4: Refrigerate dough for at least one hour or ideally overnight.
5: Preheat your oven to 375°F.
6: Scoop 1 ½ inch dough balls using an ice cream scooper and add to a parchment lined baking sheet.
7: Sprinkle with flaky sea salt.
8: Bake until edges are golden and crispy and center is still soft, about 11-13 minutes.
