olive oil and honey chocolate chunk cookies

dairy, egg, and gluten free

I used to bake chocolate chip cookies often - maybe a little too often - but my diet has changed over the years and I no longer eat many of the ingredients in my famous secret recipe (aka the one on the back of the Nestle chocolate chip bag). Since then, I've had trouble finding an adaptation that could stand up to my glory days of cookie baking.

Over the holidays I decided to give it another go, so I went over to trusty Oh She Glows to see what she had to offer and serendipitously found a"15 Best Cookie Recipes" roundup right there on the home page. I chose these Jumbo Chocolate Chunk cookies and took to Idyll-izing them, as I do with pretty much everything I make these days.

In this adaptation, I substituted Idyll olive oil for the coconut oil and thyme honey for the maple syrup (you can skip the honey sub to keep it 100% vegan). I also used chunky almond butter instead of smooth (but one with a fairly thin consistency so it wasn't too difficult to mix), replaced the almond flour with coconut flour, and sprinkled some fleur de sel on at the end for good measure. 

Chocolate Chunk Cookie Recipe (Vegan, Gluten Free)*

Name of image (title of post is fine)
*adapted from Oh She Glows

  • 1/2 cup chunky almond butter
  • 1/2 cup Idyll honey
  • 3 1/2 tbsp Idyll olive oil
  • 1/2 tsp vanilla extract
  • 1/2 cup rolled oats
  • 1/4 cup + 2 tbsp oat flour
  • 1/4 cup arrowroot powder
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt, plus more fleur de sel for garnish
  • 1/2 cup vegan chocolate chunks

  1. preheat oven to 350F and line a baking sheet with parchment paper
  2. in a large bowl, stir together wet ingredients (almond butter, honey, oil, vanilla) until smooth
  3. stir in the tomatoes then add vinegar and mix well
  4. stir dry ingredients (oats, oat flour, arrowroot, coconut flour, baking soda, salt) into the wet mixture, one by one, until well combined
  5. stir chocolate chunks into the batter
  6. roll out small mounds of dough with your hands and slightly press onto the parchment paper
  7. bake 8-10 minutes, until the cookies are golden brown on the bottom
  8. cool cookies on baking sheet for a few minutes, then transfer to a cooling rack