These famous olive oil cookies feature a twist with added white chocolate chips for double the chocolate. They're easy to make and heavenly in taste, with a blend of almond flour and coconut sugar, perfect for a gluten-free dessert.
1: Preheat oven to 350°F and line a large baking sheet with parchment paper.
2: Whisk olive oil, egg, coconut sugar, and vanilla together until smooth.
3: Stir in the dry ingredients until everything is well combined, then fold in chocolate chips.
4: Scoop dough out into 12 balls. Roll/pack with your hands to make them smooth. Leave room between each cookie for them to spread while baking.
5: Bake for 11-12 minutes. Allow to cool before serving or cookies will be fragile.
