Olive Oil Chocolate Chip Oatmeal Cookies

Preheat oven to 350ºF and line a baking sheet with parchment paper.

In a medium bowl, beat egg, coconut sugar, and agave nectar until smooth. Slowly drizzle in olive oil, while continuing mixing. Add baking soda and vanilla extract, mix again to combine, and set aside.

In a small bowl, stir flour, oats, sea salt, and cinnamon. Slowly incorporate into wet mixture, a little bit at a time, mixing until just combined each time. Stir in dark chocolate chips. At this point, dough will be very soft and somewhat sticky. Don’t worry about that! Just keep going.

Use a cookie scooper or two spoons to transfer the dough to the baking sheet. Top each cookie with a few extra dark chocolate chips before baking.

Bake for 9–11 minutes. The cookies will come out a golden brown color, and will be very soft. Let them cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack or plate.

Store in an airtight container for up to two weeks. Enjoy!