If you’re looking for delicious Mediterranean Diet cookies, this Olive Oil Chocolate Chip Cookie recipe is the one for you. Perfect for dessert after dinner, or an afternoon pick-me-up snack with coffee, they have a perfect crunch, just the right amount of chocolate and a hint of vanilla. Disclaimer: Other than a gluten-free diet, which I know quite well because my son has Celiac Diesase, I do not claim to be an expert on nutrition or other special diets. I’m calling these Mediterranean Diet cookies because I use Extra Virgin olive oil instead of butter, because it is much lower in saturated fat, and is a big part of the Mediterranean diet.
Healthy, or shall I say healthier eating shouldn’t have to preclude delicious desserts.
That said though, I’ve been discovering that I can create rich and wonderful desserts without the usual high amounts of saturated fat that I would have normally used.
Did you know that the Mediterranean diet is generally extremely healthy? And that olive oil is the main source of fat in the Mediterranean?
What is the Mediterranean Diet?
- The Mediterranean diet is a low-fat way of eating that is characterized by a high consumption of vegetables and moderate consumption of protein.
- Fat is actually encouraged in this diet — though only healthy varieties, like monounsaturated fat from olive oil and polyunsaturated fat, like omega-3 fatty acids, from certain fish and shellfish.
There are many more elements to this diet, and you can get more information about it here.
There’s just something magical about a good chocolate chip cookie, and I don’t think that the magic is at all lost in what I’m calling a Mediterranean Diet cookies.Imagine this . . . melting-in-you-mouth chocolate, surrounded by a sweet and perfect crunch.
Enjoy every last crumb!
Perfect for dessert after dinner, or an afternoon pick-me-up snack with coffee, they have a perfect crunch, just the right amount of chocolate and a hint of vanilla.
*Makes 2 dozen
- 1 cup extra virgin olive oil
- 1 tablespoon vanilla extract
- 3/4 cup granulated sugar
- 3/4 cup golden brown sugar
- 1 teaspoon plus extra for garnish Kosher salt
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 cups semisweet chocolate chips
Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper. Set aside.
Add the olive oil, vanilla, both sugars and the 1 teaspoon of salt, to a large mixing bowl. Mix until you have a smooth consistency.
Now mix in the egg. Blend until it's completely smooth again.
Add the flour and baking soda to the bowl and mix just until it's fully incorporated and you don't see any dry spots of flour.
Fold in the chocolate chips.
Use your hand to shape the batter into balls, about 2 tablespoons each. (Your hand will be greasy from the oil, but I find for this recipe, hands are best.) Add the shaped balls of batter to the parchment-lined baking sheets as you go. They should have at least 2-inches between them, about a dozen per sheet.
Use the palm of your hand to gently flatten the balls of batter, only about halfway.
Then lightly sprinkle each one with Kosher salt.
Place the baking sheets in the preheated 350 degree F oven until the cookies are golden brown along the edges, 10 to 12 minutes. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to come to room temperature.