Fudgy Gluten-Free Chocolate Olive Oil Cookies

If you’re craving a cookie that’s as rich in flavor as it is in wholesome ingredients, this recipe for Chocolate Olive Oil Cookies from Laurel Rios of Fi & Me Baking Co. will satisfy in every way. Gluten-free, vegan, nut-free, and featuring the natural sweetness and moisture of California Prunes, these cookies are a perfect treat for all kinds of eaters. Let’s walk through the steps to make these delectable treats.

Why California Prunes?

California Prunes add more than just sweetness—they bring moisture, a chewy texture, and a subtle depth of flavor to baked goods. Rich in natural sugars, fiber, and antioxidants, they’re a versatile ingredient that makes these cookies special.

Step-by-Step Guide to Perfect Cookies

Ingredients:

• Chopped California Prunes
• Gluten-Free Flour
• Cocoa Powder
• Baking Powder
• Salt
• Brown Sugar
• Olive Oil
• Cornstarch
• Water
• Vanilla
• Oat Milk

Instructions:

1. Preheat and Prep
   Set your oven to 350°F and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
2. Mix Dry Ingredients
   In a small bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt. Sifting these ingredients together helps prevent lumps and ensures an even distribution of cocoa’s rich flavor.
3. Create a Slurry
   Combine the cornstarch and water in a small bowl, stirring until smooth. This acts as a binder in place of eggs, keeping the cookies vegan while maintaining their structure.
4. Cream the Sugar and Oil
   In a large mixing bowl, whisk the olive oil, brown sugar, and vanilla until smooth. The olive oil adds a fruity richness, complementing the deep cocoa and prune flavors.
5. Combine Wet Ingredients
   Slowly add the cornstarch mixture to the olive oil mixture, whisking until fully incorporated. The result should be smooth and slightly thickened.
6. Alternate Dry Ingredients with Milk
   Gradually add the dry flour mixture and oat milk to the wet ingredients in stages. Start and end with the dry ingredients to prevent overmixing. The batter will be thick but pliable.
7. Fold in California Prunes
   Stir in the chopped prunes, making sure they’re evenly distributed. These chunks will create pockets of sweetness and chewy goodness.
8. Scoop and Shape
   Using a cookie scoop (about 2.75 oz for standard-sized cookies), portion out the dough onto the prepared baking sheet. Leave enough space between each scoop for slight spreading during baking.
9. Bake
   Bake the cookies at 350°F for about 24 minutes. If you’ve made smaller scoops, check for doneness around 20 minutes. The cookies should have set edges and a slightly soft center when done.

Pro Tips

Freezing the Dough:
Scoop and freeze any unused dough in an airtight container for up to three months. Frozen dough can go straight into the oven for a crispier edge and soft center.

Texture Variations:
If you prefer a softer cookie, bake for slightly less time. Crisp cookie fans can extend the bake time by a couple of minutes.

Storage:
Store baked cookies in an airtight container at room temperature for up to a week. The prunes help retain moisture, keeping the cookies fresh longer.

What to Pair with Chocolate Olive Oil Cookies

These olive oil cookies are fantastic on their own, but why not elevate the experience? Pair them with a glass of oat milk, a cup of strong coffee, or even a scoop of vanilla ice cream for an indulgent dessert.

With their tender crumb, rich chocolate flavor, and the natural sweetness of California Prunes, these olive oil cookies are sure to become a household favorite. Happy baking!

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Chocolate Olive Oil Cookies

Laurel Rios

Sometimes, you just want a cookie that’s unapologetically rich but also different. Enter these Chocolate Olive Oil Cookies. They’re fudgy, a little fancy (hello, olive oil!), and packed with the chewy goodness of prunes. Yes, prunes. Plus, these cookies are gluten-free, vegan, nut-free, and are so delicious. Let’s bake!

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 39 minutes mins

Course Dessert

Cuisine American

Servings 20 cookies

Calories 288 kcal

Equipment

• Cookie Scoop
• baking sheet
• kitchen scale

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups gluten-free flour
• 1 cup cocoa powder
• 2 tsp baking powder
• 1 tsp salt
• 2 cups packed brown sugar
• ¾ cup olive oil
• 6 TBSP cornstarch
• ⅓ cup water
• 2 TBSP vanilla extract
• ½ cup oat milk
• 2¼ cups chopped California prunes

Instructions

 

Preheat the Oven

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients

• In a small bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.

Prepare Cornstarch Mixture

• In a separate small bowl, stir together the cornstarch and water until smooth.

Cream Sugar and Oil

• In a large mixing bowl, combine the olive oil, brown sugar, and vanilla extract. Mix until smooth and well blended.

Incorporate Cornstarch Mixture

• Gradually whisk the cornstarch mixture into the sugar and oil mixture until fully incorporated.

Combine Dry and Wet Ingredients

• Alternate adding the dry flour mixture and oat milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.

Fold in California Prunes

• Stir in the chopped California Prunes, ensuring they’re evenly distributed throughout the dough.

Scoop and Shape

• Using a cookie scoop (about 2.75 oz or 2 tablespoons), portion the dough onto the prepared baking sheet, spacing evenly.

Bake

• Bake for 24 minutes. If using a smaller scoop, check for doneness around 20 minutes. Cookies should have set edges with a slightly soft center.

Notes

Freezing Dough:
Scoop the dough and freeze in an airtight container for up to 3 months. Bake directly from frozen for a crisp edge.
Storage:
Store baked cookies in an airtight container at room temperature for up to a week.

Nutrition

Serving: 2cookiesCalories: 288kcalCarbohydrates: 53gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 170mgPotassium: 243mgFiber: 5gSugar: 30gVitamin A: 165IUVitamin C: 0.1mgCalcium: 77mgIron: 2mg

Keyword chocolate cookies, chocolate olive oil cookies, gluten free cookies, olive oil cookies

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Meet Laurel Rios

Fi & Me Baking Co. is a gluten-free bakery located in Calistoga, California. Founded by Laurel Rios and her daughter Sofia (“Fi”), the bakery specializes in gluten-free and vegan baked goods. Their offerings include cookies, muffins, donuts, and bread, all crafted to ensure that a gluten-free lifestyle doesn’t mean sacrificing flavor. 

You can find Fi & Me Baking Co. at the Calistoga Farmers Market on Saturdays from 9 am to 1 pm. Their products are also available at various wholesale locations throughout Napa Valley, such as Cal Mart Grocery Store and Sam’s General Store.