Olive Oil Cookie Bars

Olive oil cookies are having a MOMENT, so I knew it was time to finally share my famous olive oil cookie bars. These are part of my 35 chocolate chip cookie recipes, and I promise, these gluten free dreams do not disappoint.

The best part about this recipe is the simplicity. No stand mixer required, no heavy lifting. Just a few mixing bowls and an 8×8′ baking sheet is all you need!

And of course a good quality olive oil, but I’ll get to that part later!

Here’s everything you’ll need for these olive oil cookie bars:

• 2/3 cup olive oil
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup coconut sugar
• 1/3 cup brown sugar
• 1 cup almond flour
• 1/2 cup & 2 tbsp oat flour, or 3/4 cup oats, blended into oat flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips

The best part about this recipe…

is that it’s not made to be gluten free. It IS gluten free because it should be. These types of flours interact better with olive oil, and they make a softer, more chewy, rich and moist cookie bar.

The best advice I ever received was “don’t take a recipe and make it gluten free. Make a gluten free recipe.” And even thought I don’t personally have a gluten intolerance, I apply this to all my baking where I have that dietary restriction in mind. And that’s especially true with these olive oil cookie bars.

How to make these olive oil cookie bars

1. Preheat the oven to 350F.
2. In a large bowl, whisk together the oil, eggs, vanilla and sugars until fully combined.
3. In a separate bowl, whisk together the almond flour, oat flour, baking powder and salt.
4. Gradually add the wet ingredients into the dry, and mix until no dry flour spots remain.
5. Fold in the chocolate chips.
6. In an 8×8′ parchment lined baking sheet, pour in the batter.
7. Bake at 350F for 15-20 minutes. These bars will puff up and then collapse slightly, and that’s a good thing!
8. Once out of the oven, let cool for 5 minutes before slicing and serving.

The steps are simple, but there are always a few tips and tricks I can give along the way!

Tip: Source a good quality olive oil for these cookie bars. The whole point is to taste the olive oil flavor, so by picking a better brand, you can get a stronger, richer taste.

Tip: If you want extra melty chocolate, try chopping up a chocolate bar into chocolate “chips” – instead of using store bought. Store bought chips are designed to hold their shape more, whereas chocolate bars will melt and get all ooey-gooey.

Tip: These cookies will expand in the oven to twice there size, but then collapse. Don’t panic! This is so normal and is what gives them a crispy chewy edge, and a fudgey soft center.

Tip: Use parchment paper across the entire 8×8′ baking sheet. This will make it easy to lift your olive oil cookie bars out of the baking sheet and cut them on a cutting board.

And that’s it for this gluten free recipe! It’s a short blog post this time, but I wanted to get this up quick so you guys could have it!

If you make these, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making <3

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

https://youtu.be/zTy3BNIxd2o