Most of the time, I don’t waste my time with baking.

It’s the free spirit 4 year old that lives inside of me. Measuring is for babies. 

Paired with my inability to resist, um…”upgrading” the ingredients…. and well. You can imagine what sort of treats come out of this kitchen on the reg.

It’s mostly cookies, because hey. They’re easy, and the most forgiving. And can double as little weekend breakfast treats, so it feels more worth my time.

So, needless to say, it’s a pretty rare occasion when one of my baking experiments works out.

But, it’s even more rare when the in-house cookie monster eats them silently, then reaches for 6 more and asks with his mouth full if I wrote down the recipe with little pleading eyes.

Lucky for us all, it was a rare day I did.

All of this to say, just make these. Guilt free, gluten-free, and oh-so-mini. How could there be a more perfect combo?

Gluten-Free Chocolate Chip, Cocoa Nib + Olive Oil Cookies

Makes 12 medium or 24 mini cookies
1 cup almond meal

1/4 cup coconut flour (or more almond meal, though you’ll get a slightly softer texture)

1/2 cup coconut sugar

1/4 cup olive oil

1 egg

1 handful chocolate chips

1 handful cocoa nibs

1/2 teaspoon baking soda

pinch of sea salt

1 teaspoon vanilla

Preheat oven to 350 and line a baking sheet with parchment paper. Mix all ingredients together and scoop into rounded cookies of your size preference.

Bake for 7-11 minutes depending on the size. Sprinkle with sea salt when done.

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!