These gluten free chocolate chip cookies use a blood orange infused olive oil for a special flavor.
If you haven’t tried infused olive oils, or if you have only drizzled them onto a salad, here is a great recipe to help you branch out into my newest cookie obsession.
I used this fabulous blood orange infused olive oil from a Bay Area local farm called Capay Valley Ranches. If you are feeling brave, here is an easy to follow tutorial on how to make your own infused olive oils. They make wonderful gifts during the holidays.
Click here to see all of the cookie recipes on this blog.
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Gluten Free Orange Infused Olive Oil Chocolate Chip Cookies
- 1 1/4 cup Bob's Red Mill 1 to 1 Gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1 cup cashew meal
- 1 cup coconut sugar
- 1 teaspoon baking powder
- dash salt
- 1/4 cup orange infused olive oil
- 1/2 cup light canned coconut milk
- 2 large eggs
- 1/2 cup chopped walnuts optional
- 1/2 cup chocolate chips
Preheat the oven to 350 degrees.
In a large bowl, add all dry ingredients and whisk to blend.
In a medium bowl, add all wet ingredients.
Pour wet ingredients into dry ingredients.
Add chips and nuts and mix.
Spray coconut oil onto a baking sheet.
Use a spoon to drop cookie batter in small circles onto baking sheet.
Bake for 10 minutes, or until done.
Cool on a cooling rack.
For more cookie recipes, check out my Gluten Free Dessert Board on Pinterest.
If you like orange and chocolate flavors, try these Gluten Free Fudge Kumquat Brownies.