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oatmeal cookies with sea salt and olive oil

Makes: 24 cookies Prep Time: 30 minutes

Ingredients

  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp hot water
  • 2 Tbsp honey
  • ½ cup sugar
  • ¼ cup + 3 Tbsp Bertolli® Extra Light Tasting Olive Oil
  • 1 cup all-purpose flour
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 cup rolled oats
  • ½ cup almond meal
  • ½ tsp baking soda
  • ⅔ cup chocolate chips
  • Bertolli® Extra Light Tasting Olive Oil Spray
  • 1-2 tsp coarse sea salt (for sprinkling)

Preparation

  1. Preheat the oven to 325°F.
  2. In a large bowl, mix the egg, vanilla, water, honey and sugar. While mixer is still on low, slowly pour in olive oil. In a separate bowl, sift the flour, cinnamon, salt, almond flour and baking soda together. Add the rolled oats. Gradually add the dry mixture to the wet mixture and stir until well combined. Lightly mix in the chocolate chips until just incorporated.
  3. Prep cookie sheet by spraying with Bertolli® Extra Light Tasting Olive Oil. Drop about 2 tablespoons of the dough onto the cookie sheets, leaving at least an inch of space between them. Sprinkle cookies lightly with sea salt before baking. Bake for 12-15 minutes, or until the edges of the cookies start to turn golden brown.

  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp hot water
  • 2 Tbsp honey
  • ½ cup sugar
  • ¼ cup + 3 Tbsp Bertolli® Extra Light Tasting Olive Oil
  • 1 cup all-purpose flour
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 cup rolled oats
  • ½ cup almond meal
  • ½ tsp baking soda
  • ⅔ cup chocolate chips
  • Bertolli® Extra Light Tasting Olive Oil Spray
  • 1-2 tsp coarse sea salt (for sprinkling)
  1. Preheat the oven to 325°F.
  2. In a large bowl, mix the egg, vanilla, water, honey and sugar. While mixer is still on low, slowly pour in olive oil. In a separate bowl, sift the flour, cinnamon, salt, almond flour and baking soda together. Add the rolled oats. Gradually add the dry mixture to the wet mixture and stir until well combined. Lightly mix in the chocolate chips until just incorporated.
  3. Prep cookie sheet by spraying with Bertolli® Extra Light Tasting Olive Oil. Drop about 2 tablespoons of the dough onto the cookie sheets, leaving at least an inch of space between them. Sprinkle cookies lightly with sea salt before baking. Bake for 12-15 minutes, or until the edges of the cookies start to turn golden brown.