Chocolate Chunk Cookies

Makes 10 large or 16 small  cookies

Adapted from Aran Goyoaga’s Olive Oil and Chocolate Cookies


  • 1 cup (140 g) light buckwheat flour 
  • 1/2 cup (50 g) finely-ground almond flour 
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon baking powder 
  • 1/2 cup (110 g) a fruity extra-virgin olive oil
  • 1/4 cup (80 g) maple syrup 
  • 1/4 cup (50 g) coconut sugar 
  • 2 teaspoons vanilla extract  or ½ tea of vanilla powder
  • 4 ounces (120 g) 70% chocolate, coarsely chopped ( I love the hu brand, bars or chunks)
  • Flaky sea salt (optional) 



  1. Preheat oven to 350F. Line two baking sheets with parchment paper. 
  2. In a large bowl, whisk together the flour, salt, baking soda, and baking powder. Add the olive oil, maple syrup, coconut sugar, and vanilla extract. Stir together with a spatula until the dough comes together. Then, fold in nearly all the chocolate until smooth and evenly distributed. 
  3. Use a small ice cream scoop or tablespoon to measure out dough onto prepared baking sheets. You should have 10 cookies. Optional: Add a piece of chocolate to the top and sprinkle with a bit of flaky salt.
  4. Bake the cookies for 9 to 11 minutes just until the edges are golden brown but the center feels soft. Rotate the pans halfway through if necessary for even browning.

Important:  The cookies must cool on the pan for at least 15 minutes before lifting or they will break apart.  I know it’s a long time to wait but so worth it!

They can be stored in an airtight container for up to 5 days.

Consider adding a heaping tablespoon or so of raw cacao powder for a double chocolate treat.