Olive Oil Chocolate Chip Cookies Recipe

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Olive Oil Chocolate Chip Cookies Recipe
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Pantry-driven, vegan cookies that get an added boost of flavor from rich olive oil.

In a tall, narrow container just wide enough to accommodate the head of an immersion blender, combine rolled oats and water. Using an immersion blender, purée until thick and smooth, then strain through a fine-mesh strainer, pressing on the solids with a flexible spatula until they give up all their liquid. Discard the fibrous oat solids and reserve 2 ounces of the thick and gooey purée to use as directed below.

Add flour and stir, using a flexible spatula, until well absorbed, then add chocolate chips and knead by hand to incorporate. The dough will seem a touch oily and strange; this is normal.Using a 2-tablespoon cookie scoop, divide dough into about 18 pieces, firmly compressing each portion into the scoop using the palm of your hand or the edge of the bowl. Arrange portioned dough on a parchment-lined aluminum baking sheet, leaving 2 inches between portions.

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