Small Batch, Big Heart.

Happy Thursday y’all! 
I have been kidnapped for the past couple of days by homework and work, and while I have a break from school before going to work, i wanted to stop in for a quick chat. Yesterday, I took a little breather from studying and decided to make some cookies. I find baking completely therapeutic, especially when I have all sorts of information running through my mind, like the difference between physical agents and chemical agents, and aerobic and anaerobic respiration. To that, I say screw it, let’s make some cookies. 
Now, I just wanted to take a short break from studying, so I decided to make a small batch of cookies. Sometimes, making a large batch is just too much work, and of course, with a small batch…I can shovel the cookies into my mouth faster! So, what we have here is a small batch
of dark chocolate chip cookies
 studded with pecans and sprinkled wit sea salt.

Oh, and they are made with extra-virgin olive oil

so there is absolutely no butter in this cookie.

So, it’s essentially a healthier cookie.

That means, you can eat all of the cookies in the batch…at once. 

The only downside to small batch cookies…
They are gone in 24  12 hours!
Small Batch Gluten-Free Dark Chocolate Chip, Pecan, and Olive Oil Cookies with Sea Salt (GF):
2 T. + 1/4 t. extra-virgin olive oil
6 T. packed dark brown sugar
1 large egg
1/2 t. pure vanilla extract
1/2 c. Cup 4 Cup Gluten-Free all-purpose flour (or another gluten-free ap flour or regular ap flour)
1/8 t. baking soda
1/8 t. salt

1/4 c. dark chocolate chips
1/4 c. chopped pecans
sea salt, for topping
1. Pre-heat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, combine the evoo and brown sugar together until smooth. Add the egg and vanilla and mix well.
3. In a separate large mixing bowl, combine the flour, baking soda, and salt. 
4. Add the flour mixture to the sugar mixture and mix until evenly distributed, you should see no flour visible in the batter.
5. Fold in the dark chocolate chips and pecans. 
6. Using your hands, roll the cookie dough into tablespoon sized balls and place on the prepared cookie sheet. Sprinkle the top of each cookie with a pinch of sea salt.
7. Bake for 10-15 minutes, or until slightly golden. Let the cookies cool for about 5 minutes on the cookie sheet.
Makes 6 cookies.


  1. Small batch, BIG APPETITE– for these– if I may say so!!! Dang, I wish I lived at your house! xo

  2. Small batch, less calories.

  3. Aunt Shelly, just around the corner :). I can always bring em’ over for some afternoon snack and coffee! Pretend Chef…haha for sure less calories!

  4. Yum!! These look amazingggggg–love that it’s just olive oil!

  5. oh i love that you used olive oil. Such a good substitute. I wonder if coconut oil would work too??

  6. Lindsay, I think that coconut oil would work wonderfully. I usually actually use coconut oil in place of olive oil in my recipes, but just wanted to change it up a bit this time around 😉 Just make sure if you use coconut oil, that the eggs are at room temperature, otherwise that good ole’ coconut oil will harden. BTW, totally entered your giveaway! Love it!

  7. Emmie says:

    Tried these last night. .did anyone else have a problem with the batter being really liquidy? I had to add extra flour to make it thicker and I still couldn’t form them with my hands.

    • Chelsy says:

      Hi Emmy, hmmmmmmmm that has never happened to me before. I’m not sure what went wrong?!

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