Go Back
These Nibby-Chocolate Olive Oil Cookies are delicious and unique! Because they are slice and bake, they can be made ahead to bake off for your holiday table or any other occasion.

Nibby Chocolate Olive Oil Cookies

Note that this recipe requires chilling, so plan ahead! (Times listed do not include chilling time.)

Course Dessert
Cuisine Cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author TheSpicedLife


  • 1 cup (4.5 oz, 126 g) AP flour
  • 2/3 cup (3 oz, 85 g) cake flour
  • 1/2 cup (2 oz, 57 g) almond meal
  • 1/2 t fine sea salt
  • 1/2 cup plus 2 T (1 1/4 sticks, 141 g) unsalted butter, room temperature
  • 3 T extra virgin olive oil-- they recommend a fruity one; I used one I brought home from Tuscany
  • 1/2 t vanilla paste
  • 3/4 cup (3 1/3 oz, 95 g) confectioners' sugar, sifted to remove lumps
  • 1 egg yolk
  • 1 oz (28 g) good quality dark chocolate, chopped, I recommend 70% cacao
  • 1 oz (28 g) good quality milk chocolate, minimum 30% cacao
  • 1/2 cup cocoa nibs
  • flaked sea salt for sprinkling (I used Maldon)


  1. Whisk together both flours, the almond meal, and the fine sea salt. Set aside.
  2. Beat the butter in a stand mixer until creamy. Scrape down the sides and bottom of the bowl, and then drizzle the olive oil in while beating the butter. Scrape the sides and bottom of the bowl again, and then continue beating until the oil is incorporated into the butter.
  3. Beat in the vanilla paste, and then beat in the sugar. Scrape the sides and bottom of the bowl again.
  4. Beat in the egg yolk.
  5. On the lowest speed, mix in the flour mixture. When it is mostly, but not all incorporated, add the chopped chocolates also and mix just until all flour is evenly incorporated and the chocolates are evenly distributed.
  6. Roll into 2 logs, about 1-2 inches in diameter and about 8 inches long. Sprinkle the cacao nibs over the surface next to the logs and then roll the logs in the nibs. Wrap the logs in plastic wrap. Place in the fridge--or if you prefer to freeze ahead, wrap them in a second layer of extra strength foil and then place in the freezer.
  7. Let chill for at least 2 hours--mine chilled overnight.
  8. When you are ready to bake, preheat the oven to 400 F.
  9. Line a baking sheet with parchment paper or a silicone mat.
  10. Slice the log into 1/4-inch slices, and place them on the cookie sheet 1 inch apart (I got 20 cookies to a sheet). Re-wrap the remaining log and place back into the fridge until you are ready to slice and bake it.
  11. Sprinkle the cookies with a little flaky sea salt.
  12. Bake the cookies for 8-11 minutes. These cookies will burn easily, so pay attention to them and take them out as soon as their edges start to turn golden.
  13. Let cool for 1-2 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.