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Have you ever accidentally used olive oil in a baking recipe that didn’t call for it? Sometimes, it derails the plan. This time, olive oil is precisely what makes these cookies so special, lending them a subtle backdrop of earthy, fruity notes that complement the rich chocolate beautifully.

You will need

Serves 12

  • 1/3 cup + 1–2 tablespoons light olive oil
  • 3 tablespoons almond milk
  • 1 cup coconut sugar
  • 1 tablespoon vanilla extract or paste
  • 1/2 cup blanched almond meal
  • 1 cup buckwheat flour
  • 3/4 teaspoon fine salt
  • 3 tablespoons tapioca flour
  • 100g 70% dark chocolate

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10 mins to prep

15 mins to bake

  1. Step 1

    In a large mixing bowl, combine the olive oil, milk, coconut sugar and vanilla, then sift in the remaining ingredients except the chocolate. Using a wooden spoon, incorporate the wet and dry ingredients. The batter will be quite wet.

  2. Step 2

    Chop your chocolate into chunks. You can do larger or smaller chunks, whichever you prefer. If you have chocolate chips you can of course use these as well/instead. Add chocolate to the bowl and fold through.

  3. Step 3

    Scrape the batter from the bowl and wrap tightly in cling film. Leave to rest in the fridge overnight.*

  4. Step 4

    Once rested, remove the dough from the fridge and preheat your oven to 180℃ fan-forced. Line two cookie sheets and set them aside. Measure out the dough into balls roughly 2 tablespoons in size each, placing 5–6 cookies per baking sheet, spaced out.

  5. Step 5

    Bake for 13–15 minutes. 14 minutes is perfect, but if you like a softer cookie bake for 13 minutes and if you like a crisper cookie bake for 15 minutes. Bang the baking tray on the bench a few times to help the cookies flatten a little, then allow to cool for 5 minutes before carefully transferring to a wire rack to cool completely.

Hot tip!

*This is the hardest part of the recipe, but don’t skip it. If you’re in a rush/really need some cookies you could rest for a minimum of 4 hours.

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