Recipe Olive Oil Choc Chip Cookies
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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
Recipe: Panacea's Pantry
Directions
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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.
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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.
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Step 3
Scrape the batter from the bowl and wrap tightly in cling film. Leave to rest in the fridge overnight.*
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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.
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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.
Recipe: Panacea's Pantry
