Dark Chocolate Chip Olive Oil Cookies
These gorgeous dark chocolate olive oil cookies are studded with dark chocolate chips and made with olive oil and brown cane sugar, making them a lighter alternative to cookies ladened with butter and sugar.
Servings: 10 cookies
Ingredients
- 2½ tbs extra virgin olive oil
- 110g (½ cup) brown cane sugar
- 1 egg (medium)
- ½ tsp vanilla extract
- 150g (1¼ cups) spelt flour (see note 1)
- ¼ tsp baking powder
- ¼ tsp baking soda
- a pinch of salt
- 25g (3 tbsp + 2 tsp) cocoa
- 30g (1 oz) dark chocolate cut into chunks (or chocolate chips)
- icing / confectioners' / powdered sugar (optional)
Instructions
- Pre-heat the oven to 190°C (374℉), and line a large baking tray with grease-proof/baking paper.
- Beat the olive oil and sugar together, then beat in the egg, followed by the vanilla.
- In a separate bowl mix flour, baking soda, baking powder, cocoa powder, dark chocolate and salt.
- Add the wet ingredients to the dry, and stir to combine everything. The end result should be a dough you can easily handle.
- Roll into balls of equal size and place each one on the baking tray with a little space apart. I made 10 large cookies.
- Push down with the back of a fork to flatten a little.
- Bake for around 12 minutes (until the edges are firm).
- Remove from the oven and leave on the tray for a while, then transfer to a wire rack to cool completely.
- When cold, sprinkle with a little icing sugar (if using) and enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use the same amount of all-purpose/plain flour in place of spelt.
