Chocolate chip olive oil cookies
Lots of texture, good crunch and a rich flavour – that’s what olive oil gives these wicked cookies…
There’s a lot of ‘fat’ talk out there – that is, which is the healthiest oil to use? Is butter ‘good’ or ‘bad’? What’s the hype with coconut oil? Etc. But it seems pretty clear to us that olive oil is one of the goodies. We wouldn’t usually think to try olive oil in baking, but when we heard that it created crunchy, tasty cookies, we were sold. With dark chocolate and hint of salt, these are becomming a staple sweet treat in our kitchen.
You can use any type of olive oil, but you might not want to use your finest extra virgin oil for these (this will give the strongest flavour). A light olive oil works well, or you could look for an EVO that’s labelled as having a light flavour. Try whatever you have in your kitchen and take it from there.
Makes 12 cookies
You will need:
- 200g wholegrain spelt flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp sea salt
- 75ml good-quality olive oil
- 3 tbsp honey
- 1 large egg, lightly beaten
- 1 teaspoon natural vanilla
- 70g dark chocolate (we use 85-90% dark chocolate), chopped into chunks
Method:
- Heat the oven to 180°C/360°F/gas 4 and line an oven tray with baking paper.
- In a small bowl, mix together the flour, soda, and salt, and set aside.
- In a large bowl, whisk the oil and honey until combined. Add the egg, whisk well until smooth, then add the vanilla. Add the flour mixture and beat until just combined, then stir in the chocolate chunks.
- Place even-sized spoonfuls of the dough onto the baking tray (the mixture will be quite wet and sticky), leaving space between each as they will spread as they cook.
- Bake for 12-14 minutes, or until the cookies are golden brown. Transfer to a wire rack to cool and firm up a little before serving.
NOTES
For a slightly chewier, chunkier cookie, replace 50-100g of the flour with whole oats.
A handful of chopped almonds or hazelnuts is a nice addition. Add them with the chocolate chunks.
See more Baking recipes
We adapted this recipe from Ruby Tandoh’s Olive Oil and Chocolate Chip Cookies
