These cookies are super fudgey, chocolatey and make a perfect snack. I’ve been experimenting with using more locally sourced alternatives to coconut oil wherever I can in baking and cooking, and olive oil is the best! It isn’t at all nutty, unlike rapeseed oil, and has a really subtle flavour that works perfectly in cakes and cookies.
I love these cookies with a cup of strong Assam tea. In fact, I’m munching on one with a cuppa while I write this blog post!
I honestly think using cacao powder, rather than cocoa powder, adds a richer flavour. But if you only have cocoa powder to hand, that’s fine too!
I’ve also added a hint of seasonal spices – because I couldn’t resist – along the lines of ground ginger, mixed spice and cinnamon.
Ingredients (makes 12 large cookies)
1/3 cup olive oil
3/4 cup granulated sugar
1/2 cup soft brown sugar
2 tsp vanilla extract
1.25 cups plain flour
1/4 cup dark choc chips
1/3 cup cacao powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup plant based milk of your choice
1 tsp ground ginger
1/2 tsp mixed spice
1/2 tsp cinnamon
Preheat the oven to 180 degrees celsius. Lightly grease 2 large baking trays.
In a large bowl, combine the olive oil, sugar, vanilla and milk and whisk briskly with a fork, until well combined. Add the cacao powder, spices, salt, baking powder, and baking soda and stir together. Slowly add the flour, at first mixing with a fork, then using your hands to bring the dough together. Pinch off walnut sized pieces of dough and flatten into cookies in the palm of your hands, around 1 cm thick.
Bake the cookies for 12-14 minutes, until the tops still feel soft (you don’t want a rock-hard cookie!, but they’ve darkened in colour.