These cookies are chewy, rich in chocolate flavor and keep quite well; after a week in the fridge they’re still chewy and delicious. Not to mention heart-healthy with the use of olive oil instead of butter. Here’s the recipe as I made it:
Cocoa (Chocolate) Olive Oil Cookies
What you’ll need:
- 30 g (6 Tablespoons) natural cocoa
- 60 ml (4 Tablespoons) LunaOlivo Arbequina olive oil
- 90 g (1/2 cup) raw cane sugar
- 1/4 teaspoon instant espresso powder
- 1/2 teaspoon vanilla extract
- 1 egg
- 75g (1/2 cup + 2 Tablespoons) whole-wheat pastry flour (can substitute all-purpose here)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 30 g (1/4 cup) confectioner’s sugar for decoration
The procedure:
Whisk together the cocoa, flour, baking powder, and salt.
Whisk together the olive oil, sugar and instant espresso powder until well combined. Beat the egg with the vanilla extract lightly and add it to the olive oil mixture.
Add the wet ingredients to the dry ingredients and mix until just incorporated. Place dough in the refrigerator for at least 2 hours to firm up; this makes rolling the cookie dough into balls easier.
Preheat oven to 325 degrees F. Prepare a cookie sheet by lining with parchment paper or a silicone baking mat. Place confectioner’s sugar in a shallow bowl.
Roll dough into balls (about a tablespoon amount per ball); then roll each ball in the confectioner’s sugar, making sure all parts of the ball are covered. Place dough on the cookie sheet at least 2 inches apart. Use hands to lightly press down on the balls to flatten slightly.
Bake for 8 – 10 minutes, rotating the sheet halfway through. Cookies will crack open while baking and when done will still look a bit shiny in the cracks. Let the cookies sit on the sheet for 5 minutes to firm up slightly before transferring to a rack to cool completely.
Cookies will keep at room temperature in a airtight container for a few days; after that, feel free to place in the fridge (if they last that long).
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