I was so inspired this week reading a post on the benefits of combining two of my great loves:  dark chocolate and extra virgin olive oil (see here).

The thing that struck me most was the use of extra virgin olive il (EVOO) instead of a “light” olive oil which is what I would normally use in baking.

So it got me thinking of creating a cookie using both these ingredients, and one that could be enjoyed by my family (nut free due to allergy).

After four trials though I came up with a problem!  My hubby Bryan loved the cookies with the Dutch cocoa powder and the cocoa nibs (he likes the deeper chocolate flavour and the crunch of the cocoa nibs), my daughter Tori preferred the cookies without the Dutch cocoa powder and using the chocolate callets (she likes the lighter chocolate flavour and the smoothness of the melted chocolate in the cookie), and my son Sam likes everything (like me!).

I also had a request to see if these cookies could be egg free, so I tested them using flaxseed (also known as linseed) with water added and they were perfect … in fact you can’t tell the difference between the bakes, but as I always have plenty of egg whites free I like looking for ways to use them up.  So I have given you both recipe options for you to consider.

The Dutch cocoa powder I use is 100% pure so I feel comfortable in saying it is dairy free.  If this is important to you then ensure you check the ingredients list on the product you use.

When using seeds, I generally prefer too have them toasted as they give more flavour … this is an optional step, but they are easy to do and keep well in the fridge to use for other purposes … to toast seeds see here.

There are also plenty of dairy free chocolate options available these days, but one that I like and have used from time to time is Whittakers.  If you check their website (see here) you will see that all their dark chocolate 50% and above is dairy free  But if being dairy free is not an issue for you then use whatever dark chocolate you like.

NB:  With my last testing I couldn’t resist adding a teaspoon of hot chilli flakes … I love chilli and felt sure it would go so well in this cookie for a more “adult” flavour … and was I right!  Fabulous … if you wish to try that too!  And if you wish to make them for gift giving, then consider drizzling a little melted chocolate over the top to make them extra special (see photos).

Chocolate and Olive Oil Cookies

 

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Prep time

10 mins

Cook time

16 mins

Total time

26 mins

 

Author: Gina @ The Passionate Pantry

Serves: 20 to 22 cookies

Ingredients

INGREDIENTS FOR BASE COOKIE

• 60g toasted pepitas
• 60g toasted sunflower seeds
• 60g toasted buckwheat kernels
  
  
• 220g Medjool dates, pitted weight, cut in half (about 12)
• 1 level tbls Dutch cocoa powder (optional, but will give a stronger chocolate taste)
• 50g extra virgin olive oil
• 1 egg white
• 2 tsp sea salt flakes
  
  
• 50g cocoa nibs, or dark chocolate callets, or block chocolate cut into pea size pieces
  
  

INGREDIENTS FOR EGG FREE

• 30g flaxseeds
  
  
• 60g toasted pepitas
• 60g toasted sunflower seeds, toasted
• 60g toasted buckwheat kernels
  
  
• 220g Medjool dates, pitted weight, cut in half (about 12)
• 1 tbls Dutch cocoa powder (optional, but will give a stronger chocolate taste)
• 50g extra virgin olive oil
• 20g filtered water
• 2 tsp sea salt flakes
  
  
• 50g cocoa nibs, or dark chocolate callets, or block chocolate cut into pea size pieces

Instructions

METHOD FOR BASE RECIPE

1. Preheat oven to 180 degrees fan forced, and place rack into middle of oven
2. Line a large baking tray with baking paper
3. Place seeds into TM bowl and mill 2 seconds / speed 6
4. Add dates, cocoa powder (if using), oil, egg white and salt and blend 10 seconds / speed 6
5. Add cocoa nibs, chocolate callets or chopped chocolate and mix 6 seconds / reverse / speed 6
6. Place mix into a bowl for easier handling
7. Dip a tablespoon measure into a jug of water, press into the mix, then roll mix into balls and place onto baking tray (you may need to wash your hands half way through rolling balls)
8. When all the cookies are on the tray, dip two fingers into the water and lightly press into the cookies flattening them a little
9. Place tray into oven and bake cookies for 10 minutes, turn tray around and continue for another 6 to 8 minutes until cookies are nicely golden (check them at 16 minutes and if you like them a touch darker continue for 2 extra minutes)
10. Allow to cool on tray for 10 minutes before removing to a cooling rack to cool completely
11. Keeps well for up to two weeks at room temperature
    
    

METHOD FOR EGG FREE RECIPE

1. Preheat oven to 180 degrees fan forced, and place rack into middle of oven
2. Line a large baking tray with baking paper
3. Place flaxseeds into TM bowl and mill 5 seconds / speed 9
4. Add pepitas, sunflower seeds and buckwheat and mill 2 seconds / speed 6
5. Add dates, cocoa powder (if using), oil, water and salt and blend 10 seconds / speed 6
6. Add cocoa nibs, chocolate callets or chopped chocolate and mix 6 seconds / reverse / speed 6
7. Place mix into a bowl for easier handling
8. Dip a tablespoon measure into a jug of water, press into the mix, then roll mix into balls and place onto baking tray (you may need to wash your hands half way through rolling)
9. When all the cookies are on the tray, dip two fingers into the water and lightly press into the cookies flattening them a little
10. Place tray into oven and bake cookies for 10 minutes, turn tray around and continue for another 6 to 8 minutes until cookies are nicely golden (check them at 16 minutes and if you like them a touch darker continue for 2 extra minutes)
11. Allow to cool on tray for 10 minutes before removing to a cooling rack to cool completely
12. Keeps well for up to two weeks at room temperature

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