Chocolate and Olive Oil Cookies
Servings: 20 to 22 cookies
Ingredients
INGREDIENTS FOR BASE COOKIE
- 60 g toasted pepitas
- 60 g toasted sunflower seeds
- 60 g toasted buckwheat kernels
- 220 g Medjool dates pitted weight, cut in half (about 12)
- 1 level tbls Dutch cocoa powder optional, but will give a stronger chocolate taste
- 50 g extra virgin olive oil
- 1 egg white
- 2 tsp sea salt flakes
- 1 tsp chilli flakes optional
- 50 g cocoa nibs or dark chocolate callets, or block chocolate cut into pea size pieces
INGREDIENTS FOR EGG FREE
- 30 g flaxseeds
- 60 g toasted pepitas
- 60 g toasted sunflower seeds toasted
- 60 g toasted buckwheat kernels
- 220 g Medjool dates pitted weight, cut in half (about 12)
- 1 tbls Dutch cocoa powder optional, but will give a stronger chocolate taste
- 50 g extra virgin olive oil
- 20 g filtered water
- 2 tsp sea salt flakes
- 1 tsp chilli flakes optional
- 50 g cocoa nibs or dark chocolate callets, or block chocolate cut into pea size pieces
Instructions
METHOD FOR BASE RECIPE
- Preheat oven to 180 degrees fan forced, and place rack into middle of oven
- Line a large baking tray with baking paper
- Place seeds into TM bowl and mill 2 seconds / speed 6
- Add dates, cocoa powder (if using), oil, egg white, salt and chilli flakes (if using) and blend 10 seconds / speed 6
- Add cocoa nibs, chocolate callets or chopped chocolate and mix 6 seconds / reverse / speed 4
- Place mix into a bowl for easier handling
- 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)
- When all the cookies are on the tray, dip two fingers into the water and lightly press into the cookies flattening them a little
- 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)
- Allow to cool on tray for 10 minutes before removing to a cooling rack to cool completely
- Keeps well for up to two weeks at room temperature
METHOD FOR EGG FREE RECIPE
- Preheat oven to 180 degrees fan forced, and place rack into middle of oven
- Line a large baking tray with baking paper
- Place flaxseeds into TM bowl and mill 5 seconds / speed 9
- Add pepitas, sunflower seeds and buckwheat and mill 2 seconds / speed 6
- Add dates, cocoa powder (if using), oil, water, salt and chilli flakes (if using) and blend 10 seconds / speed 6
- Add cocoa nibs, chocolate callets or chopped chocolate and mix 6 seconds / reverse / speed 4
- Place mix into a bowl for easier handling
- 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)
- When all the cookies are on the tray, dip two fingers into the water and lightly press into the cookies flattening them a little
- 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)
- Allow to cool on tray for 10 minutes before removing to a cooling rack to cool completely
- Keeps well for up to two weeks at room temperature
Notes
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! They were fabulous!
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