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Gina @ The Passionate Pantry

Chocolate and Olive Oil Cookies



Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 20 to 22 cookies
Ingredients Method Notes

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

Method
 

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, salt and chilli flakes (if using) and blend 10 seconds / speed 6
  5. Add cocoa nibs, chocolate callets or chopped chocolate and mix 6 seconds / reverse / speed 4
  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, salt and chilli flakes (if using) and blend 10 seconds / speed 6
  6. Add cocoa nibs, chocolate callets or chopped chocolate and mix 6 seconds / reverse / speed 4
  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

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