These cookies are the antithesis of every cookie I’ve ever made. There’s no eggs or butter, which in my head meant a dull, lifeless creation. What I wasn’t prepared for was a soft, chewy cookie with plenty of deep, mysterious flavour, potent with olive oil and filled with gooey chocolate chunks. They are so delicious that everyone I fed them to, who first raised their eyebrows at the questionable lack of butter, went “oh wow” and I hope you will too.
I first came across this recipe on Butter and Brioche and was super super intrigued. These are actually vegan cookies if you use chocolate that you’re sure is dairy-free. I used my usual Mii Spezial and to the best of my knowledge, there aren’t any milk products in it, but I’d love for someone to confirm this.
I decided to reduce the sugar a bit, as I do, but the cookies were still spectacular. Chilling the dough for 24 hours was recommended in the original recipe, but I found after 3 hours of chilling, it was actually fairly crumbly and I assume would get subsequently harder to roll the longer you chill it. This step is basically for the flavours to intensify, so use your best judgement and chill the dough up till the point where you can still work with it.
The olive oil. It is prominent, very much so, and if you are not used to, or don’t like the flavour of olive oil (I used extra-virgin), feel free to switch it up with a neutral vegetable oil. If you’re not going dairy-free, you could probably also use melted butter, though the dough might be slightly greasy.
These don’t take long to make at all, in fact the dough will be ready in ten minutes because there’s no beating of eggs and butter or waiting for things to come to room temperature. I won’t say these have replaced their traditional counterparts in my life, but if you’re looking for a healthier, eggless cookie, these are definitely it. No one should be deprived of cookies!
Get baking 🙂
- 2 cups regular/all-purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp coffee powder
- ½ tsp salt
- ¾ cup olive oil or vegetable oil
- ½ cup caster sugar
- ½ cup brown sugar
- ¼ cup warm water
- 1 tsp vanilla extract
- 200 gms dark chocolate, chopped into small pieces*
- Sift the flour, baking powder, baking soda, coffee and salt in a large bowl. Set aside.
- In a mixing bowl, mix the oil and sugars till well blended. Add the warm water and vanilla and mix again.
- Fold in the flour mixture and then the chocolate chunks until just combined. I found it easiest to use my hands to bring the dough together because it's quite thick. Cover the bowl with clingfilm and chill for 2 to 3 hours.
- When ready to bake, preheat the oven to 180 C.
- The dough will be crumbly but will mold together with the warmth of your palms. Roll the chilled dough into equal rounds, flatten them a bit and place them on the baking tray at least an inch apart. You might have to bake the cookies in two batches.
- Bake for 12 to 15 minutes, until lightly browned. They will be very, very soft so leave them at room temperature on the baking tray for 10 to 15 minutes to harden before transferring to a wire rack to cool further. Or you know, eat them while they're still warm 🙂
*The dough can be chilled for up to 24 hours but it will get harder to work with the longer you chill it and will probably need to sit out at room temperature for a bit.