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A Delicious Combination Of Rich Dark Chocolate And Salt
These Rich Dark Chocolate Salted Olive Oil Cookies are perfect coffee dipping cookies. With espresso added to the recipe, it’s like a salted chocolate mocha in every bite. It’s hard to believe that dark chocolate and salt taste so good together, but it does. These cookies are very easy to make. You can mix these up in ten minutes, bake for 15 minutes and presto yummy chocolate salted cookies. Great to whip up for unexpected company or lunch for the work week and after dinner dessert.
A Little History On Dark Chocolate
Looking back in time we can follow the first uses of dark chocolate in the 1500 to the 2000’s B.C.. Dark chocolate was mostly used as medicine by the Aztecs and the Olmec people of modern-day Mexico. The Mayans being the first to cultivate the cocoa plant used it to celebrate with or to finish transactions.
Within the 1500s the Spanish conquistador Hernan Cortes visited the Aztec people and Christopher Columbus visited the Mayans mistaking chocolate it for almonds. Both brought it back to Europe and Spanish began to mix it with honey and sugar. This created dark chocolate more like the chocolate we know today.
By 1615 the Spanish Princess Anne of Austria married King Louis XIII of France. She introduced chocolate to the courts of France and chocolate exploded as the new craze of of the European elites.
Soon chocolate took it’s progressive discoveries of mass production into inventing the chocolate press for cocoa powder to chocolate bars and then by 1876 adding milk to it. The progress is where it is today.
What Cocoa To Use For Rich Dark Chocolate Salted Olive Oil Cookies
There are some cheap chocolate cacao powders out there and it is best to pick a good quality one. You want your cookies and other desserts to have the best tasting chocolate to have a tasty experience. My favorite organic cacao is Navitas. I use it for most of my chocolate desserts and hot chocolate.
What Olive Oil To Use For Rich Dark Chocolate Salted Olive Oil Cookies
There are many kinds of Olive Oils. The more polyphenols the olive oil has the greener and spicer the bit it has. So try to aim for an Extra Virgin Olive Oil for dessert recipes. Look for an olive oil that is not too cheap in price but not too expensive either. You should be ok with your choice.
Some of the California Extra Virgin Olive Oils are a little more on the mild side in taste. I find they work well.
Really using olive oil in cookies and cakes is such a no fuss way to make desserts. It is so easy to mix. Theres no creaming together the butter or fats with other ingredients. It’s just mix together by hand or food processor ( I use the Hamilton Beach Food Processor) and it’s done. Very quick and easy and no cholesterol.
How To Make Rich Dark Chocolate Salted Olive Oil Cookies
In this vegan recipe for Rich Dark Chocolate Salted Olive Oil Cookies I make a flaxseed egg first. I use 1 1/2 tablespoons of ground flaxseed and mix it in with coconut milk (or your choice of plant based milk) and espresso in a large mixing bowl.
I let it sit aside while I sieve all the flour, cacao, baking soda, baking powder and sea salt together in a separate medium bowl.
After the flaxseed has sat for about 5 minutes add the olive oil, sugar, brown sugar and vanilla to the flaxseed mixture. Mix together well with a whisk. Add the dry ingredients a little at a time and stir it in with a large wooden spoon. Combine all the ingredients without over mixing.
Baking The Chocolate Salted Olive Oil Cookies
Pre-heat your oven to 350 degrees. Line a large baking sheet pan with parchment paper. Take about 2 tablespoons of dough and roll them in the palms of your hand to create a ball. Flatten the balls slightly with your fingers (like the picture below) and add a pinch or two of sea salt or large flaky Maldon sea salt.
Arrange a dozen of them evenly apart on the sheet pan. Bake for 14 to 15 minutes. If you want them a little crunchy bake for 16 minutes. This recipe makes 20 to 24 cookies.
I hope you like these Rich Dark Chocolate Salted Olive Oil Cookies as much as we do. Enjoy!
More Recipe You May Like:
Gluten-Free Vegan Maple Shortbread Cookies
Orange Pistachio Protein Balls
Print
Rich Dark Chocolate Salted Olive Oil Cookies
- Prep Time: 10 minutes
- Cook Time: 14 to 15
- Total Time: 24 to 25 minutes
- Yield: 2 dozen 1x
- Category: Dessert
- Method: Hand Mix/Bake
- Cuisine: Mediterranean
- Diet: Vegan
Description
These Rich Dark Chocolate Salted Olive Oil Cookies are so chocolatey good. They have the perfect combination of flavors. With adding a little espresso to the recipe it’s like a salted mocha cookie. So flavorful and delicious dunked in coffee. These cookies are so quick to make because of the olive oil that it only takes minutes to hand mix them together. This recipe makes about two dozen.
Ingredients
Rich Dark Chocolate Salted Olive Oil Cookies
- 1 1/2 Tbsp of Ground Flaxseed
- 1/4 cup Coconut milk (or favorite plant based milk)
- 2 Tbsp Espresso
- 2 cups Organic All-Purpose Flour
- 3/4 cup of Cacao Powder
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Sea Salt
- 3/4 cup Extra Virgin Olive Oil
- 1 cup Brown Sugar or Coconut Sugar
- 1/3 cup Sugar or Monk Fruit Sweetener
- 2 tsp Vanilla Extract
- Sea Salt for Top Of Cookies
Instructions
Rich Dark Chocolate Salted Olive Oil Cookies
- Pre-heat oven to 350 degrees
- In a large bowl add the ground flaxseed, coconut milk and espresso and whisk together. Set aside for 5 minutes.
- In another separate medium bowl sieve together the organic all-purpose flour, cacao powder, baking soda, baking powder and sea salt.
- Back in the large bowl of flaxseed mixture add the brown sugar, sugar, extra virgin olive oil and vanilla extract and mix together.
- Add the sieved powdered ingredients a little at a time to the large bowl of wet ingredients. Stir together with a large wooden spoon or you can use a food processor but only pulse the food processor at this point. (I use Hamilton Beach Food Processor) You don’t want to over mix it.
- On a parchment lined baking sheet pan add 12 equal sized cookies to the pan. Roll out about 2 tablespoons of dough in the middle of the palm of your hand.
- When done flatten out the tops of the balls like in the photo above and add about to pinches of sea salt to the tops of the cookies.
- Bake for 14 to 15 minutes. If you want to cookies a little crunchy bake for 16 minutes.
- Take out of the oven and let cool on a bakers rack.
- Enjoy!
Notes
You can add 3/4 of a cup of chocolate chips if desired
You can also top with your favorite nuts.
Store in an air tight container.
