Makes 10 large or 16 small cookies
Adapted from Aran Goyoaga’s Olive Oil and Chocolate Cookies
- 1 cup (140 g) light buckwheat flour
- 1/2 cup (50 g) finely-ground almond flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup (110 g) a fruity extra-virgin olive oil
- 1/4 cup (80 g) maple syrup
- 1/4 cup (50 g) coconut sugar
- 2 teaspoons vanilla extract or ½ tea of vanilla powder
- 4 ounces (120 g) 70% chocolate, coarsely chopped ( I love the hu brand, bars or chunks)
- Flaky sea salt (optional)
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, salt, baking soda, and baking powder. Add the olive oil, maple syrup, coconut sugar, and vanilla extract. Stir together with a spatula until the dough comes together. Then, fold in nearly all the chocolate until smooth and evenly distributed.
- Use a small ice cream scoop or tablespoon to measure out dough onto prepared baking sheets. You should have 10 cookies. Optional: Add a piece of chocolate to the top and sprinkle with a bit of flaky salt.
- Bake the cookies for 9 to 11 minutes just until the edges are golden brown but the center feels soft. Rotate the pans halfway through if necessary for even browning.
Important: The cookies must cool on the pan for at least 15 minutes before lifting or they will break apart. I know it’s a long time to wait but so worth it!
They can be stored in an airtight container for up to 5 days.
Consider adding a heaping tablespoon or so of raw cacao powder for a double chocolate treat.