Salty Olive Oil Chocolaty Cookies
There's a really fabulous vegan bakery in Pawtucket Rhode Island called Wildflour and although I don't have a fiendish sweet tooth the way I did when I was a kid, I've developed a bit of a habit with their vegan chocolate chocolate chip cookie with olive oil and sea salt.
Since I love to bake, I looked online to see if I could find a recipe for cookies like this and voila! I found them on this lovely blog called The Cake Merchant (which has a ton of other amazing recipes). After impressing hoards of people with this recipe a number of times, I decided to experiment a little bit by swapping out the regular flour with almond flour and coconut flour and swapping out the brown sugar with coconut sugar. What I found is that the almond and coconut flours add a richness and texture that the white flour doesn't and the coconut sugar mimics brown sugar nicely. After trying them with the nut flour, the white flour tasted gummy in comparison (partially because I like them a little undercooked). I think my next attempt will be omitting the granulated sugar all together to see what that tastes like.
- 1/2 cup of good quality (but not too olive-y) olive oil
- 1/3 of a cup unsweetened coconut or almond milk
- 1 teaspoon vanilla extract
- 2/3 of a cup of coconut sugar (packed)
- 1/3 of a cup organic granulated sugar
- 4 Teaspoons tapioca flour
- 1 1/2 cups of almond flour
- 1/2 cup of coconut flour
- 1/3 cup high quality cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup vegan chocolate chips
- Sea salt for topping
If you're going for gluten-free, make sure any ingredients like baking powder are the gluten-free variety.
- Preheat your oven to 350
- Combine the wet ingredients together with the sugar and tapioca flour and whisk until they're thickened a bit.
- Add the dry ingredients one at a time, stirring each one in completely (aside from the chocolate chips)
- Once everything is incorporated, stir in the chocolate chips.
- Using spoons or a cookie scoop, drop cookie dough balls onto the baking sheet spacing them out by an inch or two.
- Put them in the oven and cook for 4-5 minutes
- Open the oven, sprinkle a bit of sea salt on each one and put them back in the oven for an additional 4-5 minutes.
If you want them crispier, leave them in the oven longer. The best thing about vegan cookies is that there's nothing that needs to cook to be edible. I'd like to try them at a slightly higher oven temp to see if they crisp up on the outside and stay really mushy in the middle.
Enjoy these tasty treats!