Chocolate Olive Oil Cookies
Sometimes, you just want a cookie that’s unapologetically rich but also different. Enter these Chocolate Olive Oil Cookies. They’re fudgy, a little fancy (hello, olive oil!), and packed with the chewy goodness of prunes. Yes, prunes. Plus, these cookies are gluten-free, vegan, nut-free, and are so delicious. Let’s bake!
Equipment
- Cookie Scoop
- baking sheet
- kitchen scale
Ingredients
- 3 cups gluten-free flour
- 1 cup cocoa powder
- 2 tsp baking powder
- 1 tsp salt
- 2 cups packed brown sugar
- ¾ cup olive oil
- 6 TBSP cornstarch
- ⅓ cup water
- 2 TBSP vanilla extract
- ½ cup oat milk
- 2¼ cups chopped California prunes
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a small bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
Prepare Cornstarch Mixture
- In a separate small bowl, stir together the cornstarch and water until smooth.
Cream Sugar and Oil
- In a large mixing bowl, combine the olive oil, brown sugar, and vanilla extract. Mix until smooth and well blended.
Incorporate Cornstarch Mixture
- Gradually whisk the cornstarch mixture into the sugar and oil mixture until fully incorporated.
Combine Dry and Wet Ingredients
- Alternate adding the dry flour mixture and oat milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in California Prunes
- Stir in the chopped California Prunes, ensuring they’re evenly distributed throughout the dough.
Scoop and Shape
- Using a cookie scoop (about 2.75 oz or 2 tablespoons), portion the dough onto the prepared baking sheet, spacing evenly.
Bake
- Bake for 24 minutes. If using a smaller scoop, check for doneness around 20 minutes. Cookies should have set edges with a slightly soft center.
Notes
Freezing Dough:
Scoop the dough and freeze in an airtight container for up to 3 months. Bake directly from frozen for a crisp edge.
Storage:
Store baked cookies in an airtight container at room temperature for up to a week.
Scoop the dough and freeze in an airtight container for up to 3 months. Bake directly from frozen for a crisp edge.
Storage:
Store baked cookies in an airtight container at room temperature for up to a week.
Nutrition
Serving: 2cookiesCalories: 288kcalCarbohydrates: 53gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 170mgPotassium: 243mgFiber: 5gSugar: 30gVitamin A: 165IUVitamin C: 0.1mgCalcium: 77mgIron: 2mg