Chewy olive oil and tahini chocolate chunk cookies
These olive oil and tahini chocolate chunk cookies are amazing! They’re big, soft, chewy and absolutely delicious, full of healthy fats.
Servings: 12 large cookies
Calories: 306kcal
Ingredients
- ½ cup (100 grams) extra virgin olive oil
- ⅓ cup (80 grams) tahini
- ½ cup (100 grams) brown sugar
- ½ cup (100 grams) sugar
- 1 tablespoon (20 grams) maple syrup or honey
- 1 ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon instant espresso powder
- ¼ teaspoon fine sea salt
- 1 large egg (60-65 grams)
- ½ teaspoon baking soda
- 1 ½ cups (190 grams) all-purpose flour
- 5.3 oz (150 grams) chopped dark chocolate, at least 55% cocoa
- Some sea salt flakes for topping
Instructions
- Transfer the olive oil, the tahini, the sugars, the honey, the vanilla, the cinnamon, the espresso powder and the salt to a bowl and beat with your electric mixer (or a whisk) for 1-2 minutes until sugar is almost dissolved. Add the egg and beat for 1 minute until creamy.
- Combine the flour with the baking soda in a small bowl and add them to the olive oil/tahini mixture. Mix gently with a spatula until almost combined. Reserve some pieces of the chopped chocolate and mix the rest with batter.
- Using an ice cream scoop (about ¼ cup capacity), scoop 12 cookies and place them on a pan or a large plate, the one next to the other. Place the chocolate pieces you have left on top of each cookie, cover with cling film and refrigerate for 3-4 hours or overnight.
- Preheat oven to 356°F (180°C) and line your pan with baking paper.
- Roll each cookie into a ball and transfer to the pan, leaving about 2-3 inches distance between each cookie. Sprinkle the cookies with some sea salt flakes and bake for 11 minutes. The cookies will puff up a bit.
- Take the pan out of the oven and TAP/BANG IT 2-3 TIMES ON THE COUNTERfor the cookies to deflate and settle. This will give them a bakery-style look. Let them cool for 5 minutes and transfer to a rack to cool completely.
- Eat!
Video
Notes
- To make the cookies vegan: Mix 1 tablespoon ground chia seeds or flax seeds with 4 tablespoons water and let it sit for 5 minutes until thickened. Use this mixture to replace the egg. Also, replace the honey with maple syrup.
- If you make the cookies smaller or larger the cooking time will have to be adjusted accordingly.
Nutrition
Calories: 306kcal
