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Chocolate Coconut Olive Oil Cookies

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Serves Makes about 24 cookies | Prep Time 15 | Cook Time 12

Why I Love This Recipe

Olive oil has been used in baking for centuries, with some of the earliest recorded recipes dating back to ancient Greece. The unique flavor and richness it imparts to baked goods have made it a beloved ingredient in Mediterranean cuisines.

Ingredients You'll Need

1 cup (240 ml) olive oil
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1/2 cup (120 ml) coconut crème, softened at room temperature
2 large eggs
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
1/2 teaspoon salt
1 cup (175 g) semisweet chocolate chips, divided


Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, whisk together the olive oil, granulated sugar, and brown sugar, and coconut crème until well combined and slightly thickened, about 2 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in 3/4 cup (130 g) of the chocolate chips.

Scoop out 1 tablespoon of dough at a time and roll into balls. Place them about 2 inches apart on the prepared baking sheets.

Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft.

Remove the cookies from the oven and immediately press the remaining 1/4 cup (45 g) of chocolate chips into the tops of the warm cookies.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Store the cookies in an airtight container at room temperature for up to 5 days.

Pairs Well With

A warm mug of fragrant masala chai or a refreshing glass of almond milk.

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