Olive Oil Chocolate Chunk Cookies

Olive Oil Chocolate Chunk Cookies

Prep. time: 15 mins

Cook time: 11–13 mins

Servings: 10

Crisp around the edges, soft in the middle and packed with dark chocolate. No butter. Just CLYR doing the heavy lifting.

Ingredients

  • 180g coconut sugar
  • 120g CLYR
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 180g plain flour or gluten-free plain flour
  • 50g almond flour
  • ½ tsp bicarbonate of soda
  • 1½ tsp salt
  • 100g dark chocolate, roughly chopped
  • Flaky sea salt, for finishing

Instructions

  1. Mix the Wet Ingredients: Add the coconut sugar and CLYR to a large bowl and whisk until combined. Add the egg, egg yolk and vanilla, then whisk again until smooth.
  2. Add the Dry Ingredients: In a separate bowl, mix the plain flour, almond flour, bicarbonate of soda and salt.
  3. Make the Dough: Add the dry ingredients to the wet mixture and fold until just combined. Fold through the chopped dark chocolate.
  4. Chill: Cover the bowl and refrigerate the dough for at least 2 hours, or leave it overnight.
  5. Heat the Oven: Preheat the oven to 190°C conventional or 170°C fan. Line a large baking tray with baking paper.
  6. Shape the Cookies: Scoop the chilled dough into 12 balls and arrange them on the prepared tray, leaving plenty of space between each one.
  7. Bake: Bake for 11–13 minutes, until the edges are set but the centres still look slightly soft.
  8. Finish: Sprinkle with flaky sea salt while warm. Leave the cookies on the tray for 10 minutes before transferring them to a wire rack.