I found this recipe on this gorgeous blog a while ago and liked the idea of using olive oil to make cookies. I wanted them to be ok for Levi to eat also so I used this recipe to replace egg and it worked brilliantly, they were the best crinkle cookies I have ever had even with butter and eggs in so I have made them a few times since. Mainly I like tricking people who never know they are egg and dairy free!
I have added my alterations to the recipe below but if you want to make them according to the original recipe click on the link for the blog at the top.
Cocoa (Chocolate) Olive Oil Crinkle Cookies
- 30 g (6 Tablespoons) cocoa
- 60 ml (4 Tablespoons) olive oil
- 90 g (1/2 cup) sugar
- 1/4 teaspoon instant espresso powder
- 1/2 teaspoon vanilla extract (I used vanilla sugar)
- Instead of 1 egg mix these ingredients in a small bowl;
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoons flour
1 and 1/2 tablespoons water
- 75 g (1/2 cup + 2 Tablespoons) flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 30 g (1/4 cup) confectioner’s sugar for decoration
Whisk together the cocoa, flour, baking powder, and salt. Whisk together the olive oil, sugar and instant espresso powder until well combined. Beat the egg replacement with the vanilla extract lightly and add it to the olive oil mixture.
Add the wet ingredients to the dry ingredients and mix until just incorporated. Place dough in the refrigerator for at least 2 hours to firm up; this makes rolling the cookie dough into balls easier.
Preheat oven to 170 degrees C. Prepare a cookie sheet by lining with parchment paper or a silicone baking mat. Place confectioner’s sugar in a shallow bowl.
Roll dough into balls (about a tablespoon amount per ball); then roll each ball in the confectioner’s sugar, making sure all parts of the balls are covered. Place dough on the cookie sheet at least 2 inches apart. Use hands to lightly press down on the balls to flatten slightly.
Bake for 8 – 10 minutes, rotating the sheet halfway through. Cookies will crack open while baking and when done will still look a bit shiny in the cracks. Let the cookies sit on the sheet for 5 minutes to firm up slightly before transferring to a rack to cool completely.
Cookies will keep at room temperature in an airtight container for a few days; after that, feel free to place in the fridge
I am so glad you enjoyed the recipe!
I’m so glad you stopped by our site, so that we could know about the great stuff you’re doing! I think these cookies look absolutely amazing and will definitely give them a whirl in the near future.
let me know how they turn out, thanks for stopping by. x
Measurements helpful for cups etc. Too.
Very chocolate minded husband and it is good to know I can give him home made biscuits and cakes from you.
He does like oil in his cakes and being egg free I can try too!
What sort of flours do you use? Ancient grains? Any gf in particular?
Allergy household here!
My site isn’t gluten free so we use regular flour, it’s one of the things my son can have. You could try some gf flours and see how it works out? 🙂