This is one of those recipes that I have kind of been accidentally keeping from you. I’ve made these olive oil carob chip cookies four or five times, and they never disappoint. In fact, they usually go so fast, that I don’t wind up taking photos to share with you. I make cookies, then we eat the cookies. Then they are gone.
This time I made a double batch that I shared with a friend who could not stop raving about them. How they weren’t too sweet and how she could not at all believe they were made with carob instead of chocolate.
And then I forced myself to take photos of them because I have been holding out on you for too long. These cookies are thick and chewy and packed with complex flavors thanks to the olive oil and coffee. I made them even prettier for you this time by using a bakery trick and topping them with a few extra carob chips before baking.
Of course, dark chocolate chips will make these cookies no less delicious, but I have to recommend you try carob. I’m a big fan of Missy J’s and I promise if you give that brand of carob a try you will swear you are eating chocolate.
I will be making another batch of these cookies before long, and I hope you give them a try as well.
Olive Oil Carob Chip Cookies
- Total Time: 35 minutes
- Yield: 12 cookies 1x
Description
Thick, chewy, and complex cookies made with carob chips and olive oil for an irresistible treat.
Ingredients
1 ¾ cups plus 2 tablespoons paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 teaspoon baking soda
½ teaspoon sea salt
½ cup olive oil
¾ cup coconut sugar
2 teaspoons espresso powder
1 large egg
1 large egg yolk
2 teaspoons vanilla bean powder
1 cup carob or dark chocolate chips, plus more for topping
Instructions
In a large bowl, stir together oil, espresso, and sugar until combined. Beat in the egg and egg yolk, along with the vanilla until slightly lighter in color and texture. Stir in the flour, baking soda, and salt until the dough comes together. Finish with the carob chips. Smooth dough into an even layer, cover with foil and refrigerate at least 24 hours, up to 72 hours.
When ready to bake, preheat oven to 350 degrees F/ 325 degrees F convection. Line a cookie sheet with parchment and form the dough into golf ball sized portions. Press a few carob chips into the top of each cookie and bake 12-15 minutes until golden brown, slightly puffed, and still soft in the center.
Serve warm or cool completely on the pan. Cookies may be stored in an airtight container for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.
Notes
Recipe adapted from Love and Olive Oil
- Prep Time: 20 minutes
- Cook Time: 15 minutes
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