Thick, chewy, and complex cookies made with carob chips and olive oil for an irresistible treat.
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
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.
Recipe adapted from Love and Olive Oil
- Prep Time: 20 minutes
- Cook Time: 15 minutes