Chocolate Chip Olive Oil Cookies

by Jack 20. February 2013 12:38

2013 0220b

 

I will freely admit having a real weakness for a good cookie…and a well-executed chocolate chip cookie rises to the top of my list of foods I crave but wish I didn’t.

I was eventually faced with an important decision after giving up consumption of all dairy products more than three years ago…either give up chocolate chip cookies or figure out how to make them without dairy. My ultimate decision is the following recipe for Chocolate Chip Olive Oil Cookies.

This dairy-free version of chocolate chip cookies comes very close to everyone’s favorite original tollhouse recipe. They should end up chewy and oozing with chocolate…an ultimate treat for all cookie aficionados! After some experimentation, I finalized the ingredient list which included a few surprises. I decided to use both baking powder and baking soda in the recipe to create a nice rise in the batter as the cookies baked. This was ultimately important because I eliminated the use of whole eggs. Originally, I wanted to make a completely vegan version…which I did accomplish. I just felt the addition of a slightly whisked egg white added a tremendous amount of structure to the final product…and without adding any additional fat (the completely vegan version eliminates the use of the egg white and adds 30 gr. of egg replacer, which is essentially guar gum, starch and a binder).

So, back to the recipe and the use of olive oil. I really enjoy baking with olive oil as I believe the final product is much cleaner in taste…allowing one to enjoy all of the ingredients rather than having their flavors muted by the overwhelming flavor of butter. I like that. But, using olive oil in recipes which call for creaming flour and fat became an issue because the mix always leaked fat and never really became homogeneous. I finally added a bit of arrowroot to help bind the mix in the final product…but more importantly, I simply changed the method. Instead of creaming the fat and flour together, I just treated the fat (olive oil) as a liquid ingredient and mixed it together like one would do in making muffins. I worked fine for me…

Finally, I used the half banana as part of my egg replacer. I was worried about this ingredient at first because I thought the flavor would become too prevalent in the cookie, but in the end, the marriage of flavors actually worked to an advantage and I was thrilled with the result.


2013 0220a

 

Chocolate Chip Olive Oil Cookies

makes about 24

150 gr. all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
85 gr. olive oil
1 tsp. arrowroot
75 gr. sugar
75 gr. brown sugar
1 tsp. vanilla extract
1/2 banana, smashed
1 egg white, whisked slightly
1 tsp. ground flax seeds
1 tsp. water
150 gr. chocolate, cut into pieces

In a large bowl, combine the flour, baking soda, baking powder and salt. Mix together in a separate bowl the olive oil, arrowroot, sugar, brown sugar and vanilla extract. In a third bowl, mix together the smashed banana, egg white, flax seeds and water then allow this mixture to sit for 15 minutes.. Combine the two liquid ingredients then fold in the dry ingredients to the wet ingredients. Gently fold in the chocolate chips. Place spoonfuls of batter on a parchment-paper lined baking sheet and bake the cookies at 180° C for 9-11 minutes.

Tags:

Food | Recipes

Comments

2/20/2013 1:18:17 PM #

have a real weakness for a good chocolate chip cookie ?  i'm the president of that club !  ;)  i haven't stopped thinking about these cookies of yours since the first time i saw that irresistible photo of them.  and this post is fantastic, getting a "behind the scenes" look at how you created the recipe.  brilliant !  thank you so much for sharing, jack.  really can't wait to get baking now ! Smile

kerrin @ mykugelhopf Switzerland |

2/20/2013 1:28:01 PM #

Thanks Kerrin...or should I address you as Madam President? Have fun with the recipe... By the way, I forgot to write about the chocolate, which was Felchlin of course. To create the chip experience, just cut the small discs into 4-5 pieces. They bake really nicely! Enjoy the smell in your house...

Jack Switzerland |

2/20/2013 3:06:24 PM #

ooh i like the new title. but i think it needs cookie, or at least sweet, somewhere in there ;)


funny, i actually meant to write about the chocolate in my comment - and forgot to too. assumed it was felchlin. but of course. thanks again, jack. mmm, i can just imagine how good it will smell here.

kerrin @ mykugelhopf.ch Switzerland |

2/22/2013 8:14:54 AM #

I'll have to give these a try soon. As soon as I can figure out how many cups of flour 150 grams is Smile

Suzannah United States |

2/22/2013 8:18:43 AM #

Suzannah... A cup of flour can weigh between 120 and 140 grams, depending on how it was milled and how you fill the cup. Start with 1 1/4 cups and see how that goes with the mix...and do buy a scale - it will making your baking/cooking experience so much better!

Jack Switzerland |

3/3/2013 3:44:51 AM #

These look lovely, I will try them with pine nuts instead of chocolate though to make pine weasel cookies. Chocolate is too high in saturated fat for my diet unfortunately.

Wendy New Zealand |

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