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.
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.