Dark Chocolate Blueberry Olive Oil Cookies
These Dark Chocolate Blueberry Olive Oil Cookies are rich, chewy, and packed with flavor! Indulge in a healthier treat that's easy to make!
Equipment
- Mixing bowls
- Whisk
- Spatula
- Baking Sheet
- Cooling rack
Ingredients
- 1 teaspoon baking soda
- 2 tablespoons hot coffee
- 1 cup sugar
- 1/2 cup extra virgin olive oil
- 2 large eggs
- 3/4 cup white whole wheat flour
- 3/4 cup cocoa powder
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 2 cups dark chocolate morsels
- 1 cup dried blueberries
- to taste sea salt for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine 2 tablespoons of hot coffee with 1 teaspoon of baking soda. Stir until dissolved.
- In a large mixing bowl, combine 1 cup of sugar and 1/2 cup of extra virgin olive oil. Whisk together until well blended. Add in 2 large eggs and 1 teaspoon of vanilla bean paste, mixing until smooth.
- Pour the baking soda and coffee mixture into the wet ingredients. Mix well.
- In a medium bowl, whisk together 3/4 cup of white whole wheat flour, 3/4 cup of cocoa powder, and 1/4 teaspoon of kosher salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in 2 cups of dark chocolate morsels and 1 cup of dried blueberries.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a small pinch of sea salt on top of each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- For a vegan option, replace each egg with 1/4 cup of unsweetened applesauce.
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies in a single layer for up to 3 months, thaw before enjoying.