Three of our favorite things all perfectly packaged in these delicious cookies. Bake some and tell us what you think!
3/4 c flour (all-purpose or gluten free)*
1/3 c cocoa powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/4 c extra virgin olive oil
3/4 c coconut sugar
1 large egg
3/4 tsp vanilla
plus powdered sugar for topping the finished cookies
.Preheat oven to 350 F.
Mix the first 4 ingredients well in a bowl and set aside. In a medium-sized bowl, whisk or beat** the olive oil and coconut sugar together until fully incorporated. Next, add the egg and vanilla. Add the dry ingredients to the wet until you have a thick batter. Let cool in the fridge for at least 30 minutes.
To prepare for baking:
Line a pan with parchment or a Silpad. Use a soup spoon to measure out 1-2 tsp worth of batter. Roll into balls and drop onto baking sheet spacing 2 in apart.
Bake for 10-12 minutes until flattened and set around the edges. Let cool completely before storing.
*I have found that all-purpose flours yields flatter, crispier cookies while gluten-free flour tends to keep the cookies much more short and fat. If you want thinner gluten-free cookies, you can use your fingers to press down your dough balls before baking.
**You can use a hand beater but I find using a whisk or spoon works fine.
Eileen Brantley & Amy Wright
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