Looking for a customizable cookie base that you can pick what you add in? Yup! I got you. This cookie base is rich and so flavorful even without the addition of chocolate. My husband is allergic to cacao so I made these cookies with carob chips. PB chips to white chocolate would all work perfectly! Let’s face it, even a mix of white and dark would be so much fun. Use what you have. If you prefer not to add any chips, walnuts would be fun or some dried fruit.
These cookies prepare so easily in one bowl with a spatula or whisk. The dough is tender and light. Easy to form. They whip up in mere minutes when you just need a cookie or a dessert in a pinch. I hope you give these a try!
Olive Oil Carob (or Chocolate Chip) Cookies
- 1 baking sheet
- 1 oven
- 1/2 cup olive oil
- 1/2 cup coconut sugar
- 1/3 cup milk of choice (I used unsweetened almond)
- 1 tsp vanilla extract
- 2 cups all purpose flour (I used 1.5 cups all purpose and .5 cup whole wheat)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp coarse salt
- 3/4 cup whatever chips you wish to use (I used carob) Optional: chocolate chips, chunks, white chocolate, mint etc.
- Flaked salt topping
- Preheat your oven to 350 degrees.
- Line your baking sheet with a sheet of parchment or a Silpat liner.
- Into a large mixing bowl add your oil, sugar, milk and extract. Whisk to combine.
- Then proceed to add your dry ingredients through salt and whisk again.
- Add your choice of chips or chunks to the batter and stir.
- Using a small scoop, gently scoop enough dough out into your scoop firmly pressed. Release onto your prepared sheet. Repeat until you fill your sheet up.
- Carefully push each cookie mound down to flatten out a bit.
- Sprinkle with a flaked salt if you desire.
- Bake for 10 minutes.
- Remove and allow to sit on the baking tray for 10 minutes. Then serve.
— Knead to Cook