Autumn-Fall/Winter

Oatmeal olive oil cocoa cookies

Oatmeal olive oil cocoa cookies are a simple and fast recipe, ideal for creating crispy and tasty, dairy and eggs free cookies. They are perfect for a healthy breakfast or snack.  Crunchy outside and soft inside, these cookies are excellent freshly baked and well maintained for a couple of days.

Makes  about 10-15 cookies

Ingredients

80 g (3 oz) raw coconut sugar

50 ml (2 fl oz) organic mild extra virgin olive oil (or cold pressed sunflower oil)

50 g (2 oz) raw cocoa powder

Pinch of sea salt

150 ml (3 fl oz) 70% dark chocolate cocoa, melted

100 g (3½ oz) cornflour-cornmeal

100 g (3½ oz) oatmeal flour

1 tsp organic baking powder

 

  1. Method:
  2. Preheat the oven to 180° (350°/Gas 4).
  3. In a bowl, beat the sugar with olive oil. Add the cocoa powder, salt, dark chocolate melted and mix.
  4. Add the flours, baking powder and mix with a spoon.
  5. Once the dough is compact, create a ball shape and, with a cookie cutter, create the desired shape.
  6. Put the cookies in a baking tray with baking paper. Cook for 15 minutes.

 

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