It's a rainy day in Paris.
We need cookies!
Cookies are one of the things that you can easily find in the grocery stores in France, but it's pretty rare (although very possible) to come across freshly baked cookies in French bakeries. Which, when you see the variety of cookies filling an entire aisle in every grocery store here, is a pretty bizarre thing.
I had a massive cookie craving, and I just wasn't down to have the boxed version today. Plus... what else is one to do when it's raining outside for the entire morning and afternoon?!
These cookies are quick, simple, and totally delicious!!! (Plus probably a smidge healthier for you than a store-bought brand!) EVEN MORE: I'm super proud - my sister was in disbelief that they were vegan. If she approves of my vegan concoctions... it's a really good sign!
Olive Oil Chocolate Chip Cookies (With a splash o bourbon!) - What you need:
- 2 1/4 cup all purpose flour
- 2 teaspoons good sea salt, separated
- 1 teaspoon baking powder
- 1/4 cup olive oil
- 1/2 cup of granulated sugar
- 3/4 cup of packed brown sugar
- 1/4 cup apple sauce
- 1 flax egg (1 tablespoon of flax meal + 3 tablespoons of warm water... Replace with one egg if you're not going the vegan route!)
- 1 - 2 tablespoons of bourbon (you can totally replace the bourbon with milk!)
- 200 grams of good dark chocolate, chopped into small pieces
(recipe adapted from Take A Megabite)
Olive Oil Chocolate Chip Cookies - What you do:
Preheat your oven to 190 degrees celsius (375F) and line a cookie sheet with parchment paper.
Prepare your flax egg by mixing together the flax meal and water. Set aside to thicken.
In a medium bowl, stir together the flour, baking powder, and ONE teaspoon of sea salt.
In a large bowl, beat the olive oil and sugars together. Add the flax egg and the apple sauce and beat well. Add in the bourbon, and again beat well.
Add the dry ingredients to the wet ingredients and combine until everything is well incorporated.
Fold in the chocolate pieces.
Using two spoons, drop quarter (or euro or tooney) size balls of cookie dough onto the cookie sheet.
Using the other teaspoon of sea salt, sprinkle each cookie with a small pinch.
Bake in the 190C preheated oven for 10 to 12 minutes. If you like a softer cookie, go for 10 minutes... if you prefer a crunchier cookie leave them in a couple of minutes longer!
Leave the cookies on the cookie sheet for around three minutes, and then let them cool completely on a cooling rack.
Or eat them warm. Freshly baked cookies are right up there with puppies and rainbows. Literally what magic is made of.
Nom nom nom nom nom nom NOM!
This recipe made 36 cookies.