Indulge your sweet tooth without the guilt with these Vegan Salted Dark Chocolate Olive Oil Cookies! Imagine biting into a soft, chewy cookie that perfectly balances rich dark chocolate and a hint of sea salt, all while being completely plant-based. These cookies are not only easy to make but also come together in just 27 minutes, making them the perfect treat for any occasion. Whether you’re a seasoned vegan or just looking to try something new, these cookies will leave you craving more. Ready to impress your friends and family with a deliciously decadent dessert? Let’s get baking!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup olive oil
- 1/4 cup almond milk
- 1/2 cup dark chocolate chips
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk to combine and ensure no lumps remain.
- In a separate large bowl, combine brown sugar, granulated sugar, olive oil, and almond milk. Whisk vigorously until the mixture is smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until a soft cookie dough forms. Be careful not to overmix.
- Fold in the dark chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingertips to create a slightly rounded shape.
- Sprinkle each cookie with a small pinch of sea salt, pressing lightly so the salt adheres to the surface.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Sift Your Dry Ingredients: Sifting the flour and cocoa powder not only removes lumps but also aerates the mixture, resulting in a lighter cookie texture.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to tough cookies.
- Use Quality Dark Chocolate: The flavor of your cookies will greatly depend on the quality of the dark chocolate chips you choose. Opt for a high-quality brand for the best taste.
- Experiment with Flavors: Feel free to add a splash of vanilla extract or a pinch of cinnamon to the wet ingredients for an extra layer of flavor.
- Chill the Dough: If you have time, refrigerate the cookie dough for about 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavor.
- Keep an Eye on Baking Time: Every oven is different, so start checking your cookies at the 10-minute mark. They should be set around the edges and slightly soft in the center.
- Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to 5 days, but good luck keeping them around that long!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
