Galilee Green Olive Oil – Sea Salt – Brownie Cookies

Some of you already know that Shmuel and I don’t eat sugar and we have very few carbs. A treat for us is something made with almond flour, natural vanilla and fresh blueberries. (Like these muffins)

So our regular readers may be shocked by the title of this recipe. Yes, it really IS a recipe for a cookie made with white flour, sugar and chocolate chips! And OLIVE OIL!

This Lemon Cake also uses Galilee Green olive oil!

Who would have thought that you could make such a delicious cookie with olive oil?

I know that the exceptionally rich, chocolaty flavor and the chewy texture is thanks to my Galilee Green Extra Virgin Olive Oil! I wouldn’t compromise the flavor of such a rare treat, by using just any olive oil!

We’re each having one (ok, maybe two) and taking the rest to our family barbecue this week.

This recipe came to me through a friend of my daughter’s. But she doesn’t remember which friend! So whoever you are, thank you!

I’ve been baking with GGOO for a few years. I made a delicious orange carrot cake with GGOO.

We have a wonderful recipe for Mediterranean lemon cake.

And of course there are the salty sweet brownies we’ve shared with you as well.

So I guess I shouldn’t be surprised that the cookies taste so good!

Galilee Green Olive Oil and Sea Salt Brownies

Ingredients

• 1/2 cup Galilee Green Olive Oil #GGOO
• 1 cup white sugar
• 2 eggs
• 3/4 cups white flour
• 3/4 cup cocoa powder
• 1/2 teaspoon sea salt
• 1 tsp baking soda
• 1 tbsp hot water
• 1 tsp vanilla
• 1 1/2 cups chocolate chips

Directions

1. Preheat oven to 350F.
2. Mix GGOO and sugar in a large bowl until smooth.
3. Add eggs and stir until mixed.
4. Add cocoa powder and stir until smooth.
5. Add flour and salt and stir.
6. Dissolve baking powder in a small dish in the hot water then add the vanilla and stir.
7. Add the water, baking soda and vanilla mixture to the batter.
8. Stir chocolate chips into the batter, mixing well.
9. Line two cookie sheets with baking paper.
10. Scoop the batter onto the cookie sheet by using a wet teaspoon, leaving about an inch and a half between cookies.
11. Bake for 13 minutes and cool before putting into an airtight container.

Enjoy! Makes about 45 cookies -they freeze well but you probably won’t have any left to freeze!