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Author Notes: When the desire to bake hits in a kitchen ill equipped ingredient wise, re-enforcements and substitutions are called in. I am lucky enough to work and live in Fire Island from the late spring until the early fall every year. It is a slow process of schlepping personal and consumption items on the passenger and freight boats. Grocery shopping comes at a super premium so perishable items like butter can sometimes approach the double digits in price. A long walk on Sunday prompted a need to make chocolate chip cookies. I often make cookies with coconut oil so using olive oil seemed to make sense as well. I was pleased with the results. The crumb was delicate and the texture almost cake like. The olive oil gave a fruitiness that complemented the chocolate chips. —testkitchenette
Makes about 24 large cookies
- 2-1/4 cups spelt flour (or the flour of your choice)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup . olive oil
- 1/2 cup + 2 tblsp. sugar
- 2 eggs
- 1 banana, mashed smooth
- 1 teaspoon vanilla
- 1/3 cup unsweetened shredded coconut
- 12 ounces best quality dark chocolate, chopped or chips
- Preheat the oven to 375F. Prepare a baking sheet with a silicone liner or line with foil and butter pan.
- In a bowl, thoroughly combine the flour, salt, and baking soda. In a large bowl, whisk together the olive oil, sugar, eggs, banana, eggs, vanilla, and coconut until fully incorporated.
- Gradually add the flour mixture into the olive oil mixture and mix until all ingredients mixed in, scraping down sides. Pour in chocolate and mix. Let sit for about 5-10 minutes to firm up.
- Drop by the tablespoon onto the prepared baking sheet and bake for about 10-12 minutes. Transfer to a cooling rack. Enjoy.
- This recipe was entered in the contest for Your Best Picnic Dish
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