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
about 24 large cookies
spelt flour (or the flour of your choice)
. olive oil
2 tblsp. sugar
banana, mashed smooth
unsweetened shredded coconut
best quality dark chocolate, chopped or chips
In This Recipe
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.