
Chocolate Cookies. image: Essy Roz
My chocolate cookies are your classic treat for any hour of the day.
They’re soft and surrender to your bite,
They’re exciting and stunning,
They’re easy to prepare.
And they’re gobbled in seconds.
And to all this charm add the fact that they simply suit everyone.
They’ll fit perfectly with your coffee,
And spoil the children at any time of the day.
They’ll join any celebration you choose to match them to,
And they’ll be wonderful at the end of every meal.
They’re the ultimate after-hours snack,
And also in the morning before kindergarten.
They’re a balanced, healthy and precise bite,
That suits everybody and so everyone can feel like they belong.
My cookies have a variety of versions,
They’re gluten free,
And can also be vegan.
And the greatest magic happens as soon as they come out of the oven,
At this moment everyone gathers in the kitchen because the smell has led them to this super happy bite.
Sweet and happy days to all of us 🙂

Chocolate Cookies. image: Essy Roz

Chocolate Cookies. image: Essy Roz
Chocolate Cookies
Ingredients: suitable for 12-15 cookies
- 100g dark chocolate
- ¼ cup olive oil (For alternatives, have a look at “A little extra from me”)
- 1 egg (For the vegan version have a look at “A little extra from me”)
- 1 tablespoon maple syrup (Not a must)
- Pinch of salt
- 1 teaspoon baking powder
- ¾ cup oat flour (For alternatives, have a look at “A little extra from me”)
- 50g finely chopped dark chocolate
Steps:
- Preheat the oven to 350°F (175°C) on turbo mode, and line a standard baking pan with parchment paper.
- In a bowl, put the dark chocolate broken into cubes and the olive oil. Put the bowl in the microwave for 1 minute and mix well into a smooth chocolate mixture.
- To the chocolate mixture add the liquid ingredients, the egg, salt and maple syrup and mix well.
- To the bowl, add the dry ingredients, the oat flour and baking powder and mix again. Finally, add the chopped chocolate and mix to a uniform and slightly sticky mixture.
- With the help of an ice cream scoop or a regular tablespoon, create medium sized cookies, flatten the cookies a little and bake them for 8-10 minutes. The cookies will be soft and will have a few cracks on them, their edges will be a little dry and hard compared to the center, that’s how we know the cookies are ready.
The cookies harden only after a little cooling, as soon as they come out of the oven they are really soft.
Cool a little and eat 🙂
A little extra from me:
- The cookies can be kept in a sealed box on the counter for between 3-4 days.
- For the vegan option: replace the egg with 2 tablespoons of almond butter.
- The oat flour can be substituted for 1 cup of almond flour.
- Click here to see how to grind oat flour at home.
- The olive oil can be substituted for coconut oil.
How to grind oatmeal at home 🙂

Dark chocolate broken into cubes and olive oil before melting. image: Essy Roz

Dark chocolate broken into cubes and olive oil after melting. image: Essy Roz

Stir to create a smooth chocolate mixture. image: Essy Roz

Adding the wet ingredients to the chocolate mixture. image: Essy Roz

The bowl of wet ingredients. image: Essy Roz

Adding the dry ingredients to the bowl. image: Essy Roz

Adding finely chopped dark chocolate to the bowl. image: Essy Roz

The cookie mix. image: Essy Roz

The cookie mix. image: Essy Roz

Chocolate Cookies before baking. image: Essy Roz

Chocolate Cookies after baking. image: Essy Roz

Chocolate Cookies after baking. image: Essy Roz

Chocolate Cookies after baking. image: Essy Roz

Chocolate Cookies after baking. image: Essy Roz

Chocolate Cookies. image: Essy Roz

Chocolate Cookies. image: Essy Roz
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