CHOCOLATE! All I could think about with Valentine’s Day coming up was chocolate, chocolate, chocolate. I had my heart set on making some ooey, gooey brownies for me and my man so I went poking around Pinterest to see what I could find. Good grief. I almost gagged at the amount of butter and the unreal amount of sugar in every single recipe I looked at. There goes my chocolate fix.
I pouted a little but then found a recipe I had pinned in the past. Bingo! No butter, far less sugar (even though I cut it back a little more) and so.much.chocolate. 😀 I swapped the regular flour for whole spelt flour to give these cookies added nutrients and used my favourite extra virgin olive oil from Orazio’s Olive Oil. The grassiness of the olive oil really stands out in the dough, but once baked there is just this ever so subtle hint of it in the background.
Of course I loved these cookies (and tucked a few into the freezer to savour this week) but even my man who is not a dark chocolate fan scarfed down 3 or 4 warm from the oven. Can’t get a better stamp of approval than that!
If you liked this recipe you are going to love these ones!
Whole Grain Spelt Brownie Cookies
- 1/2 cup extra virgin olive oil
- 1/4 cup brown sugar
- 1/2 cup organic sugar
- 2 large eggs at room temperature
- 3/4 cup cocoa powder
- 1 cup organic whole spelt flour fine grind if available
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 tbsp hot water
- 1 tsp vanilla extract
- 2 cups chocolate chips semi-sweet, milk, white or a combination
- course sea salt for sprinkling
In a large bowl, beat olive oil and sugars until well combined. Add one egg at a time, mixing well between each one. Add cocoa powder, flour and salt. Beat until dough forms and becomes a thick brownie batter consistency.
Dissolve the baking soda in hot water. Add it and the vanilla extract to the dough and beat until well combined. Stir in the chocolate chips. Chill the dough for 30 minutes in the fridge (can be chilled overnight as well).
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. Portion and roll heaping tablespoons of dough and place on the baking sheet two inches apart. Sprinkle with sea salt. Bake one sheet at a time for 10 minutes or until edges are set. Let the cookies cool on the baking sheets before transferring to wire racks to cool completely.
Store in airtight containers for up to 3 days or freeze the cookies for up to 3 weeks.