These crisp light cookies can be made in a snap completely by hand and by using olive oil they need less fat than a conventional butter cookie.  The combination of chocolate and olive oil is so unexpected.



1 cup unbleached all purpose flour (250 ml) 

1/3 cup unsweetened cocoa(80 ml) 

1 1/2  tsp. baking powder (7.5 ml)

pinch salt

grated zest of 1 orange 

1 tsp. vanilla ( 5ml)

1/2 cup + 2 Tbsp.  sugar (175 ml)

1/3 cup Christine Cushing’s extra virgin olive oil (75 ml)

2 large eggs

3/4 cup chopped pecans (375 ml)



Preheat oven to 350°. 

Line a large baking sheet with parchment. 

Sift flour, cocoa, baking powder and salt into a medium bowl. Add pecans.  Set aside. 

In another bowl, combine orange zest, vanilla, sugar, olive oil and eggs. Whisk together until well blended, about 2 minutes. Add the flour mixture to the wet ingredients and stir with wooden spoon to blend well.

Spoon cookie batter with small ice cream scoop onto parchment paper lined tray leaving 1 inch between them. You can bake about 15 cookies per tray.   Bake at 350° for 12 - 15 minutes, until cookies are crisp.  

Makes about 30 small cookies 

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