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olive oil cookies

Orange Olive Oil Chocolate Chip Cookies (dairy-free)

January 6, 2021 by Rachael Ng Leave a Comment

These orange-flavored Chocolate Chip Cookies are made with olive oil instead of traditional butter, and they are out of this world delicious. The sweet orange zest and fruity olive oil pair so well with the semi-sweet chocolate chips in these brown sugar-heavy cookies!

Orange Olive Oil Chocolate Chip Cookies

Few things are better than warm, fresh-from-the-oven chocolate chip cookies. Add orange zest and extra brown sugar and you’ve got what may be my new favorite cookie! These cookies rely on olive oil for their fat, which helps create a cookie that’s tender on the inside and slightly crispy on the outside, and there’s no way you can eat just one. I made these cookies substantial in size and added extra chocolate chips to get more of “bakery cookie” look and feel.

Since these cookies are made with a liquid oil, chilling the dough is necessary for a thicker cookie. You can technically bake this dough as soon as it’s mixed, but your cookies will be thin and crispy (and still delicious). After three batches, I can confidently say that I much prefer the thicker cookie. I allowed my dough to chill overnight for maximum flavor, but 3 hours should be all you need to stiffen the dough enough to bake!

Yield: 10-11 Cookies

Orange Olive Oil Chocolate Chip Cookies

Orange Olive Oil Chocolate Chip Cookies

Big, orange-flavored chocolate chip cookies made with olive oil instead of traditional butter! The orange zest and semi-sweet chocolate chips pair so well with the fruity olive oil in these brown sugar-heavy cookies!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 3 hours
Total Time 3 hours 40 minutes

Ingredients

  • 1 large egg, room temp (see Note 1)
  • 1/2 cup brown sugar, lightly packed
  • 1/4 cup unrefined cane sugar (or white granulated sugar)
  • 1/2 cup olive oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp orange extract (see Note 2)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips, divided
  • Zest from 1 large orange

Instructions

  1. In a large bowl, whisk together the egg and sugars. Whisk in the olive oil until totally combined - this will take a few seconds.
  2. Whisk in the extracts and then the baking soda and salt. Use a large wooden spoon or spatula to gently mix in the flour.
  3. Finally, mix in 3/4 cup of the chocolate chips (reserving the other 1/4 cup for pressing into the dough balls) and the orange zest. Cover and chill the dough for 3 hours or overnight.
  4. Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop and roll six dough balls 3 Tbsp in size, and then place the remaining dough back into the refrigerator.
  5. Press extra chocolate chips (optional) into the dough balls and place them on the baking sheet. Bake cookies at 350°F for 8-10 minutes or until the edges have just started to brown. If the cookies need even more chocolate chips, press them in as soon as the cookies come out of the oven. Then allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
  6. Allow your baking sheet to cool (or transfer the parchment paper to another baking sheet) and repeat steps 4-5 to bake up the rest of the dough.
  7. Sprinkle orange zest over the baked cookies. Store cooled cookies in an airtight container at room temperature.

Notes

  1. You can bring your egg to room temperature by placing it in a glass of warm water for 10 minutes.
  2. I highly recommend picking up orange extract from the baking aisle at your grocery store. It adds so much flavor to any recipe that calls for orange flavor! If you don't have any on hand, replace it with more vanilla extract + add more orange zest.
  3. For extra circular cookies, use the back of a spoon to gently manipulate the cookies' shape as soon as you take them out of the oven. Obviously this is optional (and simply something I like to do before taking photos)!

Nutrition Information:

Yield:

11

Serving Size:

1

Amount Per Serving: Calories: 279Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 174mgCarbohydrates: 36gFiber: 2gSugar: 23gProtein: 3g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: chocolate orange desserts, dairy free cookies, olive oil cookies, orange chocolate chip cookies, orange flavored cookies

Molasses Sprinkle Cookies (dairy-free)

December 7, 2020 by Rachael Ng Leave a Comment

Soft & chewy Molasses Sprinkle Cookies made extra fun & festive with sprinkles! This easy, one-bowl recipe is especially kid-friendly (hello, sprinkles!), but the molasses flavor will have both kids and adults swooning over these sparkly holiday cookies!

Molasses Sprinkle Cookies

I know, I know. There are A LOT of chewy molasses cookie recipes out there. And that’s because a good molasses cookie filled with warm, cozy spices is just what we all want for the holiday season! Add sprinkles and you’ve got one festive cookie that’s just begging to be the star of your cookie exchange. Seriously, these Molasses Sprinkle Cookies are delicious. They’re loaded with molasses flavor and the soft, chewy texture paired with the crunch of the sprinkles couldn’t be more perfect.

For maximum recipe success (i.e. to get cookies instead of a puddle of burnt dough) you will have to chill this cookie dough for at least two hours. The good news? The recipe is one-bowl and comes together very quickly – no mixer required! Whip up the cookie dough and throw that baby in the refrigerator. Leave it overnight or sort your sprinkles while you wait! I promise it’s worth it! And if you have kids, get them involved in the mixing process and let them pick the sprinkles – my daughter loved seeing the end result of all her hard work 😉

Yield: 18 Cookies

Molasses Sprinkle Cookies

Molasses Sprinkle Cookies

Soft & chewy spiced molasses cookies made extra fun & festive with sprinkles! These easy, kid-friendly cookies are perfect for cookie exchanges, holiday parties, or enjoying all to yourself - we don't judge.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes

Ingredients

  • 1 large egg
  • 3/4 cup granulated sugar (white or raw)
  • 1/3 cup olive oil
  • 1/4 cup molasses
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice or nutmeg
  • 1 Tbsp corn starch
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup sprinkles

Instructions

  1. In a large bowl, whisk together the egg, sugar, olive oil, molasses, and vanilla. TIP: measure out the oil first and then use the same liquid measuring cup for the molasses for easy cleanup.
  2. Mix in the salt, spices, corn starch, baking soda, and baking powder. Add in the flour and gently mix until just combined. Cover and refrigerate the dough for at least two hours, or overnight.
  3. Once the dough has chilled, preheat your oven to 350°F and line two baking sheets with parchment paper. Add the 1/2 cup of sprinkles to a shallow dish/bowl.
  4. Scoop cookies, 8 at a time, 1.5 Tbsp in size, and then return the leftover dough to the refrigerator. Roll each cookie into a smooth ball and carefully dip and roll the top and sides in the sprinkles. The dough balls will be soft, so you may need to re-shape them a bit as you place them on your baking sheet.
  5. Bake at 350°F for 5-6 minutes or until the cookies have spread (see Note 1). Allow cookies to cool on the baking sheet for 3 minutes before transferring to a cooling rack.
  6. Repeat until all cookies are baked, being sure to alternate baking sheets so that you're always using a room temp baking sheet.
  7. Once the cookies have cooled, you can store them in an airtight container at room temperature. I've found them to be chewier and softer the next day!

Notes

  1. To keep these cookies chewy, be sure you don't over-bake them. They only need 5-6 minutes in the oven.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: christmas cookies, confetti cookies, dairy free cookies, holiday cookies, molasses cookies, molasses ginger cookies, molasses sprinkles cookies, olive oil cookies, sprinkle cookies

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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