Organic Coconut Sugar
Made from the nectar of the...
Details page sections
Biscuits
Olive Oil & Tahini Chocolate Chip Cookies
15 mins
1 hours
60 mins
Easy
18
With crispy edges and soft centres, these olive oil and tahini chocolate chip cookies are an easy, feel-good take on a classic. Made with coconut sugar, studded with dark chocolate and finished with flaky sea salt, they’re pretty irresistible too!
Keep my screen awake
- Ingredients
- Method
Ingredients
- 1 cup Chelsea Coconut Sugar (135g)
- 1 Tbsp boiling water
- 1/3 cup extra virgin olive oil (80ml)
- 1/4 cup tahini (60g)
- 2 egg yolks
- 1 tsp vanilla essence
- 120g plain flour
- 1 1/2 Tbsp cornflour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 150g dark chocolate, roughly chopped
- sea salt flakes, to sprinkle
Additional tips
Cookies keep well in an airtight container at room temperature for 5 days, though they
will start to soften after the first day. To crisp them back up, pop them in an air fryer for
a few minutes.
Chelsea Products in Recipe
Reviews
What did you think of this recipe?
Method
Preheat oven to 190°C bake. Line two oven trays with baking paper.
In a medium-large bowl, stir Chelsea Coconut Sugar and water together. Add olive
oil, tahini, egg yolks and vanilla essence. Stir to combine.
Mix in flour, cornflour, salt and baking soda. Stir in three quarters of the chocolate.
Refrigerate mixture for 20 minutes.
Spoon heaped tablespoons of cookie dough onto prepared trays, leaving room for
them to spread. Sprinkle remaining chocolate on top.
Bake for 9 minutes, or until browned and crisp around the edges. Sprinkle with sea
salt, if using.
Leave to cool on trays for a few minutes before transferring to a wire cooling rack.
Additional tips
Cookies keep well in an airtight container at room temperature for 5 days, though they
will start to soften after the first day. To crisp them back up, pop them in an air fryer for
a few minutes.
Chelsea Products in Recipe
Organic Coconut Sugar
Made from the nectar of the...
Reviews
What did you think of this recipe?
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt