Thick, fudgy, double chocolate cookies made with olive oil, maple syrup, whole grain flour, and almond butter. This recipe makes a small batch of two large (or four small) cookies perfect for two people!
Today I present to you:
a recipe that makes just TWO cookies.
Perfect for sharing with someone you love, or saving and eating both all by yourself!
They’re made in 1 bowl with just a handful of basic pantry ingredients (like olive oil, nut or seed butter, maple syrup, flour, cocoa powder, and chocolate chips) in just about 15 minutes.
Translation: you can make these today. Like, right now.
These cookies are seriously my favorite weeknight dessert, because I always have all the ingredients on hand, and it’s just so satisfying to enjoy a warm gooey cookie without having to go through the process of making a big batch. And, while they are definitely not dog safe (hello, double chocolate), Peanut was 99% sure I baked these just for her. Poor girl had to settle for a celery stick instead (if that’s not the saddest line I’ve ever typed, I don’t know what is).
A note on ingredients: I love making these with a more neutral nut or seed butter like almond, cashew, or sunflower because they don’t compete with the chocolate flavor in this recipe, and help add structure to the cookies; if you want a more pronounced nut/seed flavor in your cookies, try making these with peanut butter or tahini instead. Also, despite being made with extra virgin olive oil, these don’t taste like it AT ALL. You could certainly use melted coconut oil instead if you’d like, but I think they’re perfect as is!
If you’re a double chocolate cookie lover, I think these simple, 1-bowl, small batch cookies are going to become your new faves. If you make them, let me know what you think by leaving a comment below, or taking a picture of your cookies and sharing it with me on Instagram so I can see. Enjoy, friends!
Small Batch Double Chocolate Cookies
Time: 15 minutes
Yields: 2
Ingredients:
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons maple syrup
- 2 Tablespoons nut or seed butter (such as almond, cashew, sunflower, etc)
- 2 Tablespoons cocoa powder
- 6 Tablespoons flour (whole wheat, spelt, einkorn, all-purpose, or oat flour all work here)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
- 2 Tablespoons dark chocolate chips
Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Line a small sheet pan with parchment paper.
- Stir together the oil, maple syrup, and nut/seed butter in a small bowl. Add all remaining ingredients and stir until fully combined.
- Divide the batter in half and form into two large dough balls (or divide in half again to make four cookies). Place on the sheet pan and use your palm to flatten each one down to about 1/2 inch thick.
- Bake for 9-11 minutes (or 6-8 if making 4 cookies), then let cool on the pan for a few minutes before eating. Since these cookies don’t have an egg in them, they’re al little more delicate. I recommend using a spatula to transfer them to a plate, as just picking them up off the pan can cause them to break apart
NOTES:
I developed this recipe to easily scale up or down, if needed. You could cut it in half to just make 1 cookie, or double to make four. Just FYI- the quantity of flour if you double it (12 Tablespoons) is equal to 3/4 cup.