#oliveoilbaking

These delectable cookies feature a rich combination of dark chocolate and sweet blueberries with a hint of olive oil.

Ingredients: 1 cup all-purpose flour. 1/3 cup dark cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup extra virgin olive oil. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup dark chocolate chips. 1/3 cup dried blueberries.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, dark cocoa powder, baking soda, and salt. In a separate bowl, mix the granulated sugar, brown sugar, and olive oil until well combined. Add the egg and vanilla extract to the sugar-oil mixture and mix until smooth. Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Fold in the dark chocolate chips and dried blueberries. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Gently flatten each dough portion with the back of a spoon. Bake in the preheated oven for about 10-12 minutes or until the cookies are set around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

These gluten-free blood orange scones are a delightful treat with a hint of cacao and the fruity goodness of blood oranges. They are made with olive oil for a healthier twist and can be enjoyed by those with gluten sensitivities.

Ingredients: 2 cups gluten-free all-purpose flour. 1/4 cup cacao powder. 1/4 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup blood orange juice. 2 tsp blood orange zest. 1/3 cup olive oil. 1/4 cup dairy-free milk e.g., almond milk. 1 tsp vanilla extract. 1/2 cup dairy-free chocolate chips optional.

Instructions: Preheat your oven to 375F 190C and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the gluten-free flour, cacao powder, sugar, baking powder, and salt. In a separate bowl, combine the blood orange juice, blood orange zest, olive oil, dairy-free milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, fold in the dairy-free chocolate chips. Turn the dough out onto a lightly floured surface and shape it into a circle, about 1 inch thick. Using a sharp knife or a scone cutter, cut the dough into 8 equal wedges. Place the scones onto the prepared baking sheet and bake in the preheated oven for 18-20 minutes, or until they are firm and lightly golden. Remove from the oven and let the scones cool on a wire rack for a few minutes before serving. Enjoy your gluten-free blood orange scones with a hot cup of tea or coffee!

Prep Time: 15 minutes

Cook Time: 20 minutes

Homemade strawberry jam toaster pastries made with olive oil for an unexpected twist.

Indulge in the rich flavors of stout beer and olive oil in cookie form, topped with a decadent chocolate ganache frosting. These cookies are a delightful treat for any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup olive oil preferably Colavita. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup stout beer. 1 cup semisweet chocolate chips. 1/2 cup heavy cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk. Beat the olive oil, white sugar, and brown sugar together in a different bowl until they are well mixed. When you add the egg and vanilla extract to the wet mix, mix it well until it's smooth. Slowly add the dry ingredients and mix them in until they are just combined. Add the stout beer and mix it in until the batter is smooth. Place spoonfuls of the batter on the baking sheet that has been prepared, leaving a few inches between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Get the chocolate ganache frosting ready while the cookies cool. Put the chocolate chips in a bowl that can handle heat. Put the heavy cream in a small saucepan and heat it over medium-low heat until it just begins to simmer. Put the hot cream on top of the chocolate chips and wait one minute. This will make the chocolate soft. Mix the cream and chocolate together until they are smooth and shiny. Let the ganache cool down and get a little thicker before you use it to frost the cookies that have already cooled. Cover the top of each cookie with a thick layer of chocolate ganache frosting. Before you serve, let the frosting set. Have fun with these tasty Olive Oil Stout Cake Cookies and their rich Chocolate Ganache Frosting!

Prep Time: 20 minutes

Cook Time: 12 minutes

Indulge in the rich and decadent flavors of these Sea Salt Olive Oil Brownies. The subtle hint of olive oil combined with the perfect balance of sweetness and a touch of sea salt creates an irresistible treat for any occasion.

Ingredients: 1/2 cup olive oil. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon sea salt flakes, plus more for topping.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a mixing bowl, whisk together olive oil, sugar, eggs, and vanilla extract until well combined. Sift in cocoa powder, flour, and sea salt flakes. Mix until just combined. Pour the batter into the prepared baking pan and spread evenly. Sprinkle additional sea salt flakes over the top of the batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let cool in the pan for 10 minutes before slicing into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan lemon olive oil cake is full of bright citrus flavor and has a soft, moist crumb. No matter if you're vegan or not, this dessert is great for any event.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. Zest of 2 lemons. 3/4 cup fresh lemon juice. 1/2 cup olive oil. 1 cup non-dairy milk such as almond or soy. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest. In a separate bowl, mix lemon juice, olive oil, non-dairy milk, and vanilla extract. Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired, and serve.

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in the rich and luxurious flavors of chocolate and olive oil in this moist and tender cake. It's a perfect treat for any chocolate lover, and the addition of olive oil adds a delightful depth of flavor.

Ingredients: 200g dark chocolate 70% cocoa. 150ml extra virgin olive oil. 200g granulated sugar. 3 large eggs. 1 tsp vanilla extract. 100g ground almonds. 50g all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. Icing sugar for dusting. Cocoa powder for dusting. Fresh raspberries for garnish.

Instructions: Preheat your oven to 180C 350F. Grease and line a 9-inch round cake tin. Melt the dark chocolate in a heatproof bowl set over simmering water or in the microwave. Once melted, let it cool slightly. In a separate bowl, whisk together the olive oil and granulated sugar until well combined. Beat in the eggs, one at a time, followed by the vanilla extract. Gently fold in the melted chocolate, ground almonds, all-purpose flour, baking powder, and salt until the batter is smooth and well mixed. Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 30-35 minutes or until a skewer inserted into the center comes out with a few moist crumbs clinging to it. Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top of the cake with icing sugar and cocoa powder for a beautiful finish. Garnish with fresh raspberries before serving. Enjoy your decadent Chocolate and Olive-Oil Cake!

Prep Time: 20 minutes

Cook Time: 35 minutes

These chocolate olive oil cupcakes are a delightful combination of rich cocoa and the fruity notes of extra virgin olive oil. They are moist, tender, and perfect for any chocolate lover.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/3 cup unsweetened cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1/2 cup extra virgin olive oil. 1 cup water. 1 tsp vanilla extract. 1 tbsp white vinegar. 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the olive oil, water, vanilla extract, and white vinegar. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the semi-sweet chocolate chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost or decorate the cupcakes as desired. Enjoy your delicious chocolate olive oil cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes