• Mia

Date syrup, Olive Oil and Dark Chocolate Sea Salt Cookies

Olive oil, dark choc and sea salt cookies (sans dairy and eggs)


Someone once told me that cookies make the heart grow fonder (or something along those lines), so I put it to the test and now I’m in love with everyone/everything.






I've fed these cookies to many of my sweet-toothed friends and they all said it was the best cookie they'd ever had! I KNOW! It's vegan and it tastes like it's full of dairy, in all the best ways.


INGREDIENTS (makes 6 medium sized cookies):


35g vegan butter - softened OR coconut oil - melted

20g and 1 tbsp olive oil (extra virgin if you like the flavour, which we all do)

75g light brown soft sugar

1 tbsp date syrup

1 tbsp caster sugar

1/2 tsp vanilla extract

1 tbsp oat milk

125g plain flour

A pinch of ground ginger

3/4 tbsp cocoa powder

1/4 tsp baking powder

1/3 tsp baking soda

50g dairy free dark chocolate, roughly chopped

Pinch of flakey sea salt





For the same chewy deliciousness but a more TRADITIONAL chocolate chip cookie:


55g vegan butter - softened OR coconut oil - melted

1 tbsp olive oil

75g light brown soft sugar

1 tbsp golden syrup

1 tbsp caster sugar

1/2 tsp vanilla extract

1 tbsp oat milk

125g plain flour

1/4 tsp baking powder

1/3 tsp baking soda

50g dairy free dark chocolate, roughly chopped

Pinch of flakey sea salt


METHOD for date cookies:


🍋 Preheat the oven to get the oven to 200 degrees (turn down to 180C/350F/gas mark 4 as soon as you put the cookies in) and line a couple of baking trays with baking paper



🍋 Pop the butter, olive oil, brown sugar, caster sugar and date syrup into a bowl and whisk until

fluffy. Add in the vanilla extract and oat milk and whisk



🍋 Sift together the flour, ginger, cocoa, baking powder and baking soda into the bowl with the sugar mixture. Fold in until well combined then add the chocolate and stir through



🍋 Divide the dough into six-eight portions (depending on the size cookie you’re after) and spoon onto your lined tray. The mixture will be quite wet but fear not, it’ll firm up when we….


🍋 Place the tray into the freezer for 20 mins


🍋 Take the dough out the freezer then top with some flakey sea salt (Maldon, always) and maybe a spoonful of Biscoff if you’re feeling cheeky and making the more traditional cookies. If using Biscoff, make a small well in the middle of the dough and spoon it in


🍋 Into the oven now please. Remember to turn down the temp from 200 to 180! Bake for 10-12 minutes if you’ve gone for 8 small cookies, 12-15 mins if you’ve made 6 larger ones


🍋 Remove when the cookies are hardening around the edge. They may feel real squishy in the middle but they’ll firm up as they cool - das why it’s key not to over cook them, okay?


🍋 Leave to cool on the tray for 10 mins then transfer to a cooling rack.


🍋 EAT THEM ALL. In one sitting. Whilst watching some trash TV so you can focus on how good the cookies are with minimal distraction.



Big love,

Mia x

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