Chewy, crispy, gooey and just the perfect size to eat five in a sitting and not feel totally guity about it. These cookies are good. Really, really good! I used my favourite olive oil cookie dough recipe, added rum flavouring (sorry, no booze here) and lots of vanilla. Then in went handfuls of chocolate chunks! Delicious and totally egg and dairy free.
The recipe yielded approximately 30 cookies, using a generous tablespoon scoop! That meant that they were small enough so you could nosh on one on the go, or you can grab a plateful with a nice cup of (soy) milk, coffee or my favourite, black tea and just go to town!
Aren't those little dough balls just adorable? For those who enjoy cookie dough, this would be totally safe to eat. Stick a lolli stick in them, dip them in dark chocolate and you've got some awesome cookie-dough pops for your next pot luck party. :)
Check out the innards. You can see how chewy and gooey they are! They are best eaten within a couple of days, but warm out of the oven.....that's just somethin else I tell ya.
Tank thought she wanted some too, but turns out she didn't. No chocolate for you, little miss!
As I always mention with these olive oil cookies, there's only 4 tablespoons of oil in the entire recipe (which was adapted from California Olive Ranch)! Richard loved them and totally pigged out. Good thing he hits the gym, like everyday. <3