Dairy Free Olive Oil Chocolate Chip Cookies

I have been on a long 2 year journey after being poisoned by listeria and relearning how to eat.  I no longer am able to tolerate dairy - dairy as defined by anything made from cow's milk.  Now I am vigilant about the products I consume and I am searching for a baking substitute for butter that does not use bunch of chemicals.  Butter has that smooth, sweet, slight nutty flavor that is ever so subtle but once butter is not available for use, a person notices.  I have tried several varieties of vegan buttery sticks, preferring the Melts brand despite the coconut aftertaste.  It is better to eat a cookie with a tinge of coconut versus the tinge of fish that comes off the Earth Balance buttery sticks.  Once dairy is off the table, flavor must compromise.  I have read many a blog eschewing the wonders of coconut oil whose fat content is close to that of butter but it doesn't sit like butter on the palate or the stomach - it is strangely heavy.   

This chocolate chip cookie has the same texture and crumb as a butter based chocolate chip cookie.  The flavor of your olive oil comes through in a subtle and surprising way that is nice.

Dairy Free Olive Oil Chocolate Chip Cookies

1 ½  cups light brown sugar sugar

½ cup granulated sugar

3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon sea salt

1 stick (4 ounces) buttery sticks* softened

*Note:  I prefer the Melts brand buttery sticks or when I can’t find the Melts I use the Earth Balance brand Soy-free buttery sticks – their other buttery sticks give baked goods a noticeable fishy flavor from the flax oil used in them.

½ cup flavorful olive oil

2 large eggs

4 teaspoons vanilla extract

6 - 12 ounces dark chocolate chips

1/2 cup finely chopped walnuts to dip the top of cookies in (I use this method to make some cookies with nuts and some without) or add the nuts with chocolate chips. 

Preheat your oven to 375 degrees F.

In a medium bowl whisk together all-purpose flour, baking powder, baking soda and salt, set aside.

In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, granulated sugar, oil and buttery stick on medium speed.

Add the eggs one at time and mix until incorporated after each addition at medium speed.

Add vanilla and mix until well blended.

Scrape the bowl.

Slowly add the flour mixture to the wet ingredients on low speed.

Add the chocolate chips and mix until evenly distributed, about 10-20 seconds

Use a cookie scoop of your preference or two teaspoons to scoop walnut size balls on your baking sheets.

Dip tops of cookies in nuts if using.

Bake the cookies on silpat or parchment lined pans for about 7-11 minutes depending on the top of oven you use.

Kale Pesto

The reputation of kale is so big and so wonderful that it is surprising that cities are not named after it!  Kale is packed with nutrients, said to improve the health of eyes, skin, hair, bones and digestion.  It improves eye and heart health.  It is an antioxidant.  “Eat More Kale” is the phrase of the brain health community.  I appreciate that kale is so wonderful but I simply like to eat kale – it tastes good.  I like to lay chopped kale at the bottom of my soup bowl before I ladle soup in, add it to salads, make kale chips (I can easily eat a whole head of kale in the kale chip form), and now I like it as a delicious pesto.  It is tasty and hearty.  Add another star to kale because the pesto did not turn black when refrigerated like basil pesto.

I used the pesto as an addition to a quick bean soup but you can toss your pasta with it or spread it on a cracker or bread.  Who knows maybe there will be a town named for kale – Kale, California?

Kale Pesto

2 cups packed torn kale leaves, stems removed

1 cup packed fresh basil leaves

1 teaspoon sea salt

¼ cup olive oil

¼ cup toasted walnuts

3-4 cloves garlic

½ cup grated Parmesan cheese

In a food processor, combine the kale leaves, basil leaves, and salt pulsing until the kale is chopped up. With the motor running, drizzle in the olive oil.

Scrape down the sides of the processor.

Add the walnuts and garlic and process until a smooth paste is formed.

Add the cheese and pulse to combine.