Saturday, February 6, 2010

Olive Oil Chocolate Chip Cookies

2 c. self-rising flour*
2/3 c. sugar
2 large eggs
1/2 c. olive oil
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1/2 bag miniature chocolate chips

1. Preheat the ocen to 325.
2. Put the flour & sugar in the bowl of an electric mixer. In a separate bowl, whisk together the eggs, olive oil, and vanilla and almond extract. Add the wet mixture to the flour mixture and mix until a smooth dough forms. The mixture will be slightly crumbly and a little oily.
3. Knead several times on the counter. Form into 24 balls. Roll the tops in miniature chocolate chips. Line a large baking sheet with parchment or use a silicon pad. Place the cookies 1 in. apart. Bake for 25 minutes or until firm to the touch. Temove from the oven and let cool on the pan.
Makes 2 dozen. Recipe from: Eat Fresh Food

*2 cup self rising flour= 2 c. all purpose flour + 2 1/2 tsp. baking powder and 2 pinches of salt... I accidently substituted baking soda instead of powder and they turned out so gross! Baking powder is the key!
** I would only do 18-20 min. cook time and I would put 1 tsp. almond extract.

Why is it so healthy? Olive oil is a monounsaturated fat which will increase your high density lipoprotien (HDL healthy cholestrol) and decrease your low density lipoprotien (LDL unhealthy cholestrol). Butter is a saturated fat and does the exact opposite and margarine or shortening can be made of both polyunsaturated or trans fat, both types are not great. Trans fat is a man made fat that your body cannot digest and directly links to rapid heart attacks. (It is banned & illegal in Sweden) So there you have it. That is why this recipe is better for you and also because it uses darker chocolate and a bit less sugar than my typical cookie recipe.

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