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However, all opinions expressed here are my own.
The last time I stopped in at The Quail & Olive*, I picked up a bottle of their Butter Flavor Olive Oil because I was interested in trying the oil in some holiday baking. I don't know about you, but as soon as Halloween is over, my brain goes into overdrive on what kind of holiday cookies to bake.
Before I get to the recipe, I want to share a little bit about this oil because it's delicious and saves a step of having to melt butter for baking cookies.
This oil is vegetarian and dairy-free, but it smells just like melted butter! So, I swapped it in for melted butter in my mocha crinkles. Actually I swapped it in for any recipe that called for melted butter in the cookie recipe this weekend, so you'll be seeing several more cookie recipes that use this.
We have also filmed a clip of this recipe. It's also available on our Culinary Cam YouTube channel, here.
Ingredients makes approximately 3 dozen cookies
- 3/4 cup organic dark brown sugar, lightly packed
- 1/2 cup organic granulated sugar
- 1/2 cup olive oil (I used Butter Flavor Olive Oil)
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure coffee extract (you can substitute coffee liqueur if you prefer or just use more vanilla extract)
- 1 cup unsweetened cocoa powder
- 1 Tablespoon instant coffee
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 cup organic granulated sugar (for coating)
- 1/2 cup organic powdered sugar (for coating)
- Also needed: baking sheets, parchment paper or silicone mat, cookie scoop (optional)
Preheat oven to 350 degrees Fahrenheit. Line baking sheet with silicone baking mat or parchment paper. Place 1/2 cup granulated sugar in one bowl and 1/2 cup powdered sugar in another bowl for coating.
In a medium mixing bowl, whisk together sugars, olive oil, eggs, vanilla extract, and coffee extract. Mix until smooth. Fold in cocoa powder, instant coffee, flour, and baking powder until just moistened.
Use a scoop to form balls or roll tablespoon-sized pieces of dough into balls. Roll each ball, first, in granulated sugar and, then, in powdered sugar until nicely coated.
Place cookies on prepared baking sheets. Place in the oven and bake for 13 to 15 minutes. The cookies should be slightly soft to the touch; they will harden as they cool.
Let cool on sheets for 5 minutes. Then transfer to wire racks to cool completely. Serve with a strong coffee or espresso.