Check Out Our

Delicious Recipes

Recipe

Product was successfully added to your shopping cart.
  • Summer
  • 1 hour
  • Serves 12

Rate this Recipe

Recipe Products

Persian Lime Olive Oil

Pick A Size :

Lime Sea Salt

Coconut White Balsamic Vinegar

Pick A Size :

Chocolate-Lime Brownie Cookies with Coconut Balsamic Glaze

Recipe adapted and courtesy of Lisa A Sheldon from “Olive Oil Baking”

Ingredients

  • 1 C semisweet chocolate chips
  • 3oz unsweetened chocolate, chopped
  • ⅓ C SOOC Persian Lime Olive Oil
  • 1C all-purpose flour
  • ¼ C whole-wheat pastry flour
  • ½ t SOOC Lime Sea Salt
  • 1 ½ t Baking Powder
  • 3 eggs
  • 1 C granulated sugar
  • 1 T vanilla extract
  • 1 C chopped walnuts
  • ¼ C shredded coconut
  • 1 C Confectioner’s Sugar
  • 1 T warm water
  • 2 T SOOC Coconut Balsamic Vinegar
  • 2 T instant coffee granules

Directions

  • 1. Preheat oven to 350°F & line two baking sheets with parchment paper.
  • 2. In a small microwavable bowl, combine the semisweet chocolate chips, unsweetened chocolate, & SOOC Persian Lime Olive Oil. Microwave for 30 seconds at medium power, stir & repeat until the mixture is smooth. Take care not to overheat the mixture. Set aside to cool.
  • 3. In a small bowl, whisk together the flour, salt & baking powder.
  • 4. In a large bowl, combine the eggs, sugar, instant coffee crystals, & vanilla extract. Using a handheld mixer, beat until light & fluffy. With the mixer running, add the cooled chocolate mixture & beat until well combined.
  • 5. Add the dry ingredients to the chocolate-egg mixture & stir by hand until almost combined. Add add the walnuts & stir until blended. Dough will be very fudgy & thick.
  • 6. Drop by rounded teaspoonfuls on the baking sheet.
  • 7. Bake for 9- 10 mins. These chocolaty cookies will look slightly underdone when cooked; take care not to over-bake.
  • 8. Combine shredded coconut, SOOC Coconut Balsamic; add confectioner sugar & stir until a thick paste forms. Add warm water, stir (add more confectioner sugar or water if necessary). Drizzle glaze over each cookie & enjoy!

Write Your Own Review

Chocolate-Lime Brownie Cookies with Coconut Balsamic Glaze

  • Summer
  • 1 hour
  • Serves 12

Recipe adapted and courtesy of Lisa A Sheldon from “Olive Oil Baking”

Ingredients

  • 1 C semisweet chocolate chips
  • 3oz unsweetened chocolate, chopped
  • ⅓ C SOOC Persian Lime Olive Oil
  • 1C all-purpose flour
  • ¼ C whole-wheat pastry flour
  • ½ t SOOC Lime Sea Salt
  • 1 ½ t Baking Powder
  • 3 eggs
  • 1 C granulated sugar
  • 1 T vanilla extract
  • 1 C chopped walnuts
  • ¼ C shredded coconut
  • 1 C Confectioner’s Sugar
  • 1 T warm water
  • 2 T SOOC Coconut Balsamic Vinegar
  • 2 T instant coffee granules

Directions

  • 1. Preheat oven to 350°F & line two baking sheets with parchment paper.
  • 2. In a small microwavable bowl, combine the semisweet chocolate chips, unsweetened chocolate, & SOOC Persian Lime Olive Oil. Microwave for 30 seconds at medium power, stir & repeat until the mixture is smooth. Take care not to overheat the mixture. Set aside to cool.
  • 3. In a small bowl, whisk together the flour, salt & baking powder.
  • 4. In a large bowl, combine the eggs, sugar, instant coffee crystals, & vanilla extract. Using a handheld mixer, beat until light & fluffy. With the mixer running, add the cooled chocolate mixture & beat until well combined.
  • 5. Add the dry ingredients to the chocolate-egg mixture & stir by hand until almost combined. Add add the walnuts & stir until blended. Dough will be very fudgy & thick.
  • 6. Drop by rounded teaspoonfuls on the baking sheet.
  • 7. Bake for 9- 10 mins. These chocolaty cookies will look slightly underdone when cooked; take care not to over-bake.
  • 8. Combine shredded coconut, SOOC Coconut Balsamic; add confectioner sugar & stir until a thick paste forms. Add warm water, stir (add more confectioner sugar or water if necessary). Drizzle glaze over each cookie & enjoy!