Rip texture

Healthy Hunter's

Chocolate Chunk Cookies

Makes 16-18 cookies 


1 cup Red Island Extra Virgin Olive Oil

1 cup coconut sugar

1 tsp vanilla extract

1 egg + 1 egg yolk

1 cup plain flour

1 cup spelt flour

1.5 tsp baking powder

200g  dark chocolate, chopped into chunks

1 tsp of sea salt flakes


1- Preheat oven to 160 degrees Celsius and line 2 baking trays with parchment paper.

2- Place the Red Island Extra Virgin Olive Oil, sugar, vanilla and eggs in a bowl and beat with a wooden spoon to combine.

3- Sift in the flour and baking powder and fold through to combine. Gently fold through the chocolate chunks.

4- Place scoops (2 Tbs approx.) of cookie dough (use an ice cream scoop or 2 spoons) on the prepared baking tray, at least 5cm apart.

5- Bake for 8 minutes in the prehated oven. Lift the tray off the oven rack and drop it, this will help cracks form on the cookies and you’ll get that nice crispy exterior (alternatively flatten with the back of a fish slice or spatula). Cook for a further 2 minutes.

6- Sprinkle cooked cookies with the sea salt flakes.

7- Remove and transfer to a wire rack to cool.

Thanks to @thehealthyhunter for this wonderful recipe.

Meet @thehealthyhunter

I started to share the delicious food I create at home with others that might be in need of a little inspiration. I also started it to motivate myself. I think looking after yourself is hugely important and that it really does start with food. I love food. A lot. Maybe too much (not true, there’s no such thing). This means that I love to eat out at the fantastic array of cafes and restaurants Melbourne has to offer… so therefore when I’m cooking for myself I tend to keep it as healthy as I can, because life is all about balance!

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