"His countenance, pale and gracefully reserved, was surrounded by ringlets of honey-coloured hair, and with its straight nose, its enchanting mouth, its expression of sweet and divine gravity, it recalled Greek sculpture of the noblest period; yet despite the purest formal perfection, it had such unique personal charm that he who now contemplated it felt he had never beheld, in nature or in art, anything so consummately successful."

Death in Venice, Thomas Mann 

This is the cookie version of chocolate and olive oil toast. I recommend using a strong-flavoured extra-virgin olive oil and the darkest chocolate you can find.

Chocolate chunk olive oil cookies with Celtic sea salt
(vegan, gluten-free)
(yield: about 16)

145 g sweet rice flour
80 g oat flour (certified gluten-free if you're intolerant)
1 flax egg
55 g raw sugar
85 ml olive oil
15 g baking powder
pinch of salt
20 ml almond milk
100 g chocolate chunk
Celtic sea salt

Preheat oven to 180°C.

In a bowl, combine all the ingredients and mix well. Stir in the chocolate chunk. Form 16 balls and place onto a baking sheet. Flatten them out if you like (they don't spread during cooking). Bake for 10 minutes, sprinkle with Celtic sea salt and bake for a couple more minutes. Transfer to a wire rack to cool.

Cookies chocolat, huile d'olive et sel de Guérande
(végétalien et sans gluten)
(pour 16 cookies environ)

145 g farine de riz
80 g farine d'avoine
1 flax egg
55 g sucre brut
85 ml huile d'olive extra-vierge
15 g levure chimique (1 sachet)
pincée de sel
20 ml lait d'amande
100 g gros morceaux de chocolat
sel de Guérande

Préchauffer le four à 180°C.

Dans un bol, bien mélanger tous les ingrédients puis ajouter les gros morceaux de chocolat. Former 16 boules et les mettre sur une plaque allant au four. Aplatir un peu, les cookies ne s'étalent pas trop pendant la cuisson.  Cuire au four pendant 10 minutes, saupoudrer de sel de Guérande puis cuire encore 2 minutes. Transférer sur une grille à pâtisserie et laisser refroidir.