Chocolate Chip Cookies with Walnuts

Method

Preheat the oven to 180 °C. Line baking trays with baking parchment paper.

Mix sugar and olive oil together until fluffy. Add eggs, then flour, vanilla, salt and baking soda while mixing. With a wooden spoon, stir walnuts and chocolate chips under.

Form cookies out of 2 tbs of dough and drop them on the baking sheet, spacing them 5 inches apart. Bake the cookies for about 12?15 min in the oven until they turn gold/brown. Let the cookies cool off on a wire rack. Serve for breakfast or as an afternoon treat with coffee or tea.

Ingredients

for 24?30 cookies

• 50 g Rapunzel coconut blossom sugar
• 200 g Rapunzel Rapadura whole cane sugar
• 170 ml Rapunzel olive oil mild
• 2 eggs
• 300 g flour
• 1 tbs Rapunzel vanilla powder Bourbon
• 1 tbs Rapunzel sea salt iodized
• 1 tbs baking soda
• 200 g Rapunzel walnuts, chopped
• 300 g Rapunzel semi sweet chocolate chips