Chocolate-Lime Brownie Cookies with Coconut Balsamic Glaze

Chocolate-Lime Brownie Cookies with Coconut Balsamic Glaze

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

Products used: Coconut Balsamic Vinegar, Lime Sea Salt, Persian Lime Olive Oil


1 cup semisweet Chocolate Chips
3oz unsweetened Chocolate, chopped
⅓ cup SOOC Persian Lime Olive Oil
1 cup All-Purpose Flour
¼ cup Whole-Wheat Pastry Flour
½ tsp SOOC Lime Sea Salt
1 ½ tsp Baking Powder
3 Eggs
1 cup granulated Sugar
1 Tbsp Vanilla Extract
1 cup chopped Walnuts
¼ cup shredded Coconut
1 cup Confectioner’s Sugar
1 Tbsp warm Water
2 Tbsp SOOC Coconut Balsamic Vinegar
2 Tbsp instant Coffee granules


Preheat oven to 350°F and line two baking sheets with parchment paper.

In a small microwavable bowl, combine the semisweet chocolate chips, unsweetened chocolate, and SOOC Persian Lime Olive Oil. Microwave for 30 seconds at medium power, stir, and repeat until the mixture is smooth. Take care not to overheat the mixture. Set aside to cool.

In a small bowl, whisk together the flour, Lime Sea Salt, and baking powder.

In a large bowl, combine the eggs, sugar, instant coffee crystals, and vanilla extract. Using a handheld mixer, beat until light and fluffy. With the mixer running, add the cooled chocolate mixture and beat until well combined.

Add the dry ingredients to the chocolate-egg mixture and stir by hand until almost combined. Add add the walnuts and stir until blended. Dough will be very fudgy and thick.

Drop by rounded teaspoonfuls on the baking sheet.

Bake for 9- 10 mins. These chocolaty cookies will look slightly underdone when cooked; take care not to over-bake.

Combine shredded coconut and SOOC Coconut Balsamic. Add confectioner sugar and stir until a thick paste forms. Add warm water and stir (add more confectioner sugar or water if necessary). Drizzle glaze over each cookie and enjoy!