Makes 20 cookies
150g GSG Extra Virgin Olive Oil
200g dark brown sugar
100g granulated sugar
2 eggs, at room temperature
2 tsp vanilla bean paste
1 tsp salt
60g Dutch process cocoa powder, sifted
150g wholemeal spelt flour, (or plain flour)
90g buckwheat flour, sifted (or almond meal / or rye flour)
1/2 tsp baking powder
250g dark chocolate (70% cocao), coarsely chopped, plus extra for topping if desired
35g pecans, roughly chopped
35g pecans, finely chopped
Flaky Sea Salt to finish (such as Murray River Salt)
Preheat the oven to 165°C
Line 2-3 baking trays with baking paper.
In a large bowl, whisk together WET ingredients swiftly for about a minute to combine.
Fold in the DRY ingredients using a rubber spatula.
The dough may feel a little oily and may take a little work to come together - this is fine.
Add chopped chocolate and 35g of pecans and mix to incorporate.
Use a tablespoon to scoop approx 50g of dough at a time and roll to create a ball.
Place on the lined trays evenly and press down gently on each biscuit.
Press additional chocolate and pecans onto the top of each and sprinkle with sea salt.
Bakefor 15-17 minutes, until the edges are set.
Allow to cool on the tray for about 20 minutes.
Store leftovers in an airtight container at room temperature.