These are a fun twist on classic chocolate chunk cookies, with a nice crunch from whole peanuts and crushed rice cakes. They are even (sort of) healthy, with olive oil in place of butter. For an even more wholesome cookie, try swapping out all-purpose flour for white whole wheat, which is milder and lighter than flour made from hard red wheat. Whole wheat pastry flour would probably work just as well.
Chocolate, Puffed Rice, and Peanut Cookies
½ cup olive oil
1 cup plus 2 tablespoons brown sugar
1 teaspoon vanilla
¾ teaspoon baking soda
¼ teaspoon salt, plus extra for sprinkling
1 ½ cups all-purpose or white whole wheat flour
½ cup dark chocolate chunks or chips
¾ cup whole peanuts, shelled and roasted until pale golden brown
¾ cup rice cakes or puffed rice, coarsely crushed
Line two baking sheets with parchment paper, or use one sheet and bake in two batches. Preheat oven to 350 degrees.
In a large mixing bowl, combine olive oil and sugar. Stir in egg and vanilla until smooth. Add baking soda and salt. Mix in flour until just combined. Stir in chocolate chunks or chips, peanuts, and crushed rice cakes or puffed rice.
Drop heaping tablespoonfuls of dough onto prepared baking sheets about an inch apart. Bake for around 10 minutes, until the edges turn slightly golden brown. The insides of the cookies should still be soft and gooey.
Let cool for a few minutes directly on the baking sheet, then transfer to a cooling rack. Serve immediately, or store in an airtight container once fully cooled.