PREP TIME                                     COOK TIME

60 minutes                                        20 minutes          


80 minutes



  • 1 cup Rice flour
  • ½ cup Tapioca starch/flour
  • ½ cup + 1 tbsp Nuvos extra virgin olive oil
  • ½ cup Confectioner's sugar
  • ½ tsp Himalayan salt
  • ½ tsp Vanilla extract
  • 250gm. Dark chocolate, roughly chopped


  1. Take a bowl and whisk together the rice flour, tapioca starch, powdered sugar, Himalayan salt and vanilla extract. Pour in slowly the olive oil and knead the dry mixture to make a ball of dough.
  2. Preheat the oven to 350ºF/180ºC.
  3. Line a baking tray with baking paper and grease with oil. Spread the dough, pressing it with your fingers in an even layer.
  4. Cut with a cookie cutter or use a large upside-down glass.
  5. Bake until it is just beginning to turn slightly golden around the edges, about 15 to 20 minutes.
  6. Remove from oven and let them cool completely for 30 minutes.
  7. Melt dark chocolate in the microwave, until smooth and shiny.
  8. Dip half of the cooled cookies, one at a time, in chocolate.
  9. Transfer back to parchment and let chocolate set completely.
  10. Serve or store in a cookie jar.
Keep a close eye while baking cookies. While cooling cookies should be removed only when they are completely cooled, otherwise, they will crumble.