Olive Oil Cookies
Olive oil cookies are made with pantry staples, ready in less than 15 minutes, can be frozen for later, and are chewy until the last bite!
Today our ingredient spotlight is going to be on the olive oil! If you don’t consider yourself an oil snob, there’s a chance that you may not know all of the ins and outs that go along with this industry.
Most of the time, when recipes call for a certain type of oil, consumers are going to choose the cheapest of the selection because let’s face it, cooking oil is expensive! Not to mention if you are not making your decision based on taste, smoke point, and flavor you have a good reason to choose the less expensive variety.
Before we jump into making olive oil cookies, let’s do a little olive oil crash course. I do recommend using a higher quality EVOO when making these cookies because you can taste the flavor!
Choosing Good Quality Olive Oil
Like most products on the market today, there’s a low end and high end when you are shopping for cooking oil. In terms of olive oil, extra virgin is considered the gold standard. However, just because it’s labeled “extra virgin” doesn’t mean that it checks all of the boxes according to the California Olive Oil Council.
Because there are no requirements nationwide to have a certification for extra virgin, the COOC took it upon themselves in the late 90s to establish their Seal Certification Program.
In this program, there is a rigorous process that oil must meet in order to be certified and to qualify as an extra virgin grade.
Here is a list of COOC-certified oils where you can purchase directly from retailers and producers.
Storing Olive Oil
The best practice for storing olive oil is to make sure it’s kept out of the light and heat to avoid it from turning rancid.
Once the seal is broken, it’s best to use it between 3 and 6 months.
It is not recommended to store it in the fridge as it may lead to foul flavors from condensation.
Ingredients Needed for Olive Oil Cookies
whole wheat pastry flour
soda
powder
salt
maple sugar
extra virgin olive oil – as I mentioned before, be sure to use a high-quality oil for the best flavor
Lemon zest and juice
egg
How to Make Olive Oil Cookies
Line your baking sheet with parchment paper and preheat your oven to 350 degrees.
Mix the flour, baking powder, baking soda, salt in a small mixing bowl and set aside.
In another bowl, combine the oil, sugar, lemon zest and juice, and egg. Whisk together until the mixture is smooth.
Stir the dry ingredients into the wet ingredients and mix well.
Using a tablespoon or cookie scoop, scoop out the dough (about 1 tablespoon per cookie) and roll into a ball. Add them onto the baking sheet leaving at least an inch between each one.
Bake until they are lightly brown, which should be about 12-14 minutes.
More Amazing Cookie Recipes:
- Almond Flour Peanut Butter Cookies
- Almond Flour Oatmeal Chocolate Chip Cookies
- Tahini Chocolate Chip Cookies
- Chickpea Flour Cookies
- Vegan Sugar Cookies
- Vegan Oatmeal Cookies
Olive Oil Cookies
Ingredients
- 1 cup whole wheat pastry flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup maple sugar
- ¼ cup + 1 tablespoon extra virgin olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 1 egg beaten
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In a bowl, mix together flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together sugar, oil, zest, juice, and egg and beat till smooth.
- Add dry ingredients to wet ingredients, combining well.
- Scoop dough (1-tablespoon per scoop) and roll into a ball. Place on lined baking sheet, approximately 1 inch apart.
- Bake cookies until lightly brown, 12 to 14 minutes.
Video
Notes
DOWNLOAD A FREE EXCERPT
Two Healthy Diets — One Delicious Cookbook
I’ve combined DASH diet and Mediterranean diet recipes into something even better… Presenting The Mediterranean DASH Diet Cookbook.
