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!
Print
Pin
Servings: 14 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
Note: Use a good quality oil to make sure the flavor shines through in these cookies. Place in an airtight container at room temperature for up to one week.