These olive oil cookies are sweet, crisp, and delicious. Extra virgin olive oil and pure vanilla extract give these cookies a heavenly aroma and flavor. They’re easy to make, freeze well, and are perfect when you’re craving a nutritious treat.
Ingredients in these olive oil cookies
Extra virgin olive oil gives these cookies their unique, floral flavor and crisp texture. Any brand is fine, so use whatever you have.
These cookies are sweetened with maple syrup. I don’t recommend substituting any other sweeteners in this particular recipe.
Coconut flour gives these grain-free, nut-free cookies a satisfying texture. Coconut flour is much more absorbent then most other flours, so substitutions probably won’t work.
Pure vanilla extract gives these cookies a delightful aroma and flavor. Try to avoid artificial vanilla and use the pure stuff if possible because you can really taste the difference in flavor.
How to make them
Start by preheating the oven to 375 degrees Fahrenheit, then add all of the ingredients except for the baking soda to a mixing bowl.
Use a whisk to mix for 3-4 minutes or until the cookie dough thickens and has the consistency of a thick batter. Then add the baking soda and whisk briefly to combine.
Next you’ll line a sheet pan with parchment paper, then use a spoon to drop 12, evenly spaced, heaping tablespoons of cookie dough onto the pan.
Bake for 14 minutes or until the cookies look solid and golden brown around the edges. Allow the cookies to cool to room temperature before serving.
To take these olive oil cookies to the next level, wait for them to cool to room temperature before drizzling 1/2 cup of melted, dairy-free dark chocolate on top of the cookies. Then put the cookies in the fridge for at least 30 minutes to allow the chocolate to harden before serving.
More easy recipes to try
- These caramelized almonds have the right balance of sweet and savory flavors.
- These date and coconut balls are an easy, tasty snack idea.
- This almond butter salad dressing is delicious tossed with greens or used as a dip for raw veggies.
- These no-egg pancakes are fluffy, filling, and delicious.
Olive Oil Cookies
- 1/2 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1/2 cup coconut flour
- 2 teaspoons pure vanilla extract
- 1 teaspoon vinegar or lemon juice
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup melted dairy-free dark chocolate for drizzling on top of the cookies.
- Preheat the oven to 375 degrees Fahrenheit.
- Add the extra virgin olive oil, maple syrup, pure vanilla extract, vinegar or lemon juice, salt, and coconut flour to a mixing bowl.
- Use a whisk to mix for 3-4 minutes or until it has the consistency of a thick batter.
- Add the baking soda and whisk briefly to incorporate it.
- Use a spoon to drop 12, evenly spaced, heaping tablespoons of cookie dough onto a sheet pan lined with parchment paper.
- Bake at 375 degrees Fahrenheit for 14 minutes or until the cookies look solid and golden brown around the edges.
- Allow the cookies to cool to room temperature before serving.
- Once the cookies have cooled, drizzle melted dairy-free dark chocolate on top, then place the cookies in the fridge to harden for at least 30 minutes before serving.
- Store these olive oil cookies in an airtight container for up to three days or freeze them for up to six months.