Vegan Olive Oil Cookies Recipe
These vegan olive oil cookies are crisp and sweet, with a delicious floral flavor and aroma from the extra virgin olive oil and pure vanilla extract. Drizzle them with dark chocolate for a pretty presentation!
Servings: 12
Calories: 139kcal
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 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
Optional Topping:
- 1/2 cup melted dairy-free dark chocolate for drizzling on top of the cookies.
Instructions
- 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.
Optional Step:
- 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.
Notes
- Store these vegan olive oil cookies in an airtight container for up to three days or freeze them for up to six months.
Nutrition
Serving: 1Cookie | Calories: 139kcal | Carbohydrates: 12g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 82mg | Potassium: 31mg | Fiber: 2g | Sugar: 8g | Calcium: 15mg | Iron: 1mg