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Olive Oil Cookies


We love cookies, especially when they're dairy free and refined-sugar free! Olive oil cookies have a light texture and the aroma of the olive oil brings out the caramel flavor from the date sugar. 

Using olive oil instead of butter can make your cookies extra tender because there is less opportunity to develop the gluten in the flour by overmixing the batter.

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup extra light olive oil
• 1/4 cup milk
• 3/4 cup date sugar, plus more for coating the cookies
• 1 teaspoon vanilla extract

1. Preheat your oven to 350°F. Line a large baking sheet with parchment paper, and set
2. In a medium sized bowl, whisk together flour, baking powder, and salt until combined.
Set aside.
3. In a large bowl, add light olive oil, milk, date sugar, and vanilla extract. Whisk to
4. Add your dry ingredients to the wet ingredients, and mix together until you have a soft
cookie dough. The dough will be a bit crumbly, but it should stick together if you pinch it
with your fingers. If needed, gradually mix in more milk (one tablespoon at a time) until
it reaches the right consistency.
5. Portion the dough into 1 to 2 tablespoon sized portions, and shape into balls.
6. Arrange cookie dough portions onto your baking sheet, leaving about 1 inch of space
between each ball of dough. Lightly press each ball down to flatten slightly.
7. Bake the cookies in the center of your preheated 350°F oven for 10 to 15 minutes, or
until golden brown on the bottom and edges
8. Cool cookies for about 5 minutes on the baking sheet, then transfer onto a wire rack and
set aside to cool completely.
9. Once cooled, roll the cookies in some more date sugar for added sweetness!


Recipe from @eatsdelightfullblog 

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