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Olive oil cookies

Written by Veronica Lavenia

Olive oil cookies are my winner cookies.  A delicious recipe that never disappoints.

My shortcrust pastry with olive oil has improved over time, with small tricks that make it perfect. I have never loved traditional pastry, so this healthy alternative is ideal for me.

Olive oil is a precious commodity, recently considered, by some scientific studies, a real medicine. A delicate extra virgin oil is perfect for tasty and light sweets.

Usually, I prepare these cookies with flours from ancient Sicilian grains. Although they are already available in the best Italian food stores, I propose this recipe with flours easier to find even abroad.

These olive oil cookies are very fragrant and friable, also ideal as a dessert if accompanied by a cup of tea or hot chocolate.


Olive oil cookies: Ingredients

Makes  about 15-20 cookies

80 g (3 oz) raw coconut sugar

100 ml (3½  fl oz) organic mild extra virgin olive oil

100 ml (3½  fl oz) plain yogurt, unsweetened

Pinch of sea salt

150 ml (5 fl oz) Farro flour

100 g (3½ oz) brown rice flour

100 g (3½ oz) cornea-cornflour

1 tsp organic baking powder


Olive oil cookies: Method

  1. Preheat the oven to 180° (350°/Gas 4).
  2. In a bowl, beat the sugar with olive oil. Add the yogurt, salt and mix.
  3. Add the flours, baking powder and mix with a spoon.
  4. Once the dough is compact, create a ball shape and, with a cookie cutter, create the desired shape.
  5. Put the cookies in a baking tray with baking paper. Cook for 15 minutes. 

© Ph. Veronica Lavenia – The Wolf Post

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate