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Orange Olive Oil Cookies

These Orange Olive Oil Cookies are soft, tender, and bursting with fragrant citrus zest and fruity olive oil flavor. A wholesome, plant-based twist on classic cookies!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy, Olive Oil, Orange, Plant-based, Vegan
Servings: 24 servings

Ingredients

  • 1 tbsp ground flaxseed
  • 2.5 tbsp water
  • 0.5 cup cane sugar
  • 3 tbsp cane sugar
  • 0.5 cup brown sugar
  • 0.33 cup olive oil extra virgin
  • 1 tbsp olive oil extra virgin
  • 2 tsp vanilla extract
  • 1 navel orange zest from 1 orange
  • 1 cup all-purpose flour spooned and leveled
  • 6 tbsp all-purpose flour spooned and leveled
  • 2 tsp cornstarch
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp kosher salt

Instructions

  • In a small bowl, combine 1 tablespoon ground flaxseed with 2 1/2 tablespoons water. Stir well and let sit for 5-10 minutes until thickened and gel-like.
  • In a large mixing bowl, whisk together 1/2 cup plus 3 tablespoons cane sugar and 1/2 cup brown sugar until combined. Add the flaxseed mixture, 1/3 cup plus 1 tablespoon olive oil, and 2 teaspoons vanilla extract. Whisk until smooth and creamy.
  • Using a microplane or fine grater, zest the peel of 1 navel orange directly into the wet ingredients. Stir to distribute the zest evenly throughout the batter.
  • In a separate bowl, sift together 1 cup plus 6 tablespoons all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon kosher salt.
  • Add the dry ingredients gradually into the wet mixture. Fold gently with a spatula until just combined. Avoid overmixing.
  • Cover the dough and refrigerate for at least 30 minutes.
  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  • Using a tablespoon or cookie scoop, drop dough onto the prepared sheet, spacing about 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden but centers remain soft.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Equipment

  • Mixing Bowls
  • Measuring Spoons and Cups
  • Microplane or fine grater
  • Whisk
  • Spatula
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Cooling Rack

Notes

  • Chill dough well before baking to prevent excessive spreading.
  • Measure flour carefully using spoon and level method to avoid dry cookies.
  • Use high-quality extra virgin olive oil for best flavor or light olive oil for a milder taste.