Instructions

• Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat.
• Make the flax "egg": in a small bowl combine 1 tablespoon ground flaxseed and 2 1/2 tablespoons water, stir well, and let sit at least 5 minutes to thicken.
• In a large bowl combine 1/2 cup + 3 tablespoons cane sugar and 2–3 teaspoons orange zest. Use your hands to rub/massage the zest into the sugar until the sugar is evenly colored and fragrant. Scoop out and set aside 3 tablespoons of this orange sugar for coating the cookies later.
• To the remaining sugar-zest in the large bowl add 1/2 cup brown sugar, 1/3 cup + 1 tablespoon olive oil, the thickened flax egg, and 2 teaspoons vanilla extract. Whisk until the mixture is smooth and evenly combined.
• Add the dry ingredients to the center of the same bowl: 1 cup + 6 tablespoons all-purpose flour (spooned and leveled), 2 teaspoons cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon kosher salt. Use a spatula to mix the dry ingredients together on top of the wet ingredients, then gently fold them into the wet mixture until a thick dough forms and no dry streaks remain. Do not overmix.
• Portion the dough: scoop about 1 1/2 tablespoons of dough, roll it between your hands to form a smooth ball, then roll the ball in the reserved 3 tablespoons orange sugar to coat. Place each coated ball on the prepared baking sheet about 3 inches apart and press down slightly to flatten.
• Bake on the middle oven rack for 9 to 10 minutes, until the cookies have spread but still look puffy.
• Remove the baking sheet from the oven and let the cookies rest on the sheet for 10 minutes. Then use a spatula to transfer the cookies to a wire rack and let them cool completely.
• Serve immediately or store leftovers in an airtight container at room temperature for up to 5 days.