Lemon Olive Oil Cookies

5 from 38 votes

Looking for a sweet and tangy snack to brighten up your day? Enjoy these mouthwatering vegan lemon olive oil cookies! With just a few simple ingredients you can indulge in a summery treat that's perfect for any time of day.

Prep Time15

Cook Time15

Resting Time30

Total Time1

Course: Dessert, Sweets

Cuisine: Dairy-Free, Vegan

Servings: cookies

Calories: 168kcal

Author: Jacqui Wormington

Equipment

Ingredients

110 mililiters extra-virgin olive oil
160 grams cane sugar fine
40 grams brown sugar
70 mililiters non-dairy milk (such as oat or soy milk)
20 mililiters lemon juice
1 teaspoon lemon extract
230 grams all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
A pinch salt

Metric - US Customary

Instructions

Preheat the oven to 180℃ / 350°F.
In a mixing bowl, whisk together olive oil, sugar, plant milk, lemon juice, and extract. Whisk for 1 minute; do not skip this step.
Add baking powder, baking soda, and salt and whisk until combined. Gradually add the flour to the wet ingredients and mix until combined.
Cover and rest for 30 minutes in the fridge.
Using a cookie scoop or spoon, form balls of dough and place them onto a lined baking sheet.
Bake the cookies for 12-15 minutes, or until the edges are golden brown.
Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

Notes

Storage: To store your baked lemon olive oil cookies, store them in an airtight container at room temperature or in the fridge for up to 5 days. You can also store the unbaked cookie dough covered in your fridge for up to 2 days.

Freezing: To freeze lemon olive oil cookies, place them in an airtight container or freezer bag, making sure to separate the layers with parchment paper. Store them in the freezer for up to 3 months. When you're ready to enjoy them, simply remove them from the freezer and let them thaw at room temperature for a few hours before serving. Put in the oven for a few minutes to refresh, if desired.

Nutrition