olive oil cookies

These gingerbread olive oil cookies will soon become a regular in your holiday baking repertoire. And this gingerbread man recipe is made without butter!

Gingerbread Olive Oil Cookies

all purpose flour

ginger

cinnamon

tsp baking soda

cloves

tsp baking powder

tsp kosher salt

nutmeg

light brown sugar, packed

molasses

+ 1 TBS extra virgin olive oil

Preheat oven to 350ºF and line baking sheets...

Preheat oven to 350ºF and line baking sheets with parchment paper or silicone baking mats.

In a medium-sized bowl whisk together 3 cups...

In a medium-sized bowl whisk together 3 cups flour, spices, baking soda, baking powder and salt.

Using a stand mixer with a paddle attachment,...

Using a stand mixer with a paddle attachment, mix together brown sugar, molasses, egg, and olive oil until creamy and combined.

Put mixer on low speed, gradually add flour...

Put mixer on low speed, gradually add flour mixture, and beat until dough starts to form and clump together.

Coat flat work surface or cutting board with...

Coat flat work surface or cutting board with some all-purpose flour. You can use up to 1/4 cup flour

Gently knead dough into a round disk.

Olive oil cookie dough is sticky, so you...

Olive oil cookie dough is sticky, so you will need to lightly flour a silicone mat and place it (flour side down) over the dough. You can also use two sheets of parchment paper.

Carefully roll until out dough until approximately 1-cm...

Carefully roll until out dough until approximately 1-cm thick.

Using cookie cutters, cut into desired shape. Dip...

Using cookie cutters, cut into desired shape. Dip a thin spatular into flour and gently transfer cut cookies at least 1-inch apart onto prepared baking sheet. Bake for 10 minutes for shapes approximately 4-inches long, 12 minutes for larger sizes.

Remember, olive oil cookies do not brown. If...

Remember, olive oil cookies do not brown. If you bake for too long, you will have firm, crisp cookies.

Let sit on baking sheet for 10 minutes...

Let sit on baking sheet for 10 minutes after removal from oven, and then using a thin spatula, transfer to a cooling rack.

Serve as is or ice as desired. Store...

Serve as is or ice as desired. Store in airtight container for up to 1 week.

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Your favorite chocolate chip cookie but made with some olive oil for the most insane cookie texture ever! These salted dark chocolate olive oil cookies are chewy, slightly crispy on the outside and perfectly soft on the inside. Since we’re only using olive oil for half of our fat, the oil just gently scents the dough. One of my original olive oil cookies--you will love these!

Salted Olive Oil Chocolate Chip Cookies

(330 g) light brown sugar, (packed)

(113 grams/4 oz) unsalted butter, (room temperature)

olive oil

(100 g) granulated sugar

eggs, (room temperature)

(13 g) pure vanilla extract

(203 g) all-purpose flour

(203 g) bread flour

(10 g) baking powder

(5 g) baking soda

(6 g) sea salt

(340 g) dark chocolate, (coarsely chopped or chips)

Sea salt flakes

Preheat your oven to 375F (190C). Make sure you have a rack in the top third of your oven (allow at least six inches (15cm) from the heat source). Line several baking sheets with parchment paper.

In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, butter, oil and granulated sugar on medium speed for about 5 minutes or until fully incorporated, light and creamy. Add the eggs, one at a time, making sure each is well blended before adding the next. Add the vanilla and mix on medium until everything is well blended. Take the bowl out of the mixer.

In a medium bowl whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add the flour mixture to the wet ingredients and fold until the cookie dough is barely blended and you still see streaks of flour. Add the chocolate chunks and fold until just mixed.

Gently roll 2 tablespoon-sized balls, place on the prepared baking sheet and allow about 2 inches (5  cm) of space between the dough balls. Bake the cookies in the top third of the oven for about 11 minutes. They will look slightly underdone. Fresh out of the oven, sprinkle with the sea salt flakes, if using. Allow to cool on the baking sheet for 5 minutes and then transfer to a rack to finish cooling.

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Gingerbread Olive Oil Cookies

Salted Olive Oil Chocolate Chip Coo...

Top 2 olive oil cookies recipes from across the web

The most viewed olive oil cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gingerbread Olive Oil Cookies

Salted Olive Oil Chocolate Chip Coo...

The most viewed olive oil cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine