Lemon Olive Oil Cookies


  • 2 1/4 cups almond flour (we have almond flour at our store)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/4 cups granulated sugar
  • 1/3 cup Wagco Lemon Olive Oil
    • Try with Wagco Blood Orange, or Persian Lime
  • 2 large eggs
  • 1/2 tsp vanilla extract


Preheat oven to 350*.  In a bowl sift together flour, baking soda, baking powder, and salt. Set aside. In a second large bowl, combine sugar and olive oil and mix with a spatula until it forms a grainy paste. Add eggs and vanilla, stir until smooth. Fold in the dry ingredients until just incorporated. You should have a fairly soft, oily dough. Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll into sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving two inches or space between cookies. Bake for 11-13 minutes or until tops are puffed and crackly and edges just start to turn light golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.

*Recipe may not look exactly like the picture, picture is just used as a reference.*

baked baking close up cookies
Photo by freestocks.org on Pexels.com

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