Welcome to my kitchen! Some of you might know there are food allergies in our house. Just to name a few are eggs, peanuts, tree nuts, coconut, and every legume but soy. To further complicate things, as an adult I developed an avocado allergy. So, cooking in our house can get kind of…difficult. However, there’s a recipe that I discovered and I’ve been wanting to try, and I thought I’d share it with you, since it’s a cookie with a pretty unusual ingredient, and only five ingredients total, unless you want to add a topping, then it’s just two more.
Ready?
I’m here to introduce Italian Cinnamon Olive Oil Cookies!
This recipe comes from this website here, and so you can print out the recpie if you are interested in trying this yourself!
As I said, super simple ingredients.
- 2 ¼ cups All-purpose flour
- ¾ cup Regular olive oil
- 2 / 3 cup Granulated sugar
- 2 tablespoon Mandarin zest or orange zest
- 1 / 8 teaspoon Kosher salt
If you want a topping for the cookies, you’ll need:
- 2 tablespoon Granulated sugar
- 1 tablespoon Ground cinnamon
Preheat your oven to 400 degrees.
Combine all of the dry ingredients, and make a little well in the center.
Add the zest and olive oil, and mix.
Let the dough rest for 10 minutes, then test it. If you can squeeze it together and it doesn’t fall apart, it’s ready. If it does, add 1-2 more tablespoons of olive oil and mix well.
Roll the dough into a ball, and, if desired, sprinkle your sugar and cinnamon on the top. It’s easiest to blend the two together before sprinkling.
Bake at 400 for about 10 minutes, or until the bottoms brown.
Cool 5 minutes on the sheet, then 10 minutes on a rack and sample.
Don’t forget the last step. If you don’t sample, how will you know if it’s good for whoever you are making it for? Always sample, my friends!
If you have a favorite type of cookie, I’d love to hear it. I really like oatmeal raisin or oatmeal chocolate chip or plain old sugar! Those are my favorites. What is yours?
Sarah is wife to an amazing teacher and mom to two boys who are growing up just a little too fast. She spends her days working and writing in the Blue Ridge Mountains of Virginia.
A recipe my grandma used to make is high on my list. It’s a chocolate chip bar cookie called Congo Squares. I’ve tweaked the recipe because it uses too much brown sugar (a whole box). I also really like no bake cookies (the ones with oatmeal, cocoa powder, and peanut butter). But just about any cookie is good by me!
Have you tried making shortbread replacing the butter with oil? For each cup of butter use three quarters of a cup of oil.
Oh! It has been a while since I tried not bake cookies! I wonder if my kids would like those!
Good morning Sarah! Goodness, so many allergies! That would be challenging! I’m afraid I wouldn’t have a recipe for you! We love peanut butter cookies. LOL And I can’t even imagine not having coconut! I love coconut pie and Mounds! Not that I have it much, but not being able to eat it would be awful!
I do have a question. There is a ? Mark on the amount of sugar and kosher salt. Is it 1 or 2?
Anyway, thanks for your article today Sarah! Again many blessings to you and your family!
Oh thank you! I don’t know why question marks appeared! Let me go fix that!
snickerdoodles!!
I love those too!
Those sound delicious.
Love homemade chocolate chip cookies.
We do too!
My favorite is molasses and in second place is chocolate chip.
I don’t think I’ve ever had molasses cookies!
My favorite is chocolate chip cookies
I like those too! Such a classic!
Chocolate chip cookies and peanut butter cookies.
I think everyone thinks of chocolate chip when they think cookies!
These sound interesting, Sarah. I do love Husband and Grandboy’s holiday Spritz cookies. They are totally addictive!
Ohh! Yes those are!
Hi, your cookie recipe sounds good. My favorite cookie is the Oatmeal Raisin pecan cookies that my husband bakes, they are really good. We have 2 pecan trees , so he adds the pecans from our trees. In the autumn when the pecans are ready to be picked, he will pick them shell them and then put them in Ziplock gallon size freezer bags and puts them in the freezer. Have a great day and a great week.
It is a lot of hard work to shell! But I bet you enjoy them!
Cookies and cowboys really caught my eye this morning! I saw a recipe for dates and almond flour. That’s it. I totally going to try it when I go visit the grandkids! Last week while facetiming my 3 yr old grandson we made cookies “together “ by just squishing bananas and peanut butter together. Then he wanted to add some sprinkles. Anyway, it actually makes a cookie, a really soft cookie but none the less a cookie!
I bet he loved making cookies with you!! And in a safe way!
I bake for my students and one of their favorite recipes is “Peanut Butter Cup Cookies”
Ingredients
1 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
2 cups chopped peanut butter cups (about six 1.6-ounce packages)
Directions
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
https://www.tasteofhome.com/recipes/peanut-butter-cup-cookies/print/
I am sure they enjoy that one!
“Roll the dough into a ball” I’m guessing you meant something like 2 dozen balls? and that the cookies flatten themselves? (Sorry, seems as if a sentence or two got left out of the recipe, which does sound delicious!)
Hugs,
E
Yes, they do flatten. They are not the largest cookies, but more two bite size.
Good Monday Afternoon Sarah,
I love my mom’s date pinwheels cookies! They are a lot of work (cooking the dates with sugar & cinnamon, rolling out the cookie dough, rolling the date mixture up in the dough, then refrigerating overnight before baking). She only makes them at Christmas time, but I can’t get enough!
Isn’t that always the way? The best ones are so complicated to make! Those sound good!
I have lots of favorites. One is a chocolate cookie, cooked in scoops. As soon as you take them out often oven, push a Maraschino cherry in the center. Once it has cooled a little there is a thick chocolate topping poured over it to cover the cherry and top of the cookie. They are easy, delicious, and tea party elegant.
I need to try that. That sounds really fun!
I love Haystack cookies! They are so good!
I also can relate to the allergies somewhat. Our youngest son was allergic to all dairy and soy products as a baby. I had to nurse him till he was 18 months old because that’s the only thing that agreed with him. Then he developed an allergy to fish oil that almost killed him just a few years ago. His other allergies hadn’t bothered him anymore for about 30 years.
How scary! I am glad that the others have not bothered him, but it sure can be a constant worry.
That sounds like an interesting recipe. I don’t think I’ve ever seen a cookie recipe with olive oil. My favorite is peanut butter cookies, using a recipe from my mom’s cookbook that is over 100 years old. The instructions are for cooking on a wood stove, but we’ve adapted it for the oven. It’s SO good.