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Olive Oil Cookies

Betsy Leighton | My Inert Life | www.myinertlife.space
Prep Time 5 minutes
Cook Time 9 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • Silpat baking liner
  • cookie sheet
  • Rolling Pin

Ingredients
  

  • 1 cup sunflower seed flour
  • 2 tbsp olive oil
  • 1 tbsp ChocZero Sugar Free Maple Syrup
  • tsp vanilla bean powder or vanilla extract, if tolerated
  • 1-2 tbsp water

Instructions
 

  • Preheat oven to 350 °F.
  • Stir together all ingredients, adding water one tablespoon at a time, until the dough comes together into a ball.
  • Place the dough ball on the Silpat, and cover it with a sheet of parchment paper. Roll the dough out between the Silpat and baking paper to a thickness of about ⅙-inch. Carefully peel off the top layer of baking paper and use a plastic knife to cut the cookies into 2-inch squares. Leave the dough in place and lift the Silpat with the cookies onto the baking pan. Do not move the cookies.
  • Bake for approximately 9 minutes, until the cookies are lightly browned. Remove from the oven and cool for ten minutes before breaking them on the score lines. Serve immediately or freeze for later consumption.