A friend recently gave me a recipe for olive oil cookies, saying they converted easily to GFCF and were very easy to make. I love making drop cookies because they are easy and fast, and this recipe looked faster than most. I was intrigued by the use of olive oil in the recipe - it's different and it makes them healthier than cookies made with shortening. I played around a bit with the original recipe and came up with something that reminds me very much of Lemon Squares without the fuss. These cookies turned out delicate and delicious and they may just be my go-to recipe for cookies from now on.
The original recipe called for 1/2 cup of olive oil. I substituted applesauce for half of the oil, which make the cookies pleasingly puffed instead of flat. Next time, I may try making the cookies with all olive oil and a little bit of walnut meal to give them a different texture. For now, these cookies are great just the way they are.
1 3/4 cup All Purpose Rice Flour Blend
1 cup sugar
1/2 tsp. xanthan gum
1/4 tsp. baking powder
1/8 tsp. salt
1/4 cup extra virgin olive oil
1/4 cup unsweetened applesauce
1/3 cup rice milk
1 beaten egg
1/2 tsp. lemon extract
2 tsp. lemon zest
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Spray parchment paper lightly with cooking spray, set aside.
Sift together the flour through the salt, make a well in the center and set aside. In a separate bowl, whisk together the olive oil through the lemon zest. Pour the wet ingredients into the dry ingredients and beat until well blended.
Drop the batter by generous teaspoonfuls 2 inches apart on the prepared baking sheets. Bake about 12 minutes or until the bottoms of the cookies are lightly browned. Remove from the oven and transfer the cookies to a wire rack. Cool cookies completely before serving. Makes about 2 dozen cookies.