Soft and deliciously flavored with zesty lemon and sweet blueberries, these olive oil cookies are the perfect treat or sweet breakfast to pair with your favorite cup of coffee or tea.
They are gluten-free, dairy-free, refined sugar-free, and easy to make.
I often make these olive oil cookies because they're one of my most requested cookie recipes. They're refreshing with a fruity twist, like my Mango Cookies, but have a delicious soft texture, like my Flourless Peanut Butter Cookies.
The extra-virgin olive oil contributes to the soft texture, while lemon juice, lemon zest, and sweet blueberries add a refreshing flavor and a bit of ginger powder, an unexpected touch of warmth.
These butterless cookies are a healthy indulgence, only sweetened with fresh fruits and a touch of honey. Let's make them!
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Why You'll Love This Recipe
- Moist and soft: The extra virgin olive oil adds richness while keeping the cookies moist, and the lemon zest brings brightness to every bite.
- Healthier: This cookie recipe combines wholesome ingredients like almond flour, oat flour, and honey for a slightly healthier take on traditional cookies.
- Easy Bake: You can make a whopping 23 cookies in about 35 minutes, and everything is so easy to prep.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Here's what you need to make these amazingly flavored olive oil cookies.
- Oat flour & almond flour: These Gluten-free flours add nutty richness and make the cookies extra tender. Use any extras to make my Gluten-Free Oatmeal Raisins Cookies and Yogurt Almond Flour Coffee Cake.
- Extra virgin olive oil: Good quality olive oil imparts a subtle fruity flavor that pairs beautifully with lemon and blueberries.
- Lemon zest & lemon juice: These add brightness, making the cookies taste fresh and light.
- Ginger powder: Just a touch for a warm kick.
- Fresh blueberries: The secret to bursts of fruity flavor in every bite. For best results, use firm, ripe blueberries. Get enough also to make my Almond Flour Mug Cake.
- Honey: A natural sweetener that balances the tartness of the lemon.
- Large egg: Leave one out of the fridge at room temperature for 30 minutes if possible.
- Leavening agents: Baking powder and baking soda.
How To Make Them
See the full recipe with measurements in the recipe card.
It's such a simple olive oil cookie recipe. They come together in just a few steps.
Step One (Picture 1 above) - In a large bowl, combine oat flour, almond flour, baking powder, baking soda, and ginger powder. Set aside.
Step Two (Picture 2 above) - In a separate bowl, whisk together the extra virgin olive oil, honey, egg, lemon zest, and lemon juice until smooth.
Step Three (Picture 3 above) - Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until a solid dough forms.
Step Four (Picture 4 above) - Carefully fold in the fresh blueberries.
Step Five (Picture 5 above) - Using a one-tablespoon cookie scoop, scoop out cookie dough balls and place them onto the prepared baking sheet, leaving enough space between them.
Step Six (Picture 6 above) - Bake in a preheated oven until the tops of the cookies are solid and the edges are golden brown. Transfer the cookies to a wire rack to cool completely before serving.
Top Tips For Perfect Olive Oil Cookies
Here are a few tips to make this bake as easy as possible.
- Use room temperature Ingredients: This helps the dough come together smoothly and ensures even baking.
- Use high-quality olive oil: For the best flavor, always use extra virgin olive oil with a mild taste. It's what gives them a unique flavor and soft texture. Don't use an olive oil that tastes too sharp, like a gourmet olive oil. You don't want it to overpower the zesty and sweet flavors.
- Measure: Since you're baking with almond flour, it's always best to measure your ingredients using a kitchen scale to get the same results.
- Don't overbake: The cookies should feel firm to the touch and have golden brown edges to indicate they are ready. They will bake further in their heat while cooling.
- Don't overmix: To avoid dense muffins, mix the wet and dry ingredients until just combined, but make sure there are no lumps left in the batter.
- Cool the olive oil cookies: They are very fragile when you take them out of the oven. So allow them to cool on the baking sheet for at least 5 minutes before gently transferring them to a cooling rack with a spatula. They will firm up once cooled.
Variations
If you feel like experimenting, here are a few variations you can try to change the flavors.
- Chocolate chips: For a delicious twist, add dark chocolate chips or chunks of a good-quality chocolate bar instead of blueberries. Use any leftovers to make my Gluten-Free Chocolate Chip Cookies or Almond Flour Banana Cookies.
- Orange zest: Substitute the lemon with orange zest and juice for a citrusy change.
Storage
These cookies keep well in an airtight container at room temperature for up to 5 days.
If you'd like to store them longer, place the cookies in an airtight container with parchment paper between layers and store them in the refrigerator for up to 10 days.
More Amazing Cookies To Try Next
Looking for other recipes like this? Try these:
These olive oil lemon cookies are a delightful and wholesome treat. They are even healthy enough to enjoy for breakfast with your favorite cup of morning beverage. Enjoy!
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📖 Recipe
Lemon Ginger Olive Oil Cookies With Blueberries
Mariska RamondinoEquipment
- Parchment paper to line the baking sheet
- 1 tablespoon cookie scoop to drop the dough onto the baking sheet
- whisk to combine the ingredients
- spatula or wooden spoon to fold dry with the wet ingredients
Ingredients
- 1 ¾ cups oat flour 200 grams
- ¾ cup almond flour 80 grams
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ginger powder
- 1 large egg at room temperature and beaten
- ¼ cup olive oil 53 grams
- ⅓ cup thick liquid honey 120 grams
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 ½ cups fresh blueberries 230 grams
Instructions
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a large baking sheet with parchment paper and set aside.
- In a large or medium bowl, combine all the dry ingredients using a whisk. Set aside.1 ¾ cups oat flour, ¾ cup almond flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ginger powder
- In a medium bowl, combine the beaten egg with the rest of the wet ingredients and the lemon zest.1 large egg, ¼ cup olive oil, ⅓ cup thick liquid honey, 2 tablespoons lemon zest, 2 tablespoons lemon juice
- Fold the dry and wet ingredients in increments using a spatula or wooden spoon until well combined. The cookie batter will be sticky but not runny.
- Gently fold in the fresh blueberries until well incorporated into the batter.1 ½ cups fresh blueberries
- Drop one tablespoon (use a cookie scoop) onto the prepared baking sheet, leaving enough space (about 1-2 inches apart) between the cookies. Make sure each batch has some blueberries in it.
- Pace in the center of the oven and bake for 12 to 15 minutes or until the top of the cookies are solid with lightly golden brown edges. It's always exactly 15 minutes in my oven.
- Allow the cookies to cool completely before serving. If you want to place them on an oven rack (optional), wait 5 minutes before carefully transferring them to cool further; otherwise, they will fall apart.
Notes
- Since you're baking with almond flour, it's always best to measure your ingredients using a kitchen scale to get the same results.
- Don't use an olive oil that tastes too sharp, like a gourmet olive oil. You don't want it to overpower the cookies.
- Don't overbake. The cookies should feel firm to the touch and have golden brown edges to indicate they are ready. They will bake further in their own heat while cooling.
- Don't Overmix: To avoid dense muffins, mix the wet and dry ingredients until just combined, but make sure there are no lumps left in the batter.
- When you take them out of the oven, they are very fragile. So allow them to cool on the baking sheet for at least 5 minutes before gently transferring them to a cooling rack with a spatula. They will firm up once cooled.
- Storage: Cookies can be stored in an airtight container at room temperature for up to 5 days. If you'd like them to last longer, place them in an airtight container with parchment paper between layers and store them in the refrigerator for up to 10 days.
- Taste: They are heavenly, soft, and light, with a refreshing, zesty touch and jam-like flavors from the blueberries.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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