Lemon Olive Oil Cookies Recipe

Name: Lemon Olive Oil Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plain, nonfat yogurt (make sure it's gluten-free) or sour cream; 1/4 cup lemon olive oil (or the best quality olive oil you can afford); 1 egg; zest of one lemon; juice of one lemon; 1/2 half cup white rice flour; 1/4 cup tapioca flour; 1/2 cup fresh ground almond meal (fresh ground tastes best); 1/2 cup sugar; 1 teaspoon baking powder

Servings: persons

1/4 cup plain, nonfat yogurt (make sure it's gluten-free) or sour cream
1/4 cup lemon olive oil (or the best quality olive oil you can afford)
1 egg
zest of one lemon
juice of one lemon
1/2 half cup white rice flour
1/4 cup tapioca flour
1/2 cup fresh ground almond meal (fresh ground tastes best)
1/2 cup sugar
1 teaspoon baking powder

1
Preheat the oven to 350u00b0.
2
First, combine the yogurt and olive oil well. Stir in the egg, then the lemon juice and zest, to make a coherent mixture.
3
Next, combine all the dry ingredients together. Slowly, fold the wet ingredients into the dry. The dough will be sticky. In fact, you might have dough all over your fingers by the time this process is done. Oh darn.
4
Form small balls with the sticky dough and roll each ball into sugar. This will make the finished cookies crunchy and shimmery. Place on a baking sheet covered with a silpat, or a layer of parchment paper.
5
Cook for twelve minutes, approximately. The cookies will be soft at this point, but they will feel fully formed. Let them sit on the baking sheet, on the top of the oven, for about five minutes.
6
Carefully, move the cookies to a cooling rack. Let them sit there for another five minutes, during which time they will harden in the air.
7
Now, try not to eat them all in one sitting.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup plain, nonfat yogurt (make sure it's gluten-free) or sour cream, 1/4 cup lemon olive oil (or the best quality olive oil you can afford), 1 egg, zest of one lemon, and more.

Yes, Lemon Olive Oil Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Olive Oil Cookies

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