Olive oil orange cookies.

Cookie porn.One of the annoying things about being broke is running out of butter, especially when you want cookies. The day before payday is always incredibly bad for that. I ran out of milk too.

Good thing we never run out of the really important stuff, like wine.

So not only did I need a cookie. I needed a cookie that would go with my wine, and my, oh my, I think we’ve got one.

This recipe is a hybrid of sorts, a little of this and a little of that from Mario and Mark, and a bit of me as well. You should definitely give these a try – not too sweet, with a pronounced POP! of orange, and a nutty olive oil undercurrent. Perfect with wine, or even just on their own. Crunchy outside, chewy inside, and certainly not your everyday cookie. These are immodest, show-off cookies. Don’t be put off by the oil. It may not replace butter in your life, but it will be a nice little change.

Olive oil orange cookies

(Makes about three dozen cookies.)

  • 3 cups flour
  • 1 tbsp. orange zest
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 cup sugar
  • 1/2 cup extra virgin olive oil
  • 2 eggs, beaten
  • 1/4 cup fresh-squeezed orange juice (1 navel orange should do you for the recipe, zest and juice)
  • 1/2 cup dry white wine
  • 1 tsp. brandy (optional)

Preheat your oven to 375°F.

Whisk together your dry ingredients. In a separate bowl, whisk together your wet ingredients. Pour the wet ingredients into the dry ingredient mix, and stir to form a sticky, very shiny dough. Again, don’t be put off – it looks greasy. But the cookies, for some reason, won’t be.

Shiny dough.Roll the dough into balls about an inch in diameter, and plonk onto a cookie sheet. Bake about an inch apart, on the middle rack, for 12 to 15 minutes, or until lightly browned, slightly golden. Inhale deeply as these bake, and behold the fragrant wonders. This stuff smells AMAZING.

Cool on racks, but feel free to eat piping hot. Once cool, store in an airtight container. If they last that long. I ate, like ten cookies. I’m not even embarrassed, because olive oil is apparently good for you.

Okay, I’m kind of embarrassed, because it’s nearly midnight and I have to work tomorrow but instead of going to bed even though I’m tired, I’m drinking wine and eating cookies. For the win? I guess we’ll see tomorrow?

Maximum noms.

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6 thoughts on “Olive oil orange cookies.

  1. Hey, you could advertise these with “No trans-fats! No butter! HEALTHY!” 🙂 I would, and then I’d eat the whole batch because seriously, I was only doing it for my health. I’m definitely going to try these – thanks!

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  2. Cookies without butter, fantastic. We’re having to make some adjustments to diets in our household, so this recipe is a good starter. Do you think substituting a lemon-lime juice/zest mixture would work? Low-potassium is our goal, and unfortunately oranges, orange juice, etc. are one of the worst offenders. Thanks for sharing!!

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  3. Lex: Yes, certainly! I didn’t realize that oranges were high-potassium, or that that could be a bad thing 🙂

    Mango: They’re practically health cookies, and there’s no reason not to eat a dozen at a time. Eat them warm – that’s how they’re best.

    Rosa: Biscuit recipe, please!

    Michael: Thanks!

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  4. Thanks for confirming, I’ll let you know how a lemon-lime version goes… For most people potassium is not an issue, but if someone has kidney disease, potassium can build up and cause trouble.

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