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Olive Oil Cookies

 Olive Oil Cookies
One of my favorite combinations is honey, olive oil and sea salt. It works great in cookies as well as savory things. Add to that notes of lemon and rosemary and you've got yourself a one-of-a-kind treat. —Bryan Kennedy, Kaneohe, Hawaii
24 ServingsPrep: 15 min. Bake: 10 min./batch

Ingredients

  • 3/4 cup sugar
  • 1/2 cup olive oil
  • 1 egg
  • 1/4 cup honey
  • 1/4 teaspoon McCormick® Pure Lemon Extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons minced fresh rosemary
  • 2 teaspoons grated lemon peel
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon plus 2 teaspoons sea salt, divided

Directions

  • In a large bowl, beat sugar and oil until blended. Beat in the egg,
  • then honey and lemon extract. Combine the flours, rosemary, lemon
  • peel, baking soda and 1/4 teaspoon salt. Gradually add to sugar
  • mixture; mix just until combined.
  • Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking
  • sheets. Sprinkle tops with remaining sea salt. Bake at 350° for
  • 9-12 minutes or until lightly browned. Remove to wire racks. Store
  • in an airtight container. Yield: about 2 dozen.
Nutritional Facts: 1 cookie equals 114 calories, 5 g fat (1 g saturated fat), 9 mg cholesterol, 303 mg sodium,

2 of 2

Olive Oil Cookies (continued)

Nutritional Facts: 17 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.