Dessert

Lemon Olive Oil Cookies

Written by: Laurel Gallucci, Sweet Laurel Bakery

Time: 30 minutes
Lemon Olive Oil Cookies

We have teamed up with our friends at Sweet Laurel Bakery, a delightful paleo bakery based in Los Angeles, to create a bright lemon olive oil cookie for spring. 

 

"I've always wanted to create a lemon cookie, so when I tried Brightland's LUCID lemon olive oil, I knew it would make the perfect "secret ingredient". These luscious lemon bites are lightly sweetened, with a subtle zest and elegant lemon rind ribbon. They're so lovely and I can't wait for you to try them!" - Laurel Gallucci, founder of Sweet Laurel Bakery

Ingredients

For the Cookies

  • 2 cups almond flour
  • 1/3 cup cassava flour
  • 1/4 cup Lucid Lemon Flavored Olive Oil
  • 1/4 cup honey or 100% maple syrup
  • 1/4 tsp pink salt
  • 1/2 tsp baking soda

For the Glaze

  • 1 tablespoon arrowroot powder
  • 3 tablespoons Lucid Lemon Flavored Olive Oil

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Stir all cookie ingredients together in a bowl.
  3. Place the dough between two sheets of parchment paper and roll out with a rolling pin. Using a circular cookie cutter or biscuit cutter (about 2–3 inches), cut out cookies and transfer to the prepared baking sheet. If the dough is tricky to transfer, stick it in the freezer for a few minutes — this will make the cookies much easier to transfer.
  4. To garnish, cut small strips of lemon rind and place one on top of each cookie.
  5. Bake for about 12 minutes, then allow cookies to cool completely.
  6. Prepare the glaze by whisking together the arrowroot powder and olive oil.
  7. Dip cooled cookies in the glaze for a zesty olive oil finish. Store at room temperature in an airtight container for up to 3 days.

What You'll Need

Lucid Lucid
Lucid
Sale price$40 $35.20
Lemon Flavored Olive Oil 4.9 Stars,473 reviews

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