These lemon olive oil cookies come together quickly and are free of gluten, grains, and dairy. The olive oil won’t assert its flavor in the finished cookies, but helps produce a tender, delicate crumb.
It’s Monday, but these lemon olive oil cookies can help ease the pain. They’re bright, chewy, and irresistible. They’re delicious right out of the oven or the next morning, when they fit right in at breakfast by masquerading as extra-tasty mini scones. They’re good with or without the glaze; you can make them with Meyer or regular lemons. The only way to go wrong with these cookies would be to not make them at all.
This is one of those cookie recipes where you basically just stir all the ingredients together in a bowl. You can even use a fork. The hardest part by far is zesting and juicing the lemons, and I find that fun. The smell of the lemon oils released from the peel is reward enough for me. (Wait, I take that back. I actually also need there to be cookies. Cookies are the best reward!)
When I make these without the glaze, I roll the balls of dough in a little raw sugar before baking them to give the outsides a little extra texture. If you’re planning to glaze them, you can skip that step.
I’ve made these cookies with regular old lemons and love them that way, but recently Barn2Door sent me a box of organic Meyer lemons straight from Fairview Orchards in Ojai, California. If you read my posts often, you know I am all about getting my food from local farms, and I do that with most of my meat and vegetables. However, I live in the Tennessee Valley. No one is growing citrus fruits, bananas, or avocados, and I’m not about to just give those up. That’s where Barn2Door comes in. They offer a marketplace where farms can sell clean, sustainable produce, meat, cheeses, and other products directly to consumers without middlemen or markups.
You can get Meyer lemons shipped right to your door, packaged within a day of being picked. Depending on where you live, you may also find produce or products you can buy online and then pick up at a local farm. To see what ships nationwide and what’s available in your area, just go to Barn2Door and enter your zip code. They have all kinds of things, from cheese to maple syrup to coffee. And in the winter they have organic blood oranges, which are always really hard for me to find locally.
I was so excited when this box of fragrant Meyer lemons landed on my doorstep. They arrived on May 20th, and a little card inside the box told me they were harvested just two days before, on May 18th. The freshness shows–the lemons are so juicy and beautiful. They’re wonderful in these cookies and in the glaze, and I also used them in a batch of lemon raspberry bars that you’ll hopefully see a recipe for soon. I’m currently brainstorming savory applications for the remaining lemons, and my Lebanese lemon chicken is high on the list. Do you have any favorite ways to use lemons, Meyer or regular?
(Oh, and I always feel like I need to include a little pep talk for those of you who may be suspicious of desserts made with olive oil. Just try it! I promise it works so well, and it’s so easy. Plus, olive oil is a great healthy fat. If you’re looking for more proof/ideas, see my lemon olive oil cake and olive oil blondies.)
- 2 teaspoons finely grated lemon zest
- ¼ cup plus 1 tablespoon raw sugar, plus more for rolling if desired
- ¼ cup extra virgin olive oil
- 2 teaspoons lemon juice
- 1 large egg
- ¼ teaspoon vanilla extract
- 1½ cups lightly packed almond flour
- ½ cup tapioca flour
- ¼ teaspoon baking soda
- Pinch of sea salt
- Pinch of vanilla bean powder (optional)*
- Preheat oven to 325°F and line a large baking sheet with parchment.
- Mix the sugar and lemon zest in a large bowl, rubbing the two together using your fingers. Add the olive oil, lemon juice, egg, and vanilla and beat using a fork. Stir in all the remaining ingredients until well mixed.
- Form 12 balls with a heaping tablespoonful of dough in each one. If you'd like, roll each one in a bit of sugar to coat. Put the dough balls on the baking sheet, leaving at least an inch and half between them. Bake for about 18 minutes. The cookies should be puffy, cracked, and lightly golden on the bottom. Transfer to a rack to cool.
- To make the glaze, stir all the ingredients together in a small bowl with a fork until no lumps remain. Use the fork to drizzle the glaze over the cooled cookies.
- Leftover cookies will keep in an airtight container on the counter for a few days, and are fabulous with coffee or tea.
*You can also make your own vanilla powder from whole vanilla beans. I use this tutorial.
Barn2Door provided me with Meyer lemons for use in this recipe.
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