Lemon Thyme Olive Oil Cookies

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makes 2 1/2 dozen

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These have a nice light texture and a fruity lemony-olive oil taste. Changing out the egg for

arrowroot makes them vegan-friendly and doesn’t sacrifice any flavor at all!

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2/3 cup olive oil

1 cup granulated sugar

1 egg (to make vegan see below)*

2 1/2 teaspoons vanilla

3 tablespoons lemon zest

2 tablespoons fresh lemon juice

2 1/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon finely minced thyme

Demerara sugar for rolling

Preheat oven to 375 degrees.

Line two cookie sheets with parchment paper.

Combine olive oil, sugar, egg (or arrowroot substitution), vanilla, lemon zest and juice and mix

until combined. Add flour, baking soda, baking powder and salt and mix to combine.

Stir in thyme.

Using your hands, form into apprx one inch balls.

Pour demerara sugar onto a plate or into a shallow pan. Drop balls into the sugar and roll to

coat each ball.

Place balls on prepared baking sheets about 1 1/2 inches apart. Using a flat bottomed

measuring cup or drinking glass lightly press each ball to flatten slightly.

Bake 10-15 minutes until just lightly darkened. Cool on a wire rack.

 

Vegan-friendly version

Eliminate the egg and add:

2 tablespoons arrowroot powder whisked into 2 tablespoons water