Recipe: Olive Oil Wafer Cookies

Delicious, buttery, vegan cookies

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These cookies are so buttery and flaky, your friends may not believe they are vegan. We recommend making several batches because these go fast.

Yield: 20-24 cookies

Ingredients

• 1 ½ cups plus 2 tablespoons all-purpose flour
• ¼ cup white sesame seeds
• 3 tablespoons coconut sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• ½ cup + 2 tablespoons high-quality olive oil
• ¼ cup ice water, or more if needed

Directions

1. Preheat oven to 400F.
2. Whisk together flour, sesame seeds, sugar, baking powder, and salt.
3. In a separate bowl, combine the oil and water. Fold into the flour mixture and stir until just mixed. Do not overwork.
4. Turn dough out onto a sheet of parchment paper and cover with another sheet. Roll to a 1/8” thickness.
5. Press out cookies using a 2 1/2” diameter cookie cutter. Using a small spatula, transfer cookies to a parchment-lined baking sheet. Bake until cookies are lightly golden, 10-12 minutes, rotating the sheet halfway through cooking.

Note: Cookies can be served as is, or sandwiched with vanilla ice cream and topped with dark-chocolate sauce.

This recipe by Chef Barbara Rich was originally published in Natural Gourmet Institute’s “Healthier Holiday Desserts” e-cookbook.

NaturalGourmetInstitute.com