All About These Sparkling Citrus Cookies<\/strong><\/p>\n\n\n\n

The unlikely combo of orange and olive oil is featured in these Orange Olive Oil Cookies<\/strong>. An out-of-the-ordinary yet oh-so-delicious pairing, they give these cookies a divine chewy texture, the best crispy edges, and bright citrus flavors you’ll crave. One cookie is never enough!<\/p>\n\n\n\n

Just in case my Strawberry Sugar Cookies<\/a> and Vegan Lemon Crinkle Cookies<\/a> weren’t a total giveaway, you should know that bringing fruit and cookies together is kinda my jam. There’s nothing I love more than snacking on a sweet treat that tastes like it was made with the fresh fruits growing in my garden. These vegan orange cookies are no exception, as they’re made with orange sugar and freshly squeezed orange juice for the most vibrant orange flavors and plenty of sweetness.<\/p>\n\n\n\n

Best of all, you only need a handful of vegan baking basics to put a batch together and they stay soft and chewy for days. Sneak a tasty orange cookie anytime the mood strikes!<\/p>\n\n<\/div><\/div>\n\n\n

Ingredients for Vegan Olive Oil Cookies<\/strong><\/h2>\n\n\n\n
These simple orange cookies call for less than 10 vegan baking staples<\/strong>, plus a good amount of olive oil and fresh orange zest and juice for their signature taste and texture:<\/p>\n\n\n\n
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Flax “Egg”:<\/strong> the flax “egg,” made from mixing ground flaxseed and water together, holds these cookies together. If you don’t have ground flaxseed, use ground chia seeds instead.<\/li>\n\n\n\n
Orange Zest<\/strong>: because you can’t have orange cookies without fresh oranges (no orange extract needed here)! You could zest any variety of orange you have on hand, but I found that one large Navel orange is easiest to zest and has enough zest for one batch of cookies.<\/li>\n\n\n\n
Sugars<\/strong>: you need cane sugar and brown sugar. The cane sugar is combined with the orange zest to extract the orange flavor and sweeten the cookies, while the extras are used to coat the outside of the cookies. Brown sugar adds moisture and extra sweetness to the cookies.<\/li>\n\n\n\n
Olive Oil<\/strong>: I recommend splurging on high-quality olive oil. Make sure you like the flavor of the oil you buy, as it will bake right into the cookies.<\/li>\n\n\n\n
Flour<\/strong>: all-purpose flour yields soft, chewy, and puffy cookies every time.<\/li>\n\n\n\n
Cornstarch<\/strong>: just a little bit of cornstarch in the cookie dough makes the cookies slightly softer rather than crisp. Feel free to leave it out if you want.<\/li>\n<\/ul>\n\n\n\n
How to Make Orange Olive Oil Cookies<\/strong><\/h2>\n\n\n\n
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In a large bowl, use your hands to massage<\/strong> the orange zest into the cane sugar. Set<\/strong> 3 tablespoons of the sugar aside, then add<\/strong> the brown sugar, olive oil, and vanilla extract to the bowl. Whisk<\/strong> to combine.<\/li>\n\n\n\n
Add<\/strong> the flour, cornstarch, baking powder, baking soda, and salt to the bowl with the wet ingredients. Gently mix<\/strong> until a thick dough forms.<\/li>\n\n\n\n
Roll<\/strong> some cookie dough into a smooth ball, then generously coat<\/strong> it in the reserved orange sugar. Place<\/strong> it on a baking sheet and repeat<\/strong> with the remaining dough.<\/li>\n\n\n\n
Bake<\/strong> the orange cookies until they have spread and look puffy. Allow them to cool<\/strong> completely before serving.<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n
Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Zest with care<\/strong>: Use a microplane to carefully zest your washed and dried orange. Avoid zesting the white pith underneath the peel, as it’s too bitter-tasting.<\/li>\n\n\n\n
Really work the orange zest into the sugar<\/strong>: Don’t just mix the two together! By taking the time to massage the orange zest into the sugar granules, you release the natural oils and fragrances from the zest, which transfer into the cookies. In other words, it’s what gives the olive oil cookies their signature orange flavors!<\/li>\n\n\n\n
Make the orange cookie dough up to 3 days ahead of baking the cookies<\/strong>: This way, you’ll save time and the flavors will have time to deepen. Once the dough is ready, form it into a disc, wrap it tightly in plastic wrap, and refrigerate until it’s time to bake. Just remember to take the dough out of the fridge 30 to 45 minutes before baking.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
Serving Suggestions<\/strong><\/h2>\n\n\n\n
You could make these orange olive oil cookies year-round but I’d recommend baking a batch towards the end of winter, AKA during citrus fruit season. One cookie is enough to brighten your day, whether it’s freezing cold or raining buckets outside. For a little extra sunshine, pair the chewy cookies with a glass of Blueberry Lemonade<\/a> or an Iced Chamomile Matcha Latte<\/a>.<\/p>\n\n\n\n
If you’re looking for more vegan cookie recipes, you’ll love these Blueberry Cookies<\/a>, these Vegan Linzer Cookies<\/a>, and these Ube Sugar Cookies<\/a>!<\/p>\n\n\n\n
How to Store Olive Oil Cookies<\/strong><\/h2>\n\n\n\n
Once the cookies are fully cool, transfer them to an airtight container and store them on the kitchen counter. They’ll stay chewy for up to 5 days; keep in mind that the olive oil will make them harden faster than cookies that are made with butter.<\/p>\n\n\n\n
The orange cookies should also freeze well for about 3 months. Keep them in a freezer-safe container or sealed ziplock bag, then allow as many cookies as you plan on eating to thaw in the fridge or at room temperature before serving.<\/p>\n\n\n
Substitutions and Variations<\/p>\n\n\n\n
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Olive Oil Substitute<\/strong>: Technically, this will no longer be an olive oil cookie recipe without the olive oil; however, if you do not enjoy the taste of olive oil in baked goods, you can replace it with an equal amount of avocado oil or another neutral-flavored vegetable oil.<\/li>\n\n\n\n
Orange Zest Substitute<\/strong>: You’re not limited to orange zest here! Play around with the recipe and swap the orange zest for an equal amount of lemon, lime, or grapefruit zest instead. Any citrus fruit goes!<\/li>\n\n\n\n
Gluten-Free Option<\/strong>: While I haven’t tested it, a 1:1 gluten-free all-purpose flour might work as a replacement for the all-purpose flour.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
Is olive oil good for baking cookies?<\/strong><\/strong>
It can be. Neutral-flavored oil, like melted vegan butter or vegetable oil, is usually the go-to when baking cookies. However, olive oil will yield chewier, more flavorful cookies.<\/p> <\/div>
Can I use butter instead of olive oil?<\/strong><\/strong>
You could try creaming about 1\/2 cup of softened vegan butter with the orange sugar, orange juice, and vanilla extract, but the cookies will have a different texture and flavor.<\/p> <\/div>
Do I need to chill the cookie dough?<\/strong><\/strong>
No, you don’t need to chill the olive oil cookie dough before baking.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
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Enjoy! If you make this recipe and decide to share it on<\/em> Facebook<\/em><\/a> or<\/em> Instagram<\/em><\/a>, don’t forget to tag me<\/em> @FromMyBowl<\/em><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n
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Orange Olive Oil Cookies<\/h2>\n\t\t

How to Make Orange Olive Oil Cookies<\/strong><\/h2>\n\n\n\n<\/figure>\n\n\n