Not only these cookies are grain-free but they are also egg and dairy-free and of course, lectin-free and Plant Paradox compliant and taste super good. Since I was using organic, Greek, extra virgin olive oil, I did a quick research on the uses of olive oil in Greek cuisine baking. I found that olive oil is used for cookies. So I took it as a challenge to make a lectin-free version of “Greek-like” olive oil cookies.
Lost in translation: biscuits vs cookies
Now, these are not the American version of cookies, like the moist ones. They are more the European version, or how we call them in central and Eastern Europe, ‘biscuits’. They are in fact a drier, crunchier version of the American cookies and they are not what the English call biscuits. Confused much? Well, doesn’t matter how we call them. The idea is don’t expect them to be gooey and moist, but for a lack of a better word, I called them cookies.
What I really love about these is that they don’t require eggs or dairy and came out perfectly with the mix of almond and green banana flour I used. I just couldn’t help and I added one scoop of Turmeric Tonic (if you follow this website and my Instagram you know I love to use it in baking).
The turmeric tonic’s ingredients are turmeric, cinnamon, cloves, cardamom, ginger, black pepper fruit, Boswellia and Schisandra berry. If you don’t have it just add some cinnamon and cloves powder or any combination of the spices above.
You can get the Turmeric Tonic on the Further Foods website and if you use the code ‘CREATIVEINMYKITCHEN10’ you will get a 10% discount on your first purchase.
Olive oil cookies
This is where you can get a great quality Greek, organic, extra virgin olive oil (that’s the oil I used): Kasandrinos. Use the code ‘creativeinmykitchen’ for 10% off anytime you purchase on their website.
My main inspiration for this was a recipe shared by Caroline Hurley, at Taste, Love and Nourish. And just a little note, if you are not familiar with baking with green banana flour, you might be surprised by the dark color of these cookies but anything that banana flour touches turns black, (haha).
PS. I remade these cookies and added one extra tbsp of olive oil (just to test what that would make) and they are a little bit moister, so I’ll add that to the recipe below. I also added zest of two lemons instead of just one and two scoops of Turmeric Tonic instead of one, and they came out great. So I’ll add all this to the recipe. And although these are Greek-inspired cookies, you can use any good quality extra virgin olive oil you can find or have at home.
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Grain Free Olive Oil Sesame Cookies
Grain-free, egg-free, lectin-free and plant paradox compliant crispy cookies.
- 1/2 cup + 1 tbsps extra virgin olive oil
- 1 cup almond flour (blanched)
- 3/4 cup green banana flour
- 2 tbsp granulated Swerve or Monkfruit sweetener
- 4 tbsp lemon juice
- zest from one or two organic lemon
- 3/4 tsp baking soda
- 1, 2 scoop Turmeric Tonic (Further Food)
- 1 pinch salt
- 1/4 cup white sesame seeds
Preheat the oven to 325F and prepare a baking/cookie sheet line with parchment paper.
Mix the dry ingredients in a bowl, except for the sesame seeds.
With an electric mixer on medium to high beat the olive oil, Swerve and lemon zest for few minutes until the granulated sweetener is incorporated into the mixture. Add the lemon juice and beat for few more minutes.
Incorporate the dry ingredients by gradually adding them to the mixture of olive oil and Swerve, and continue to mix on low speed until all mixed, but don't overdo it.
Scoop dough, about a heaped tbsp at a time, form balls and slightly flatten them as you add them to the baking sheet.
Sprinkle the sesame seeds on top and bake for about 25-30 minutes.
This quantity makes about 12-14 cookies. They store well on the counter in an air-tight container. The dough and the cookies are dark because of the banana flour.