Easiest Way to Make Perfect Crispy Olive Oil Coconut Cookies

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Before you jump to Crispy Olive Oil Coconut Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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We hope you got benefit from reading it, now let's go back to crispy olive oil coconut cookies recipe. You can cook crispy olive oil coconut cookies using 8 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Crispy Olive Oil Coconut Cookies:

1. Provide 70 grams of ※Cake flour.
2. Take 30 grams of ※Medium ground rye meal.
3. Get 40 grams of ※Finely grated coconut flakes.
4. Provide 3 grams of ※Baking powder.
5. Take 30 grams of ※Beet sugar (or sugar).
6. Use 2 small of pinches ※Salt.
7. Take 28 grams of Olive oil.
8. Get 2 tbsp of Water.

Steps to make Crispy Olive Oil Coconut Cookies:

1. Put a bowl on a set of weighing scales, weigh out the ingredients marked ※, and mix with a spoon..
2. Add the olive oil, and mix until everything is blended evenly and there are no lumps..
3. Add the water, and bring the dough together. Adjust the amount of water if necessary. Keep adding water bit by bit until the dough comes together easily..
4. Divide the dough in two, and roll each portion out to a 3-4 mm thickness. It will be easier to handle if you leave it rest in the fridge for 10 minutes beforehand..
5. Preheat the oven to 170℃. Cut the dough with a knife or cookie cutters, and bake for around 20 minutes. If you bake until browned, they'll become nice and crispy..
6. When baked, leave on a plate to cool, and they're done! Lay them on kitchen paper to soak up excess oil..

These Olive Oil Chocolate Chip Cookies are for I'm calling these Mediterranean Diet cookies because I use Extra Virgin olive oil instead of butter (Coconut flour absorbs more liquid than other flours.) FYI, I haven't tested the recipe with either. These coconut flour sugar cookies are perfectly crispy and sweet. You would never think they are made from coconut flour. I even made them dairy-free by using coconut oil instead of butter. The cookies freeze nicely and can be unthawed before eating or easily store them in the fridge for a week.

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