Maple & Olive Oil Cookies

Who knew that extra virgin olive oil would make such a good cookie? I sure didn't! I was planning on making my son's favorite cookies one evening when I realized that we were all out of coconut oil, a key ingredient. I decided to improvise using extra virgin olive oil, and to my suprise, the texture and taste was even better than the original recipe! This discovery led me to develop my recipe for these tasty cookies that are crispy on the outside, soft on the inside, and totally toddler-approved! They are healthy and free of all allergens, too. Enjoy!

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Maple & Olive Oil Cookies

• 1 tablespoon ground flaxseed

• 3 tablespoons warm water

• 1/2 cup extra virgin olive oil

• 1/4 cup sugar

• 1/2 cup coconut palm sugar

• 2 tablespoons 100% pure maple syrup

• 3/4 cup brown rice flour

• 1/2 cup coconut flour

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder (see recipe for Corn-Free Baking Powder)

• 1/4 teaspoon Himilayan salt

• raisins

1. Preheat oven to 350°F and line a baking sheet with parchment paper (I like to use AirBake Natural cookie sheets).

2. Make a flax egg by mixing the ground flaxseed with warm water. Let sit for 10 minutes before mixing into batter.

3. In a medium sized mixing bowl, mix the olive oil, sugars, and maple syrup with a whisk until "creamed" together.

4. Add flax egg and beat just until combined.

5. Add raisins to wet mixture, as many as desired.

6. Add the flours, baking soda, baking powder, and salt. Stir well to combine.

7. Use a round tablespoon measure to scoop cookie dough into small round balls and drop onto baking sheet, spaced about 2 inches apart.

8. Bake for 12 minutes until just about browned on the edges.

9. Remove from oven and allow to sit on the cookie sheet for 10-15 minutes before moving to a cooling rack (this helps the texture and enhances the crispy edges).

Enjoy!