As I was planning Out of the Box Food’s Holiday Cookie Month, I was reminded of a recipe I developed last year which makes a deliciously crunchy, heart healthy lemon cookie.  These cookies bake up crisp and delicate and are made with olive oil instead of butter which means that in addition to being easier on the waistline, they’re Vegan friendly too.  Plus, if you eat Gluten Free, the Whole Wheat Pastry Flour can be evenly substituted with Gluten-Free Baking Flour for a wheat-free treat. Oh, and did I mention they’re quick and easy?

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Meyer Lemon & Olive Oil Cookies

I prefer Meyer Lemons for this recipe but regular lemons can be substituted.  Meyer lemons can be found at some grocery stores and at farmers markets.

Serves: Makes 24-28 cookies

Ingredients:

• 1 C whole wheat pastry flour
• 1 tsp baking soda
• 1/8 tsp fine sea salt
• 1/4 C + 2 tbsp olive oil
• 1/2 C granulated sugar
• 2 tbsp Meyer lemon juice
• 1 tsp vanilla
• 1/2 tsp Meyer lemon zest

Directions:

• Line a baking sheet with parchment and preheat oven to 325 degrees.
• In a medium bowl, whisk together flour, baking soda and sea salt.
• In a large mixing bowl (or stand mixer), beat together sugar, olive oil, lemon juice, vanilla and lemon zest.
• Slowly pour flour mixture into olive oil mixture and blend until just combined.
• Drop dough by rounded teaspoons onto prepared baking sheet. (be sure to leave plenty of room – approx. 3″ – between cookies as they will spread)
• Bake at 325 degrees for 12-15 minutes.
• Let cool slightly until firm on baking sheet then remove to wire rack.

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Next week, another healthy cookie recipe!  Until then…