Gluten Free Greek Olive Oil Cinnamon Cookies (dairy and egg free)
These delicious cookies are made with olive oil, orange juice, honey/maple syrup and gluten free flour...no eggs, butter, milk or refined sugar. They are quick and easy to make and taste even better a day or two later.
Ingredients
- ½ cup olive oil
- ¼ cup honey or maple syrup
- ½ cup orange juice
- ¼ cup arrowroot flour Bob's Red Mill
- 1¾ cups brown rice flour Bob's Red Mill
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon xanthan gum
Instructions
- Preheat oven to 350° F.
- In a mixing bowl, combine olive oil, honey or maple syrup and orange juice; mix well.
- In a separate bowl, combine all the dry ingredients and use a whisk to combine all ingredients.
- Add the flour mixture to the olive oil mixture and mix to combine.
- Allow dough to sit for a few minutes.
- Line a pan with parchment paper.
- Use a small cookie scoop to form a 1-inch ball of dough and form into desired shapes. I like to roll it out into a rope and then form the letter "S". You can also roll it out into a rope, fold it in half and then twist the two strands together to form the cookie. Another option is to roll it into a ball, flatten slightly, make an indentation in the middle and then fill with your favorite jam.
- Bake for about 15-20 minutes.
- Let cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- This recipe makes about 3½ dozen cookies.
