Baking each week has become a routine now that school is back and these Lunchbox Friendly Vanilla Olive Oil Cookies can be made in a flash without the bother of softening butter. Add them to your list of lunchbox recipes and lunchbox ideas for kids to share with other parents. You can choose to add the chocolate swirl and sprinkles or you could fold in dried fruits or choc chips if you wish too.
VANILLA OLIVE OIL COOKIES (with a sweet little chocolate swirl and sprinkles if you please)
Makes 12 large cookies or 24 small
Dairy free : Nut free : Lunchbox friendly
1/2 cup extra virgin olive oil
1/2 cup coconut sugar or 1/4 cup raw sugar
1 tbsp vanilla extract
1 free range egg
1 1/4 cups spelt flour
2 tbsp arrowroot / tapioca flour
3/4 tsp baking powder
pinch sea salt
Extra for top: 50g dark chocolate, additive free sprinkles – check out the SUPERMARKET SWAP APP for all your additive free options!
Heat oven to 180C (fan forced) and line a large baking tray or 2x baking tray with greaseproof paper. Add extra virgin olive oil, sugar, vanilla, egg, baking powder, and salt to a mixing bowl and whisk well to combine. Sift in the spelt and arrowroot flour and mix with a wooden spoon. The mixture will be very LOOSE – don’t worry. Use a tablespoon measure for small cookies, or a small ice cream scoop (2 tbsp) to scoop cookies and drop gently onto the baking tray. Leave about 3-4cm space between each cookie to allow for spreading when baking. Bake in oven for approximately 8-12 minutes. Keep an eye on the cookies if they are small and cook for about 7-8 minutes, for larger (2tbsp) cookies around 10-12 minutes is perfect. Cool on tray and store in an air tight container up to 2 weeks (if they last…). If adding the chocolate swirl and sprinkles, then wait until the cookies are completely cooled. Melt chocolate, then swirl using a teaspoon around the top of each cookie and sprinkle immediately. Allow to set and eat within 1 week.
