Crispy Olive Oil Coconut Cookies

Name: Crispy Olive Oil Coconut Cookies
Cuisine: American
Ingredients: 70 grams ※Cake flour; 30 grams ※Medium ground rye meal; 40 grams ※Finely grated coconut flakes; 3 grams ※Baking powder; 30 grams ※Beet sugar (or sugar); 2 small pinches ※Salt; 28 grams Olive oil; 2 tbsp Water

cookpad.japan @cookpad_jp

I wanted to make healthy cookies using olive oil, and I came up with this through a lot of trial and error.

It was impossible to cut them out clean because of the coconut, so I would recommend just cutting them with a knife – it's so much easier.
Extra virgin olive oil has quite a strong taste, so I think normal olive oil is best. Recipe by Maaphy

I wanted to make healthy cookies using olive oil, and I came up with this through a lot of trial and error.

cookpad.japan @cookpad_jp

I wanted to make healthy cookies using olive oil, and I came up with this through a lot of trial and error.

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Ingredients

70 grams※Cake flour
30 grams※Medium ground rye meal
40 grams※Finely grated coconut flakes
3 grams※Baking powder
30 grams※Beet sugar (or sugar)
2 smallpinches ※Salt
28 gramsOlive oil
2 tbspWater

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Steps

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.