When you're craving something sweet, these chocolate chunk olive oil cookies will hit the spot! Created by Sonja and Alex Overhiser of A Couple Cooks, they're really something special."Sonja and Alex Overhiser are the author and photographer behind A Couple Cooks, an award winning food blog known for its fresh recipes and clean, bright photography. They are authors of the cookbook Pretty Simple Cooking, named a best vegetarian cookbook by Epicurious and Food & Wine. For more, visit www.acouplecooks.com."

I was trying to come up with a cookie recipe that doesn't require oil. Then I created this recipe by referring to a baby biscuit recipe. I'm still experimenting, but I made these crispy and delicious cookies.When you are rolling out the dough, if you wrap it up with plastic wrap, it'll make the job easier. If you use egg yolk mixed with a little bit of water for the glaze, your cookies will be yellow and shiny; if you use milk, they'll end up with a simple look. Recipe by Akito mama

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 didn't really like the simple coloring of baked sweets in general, and came up with this recipe while I was in grade school, thinking it'll be perfect for many celebrations, such as enrollment, commencement, etc. I've been using it as a gift during many occasions for many years ever since.Following a request I received, I listed katakuriko potato starch as a substitute ingredient for corn starch, but I changed it to cake flour since although using katakuriko starch made it easier to pipe, the grooved pattern didn't come out that well.The grooved pattern will come out better when the dough is firm.When using powdered food coloring, dissolve with warm water or water, and color it stronger.If the dough seems too firm during the winter etc., soften by adding water or milk (no more than about 10 ml) or by warming it up a bit.I made the dough in the photo by putting the colored dough between the non-colored ones.The coloring will come out nicely that way. Recipe by Momora

I created this recipe for my nephew, who has food allergies. With a lot of trial and error, I tried to imitate the taste of the shortbread sold at a Japanese confectionery shop in my hometown. At the time, I didn't know about Cookpad, so I had to experiment a lot.These shortbread cookies should be light-colored, so please adjust the cooking time and temperature according to your oven to make sure they don't burn. Definitely try to use extra virgin olive oil. The flavor will make you feel like olive oil is a kind of juice. Recipe by Barumako

I published this microwave version "Oven-baked Easy Okara Cookies. No Need for Complicated Tools". Because I was chosen as a sweetener cooking tester, I perfected this recipe.Take out the browned cookies from the microwave oven and just continue heating the soft ones until all the cookies are crispy. When the cookies get soft after a while, you can microwave again to regain its crispiness, but I recommend freezing them to help them last longer. Recipe by Nekozame

This is a very tedious and time consuming recipe. Takes lots of patience as well but SO worth the end result!

I love yogurt and olive oil. So I put them in cookie dough. I couldn't stop eating.This dough is rather soft. These cookies look simple but cute if you use a spoon or finger instead of piping bag to place the dough. Adjust the baking time depending on your oven. Recipe by mini.

Known in our home as Granny's Cookies, these are objectively the best chocolate Haystack/Macaroon going. This is the remedy to the many awful recipes out there.The Optional ingredients are newly discovered tweaks to the recipe. Traditionally, we only made the base recipe.

I used to make easy spritz cookies but decided to arrange the cookies as a gift for hina matsuri. As usual it's hassle free but I wanted to make something that looks a bit elegant and sophisticated.It's better not to use vanilla essence or butter if you want to maintain its Japanese flavor. Please enjoy the anko and matcha flavor. Recipe by Yuu choco mama

There were not enough eggs and almond powder when I was making tart crust at home one day, so I mixed what I could to come close. While my usual dough recipe is better for a tart, I was impressed by the crispiness when I baked this version. It's delicious as cookies.You don't have to knead. This is easy to make by just mixing.I increased the amount of butter by a little because my usual recipe includes egg.I used salted butter to increase the rich flavor of the egg.I guarantee that these cookies are crispy. Recipe by *ai*

Finding these dark chocolate cherry filled chips recently I wanted a cookie with them. They are delicious! Almonds are a good match with cherry and the chocolate covered ones are perfect! If you don't want nuts though you can leave them out!