These vegan Greek Olive Oil and Orange Cookies combine olive oil, orange, cinnamon, and sesame seeds to make one delicious and flavorful cookie. Made in one bowl without milk, butter, or eggs, this vegan cookie recipe is crisp, not-too-sweet, with an irresistible flavor. No mixer required!
Hello from 2018 when I first published this recipe! I am coming to you with updated pictures, clearer instructions, and helpful tips to make the BEST Greek Sesame Cookies.
What are Greek Olive Oil Cookies?
Greek Olive Oil and Orange Cookies are one of my favorite cookies EVER. I can eat the entire batch all by myself. They are perfectly crisp, not too sweet, hearty, orange-y, with a touch of cinnamon. And the sesame seeds! OMG. I’m not so sure I could live without these cookies in my life.
These olive oil cookies are sold in bakeries and supermarkets all over Greece, but in my opinion they are wayyyy tastier when they are homemade. They are so easy to make and require no mixer.
Greek vegan cinnamon cookies are made with olive oil, orange juice, sugar, flour, cinnamon, and a splash of brandy (duh) for the optimal flavor. No eggs, butter, or milk are used, making this recipe naturally vegan!
Many Greeks fast throughout the year around religious holidays; a tradition that has been around for a couple thousand years. During their fast, they abstain from eating animal products (meat, fish, dairy, eggs) making these cookies the perfect sweet treat during nistia (lent).
Olive Oil and Orange cookies make a great on-the-go breakfast, a perfect snack to dip in a cup of coffee, or enjoy them after dinner with a hot cup of tea!
Greek Olive Oil and Cinnamon Cookie Ingredients
- Olive Oil: Use a light olive oil for these cookies. I do not recommend using the very expensive extra virgin olive oil that you would use for dipping bread into for this cookie recipe. Light olive oil has a much milder taste that won’t overpower all of the other flavors in these cookies.
- Orange Juice: I have made these vegan orange cookies with freshly squeezed and store bought orange juice and both versions were equally delicious. Use whichever you have on hand!
- Sugar: Use your favorite granulated or organic cane sugar! This is the one that I use in all of my baking. Please note that these cookies are not meant to be overly sweet. If you prefer sweeter cookies, increase the sugar by ½ cup.
- Brandy: Any brand of brandy works in this recipe. I like to use a high-quality brandy that is not too pricey.
- All-purpose flour: I always use unbleached all-purpose flour in my baking. You can use all-purpose gluten free flour if you need to with great results as well!
- Cinnamon: Make sure that your cinnamon is fresh for the optimal flavor
- Sesame Seeds: Unroasted sesame seeds are the best for this Greek Sesame Cookie recipe.
How to Make Greek Olive Oil Cinnamon Cookies
Even though these vegan olive oil cookies are so easy to make, I’ll walk you through all of the steps to make sure you end up with the perfect cookies!
- Preheat your oven. Preheat your oven to 350 degrees F. You want to make sure that your oven has enough time to reach the correct temperature before putting your cookies into the oven to bake.
- Whisk together the wet ingredients and sugar. Whisk the olive oil, orange juice, orange zest, brandy, vanilla extract, and sugar in a large mixing bowl.
- Mix dry ingredients together. Whisk together the flour, baking powder, baking soda, and cinnamon.
- Combine all the ingredients. Add the flour mixture to the wet ingredients. Use a rubber spatula or wooden spoon to mix. Once all of the ingredients are mixed together, use your hands to knead the dough for a couple of minutes.
- Shape cookies and cover in sesame seeds. Roll out pieces of dough and shape them into rings. I like to weigh out each cookie to 1.5-oz portions before shaping it. Place sesame seeds in a shallow bowl and place each cookie into the sesame seeds. Lightly press the sesame seeds into the unbaked cookies.
- Bake. Bake the cookies for 30-35 minutes. Remove the cookies from the oven when they are golden brown. Let the cookies cool for a few minutes on the baking pan before transferring to a wire rack to cool completely.
Vegan Greek Olive Oil Cookie FAQs
What is the difference between light olive oil and extra virgin olive oil?
The term “light” in light olive oil refers to the milder taste and lighter color of the oil, not the amount of calories. Light olive oil is best for baking and cooking at high temperatures. Extra virgin olive oil is greener in color, more fragrant, and has a more intense flavor. Use extra virgin olive oil for dipping bread, salad dressings, or for drizzling over food.
How do I store Greek Sesame Cookies?
To store Greek Olive Oil and Sesame Cookies, keep them covered in an airtight container at room temperature. You can also freeze these vegan cookies for up to 3 months.
If stored in an airtight container in a cool, dry place, Greek Olive Oil and Orange Cookies can last up to 1 month.
More Recipes You’ll Love!
- Kourabiedes – Greek Christmas Cookies
- Koulourakia – Greek butter cookies
- Melomakarona – Greek honey spice cookies
- Vegan Chocolate Chip Cookies
- Vegan Blackberry Almond Thumbprint Cookies
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Vegan Greek Olive Oil and Orange Cookies
- 1 cup light olive oil
- 1/2 cup orange juice
- zest from 1 orange
- 1/2 cup brandy
- 1 tsp vanilla extract
- 1 cup sugar* (see notes)
- 6-7 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup sesame seeds
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Add olive oil, orange juice, orange zest, brandy, vanilla extract, and sugar in a large mixing bowl. Whisk to combine.
- In a separate bowl, whisk together flour, cinnamon, baking powder, and baking soda.
- Gradually add the flour mixture to the wet ingredients and mix with a rubber spatula or wooden spoon until all of the ingredients are fully incorporated. Use your hands to knead the dough for a couple of minutes.
- Roll out pieces of dough and shape into rings. (I like to weight each portion out to 1.5 oz pieces.) Place the sesame seeds in a shallow bowl or plate and coat each cookie in sesame seeds. Lightly press the seeds into the cookies then place the cookies onto the prepared cookie sheets.
- Bake 30-35 minutes, or until golden brown.
- Remove from oven and let cool on baking pan for 5 minutes, then transfer to a wire rack to cool completely.