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!
Prep Time:15 mins
Cook Time:35 mins
Total Time:50 mins
Yield:about 35 cookies 1x
1 cup (240 ml) light olive oil
1/2 cup (120 ml) orange juice
zest from 1 orange
1/2 cup (120 ml) brandy
1 tsp vanilla extract
1 cup (213 g) sugar* (see notes)
5 cups (750 g) 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.
*Note: these cookies are mildly sweet. If you prefer sweeter cookies, increase the sugar by 1/2 cup.
To store: keep cookies covered in an airtight container at room temperature for up to 1 month. You can also freeze these vegan cookies for up to 3 months.