Olive oil cookies with coconut and orange juice

Olive oil cookies with coconut and orange juice

I have adapted this recipe from a special friend, Ejona of  Mandarina, an Albanian food blogger that has inspired me in many ways. She shares a lot of easy and healthy recipes and this one is taken from her blog. Since it seemed a easy and healthy recipe I’ve decided to copycat that, but as I do with a lot of recipes, I have made few twists.

So, I’ve added dried coconut and wheat germs. They turned out just perfect and my kids almost devoured the whole batch.

Being diary & egg free, these cookies are a nice alternative for those who have adapted a vegan lifestyle.

Serving 30-36 cookies

Cooking time: 50 min.


  • ¾ cup olive oil
  • 1 cup brown sugar
  • ½ cup wheat germ
  • ¼ cup whole wheat flour
  • 1 cup self-rising flour
  • ½ tsp. vanilla extract
  • ¼ tsp. baking soda
  • ¼ tsp. ground clove
  • ½ tsp. cinnamon
  • 3 tbsp. dried coconut
  • 1/8 tsp. ground ginger
  • Juice and zest of 1 orange
  • ¼ tsp. salt
  1. Preheat the oven to 180°.
  2. In a mixing bowl put the orange juice & zest, oil, sugar, vanilla and slightly beat with a wire whisk.
  3. Add all at once the wheat germ, both flours, baking soda, salt and the coconut. Mix with a fork just until the dough comes together (do not over beat)
  4. Using a small ice cream scoop or alternatively use a small spoon take some cookie dough and put it over a baking tray fitted with baking paper leaving 3 cm space between each cookie.
  5. Bake the cookies for about 30 min until golden brown.

Since these cookies do not contain any diary products or eggs they can have a long shelf life approx. 3 weeks, but considering their flavour I seriously doubt they can last that long ☺.

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