Olive oil cookies are my first choice, when it comes to dairy free cookies, as relying on olive oil is a much better choice than using all kinds of butter substitutes. Another advantage is that, since there’s no need to cream the butter, the cookies can be made in very short time, in one bowl.
The slightly bitter oil flavor mellows while baking, while adding a wonderful aroma and unique flavor to the cookies. Continue reading “Almond, Lemon and Anise Seed Olive Oil Cookies”