The holidays are upon us and this post is sponsored by Pompeian to help create a cookie recipe for you this season!
Christmas sneaked up on me like it always does and I feel like I’m behind already. I don’t have my tree up yet and I may or may not still have pumpkins scattered around my house (cringe).
One thing I remember about Christmas-time growing up was that my mom always baked for our friends and neighbors. She would make up miniature bread loaves or cookies and package them up to give as gifts. Who doesn’t love receiving a yummy baked treat?
Maybe you’re looking for a great cookie recipe this year, but have some friends and family with food allergies. We took a classic sugar cookie recipe and changed up a few of the ingredients to make sure it was egg-free, nut-free, dairy-free (easily made gluten-free), and a little healthier! These little cookies are super easy and quick which makes them perfect for that last-minute gift or party!
I pretty much ate them all day yesterday. They’re kind of addictive.
I love the fact that this recipe uses extra virgin olive oil, a healthier alternative to vegetable oil or butter, and I think it tastes great in these cookies! Pompeian has an awesome custom label maker on their Facebook page. I was able to quickly make one for this recipe and printed it on label paper so that I could easy place it on the 24 oz. bottle. I used a recent picture of the kids with our puppy and I love it! Such a fun way to personalize a kitchen staple. (I may have put my label on a little crooked…)
So bake up a batch of these cookies this season and give them to your favorite people. Or eat them yourself, like I did. Either way it’s a win-win. ;)
- ¾ sugar (I used organic turbinado)
- ½ tsp salt
- ⅔ cup Pompeian Extra Virgin Olive Oil
- 2 tbsp ground chia seeds
- 6 tbsp water
- 2 tsp baking powder
- 2 tsp vanilla
- 2 cups flour
- Heat oven to 400 degrees
- In a large bowl, mix ¾ cup sugar, the oil, baking powder, vanilla, salt and chia seeds (pre-mixed with water) with spoon.
- Stir in flour.
- Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
- Press bottom of glass onto dough to grease, then dip into additional sugar; press on balls until ¼ inch thickness.
- Bake 8-10 minutes until light brown.
- Remove from cookie sheet to wire rack.
- Cool completely.
This recipe was adapted from “Stir and Drop Cookies” on BettyCrocker.com.
Thank you, Pompeian, for sponsoring this post!