Vegan Gluten Free Olive Oil and Anise Cookies


vegan gluten free olive oil and anise cookies


My friend Ronit created this recipe from my Russian Tea Cakes recipes. She switched the butter with olive oil, added anise seeds and anise extract to the mixture and created a whole new type of cookie that are mildly sweet. The combination of olive oil and anise is very Italian. We were making them together in her kitchen on a beautiful warm sunny day in Seattle, ate them on her porch, and imagined that we were on a beautiful vacation in Tuscany. If you are curious about the plate in the photo – It’s Armenian pottery, which I bought it in the market in the old city of Jerusalem.


Yields about 30 small cookies
Preparation time: 30 minutes
Baking time: 20-23 minutes

2 cups almond flour
1 cup arrowroot powder
1 cup chopped nuts (almonds, pecans, or walnuts)
6 tbsp coconut sugar
½ cup olive oil
2 tbsp anise seeds
2 tbsp anise extract

Preheat oven to 350F (180C)

In a big bowl mix dry ingredients together.


vegan gluten free olive oil and anise cookies


Add olive oil and anise extract and mix.

vegan gluten free olive oil and anise cookies
vegan gluten free olive oil and anise cookies

Take a heaping tablespoon of the mixture, create a small ball with your hand by pressing it tightly, and place on a cookie sheet. 

vegan gluten free olive oil and anise cookies

vegan gluten free olive oil and anise cookies


vegan gluten free olive oil and anise cookies

You can dip your tablespoon in hot water before scooping the mixture into your hands. The moisture will help to bind the dough together.

vegan gluten free olive oil and anise cookies

Bake for 20-23 minutes. 

vegan gluten free olive oil and anise cookies

Let cool before serving. 

Store in room temperature in an airtight container.  




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