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Gingerbread Cookie made with Extra Virgin Olive Oil

  • Prep Time: 10 minutes
  • Whole time: 45 minutes
Gingerbread Cookie made with Extra Virgin Olive Oil

• 3 1/4 cup plain flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/2 cup brown sugar, packed
• 1/2 cup maple syrup
• 1 large egg
• 1/3 cup + 1 TB Extra Virgin Olive Oil (EVOO) (tip – choose a robust flavour to add more spice and flavour to the cookies!)


1. Preheat oven to 180ºC and line trays with baking paper or use non-stick baking mats.

2. Mix together 3 cups flour (sifted), spices, baking soda, baking powder & salt.

3. Mix together brown sugar, maple syrup, egg & EVOO until well combined.

4. Mix flour and wet mixture together and combine well.

5. Coat a work surface or cutting board with the remaining flour.

6. Knead the dough for 2-3 minutes.

7. Roll the dough until around 1cm thick – the dough will be very sticky so you can roll between two baking paper sheets if you need to.

8. Using cookie cutters, cut into desired shape. Bake for 10 – 12 minutes.

9. Cool for 15 minutes before decorating with royal icing!

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