Crispy Olive Oil Coconut Cookies

Crispy Olive Oil Coconut Cookies

These are tasty cookies made with olive oil! These macrobiotic-style cookies are addictive and furthermore, they're still crispy the day after baking.


※Cake flour
70 g
※Medium ground rye meal
30 g
※Finely grated coconut flakes
40 g
※Baking powder
3 g
※Beet sugar (or sugar)
30 g
2 small pinches
Olive oil
28 g
2 tablespoons


1. Put a bowl on a set of weighing scales, weigh out the ingredients marked ※, and mix with a spoon.
2. Add the olive oil, and mix until everything is blended evenly and there are no lumps.
3. Add the water, and bring the dough together. Adjust the amount of water if necessary. Keep adding water bit by bit until the dough comes together easily.
4. Divide the dough in two, and roll each portion out to a 3-4 mm thickness. It will be easier to handle if you leave it rest in the fridge for 10 minutes beforehand.
5. Preheat the oven to 170℃. Cut the dough with a knife or cookie cutters, and bake for around 20 minutes. If you bake until browned, they'll become nice and crispy.
6. When baked, leave on a plate to cool, and they're done! Lay them on kitchen paper to soak up excess oil.

Story Behind this Recipe

I wanted to make healthy cookies using olive oil, and I came up with this through a lot of trial and error.