Put a bowl on a set of weighing scales, weigh out the ingredients marked ※, and mix with a spoon.
Add the olive oil, and mix until everything is blended evenly and there are no lumps.
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.
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.
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.
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.
It was impossible to cut them out clean because of the coconut, so I would recommend just cutting them with a knife – it's so much easier. Extra virgin olive oil has quite a strong taste, so I think normal olive oil is best.