Looking for a cookie recipe that’s unique? You’ll love these lemon olive oil rosemary cookies! This simple recipe is made with just 8 ingredients. It comes together quickly and offers a lovely balance of citrus, fruity, and herbaceous flavors. These are great to serve as a brunch dessert, or alongside a cozy cup of afternoon tea.
Plus, using olive oil as the source of fat in the recipe means no expensive dairy free substitutes are needed. Woohoo!
Ingredients and Instructions
You’ll find the full recipe ingredients, amounts, and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Here’s a photo of all the ingredients you’ll need. Because these are all standard pantry or fridge ingredients, there’s no need to explain product suggestions.
Quick tip: The lemon will be used for both the zest and juice. If you don’t have a zester, just carefully peel the lemon with a standard peeler. Try to only peel the yellow part; avoid peeling the white pith of the lemon. Once you peel it all, use a knife to chop it up finely.
Once you’ve got all your ingredients, start by mixing together the sugar, lemon juice, and lemon zest. Stir this well for a minute or two, really pressing the zest into the sugar. This will help the lemon flavor carry through the cookies.
Add the egg and olive oil to the sugar mixture, and mix until well combined.
In another mixing bowl, combine the flour, baking soda, salt, and rosemary.
Pour the dry ingredients into the wet ingredients, and stir until just combined.
Portion that out onto your baking sheet using a cookie scoop. If you don’t have a cookie scoop, a heaping tablespoon works too.
Pop ‘em in the oven at 350 F for about 10-12 minutes, and you’ve got a delicious batch of cookies.
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Yes! They will still have a delicious lemon flavor. The rosemary simply adds another flavor element.
Fresh rosemary offers the best flavor. If you need to use dried, cut to 1 teaspoon as the flavor in dried herbs is more concentrated.
Store in an airtight container at room temperature for up to 5 days.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, soy free, peanut free, and tree nut free.
This recipe does contain wheat/gluten (in the flour) and egg (in the egg). While I have not tested these substitutions, here is what I would recommend if you need to eliminate either of those allergens:
- To make wheat/gluten free: Use a gluten-free flour blend (that contains xanthan gum) in place of the all-purpose flour. King Arthur measure-for-measure flour is typically I recommend.
- To make egg free: Use a “flax egg.” Combine 1 tablespoon of ground flaxseed with 3 tablespoons of hot water, and let it sit until it becomes thick and gel-like. Use in place of the egg.
More Unique Dairy Free Cookie Recipes
If you’re looking for more dairy free cookie recipes that are a bit different than traditional cookies, be sure to give one of these a try:
- Chai spiced cashew butter cookies
- Chocolate peanut butter crinkle cookies
- Matcha sugar cookies
- Pecan chocolate chip cookies
- Dairy free brownie cookies
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Lemon Olive Oil Rosemary Cookies
Ingredients
- ¾ cup granulated sugar
- 1 lemon, zested and juiced
- ½ cup olive oil
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In another large mixing bowl, combine the sugar, lemon zest, and lemon juice. Stir together well for a minute – this will help the lemon flavor be more prominent in the cookies.
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Add the olive oil and egg to the bowl with the sugar mixture. Stir until well combined.
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In a separate mixing bowl, combine the flour, rosemary, baking soda, and salt.
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Add the dry ingredients to the wet ingredients, and stir until combined.
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Use a cookie scoop or heaping tablespoon to portion the cookies onto the parchment-lined baking sheets. Bake at 350 degrees F for 10-12 minutes, or until the cookies are cooked through.
Recipe Notes
- If the dough looks too dry (which can happen if the flour is packed into the cup rather than spooned and leveled), add an extra tablespoon of olive oil.
Nutrition analysis (approximate per cookie): 107 calories, 5 g fat, 1 g saturated fat, 55 mg sodium, 14.5 g carbohydrate, 6.5 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 0%, Iron: 4%, Potassium: 0%
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