These Oregano & Lemon Almond Cookies might sound unconventional, but they’re a surprisingly delicious combination of flavors. Our Oregano Olive Oil adds an earthy, herbaceous note that plays beautifully off the bright, zesty lemon, creating a cookie that’s both refreshing and intriguing. Made with almond flour, these cookies are light, slightly crisp, and melt in your mouth with every bite. If you’re looking for a cookie that stands out from the crowd, this is the one—unusual yet utterly delightful, perfect for those who love an adventurous dessert.

I N G R E D I E N T S :

• 2 cups almond flour
• ¼ cup Rocky Mountain Olive Oil Oregano Infused Olive Oil
• ⅓ cup honey or maple syrup
• zest of 1 lemon
• 1 tbsp fresh lemon juice
• ½ tsp vanilla extract
• ¼ tsp salt
• ½ tsp baking soda

I N S T R U C T I O N S :

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, salt, and baking soda, stirring to blend.
3. In a separate bowl, whisk together the Oregano Olive Oil, honey (or maple syrup), lemon zest, lemon juice, and vanilla extract until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
5. Scoop the dough into 1-inch balls and place them on the prepared baking sheet, flattening each slightly with the back of a spoon or your fingers to form small discs.
6. Bake for 10-12 minutes, or until the edges are golden and the tops are set.
7. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.