These delicate wafer cookies have a beautiful orange aroma and make a great side for your hot cup of tea or coffee. You can vary them by drizzling melted chocolate on top after the cookies are chilled or sprinkle with cinnamon. I love the light subtle flavor of the olive oil and orange. The cookies can be cut into any shape you prefer with a cookie cutter.

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Vegan Wafer Cookies with Orange & Olive Oil
Orange and olive oil wafer cookies
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Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Orange and olive oil wafer cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sift together the flour, arrowroot, baking powder and salt and lightly whisk to combine. The arrowroot binds and creates a cake flour substitution for more delicate cookies. In another small bowl combine the syrup, oil, orange zest and vanilla and whisk together. Pour the wet ingredients into the dry mixture and mix well with a rubber spatula until the dough is slightly crumbly and then add in the orange juice and combine until the dough is soft and smooth. Wrap the dough in plastic wrap and pat into a small disk. Place the dough into the freezer and let chill for a couple of hours or until it is cold enough to roll and cut. The dough can also site in the fridge if you choose to let it sit a little longer before baking.
  2. Preheat the oven to 350°F (175°C) about 30 minutes before the cookies are ready to bake, and line a baking sheet with parchment paper or silicone mat. Remove the dough from the freezer or fridge and unwrap. Roll the dough out on a clean, flat surface and flatten with a rolling pin until about 1/4-inch thick. Press a cookie cutter into the dough, making the cuts as close together as you can.
  3. When all of the dough has been cut into shapes, press the remaining pieces of dough together and then roll and cut it to make more cookies. Using a wide spatula, gently lift the cookies and place on the prepared baking sheet. Place the cookies on the baking sheet about a 1/4-inch apart. Try to work as quickly as possible because if the dough gets too soft, it will be difficult to transfer the cookies to the baking sheet. Sprinkle the tops of the cookies with sugar or cinnamon if you choose to.
    Cookie dough cut on wooden board
  4. Transfer to the preheated oven and bake for 10 to 15 minutes or until the cookies are light brown on the bottom and look dry and slightly puffed. Thinner cookies will be lightly browned around the edges. Place the baking sheet on a wire rack and allow the cookies to cool for 3 minutes or until they are firm enough to move and then let the cookies cool completely before serving.
    Vegan orange & olive oil cookies