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Vegan Olive Oil and Wine Cookies

  • Author: Tessa
  • Total Time: 40 mins
  • Yield: 30 cookies 1x


Oysters usually steal the spotlight, but olive oil is a proven aphrodisiac, if you’re looking for love via baked goods.


  • 2 1/2 C all-purpose flour
  • 1/2 C sugar, plus more for dredging
  • 1/2 t baking powder
  • Scant 1/4 t fine sea salt
  • 1/2 C “fruity”, good quality olive oil
  • 1/2 t vanilla extract
  • 1/2 C any white or rosé wine (see notes)


  1. Preheat oven to 350 degrees (F). Line two cookie sheets with parchment paper and put 1/4 to 1/2 cup extra sugar in a shallow dish for dredging.
  2. Whisk dry ingredients (except extra sugar reserved for dredging) together in an electric mixer with whisk attachment on low (20%) speed.
  3. With mixer running, drizzle in olive oil very slowly, so it incorporates and forms coarse crumbs.
  4. Combine wine and vanilla and switch mixer to paddle attachment. Drizzle wine mixture in slowly with mixer on low speed, then increase speed to about 40% until dough forms a single mass that appears smooth. The dough will act more like bread or pizza dough than a typical (e.g., chocolate chip) cookie dough, with the mixer getting louder and “working harder” as the dough comes together. Don’t leave the mixer alone, as it may shift on the countertop.
  5. Break off 1 to 2 tablespoon bits of dough (just larger than a cherry). Roll into balls, then into 2 to 3 inch long logs between your palms. Hold about a third of the length of the log up the ends with each hand and roll between your fingertips to form narrow ends. The center should be more plump and the cookie about 4 inches in length. Roll the shaped cookie in sugar to coat, then place on the cookie sheet. Once you’ve formed half the dough into cookies, bake the first tray in the bottom third of the oven for 20 to 22 minutes, rotating halfway through the baking time, so the front is in back. While cookies bake, form the second sheet as you did the first.
  6. When done, cookies will be slightly browned on narrow ends and on the bottom. Cool completely before serving, so they have a chance to firm up. Store at room temperature in an airtight container for up to 5 days. Aside from wine, they’re excellent for a weekend breakfast or afternoon treat with coffee or tea.


I tested the recipe with both a white and a rosé, both fairly dry, with great results. The original recipe calls for something slightly sweet, so it’s really a matter of preference and what you have on hand.

The flavor and texture of the cookies changes over time. When fresh, the centers are moist and nearly cake-like. As they “age”, the interior dries and the pronounced flavor of the olive oil mellows. Try them at every stage and see how you like them best.

Cookies are dairy free and nut free, but decidedly not gluten free.

Adapted from Dorie Greenspan’s Baking Chez Moi. I reduced the flour by about 1/4 cup from the original recipe to avoid the dry, crumbly dough that I found difficult to work with when following the original. The final recipe I tested did not come out with the prominent cracks you see in the photographed cookies.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: French