Gingerbread Cookies made with EVOO

Gingerbread Cookies made with EVOO

Holiday baking with EVOO

Feasting during the holidays can be made healthier with lots of extra virgin olive oil. Why not make EVOO versions of your holiday favourites, be it sweet or savoury fares. EVOO is so much more than just a fat substitute. EVOO in itself is a flavourful ingredient that can make the whole spread extra yummy!

Olive oil matching

Holiday flavours like in gingerbreads and pumpkin spices work well with robust, spicy styles of EVOO with a medium bitterness. Examples of olive varietals we like with this recipe are Hojiblanca, Nocellara del Belice and Koroneiki.

Try Entre Caminos Organic Hojiblanca extra virgin olive oil from our friends in La Roda de Andalucía, Sevilla - available at Little Farms stores in Valley Point, Tanglin Mall and Katong Point and online organic and fresh grocer. 


Recipe credit: Olive Wellness Institute™

How to make this:

Makes about 40+ cookies

  • 3 cups plain flour (sifted), ¼ cup for work surface
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp allspice or ¼ tsp ground cloves, if you don’t have allspice
  • ¼ tsp ground nutmeg
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup soft brown sugar, packed
  • ½ cup maple syrup
  • 1 large egg, room temperature
  • 1/3 cup + 1 tbsp Extra Virgin Olive Oil, choose an intense spicy style for added oomph!


  1. Preheat oven to 180°C and line trays with baking paper or use non-stick baking mats or sheets.
  2. In a bowl, mix 3 cups of flour, the spices, baking soda, baking powder and salt.
  3. In another bowl, mix brown sugar, maple syrup, egg and EVOO until well combined.
  4. Combine wet and dry mixtures together into a cookie dough. You may also use an electric mixer if you like.
  5. Coat a kitchen work surface or large cutting board with the remaining flour
  6. Knead the dough for 2-3 minutes
  7. Roll out dough to 1 cm thickness between two sheets of baking paper (great way to prevent sticking and get an even thickness, you can keep reusing the baking paper until you finish all the dough)
8. Using cookie cutters, cut in desired shapes. Keep doing this until you finish all the dough.
9. Bake for 10-12 minutes.
10. Dust with confectionery sugar if you like and let cool for 15 minutes before serving or storing away.


To serve:

Great on its own or with dark roasted coffee, pumpkin spice lattes, spiked hot chocolate, eggnog or mulled wine. Cosy up!



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