Okay, friends, let’s talk about those “all-butter” shortbread cookies. You know the ones – those melt-in-your-mouth, buttery delights that are oh-so-tempting but also oh-so-laden with saturated fat.
Recently, a kind neighbor brought over a box of Walker’s shortbread cookies, and while I appreciated the gesture, my 40-year-old cardiovascular system cringed a little at the thought of indulging — 4g of saturated fat a small cookie, seriously? So, I did what any self-respecting home chef would do: I set out to create a low saturated fat, mini-batch version.
After a bit of research and experimentation, I landed on this amazing recipe for Olive Oil Shortbread. It’s made with just three simple ingredients (use any neutral oil you like if you don’t want olive oil), and it’s surprisingly easy to whip up. But here’s the best part: these cookies are not only heart-healthy but also incredibly delicious. They practically melt in your mouth, and they have a unique, subtly fruity flavor thanks to the olive oil.
(And for an extra touch of deliciousness, I like to add a sprinkle of rosemary flakes. But I won’t go full “almond mom” on you and insist that you do the same. 😉)
The Mini-Batch Advantage:
This recipe makes just four cookies, which is perfect for satisfying your craving without the temptation of a whole box. It’s also a great way to experiment with new flavors and ingredients without committing to a large batch.
Heart-Healthy Goodness:
These cookies are made with olive oil, which is a good source of monounsaturated fats. These healthy fats have been linked to a reduced risk of heart disease, stroke, and other chronic illnesses.
Easy and Delicious:
This recipe is so simple, even beginner bakers can master it. And the result is a truly delicious cookie that’s perfect for any occasion.
Recipe inspired by this lovely creation.
Mini-batch No-butter Shortbread
Equipment
- Mini loaf pan or muffin pan
Ingredients
- 1/4 cup all purpose flour (30 g) gf all purpose if desired
- 1 1/2 tbsp powdered sugar (10 g) you can probably sub regular sugar, you could blend it with the oil to make it smooth first
- 1 tbsp any oil (14 g) I used olive oil and added a dash of dried rosemary
- pinch of salt, drop of vanilla
Instructions
- Preheat oven to 325F and line a mini loaf pan with parchment or a muffin pan with muffin liners.
- In a small bowl whisk together flour, powdered sugar until evenly distributed. Add oil, salt vanilla and combine into a smooth cookie dough.
- If too wet add a pinch more flour, if too dry add a drop more oil and mix again.
- (Optional) You can chill your cookie dough to blend the flavors a bit more. (Also optional) You can add in 1-2 tsp chocolate chips/chunks, nuts or other mix-ins at this point.
- Transfer to a mini loaf pan or a muffin pan. Prick the top of the cookie dough with a fork.
- Bake cookies about 20 minutes depending on your desired level of done-ness.
- Let cookies cool and firm up slightly, slice and enjoy!
Notes
- If you don’t have a food scale, remember to use the spoon & level method in measuring flour to avoid over-measuring, which will lead to dry cookies.
- I haven’t tried cutting these into shapes using cookie cutters but I feel like it should work with careful chilling.