Fenugreek olive oil cookie recipe
This is my own original recipe, as are most of the foods I post. This one really screams fall to me, it’s very woodsy and cozy .
Here’s the recipe:
• ½ cup or 100g olive oil
• ¾ cup or 170g brown sugar
• ¼ cup or 55g powdered sugar
• 2 teaspoons pure vanilla extract
• 1 large egg
• 160g or 1 ¼ cups all purpose flour
• 1 tbs dried fenugreek
• ½ tsp baking powder
• ½ teaspoon baking soda
• ¾ tsp fine sea salt
• 2 tbs mini dark chocolate chips
• 2 tbs crushed walnuts
in a separate bowl, mix together mini dark chocolate chips, crushed walnuts, and dried fenugreek. Roll plain cookie dough up into a ball and then roll the top of the dough in the chocolate chip mixture. Oven is pre heated to 350 and I’d check on them around the 8 min mark and leave a little longer if needed.
Enjoy! #cookierecipe #fallrecipeideas #fallrecipes #Lemon8Diary
If you've been curious about baking with fenugreek, let me share why these cookies are an absolute must-try! Fenugreek might seem like an unusual ingredient for a sweet treat, but it brings this incredibly warm, slightly maple-like, and subtly earthy note that just screams autumn. It’s not overpowering; instead, it adds a sophisticated depth that makes these fenugreek olive oil cookies truly stand out from your average cookie. What makes this recipe extra special, beyond the unique spice, is the use of olive oil. Swapping butter for olive oil gives these cookies an unbelievably tender crumb and a delicate fruity undertone that complements the fenugreek beautifully. It also makes them lighter in texture while keeping them wonderfully moist. And let's not forget those delicious additions! The mini dark chocolate chips and crushed walnuts aren't just for looks – they add fantastic texture and a lovely bitter-sweet contrast to the fenugreek's warmth. When I'm making these, I always make sure my dried fenugreek is finely ground so it blends perfectly into the dough, ensuring that unique flavor is evenly distributed in every bite. And don't be shy when you're rolling the plain cookie dough in the topping mixture of chocolate chips, crushed walnuts, and fenugreek; you want those delicious elements to really stick and create that beautiful, rustic look. For the best results, keep a close eye on your oven. I usually start checking around the 8-minute mark, looking for edges that are just turning golden while the center still looks soft. This ensures you get that perfectly chewy cookie you want. Once they're freshly baked, let them cool on the baking pan for a few minutes before transferring them to a wire rack – they firm up nicely as they cool. These cookies are absolutely divine with a cup of hot chai, a strong coffee, or even a glass of warm apple cider. They’re the perfect cozy treat for a crisp fall afternoon, making your home smell incredible while offering a unique flavor experience that your friends and family will definitely ask you to make again. Trust me, once you try these, fenugreek cookies will become a new favorite in your fall baking repertoire!
