These are the cookies that are in every Greek kitchen in December — except we are using olive oil instead of butter, cacao instead of excess sugar, and a yoghurt to create softness that feels deeply comforting and NOT dry like your typical kouloruri.
They’re rich, not heavy. Decadent, but energizing. The kind of cookie that loves you back with a chocolate twist!
Ingredients:
For the Dough:
4 organic eggs
14 oz Greek strained yogurt
14 oz organic sugar
14 oz Fancy Peasant Greek Extra-Virgin Olive Oil (GEVOO)
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, sift together the flour and baking powder. Set aside.
In a large mixing bowl, combine the eggs, yogurt, sugar, and Fancy Peasant GEVOO. Mix well until fully incorporated.
Gradually add the flour mixture to the wet ingredients, kneading gently until a soft, pliable dough forms. The dough should not be sticky. Add a little more flour if needed to reach the correct consistency.
Shape the dough into a ball and divide it in half. Add the cacao powder to one half and knead until evenly incorporated.
Cover both dough balls with plastic wrap and let rest for 10 minutes.
Once rested, lightly flour your fingers and pinch off a 1-inch piece of dough. Roll one vanilla piece and one cacao piece into 7-inch ropes on a lightly floured surface.
Fold the ropes in half and twist the two strands together to form a cookie. Repeat with the remaining dough.
Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
Brush each cookie with the egg wash and sprinkle with sesame seeds, if using.
Bake for 15–20 minutes, or until the cookies are lightly golden.
Remove from the oven and allow to cool slightly before serving.
