Sweet Laurel Bakery


I’ve always wanted to create a lemon cookie, so when I tried Brightland’s LUCID Lemon Olive Oil, I knew it would make the perfect “secret ingredient”. These luscious lemon bites are lightly sweetened, with a subtle zest and elegant lemon rind ribbon. They’re so lovely and I can’t wait for you to try them! Happy Baking!
Sweet Laurel
Sweet Laurel

Lemon Olive Oil Cookies

Yield: 20-24 cookies

Cookie Ingredients:
2 cup almond flour
1/3 cup cassava flour
1/4 cup Brightland LUCID lemon olive oil
1/4 cup 100% maple syrup or honey
1/4 tsp pink salt
1/2 tsp baking soda
+ zest and juice of one lemon (keep lemon peel, for peel garnish)!

Glaze Ingredients:
1 tablespoon arrowroot powder
3 tablespoons Brightland LUCID lemon olive oil


  1. Preheat the oven to 350 and line a baking sheet with parchment paper.
  2. Stir all cookie ingredients together in a bowl.
  3. Place dough between two sheets of parchment paper and roll out with rolling pin. Using a circular cookie cutter (2-3 inches), cut out cookies and transfer to your prepared sheet. If dough is sticky, place it in the freezer for a few minutes, then transfer to baking sheet.
  4. To garnish, cut small strips of lemon rind, and place on top of each cookie.
  5. Bake for about 12 minutes, then allow cookies to cool completely.
  6. Prepare your glaze by whisking together arrowroot powder and olive oil.
  7. Drizzle glaze over cooled cookies for a zesty olive oil finish! Enjoy!

Not only do we love the quality and taste of Brightland’s products, but we also adore the story behind this female-founded brand! Click here to learn more  about Brightland, and be sure to follow them on Instagram @wearebrightland.


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