Eggless, butterless and made with only four tablespoons of olive oil (makes 25 servings). This was my very first batch, adapted from the olive oil chocolate chip cookie recipe on Crepes of Wrath. I subbed out chocolate chips for white chocolate chunks and dried cranberries and used flax seed to replace the eggs. Not only were these really simple and straight forward to make, they tasted amazing with the most perfect texture. Chewy, crisp around the edges and if stored in an air tight container, will last about a week.
A week, that is if you're lucky!
If I hadn't added the white chocolate, these would be totally vegan. But worry not, I split the dough into two and voila. Two separate kinds of cookie dough! Vegan version of this olive oil cookie and recipe to follow.