These vegan koulourakia are delicious with a cup of milk or coffee!
I turned these classic Greek butter cookies into vegan koulourakia. There is no butter or egg, just really good olive oil. The batter is so simple, using just a handful of ingredients you probably already have on hand. I use lots of vanilla with fresh orange juice to make the best-tasting koulourakia ever.
Koulourakia are usually made around Easter time, but they’re so good we make them all year long. And even though this version doesn’t have butter, they still have the same texture as traditional koulourakia. I love butter and could eat it on anything, but I don’t miss the butter because the texture and flavor are still there. You’re going to love them!
Why will I make these all year?
Crisp exterior,
Soft, tender inside
Citrusy orange
Sweet vanilla
A delicious vegan cookie everyone will love!
What ingredients do I need for vegan koulourakia?
Light olive oil -I use this because a full-flavor extra virgin would overpower the flavor of the orange and vanilla. So, use your favorite light-flavored vegetable oil.
Fresh orange juice -you can use freshly squeezed or good quality orange juice from the store.
Granulated sugar -you can’t have a cookie without some sweetness.
Baking soda -works together with the orange juice to create a light and fluffy cookie.
Pure vanilla extract -is the perfect balance for orange juice.
All-purpose flour -If you saw my Instagram stories, I tried to make these gluten-free and vegan, but it did not work out. I appreciate all the tips on how to make it work, but I was so disappointed that I abandoned the idea. If you get a gluten-free version that works, let me know!
Baking powder -this is what helps the cookie rise, especially since there are no eggs.
Sesame seeds -these are optional as a topping.
How do I prepare for this recipe?
Preheat the oven to 350°F, 180 °C, and line 2 -3 trays with parchment paper. Then, whisk together the flour and baking powder in a bowl. In a separate large mixing bowl, whisk together the olive oil, orange juice, sugar, vanilla extract, and baking soda until combined.
How do I make the cookie dough?
Add the flour mixture to the orange juice mixture and whisk together until combined. It will look like a thick pancake batter, so add more flour if needed until the dough is no longer sticky. Watch my video to see just what you’re looking for. Cover the dough with a kitchen towel and let it rest for about 15 minutes.
How do I make vegan koulourakia cookies?
Roll the dough into about 35g walnut-sized pieces. Roll each ball out into a rope about 6 to 8 inches long. Shape the ropes into S-shapes, circles, or twists and place them on the baking trays lined with parchment paper. If the cookies break when shaping, squish the dough together and form it into a ball, then roll them out and shape. (see video)
How long do I bake these?
Bake on the center rack for about 20 to 25 minutes or until lightly golden all around. Cool completely and serve! Kali Orexi!
How do I store these cookies?
They don’t freeze well, but they’ll stay fresh in an airtight container on the counter for up to 2 weeks. They never last that long in my kitchen, but you can try.
What if I’d like a different flavored koulourakia?
You can make lemon-flavored koulourakia! Substitute the orange juice for water and add the zest of 2 lemons to the flour mixture for bright, lemony cookies.
Can I add a topping to these cookies?
Yes! These are traditionally sprinkled with sesame seeds. My kids don’t like sesame, so I leave them off. If you’d like to add them, roll the shaped cookie dough in sesame seeds and place them on the baking trays. You can also brush the formed cookie dough with simple syrup and sprinkle the sesame seeds over top.
Do you have more vegan cookies?
Yes! Try my Vegan Greek Tahini Cookies, Vegan Greek Grape Molasses Cookies known as Moustokouloura, and Vegan Greek-style Olive Oil Cookies known as Ladokouloura. If you like cake and pastries, also try my Vegan Fig & Walnut Cake, Vegan Cinnamon Raisin Cake from Kalamata, Vegan Tahini Cake with Coconut & Chocolate Chunks, or Vegan Vanilla & Chocolate Greek Pastries known as Roxakia. There’s more on my blog, so have fun looking through all the vegan recipes on my blog.
Watch the Video:
Vegan Koulourakia
These vegan koulourakia are delicious with a cup of milk or coffee!
Ingredients
- 1 and 1/2 cups light olive oil
- 1 cup fresh orange juice
- 1 cup granulated sugar
- 1/2 teaspoon baking soda3 teaspoons pure vanilla extract
- 4 cups (530g) all-purpose flour (or more)
- 2 teaspoons baking powder
- Optional: Sesame seeds for topping
Instructions
Preheat the oven to 350°F, 180 °C and line 2 -3 trays with parchment paper.
Combine the flour and baking powder in a bowl and whisk them together and set aside.
In a large mixing bowl, combined the olive oil, orange juice, sugar, vanilla extract, and baking soda, and whisk together until combined.
Add the flour ingredients and whisk together until combined. Add more flour if needed until the dough is no longer sticky. Let the dough rest for about 15 minutes covered with the kitchen towel. Roll the dough into about 35 g walnut sized pieces.
Roll each ball out to about 6 to 8 inches long into a rope. Shape the ropes into eS-shapes, circles or twists and place them on the baking trays that are lined with parchment paper.
Bake on the center rack for about 20 to 25 minutes or until lightly golden all around. Cool completely and serve!
Store the cookies in an air-tight container up to 2 weeks.
kali Orexi!
Notes
For Lemon-flavored cookies: Substitute the orange juice for water and add the zest of 2 lemons to the flour mixture.
Sesame topping: Roll the shaped cookies in sesame seeds and place on the baking trays.
If the cookies are breaking when shaping, squish the dough together nad form into a ball, then roll them out and shape. (see video)
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