Fennel Seed + Olive Oil Cookies

Ingredients

1 1/2 cup All purpose flour

1 cup wheat flour

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoon fennel seed

1/2 cup olive oil

1 cup sugar (we used coconut sugar in this batch pictured here)

3 eggs (we used flax seed eggs in this batch)

1/2 cup yogurt (cow, goat or sheep milk -OR- coconut yogurt)

1 teaspoon vanilla extract

Process

Preheat oven to 375 F / 190 F.

Whisk together both flours, baking powder, baking soda and sea salt. Sprinkle fennel seeds on top.

In another bowl, mix together sugar and eggs. Add the olive oil, vanilla and yogurt and stir to combine.

Fold the olive oil mixture into the flour mixture until just combined.

Scoop cookies in 2 tablespoon heaps onto a parchment lined baking sheet.

Bake for 12-14 minutes until lightly browned on top, turning the pan halfway through.

Let cool and store in an airtight container for up to 1 week.