Hi Belinda, I like the idea, although I’m not sure it would work or not since changing the oil can impact results. You can always serve with some butter!

Hi, Omitting the sugar will impact your results and your cookie won’t likely turn out. Sorry!

Thank you for sharing!

I substituted a little to work with ingredients that I had on hand:
1) used Whole Wheat Pastry flour because that is what I had.
2) used some butter instead of all olive because I had already softened it
3) used a 7×11 pan, and so the cooking time needed to be lowered.

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I ended up making some modifications in order to make use of things that I had on hand:
1) substitued1/2 cup of butter for 1/3 of the olive oil (so used 2/3 cup instead of 1 cup olive oil) because I had already softened some butter not expecting to find an olive oil recipe.
2) 7×11 pan because that is what I had. Bake for only 40 mins with that.
3) whole wheat pastry flour because I had that on hand

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That’s great! Thank you for sharing, Beth.

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