Desserts, Vegan

Greek Olive Oil Cinnamon Cookies – Kolourakia Lathiou

Greek olive oil cookies koulourakiaSo Greeks love olive oil and they use a lot of it, actually the most from any other country. One of the reasons is because here in Greece, most recipes use olive oil even in desserts. Greeks fasted from animal products for religious reasons for over 200 days a year, so that meant many recipes with olive oil and no eggs or dairy. One of those sweet recipes are the much-loved Greek olive oil cookies. We call them koulourakia lathiou. Koulouri means something that has a circular shape and lathiou refers to the fact that they are made with lathi which means oil.

These wonderful, crunchy cookies are only made with olive oil, sugar and flour-no eggs, butter or milk. I added cinnamon and a bit of orange juice, used some brown sugar and then dipped them in a sugar cinnamon mixture. I also like them a bit small and thin, this makes them crunchier and cuter in my opinion and perfect to dip in my Greek coffee.

These are easy to make, they require no mixer and bake in about 15-17 minutes. You only need to be careful when adding the flour; start with a less amount and then gradually add until you have a soft dough that is slightly wet, but definitely not dry otherwise you will have a crumbly dough and will not be able to roll them in these pretty shapes.

These are fairly low-fat and it’s the good fat too! They last for days in a cookie jar.

Greek Olive Oil Cinnamon Cookies – Kolourakia Lathiou

Prep Time: 20 minutes

Cook Time: 17 minutes

Total Time: 37 minutes

Category: cookies, dessert

Cuisine: Greek, Mediterranean, Vegan

Yield: 40 cookies

Greek Olive Oil Cinnamon Cookies – Kolourakia Lathiou


  • ½ cup olive oil
  • ¼ cup white sugar + more for sprinkling
  • ¼ cup brown sugar
  • ½ cup orange juice
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon + more for sprinkling


  1. Preheat oven at 350 degrees Fahrenheit (180 Celsius).
  2. In a large bowl mix the olive oil, sugar and orange juice with a large wooden spoon.
  3. In a smaller bowl mix the flour with baking powder, soda and cinnamon.
  4. Start adding the flour to the olive oil mixture gradually mixing with the spoon. You should have a soft dough, but not sticky so you can roll into circular shapes. Be careful not to add more than needed. –I added a about 2 more tablespoons to get the right consistency, but it depends.
  5. Cover the dough and let it sit for 10 minutes.
  6. Grease a pan with a bit of olive oil.
  7. Make the cinnamon sugar mixture by mixing 2 tablespoons of sugar with ½ teaspoon cinnamon, blend well.
  8. Start making your shapes. For little cookies, I take about a teaspoon of dough and roll it out in a thin cord and then make the shapes. Dip into the cinnamon-sugar mixture on both sides-place on the pan.
  9. Bake for about 15-17 minutes.
  10. Let them cool and remove.

Image © 2016 Elena Paravantes

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  • Reply Becky Conn August 1, 2019 at 8:24 am

    The cookies turned out great!! Wish I could post you a picture. Thanks for your hard work putting all the on here!❤️

  • Reply Violet April 8, 2019 at 9:18 pm

    Would any gluten-free flours work for this recipe? Maybe a nut flour? Thanks!

    • Reply Elena Paravantes RDN April 10, 2019 at 5:31 am

      Hi Violet, Hmm… I have not tried it with other flours to see how they would come out.

  • Reply Greek Easter Cookies - Koulourakia March 22, 2018 at 10:02 am

    […] Koulouraki is the diminutive of koulouri. There are a variety of koulourakia: savory, sweet, vegan, with olive oil, with tahini but the Easter ones have […]

  • Reply Vickie December 19, 2017 at 12:18 pm

    Wonderful recipe! Would any ingredients change if u used 1/2 whole wheat flour?

    • Reply Elena December 24, 2017 at 8:20 am

      Thanks Vickie! It should be fine.

  • Reply Carter December 5, 2016 at 10:37 pm

    How many does this make

    • Reply Elena December 6, 2016 at 5:51 am

      Depending, on the size ( I made them small) you can make 2-3 dozen.

  • Reply Ewa Jedrzejczyk November 7, 2016 at 6:13 am

    These look truly delicious. Will def try them today 🙂

    • Reply Elena November 7, 2016 at 10:01 am

      Thanks! Enjoy!

  • Reply Lisa November 6, 2016 at 7:52 pm

    Can’t wait to try your recipe. Love cinnamon kolourakia. The recipe I have in Greek says, “flour, as much as it takes.” LOL I like exact measurements. Yours are prettier!

    • Reply Elena November 7, 2016 at 10:04 am

      ha ha! Yes, the “as much as it takes” rule! Thank you!

      • Reply Lisa December 11, 2016 at 8:25 pm

        I made three batches this week. One trial batch since it had been years since I made koulourakia. Two I took for coffee hour at church. They all disappeared quickly! Thanks for the recipe.

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