Turkish 3-Ingredient Flour Cookies
- Level: Easy
- Yield: 20 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 86
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 0 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 0 grams
- Sugar
- 2 grams
- Protein
- 1 grams
- Total: 2 hr (includes chilling and cooling times)
- Active: 25 min
Ingredients
1 1/2 cups all-purpose flour (see Cook’s Note)
1/2 cup avocado oil or light olive oil
1/3 cup confectioners’ sugar
Directions
- Mix together the flour, oil and confectioners’ sugar in a medium bowl with a spatula until the dough comes together. There is no need to knead the dough. Wrap the dough in plastic wrap and freeze for 1 hour or refrigerate for 2 to 4 hours.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Scoop up 1 tablespoon of dough and shape it into a ball. Place it on the prepared baking sheet and repeat with the remaining dough, leaving 1 inch between balls. Press down lightly with a fork on top of the cookies. All 20 cookies will fit on 1 baking sheet.
- Bake until the cookies are just set and matte on top, 15 to 18 minutes. Let the cookies cool for 10 minutes on the pan before transferring them with a spatula to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days or in the fridge for up to a month.
Cook’s Note
When measuring flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)