Vanilla Olive Oil, Wild Groves

Vanilla Flavored Olive Oil - Amazingly smooth buttery vanilla flavor. California Grown Infused Olive Oil, unique, special for baking “Wild Groves” is dedicated to providing fresh California-grown extra virgin olive oil
Flavor - VanillaTaste & Aroma - Smooth vanilla bean flavorCalifornia Grown - Infused extra virgin olive oil  A few recommended uses: Baking - replace butter and other oils Chocolate chip cookies Peanut Butter Cookies (get the recipe) Cupcakes Sugar Cookies Ingredients: Extra Virgin Olive Oil, Natural Flavoring Nutritional:  15ML = 1 tbsp33 Servings = 1 x 500ML BottleZero Transfat High in polyphenols (antioxidants) Vanilla-Scented Peanut Butter Cookie Recipe: Makes 14 cookies  1 2/3 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup Vanilla Olive Oil  1/2 cup granulated sugar 1/3 cup dark brown sugar- firmly packed 1 tsp pure vanilla extract 2 large eggs OR for vegan option 2 flax eggs  3/4 cup peanut butter- creamy or crunchy Instructions: First, preheat the oven to 350 degrees F. In a medium bowl, add all the wet ingredients: eggs, peanut butter, olive oil, sugars, and vanilla. Stir well to combine.  Then, in the same bowl, add in the flour, baking soda, and salt.  Mix throughly until a soft dough forms. It should hold it's shape nicely and not be crumbly.  Place the dough in the refrigerator for about 20 minutes to chill.  Line two baking sheets with parchment paper or silicone mats and set aside. Using a tablespoon, or your hands scoop out the dough.  Place the dough between the palms of your hands and roll the dough into a ball.  Place on the prepared baking sheet. Repeat until your cookie sheet has 12- 14 dough balls two inches apart. Repeat with the second baking tray. Use a fork to make the traditional cross pattern on the cookies and press the dough balls down. Bake for 10-12 minutes until just slightly brown. Remove from the oven and leave on the baking sheet for 5 minutes to set. Store in an airtight container for up to a week. Enjoy!

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