Olive oil biscuits

Hi everyone,

As those of you who follow along on my instagram would know, I am an avid healthy baker and cook, concocting the most random healthy muffins, biscuits, clusters, pancakes, and mousses, practically daily!

Be it a mix of protein powder, green banana resistant starch, tigernut meal, black bean powder, or some other alternative flour source, you will never find any white flour, high glycemic index ingredients, or artificial sweetener powders in the my final creations.

This week, after being inspired by Chef Maria Loi, who showed me a delicious short bread recipe using olive oil as her fat of choice, I decided it was time to try my luck!

olive oil recipe by gut health dietitian Kara Landau

olive oil biscuit

The texture is so smooth and crumbly, that it just makes for the most mouth watering final result!

I decided to try my hand at a breakfast biscuit given there seems to be so many nutrient void options out there either on shelf, or in other recipes I have seen online.

You can rest assure these cookies will hit the spot, being;

  • High in protein
  • Providing fibre
  • Rich in healthy fats, and
  • Low glycemic load

*They also have no refined sugar (and do have a sugar free option), can be made gluten free (by using gluten free oats), and can be made vegan by switching the whey protein for a plant based protein should you have a preference for this.

olive oil biscuit recipe - Kara Landau Travelling Dietitian shares her olive oil breakfast cookie recipe

olive oil biscuit recipe – Kara Landau Travelling Dietitian shares her olive oil breakfast cookie recipe

You can definitely mix up the flavours by using different nut butters – I am sure almond or cashew in particular would taste amazing!

So here you go, Travelling Dietitians:

Healthy Olive Oil Biscuits – Peanut Butter and Vanilla Breakfast Cookie Variety

Serves : 5 small/medium biscuits


¼ cup extra virgin olive oil

1/2 cup oats

60g vanilla natural whey protein powder

1 heaped tbsp natural peanut butter

1 tbsp. coconut sugar (optional)

1 tsp vanilla extract

¾ tsp baking powder

1 tsp cinnamon


Side notes:

  • Can switch natural peanut butter for you preferred nut butter, seed butter, or coconut oil.
  • Can use a plant based protein powder instead, it will just likely be slightly more solid in consistency.
  • May replace coconut sugar with another natural sweetener, natural sugar alternative, or not use one at all based on the sweetness of your protein powder.
  • Could easily add desiccated coconut, hemp seeds, crushed nuts, or sugar free dark chocolate chips into this mix.


  1. Mix all ingredients in a high speed blender (place liquid ingredients in first to avoid mixture getting stuck in the blade).
  2. Roll into 5 seperate balls and push down onto a non stick tray
  3. Bake for approximately 10 minutes in a 375 degree F / 180 degree C oven
  4. Remove biscuits from oven and let cool slightly
  5. Remove biscuits from tray once they have slightly cool and place carefully onto cooling rack (*biscuits will be very crumbly when still hot so you must let them cool slightly before picking them up!)
  6. Enjoy!


About The Author

Kara Landau aka "Travelling Dietitian" is an Australian Accredited Practicing Dietitian based in NYC. She is a world explorer, healthy foodie, social butterfly, barre and HIIT class lover. When she isn't trying new cuisines, researching new product innovations in the health food space, or speaking to the media on behalf of her food industry clients, she can be found quietly conjuring up her next idea on how to make this world a healthier and better place.