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Greek Ladokouloura with Honey Glaze, Sesame & Freeze-Dried Strawberry

Greek Ladokouloura with Honey Glaze, Sesame & Freeze-Dried Strawberry

February 12, 2026

A Valentine’s Olive Oil Cookie Made with Love

Recipe by Michelle Pesce, FNTP @hellopalate

This isn’t just a “healthy” cookie. It’s a cookie made with LOVE. Somewhere along the way, food became something we had to manage. But the body doesn’t experience food in isolation; it experiences context.

Greek ladokouloura have always been olive oil cookies: simple, fragrant, lightly sweet, meant for tea, conversation, and time. In rec

ent years, food has been optimized, perhaps at the expense of balance, ingredients, pleasure, and shared rituals. These classic cookies were never designed to be optimized. They were designed to be shared.

In this Valentine’s Day version, kyoord extra virgin olive oil remains the heart of the cookie, supported by einkorn flour, sesame, orange, warm spices, and a nod to your Valentine with a honey glaze finished with freeze-dried strawberry.

Einkorn is an ancient wheat with a naturally higher protein structure than modern flour, giving these cookies a bit more grounding and stability alongside the richness of olive oil. The result is a classic treat that feels satisfying, balanced, and naturally gentle in its sweetness.

Greek Olive Oil Cookie - Valentine's Day

Greek Olive Oil Cookie - Valentine's Day

Greek Olive Oil Cookie - Valentine's Day

Greek Ladokouloura with Honey Glaze, Sesame & Freeze-Dried Strawberry

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Ingredients

Dough (American + Metric)

Einkorn flour: 1 1/2 cups (180 g)
Baking powder: ¼ tsp (1 g)
Baking soda: ¼ tsp (1.5 g)
Granulated sugar: ¼ cup (50 g)
Kyoord Olive Oil: ½ cup (120 ml)
Fresh orange juice: ½ cup (120 ml)
Orange zest: 1 Tbsp (~6 g)
Ground cinnamon: ⅓ tsp (0.8 g)
Ground cloves: ⅛ tsp (0.25 g)
Ground cardamom: ¼ tsp (0.5 g)

Sesame Coating: sesame seeds: ½ cup (70 g)

Honey Glaze & Finish

Honey: 2 Tbsp (40 g)
Warm water: 1 Tbsp (15 ml)
Freeze-dried strawberries, crushed: 2 Tbsp (4–5 g)

Directions

Instructions

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the einkorn flour, baking powder, baking soda, cinnamon, and cloves until evenly combined.
In a separate bowl, whisk the sugar and Kyoord olive oil until the mixture becomes glossy and slightly thickened. Add the orange juice, orange zest, and brandy, and stir until fully incorporated.
Gradually add the dry ingredients into the wet mixture, mixing gently until a soft, pliable dough forms. Allow the dough to rest for about ten minutes so the flour can fully hydrate.
Divide the dough into twelve portions. Prepare the sesame seeds for coating each cookie. Roll each piece into a rope approximately five to six inches long, then shape into rings, twists, or heart shapes for a Valentine’s Day variation. I made them by rolling them into a ball, using my finger to pierce a small hole in the middle of the cooking
Arrange the cookies on the prepared baking sheet and bake for 18 to 22 minutes, until lightly golden underneath while remaining pale on top. Remove from the oven and allow them to cool slightly while you prepare the glaze.
To make the honey glaze, warm the honey and water in a small saucepan over low heat. Simmer gently for two to three minutes, optionally adding a cinnamon stick for fragrance. Remove from heat and keep the glaze warm.
In a shallow bowl, crush the freeze-dried strawberries for dusting; sprinkle them over the cookie.
While the cookies are still warm, lightly brush or dip the tops into the honey glaze, then press them into the sesame and strawberry mixture. Transfer the cookies to a cooling rack and allow the topping to set.

Storage

Store the cookies in an airtight container at room temperature for five to seven days. The flavor deepens beautifully after several hours and is often best the next day.

Recipe Note

A Gentle Nutrition Note

These cookies are naturally satisfying because of their classic structure. Olive oil provides richness and satiety, sesame adds grounding fat and minerals, and einkorn flour brings a slightly higher protein content than modern refined flour. Importantly, einkorn is not gluten-free, but many people find it gentler on digestion. I hope you enjoy a traditional, real-food treat made with care, meant to be enjoyed slowly, shared warmly, and appreciated as part of a full life with real ingredients.

Why we recommend "kyoord High-Phenolic Olive Oil"

With a smooth flavor, herbaceous notes and signature peppery aftertaste, our kyoord high-phenolic olive oil is a great choice for everyday cooking, baking, drizzling, dipping, and savoring.

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