These za'atar vegan cookies are a unique twist on traditional sweet treats—infused with the earthy, flavor of za'atar, they strike a beautiful balance between savory and subtly sweet.
Made with simple, wholesome ingredients and no dairy or eggs, these cookies are plant-based and full of bold Palestinian flavor. Perfect with tea or as a snack any time of day, they’re a delicious way to enjoy za'atar in a totally unexpected form.
I grew up eating these za’atar cookies every spring, a time when my mother would gather fresh green za’atar from the garden she lovingly tended. Spring also marked the Lenten season, and since these cookies are completely vegan, they became a staple during that time, simple, wholesome, and deeply rooted in tradition.
My mother always made two versions: one savory with a touch of salt, and one sweet, which are my favorite. I loved enjoying the sweet ones with a cup of tea, they were the perfect afternoon treat.
When I moved to the U.S., I no longer had access to fresh za’atar. But when I mentioned this to my mom, she encouraged me to try the dried za’atar she had sent with me — and to my surprise, it worked beautifully. The cookies still carry that familiar, earthy flavor and take me right back to her kitchen every time I make them. So, let me show you how to make the easiest cookies that you'll ever make.
Another great way to use za’atar leaves is in za’atar bread cheese balls—a savory and delicious recipe that brings out the herb’s bold, earthy flavor in a fun, bite-sized form.
For other cookies recipes try my ghraybeh, and Rock Cookies or vegan options anise date cookies, anise cookies. And for Christmas try my gingerbread cookies.
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What is Za'atar?
Za'atar leaves come from the wild oregano plant native to the Levant region, also known as Origanum syriacum. These aromatic leaves have a bold, earthy, and slightly tangy flavor and are a key ingredient in the traditional za’atar spice blend, which usually includes dried za’atar leaves, sumac, sesame seeds, and salt. In Palestinian cuisine, za'atar is beloved for its deep cultural roots and its unique, savory flavor that enhances breads, salads, and even cookies.
Za’atar is a comfort food and is very popular in Palestine and across the Middle East. Full recipe to make za'atar spice click here.
Equipment
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- Large Bowl - For mixing the ingredients to make the dough.
- Baking Sheets - For baking cookies.
Ingredients
- All-purpose Flour - Provides the structure for the cookies.
- Granulated Sugar - To sweeten the cookies.
- Extra Virgin Olive Oil – Adds richness and depth of flavor to the cookies. I recommend using a high-quality olive oil, though you can also substitute with half olive oil and half neutral oil or vegan butter.
- Baking Powder - Helps the cookies to rise.
- Dried Za’atar Leaves – These give the cookies their distinct earthy flavor. If you have access to fresh za’atar, feel free to use it instead—just remove the stems, wash the leaves, and give them a rough chop before adding to the dough. A handful of za'atar leaves (either fresh or dried) is all you need for this recipe.
- Lukewarm Water – Used to bring the mixture together and help form a dough. Warm water is important because the heat speeds up how quickly the flour absorbs the liquid, resulting in a smoother, more cohesive dough with less kneading or resting time needed.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | In a mixing bowl, combine flour, baking powder, sugar, oil and dried za’atar leaves.
Step 2 | Gradually add lukewarm water and knead until a smooth dough forms.
Step 3 | Take a small piece of dough, roll it into a ball, then flatten into a circle (about 2-3 inches) using your hands or a rolling pin.
Step 4 | Place the cookies next to each other on a baking sheet. (No need to grease the sheet as the dough contains oil.) Bake for 25–30 minutes, or until the cookies are golden brown.
Variations and Substitutions
- You can use butter instead of olive oil, or half butter and half olive oil.
- You can use honey, maple syrup or monk-fruit instead of granulated sugar.
- Turn these cookies into savory and replace the sugar with 1 tablespoon of salt.
Storage and Pro Tips
- Allow the cookies to cool completely before storing them. You can keep them in an airtight container for up to one week or freeze them in a zip-top bag for up to three months.
- If you like the cookies to be a bit crunchy bake them for an extra 3-5 minutes.
- Gradually add water to the mixture and knead. If the dough is too dry, add 1–2 tablespoons of water until it becomes soft and non-sticky.
- There's no need to grease the baking sheet, as the dough already contains oil.
Frequently Asked Questions?
Dried za'atar can be found at some specialty stores, be aware that some products include dried stems rather than just za'atar leaves. The other option is planting and drying your own. The Za'atar herb plant can be found at many stores that sell fresh herb plants.
Extra virgin olive oil adds a rich, earthy flavor that complements the za’atar while keeping the cookies moist and vegan-friendly.
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More Delicious Cookies
Za'atar Vegan Cookies
- Prep Time: 15 minutes
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 25-30 cookies 1x
- Method: Baking
- Cuisine: Palestinian
- Diet: Vegan
Description
These za'atar vegan cookies are a unique twist on traditional sweet treats—infused with the earthy, flavor of za'atar, they strike a beautiful balance between savory and subtly sweet.
Made with simple, wholesome ingredients and no dairy or eggs, these cookies are plant-based and full of bold Palestinian flavor. Perfect with tea or as a snack any time of day, they’re a delicious way to enjoy za'atar in a totally unexpected form.
Ingredients
- 4 cups all-purpose flour
- 1 cup extra virgin olive oil or (half olive oil and half neutral oil)
- ¾ cup sugar (use 1 cup for extra sweetness)
- 2 teaspoons baking powder
- ½ cup of za'atar leaves (dried or fresh)
- 1 cup of lukewarm water
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine flour, sugar, oil, baking powder, and dried za’atar leaves.
- Gradually add lukewarm water and knead until a smooth dough forms.
- Take a small piece of dough, roll it into a ball, then flatten into a circle (about 2-3 inches) using your hands or a rolling pin.
- Place the cookies next to each other on a baking sheet. (No need to grease the sheet as the dough contains oil.)
- Bake for 25–30 minutes, or until the cookies are golden brown.
Notes
- Allow the cookies to cool completely before storing them. You can keep them in an airtight container for up to one week or freeze them in a zip-top bag for up to three months.
- If you like the cookies to be a bit crunchy bake them for an extra 3-5 minutes.
- Gradually add water to the mixture and knead. If the dough is too dry, add 1–2 tablespoons of water until it becomes soft and non-sticky.
- There's no need to grease the baking sheet, as the dough already contains oil.
Dunia says
This recipe is so interesting and unique, and yet so simple and delicious. I had some fresh za'atar leaves from my garden which I was happy to use. I'll definitely be making this again.
Wafa Shami says
Hi Dunia, thank you for the review, glad to hear you liked it.