The Ladokouloura are traditional Greek cookies made with olive oil, flavored with orange juice, cinnamon, and cloves. An ancient recipe, passed down through villages as a symbol of simplicity and sharing, often prepared during fasting periods of the Orthodox tradition, as they contain no eggs or dairy.
➡️In this version, I made them gluten-free, using rice flour, corn starch, and a pinch of xanthan gum and sugar-free, using erythritol. After shaping the cookies and coating them in sesame seeds, I baked them until golden and fragrant.
➡️I paired them with Soumada, a Greek almond-based drink, typical of the island of Lefkada, traditionally served on special occasions, such as weddings or baptisms.
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: All seasons
Ingredients
- 1 cup olive oil
- 4.23 oz erythritol
- 0.5 cup orange juice (+ orange zest)
- 1 teaspoon baking soda
- 0.56 oz baking powder
- to taste ground cinnamon
- 1/2 teaspoon ground cloves
- 3.53 oz blanched almonds (preferably a mix of sweet and bitter)
- 8.82 oz erythritol
Tools
- 1 Glass tall tumbler
Steps
Emulsion: In a bowl, beat the oil with erythritol until it lightens. Add the orange juice and zest, cinnamon, cloves, baking soda, and baking powder.
Dough: Gradually add the sifted flour with xanthan and starch. Knead briefly until you have a soft but not sticky dough.
Shaping: Create ropes of 30/40 g, form them into rings, and roll them in sesame seeds.
Baking: Bake at 356°F (static) for about 20-25 minutes until golden. Let them cool completely for maximum crunchiness.
Extraction: Blend the blanched almonds with a small amount of water. Strain the liquid by squeezing tightly with a cloth (or cheesecloth) to extract all the thick “milk.”
Cooking: In a saucepan, combine this concentrated almond milk with the remaining water (between 200ml and 250 ml) and erythritol. Bring to a boil and let simmer gently until the liquid reduces and becomes slightly syrupy.Serving: Once cool, serve with water at a 1:4 ratio (usually 1 part syrup to 3–4 parts water), with ice.
Since erythritol does not have the same “binding” property as sugar and tends to recrystallize when cooled, the syrup will be less dense than the original. Therefore, I recommend storing the syrup in the refrigerator and shaking it well before diluting it with cold water.
FAQ
When does Orthodox fasting occur?
Fasting in the Orthodox Church is a pillar of spiritual life and occupies almost half of the liturgical year. It is mainly divided into four extended periods and fixed weekly days.
The 4 Major Fasting Periods
Great Lent: It is the most severe period, starting seven weeks before Easter. In 2026, Orthodox Easter falls on April 12, so Lent will begin on February 23 (Clean Monday).
Nativity Fast (Christmas Lent): Lasts 40 days, from November 15 to December 24.
Apostles’ Fast: Begins the Monday after All Saints’ Sunday and ends on June 28 (eve of SS. Peter and Paul). Its duration varies based on Easter’s date.
Dormition Fast: From August 1 to 14, in preparation for the Dormition of the Mother of God (August 15).
Weekly Fasting
Unless exceptions (such as “free” weeks after major feasts), the faithful fast every Wednesday (in memory of Judas’s betrayal) and Friday (in memory of the Crucifixion).
What to eat (and what not)
Orthodox fasting is generally stricter than Catholic fasting. On “strict fast” days:
Forbidden: Meat, eggs, dairy (butter, milk, cheese), and often even fish, wine, and olive oil.
Allowed: Vegetables, fruits, grains, legumes, mollusks, and shellfish (considered “bloodless”).
Exceptions: On some feast days within fasting periods, fish, wine, and oil are permitted.
Ladokouloura are perfect because, being made with vegetable oil and no dairy, they are allowed on days when oil is permitted!
