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Mix all the dry ingredients in a large mixing bowl.
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Mix all the wet ingredients in a medium mixing bowl, using a whisk (I whisk the eggs first, and then add the olive oil, whisk more, and then add the rest).
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Using a big rubber spatula, mix the wet ingredients with the dry ingredients. Make sure there are no 'pockets' of dry ingredients left at the bottom.
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Let dough rest for 5 minutes, and then use a mini ice cream scoop to measure the batter (or use a tablespoon), and roll in the icing sugar.
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Put on a large baking sheet, making sure they have a little bit of room to expand. In order to get the crinkle effect, do not flatten the cookies.
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Bake in a 325F oven for 10-12 minutes.
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Let cool down completely before eating, or storing.