What are koulourakia Greek Easter cookies?

Koulourakia are traditional Greek butter cookies that are baked for Easter celebrations. They are characterised by their twisted or braided shape, shiny egg-washed surface, and a flavour built around vanilla, orange zest and butter. They have been made in Greek homes for generations and are typically served alongside Greek coffee.

Why use spelt flour instead of plain flour in this recipe?

Spelt flour contains more fibre, protein and micronutrients than refined white flour. It also has a naturally nutty, slightly sweet flavour that complements the orange and vanilla in koulourakia beautifully. The gluten in spelt is more fragile, so the cookies have a slightly more tender crumb, which many people prefer.

Can I make these koulourakia without eggs?

The eggs in the dough can be replaced with flax eggs, using one tablespoon of ground flaxseed mixed with three tablespoons of water per egg, left to gel for five minutes. The egg wash can be replaced with a mixture of plant-based milk and a small amount of maple syrup for a golden gloss. The texture will be slightly different but the cookies will still hold their shape and taste wonderful.

Can I use a different flour if I cannot find spelt?

Yes, you can use a blend of 80 percent plain wholemeal flour and 20 percent plain white flour as a substitute. Avoid using 100 percent wholemeal flour on its own as the cookies can turn out quite dense. Oat flour also works as a partial substitute, replacing up to one third of the spelt, though the dough will be softer and may need a little extra chilling time.

Are these koulourakia lower in sugar than traditional versions?

Yes. Traditional koulourakia recipes typically use a full cup or more of white granulated sugar. This recipe uses 100 grams of coconut sugar for 36 cookies, which is significantly less overall and also has a lower glycaemic index, meaning it causes a gentler rise in blood sugar compared to refined sugar.

How do I get the classic crunchy texture in koulourakia?

The crunch comes from three things: the right dough consistency, a generous egg wash and full cooling time on a wire rack. Make sure your dough is not too wet, brush the cookies thoroughly with egg wash for a sealed crust, and allow them to cool completely before storing or eating. Putting them in an airtight container while still warm traps steam and softens them.

Healthy Koulourakia Greek Easter Cookies with Spelt and Orange

Name: Healthy Koulourakia Greek Easter Cookies with Spelt and Orange
Prep time: 25 min
Cook time: 18 min
Total time: 1 h 13 min
Yield: 36 servings
Cuisine: American
Ingredients: 350 g white spelt flour (plus extra for dusting); 50 g wholemeal spelt flour (adds extra fibre); 100 g coconut sugar (or light brown sugar as an alternative); 60 g unsalted butter (softened, grass-fed preferred); 60 ml extra virgin olive oil (a mild, light variety works best); 2 large eggs (at room temperature); 1 tsp pure vanilla extract; 2 tsp fresh orange zest (from approximately 1 large orange); 1.5 tsp baking powder (aluminium-free); 0.25 tsp ground cinnamon (optional but recommended); 0.125 tsp fine sea salt; 1 tbsp freshly squeezed orange juice (to loosen the dough if needed); 1 medium egg (for the egg wash); 1 tbsp whole milk (for the egg wash); 2 tbsp sesame seeds (optional topping)

Refined Sugar-FreeNut-Free

Prep Time25 min

Chill Time30 min

Servings36

Calories95 kcal

Health Score7/10

↓ Jump to recipe

Healthy Koulourakia Greek Easter Cookies with Spelt and Orange

If you have ever wanted to enjoy koulourakia Greek Easter cookies without the sugar spike that comes with the traditional version, this recipe was made for you. These twisted, golden little cookies carry all the warmth and nostalgia of the Greek Easter table, but with a nutritional upgrade that means you can actually feel good about reaching for a second one. Spelt flour replaces refined white flour, coconut sugar takes the place of white sugar, and cold-pressed extra virgin olive oil steps in for a large portion of the butter. The result is a batch of cookies that look and taste authentically Greek, with a satisfying crunch and that unmistakable vanilla and orange perfume, but with noticeably fewer calories and a much gentler effect on your blood sugar. These are for anyone who loves baking with intention, values seasonal traditions, and wants their Easter spread to include something genuinely nourishing alongside the other festive treats.

The ingredient list is short but every choice is deliberate. Spelt flour brings a slightly nutty, wheaty depth of flavour that white flour simply cannot match, and it contains more fibre and a broader mineral profile too. Coconut sugar has a lower glycaemic index than refined white sugar, so it releases energy more gradually and adds a subtle caramel warmth to the dough. A small amount of grass-fed butter is kept in for flavour and to help achieve that classic koulourakia crumb, but the bulk of the fat comes from extra virgin olive oil, which is rich in heart-healthy monounsaturated fats. Fresh orange zest is non-negotiable here. It lifts the entire dough and gives these cookies their signature brightness, working beautifully with the vanilla extract and a pinch of cinnamon. The egg wash that gives koulourakia their beautiful glossy, golden top is kept exactly as tradition dictates, because some things simply do not need fixing.

Biting into one of these cookies gives you a satisfying snap followed by a slightly tender interior that melts just enough before you reach for the next one. The orange zest hits first, then the vanilla, and the coconut sugar gives a gentle sweetness that does not overwhelm. They pair brilliantly with a strong Greek coffee or a cup of herbal tea, which is exactly how they have been enjoyed across generations in Greek households. Shaping them is part of the joy. Braids, coils, figure eights and S-shapes all work with this dough, and getting the family involved in the twisting makes the baking session as memorable as eating them. Because spelt dough is slightly more delicate than one made with high-gluten white flour, you will want to handle it gently and not over-knead. Once baked and cooled, they firm up beautifully and take on that classic crunchy texture koulourakia are known for.

From a dietary standpoint, these cookies offer a meaningful improvement on the standard recipe without any compromise on the experience of eating them. Swapping to spelt flour increases the fibre content per cookie, which supports digestive health and helps you feel more satisfied. Using coconut sugar reduces the total sugar load and avoids the sharp energy spike that comes with refined sugar. The olive oil adds beneficial polyphenols and keeps the saturated fat content lower than an all-butter recipe would. Each cookie comes in at around 95 calories, compared to the 130 to 150 calories typical of traditional versions, making the whole batch considerably lighter. They are not sugar-free, and they are not pretending to be a health food in the strictest sense. What they are is a thoughtful, flavour-first version of a beloved recipe that fits more comfortably into a balanced lifestyle. Whether you are baking them for a Greek Orthodox Easter gathering or simply because you love a good cookie with your afternoon coffee, these koulourakia deliver on every level that matters.

Ingredients

Serves:36

350 g white spelt flour (plus extra for dusting)
50 g wholemeal spelt flour (adds extra fibre)
100 g coconut sugar (or light brown sugar as an alternative)
60 g unsalted butter (softened, grass-fed preferred)
60 ml extra virgin olive oil (a mild, light variety works best)
2 large eggs (at room temperature)
1 tsp pure vanilla extract
2 tsp fresh orange zest (from approximately 1 large orange)
1.5 tsp baking powder (aluminium-free)
0.3 tsp ground cinnamon (optional but recommended)
0.1 tsp fine sea salt
1 tbsp freshly squeezed orange juice (to loosen the dough if needed)
1 medium egg (for the egg wash)
1 tbsp whole milk (for the egg wash)
2 tbsp sesame seeds (optional topping)

Instructions

1
In a large mixing bowl, beat the softened butter and coconut sugar together with an electric hand mixer on medium speed for about 3 minutes until the mixture is pale and slightly fluffy. Coconut sugar is denser than white sugar so it will not turn as pale as you might expect, but the texture should feel light and aerated.
Make sure your butter is genuinely soft, not melted. Cold butter will not cream properly and affects the final texture.
2
Add the olive oil to the creamed butter and sugar, then beat for another minute until fully combined. The mixture may look slightly split at first but keep mixing and it will come together into a smooth, glossy base.
A mild olive oil such as a light Kalamata variety keeps the flavour subtle. A very peppery oil can overpower the orange and vanilla notes.
3
Add the two eggs, one at a time, beating well after each addition. Mix in the vanilla extract and fresh orange zest until the mixture smells wonderfully fragrant.
4
In a separate bowl, whisk together both spelt flours, baking powder, cinnamon and sea salt. Add this dry mixture to the wet ingredients in three additions, folding gently with a spatula after each one. Mix until a soft dough forms. If the dough feels a little dry and is cracking at the edges, add the tablespoon of orange juice and fold it in.
Spelt gluten is more fragile than wheat gluten. Overmixing will make the cookies tough, so stop as soon as the dough comes together cleanly.
5
Shape the dough into a disc, wrap it tightly in beeswax wrap or cling film, and refrigerate for 30 minutes. This chilling step firms the dough and makes it much easier to roll and shape without sticking.
You can leave the dough in the fridge for up to 24 hours if you want to prepare ahead. Just let it sit at room temperature for 10 minutes before shaping.
6
Preheat your oven to 180 degrees Celsius, or 160 degrees fan. Line two large baking trays with parchment paper.
7
Divide the chilled dough into roughly 36 equal pieces, each about the size of a walnut. Working one at a time, roll each piece into a rope approximately 20 cm long between your palms and on a lightly floured surface. Fold the rope in half and twist the two strands around each other two or three times to create a classic braid shape. Pinch the ends together firmly so they do not unravel during baking. You can also roll into an S-shape or a simple coil if you prefer.
Flouring your hands lightly helps prevent sticking without adding too much extra flour to the dough.
8
Place the shaped cookies onto the prepared trays, spacing them about 3 cm apart. In a small bowl, whisk together the egg and milk to make the egg wash. Brush each cookie generously with the egg wash, making sure you coat the sides as well as the top for an even golden colour. Sprinkle with sesame seeds if using.
Two coats of egg wash give a deeper, more traditional gloss. Apply the first coat, let it sit for two minutes, then apply a second thin layer.
9
Bake for 16 to 18 minutes until the cookies are a deep golden amber on top and firm to the touch. They will still feel slightly soft in the centre when they come out, but they firm up considerably as they cool on the tray.
Every oven runs differently. Start checking at 15 minutes and pull them out when they are golden, not just lightly tanned. Underbaked koulourakia lose that signature crunch.
10
Transfer the baked cookies to a wire rack and allow them to cool completely before eating. This final cooling step is where the crunch fully develops, so try to be patient.

Nutrition per serving

95kcal

Calories

2.4g

Protein

12.8g

Carbs

4.1g

Fat

1.4g

Fibre

4.2g

Sugar

42mg

Sodium

Pro Tips

✓
Chill the dough for the full 30 minutes. It makes a real difference to how easily you can shape the cookies.
✓
Use fresh orange zest rather than bottled orange extract. The flavour is brighter and more complex.
✓
These cookies deepen in flavour on the second day, so baking them a day ahead of your gathering actually works in your favour.
✓
If your kitchen is very warm, keep the portion of dough you are not currently shaping in the fridge while you work through each batch.
✓
For a crispier cookie, bake for the full 18 minutes. For a slightly softer texture, pull them at 15 to 16 minutes.
✓
Weigh your flour rather than scooping it by cup to ensure accuracy. Spelt flour can pack differently depending on humidity.

Frequently Asked Questions

Variations

•
Lemon and Thyme Koulourakia
Replace the orange zest with the zest of two lemons and add half a teaspoon of dried thyme to the dry ingredients. This version has a more fragrant, herby quality that works beautifully with afternoon tea.
•
Tahini and Honey Koulourakia
Replace the butter with two tablespoons of tahini and swap the coconut sugar for two tablespoons of raw honey added to the wet ingredients. Reduce the olive oil by one tablespoon to compensate for the added liquid. The sesame flavour becomes more prominent and the cookies have a slightly denser chew.
•
Chocolate Dipped Koulourakia
Once baked and fully cooled, dip one end of each cookie into melted dark chocolate with at least 70 percent cocoa solids. Place on parchment paper and allow the chocolate to set at room temperature. This adds a festive touch while keeping the added sugar minimal.
•
Gluten-Free Koulourakia
Use a one-to-one gluten-free baking flour blend in place of the spelt flours. Add half a teaspoon of xanthan gum if your blend does not already contain it. The dough will be softer, so extend the chilling time to 45 minutes and handle gently during shaping.

Substitutions

•
Coconut sugar → Light brown sugar or date sugar (Both work in a one-to-one swap. Date sugar adds more fibre but can make the dough slightly stickier.)
•
Unsalted butter → Coconut oil or vegan butter (Use refined coconut oil to avoid a coconut flavour competing with the orange. The cookies will be slightly crisper and less rich.)
•
Extra virgin olive oil → Avocado oil or light coconut oil (Both are neutral in flavour and provide similar fat content. Avocado oil is a great source of monounsaturated fats.)
•
Whole milk (egg wash) → Oat milk or almond milk (Works well for a dairy-free egg wash. The gloss will be slightly less deep but still gives good colour.)
•
White spelt flour → Plain white flour (The cookies will be less fibrous but will still taste delicious and may be slightly crispier.)

🧊 Storage

Store completely cooled koulourakia in an airtight tin or container at room temperature for up to 10 days. They actually improve in texture after the first 24 hours as the crunch develops fully. Do not refrigerate as this draws moisture into the cookies and softens them. For longer storage, freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.

📅 Make Ahead

The dough can be made up to 24 hours in advance and stored wrapped tightly in the refrigerator. You can also shape the cookies and freeze them unbaked on a lined tray, then transfer to a bag and bake from frozen at 180 degrees Celsius for 20 to 22 minutes, adding the egg wash just before they go in the oven.