Everything Food
YIELD: 24 COOKIES These cookies have been a favorite of mine long before I ever knew what a speculoos was. I learned this term from the vegan blogging world but soon realized it had been one of my favorites since childhood, only I knew these spicy treats as “windmill cookies.” Feel free to roll these …
YIELD: 12 COOKIES Directions Just like the traditional shortbread, only much more chocolaty. I like to cut these into bars, but feel free to shape them as you desire with metal cookie cutters. Cream together the margarine and ½ cup + 2 tablespoons sugar until smooth. Using an electric mixer, or mixing quickly with a …
YIELD: ABOUT 20 COOKIES Shortbread used to be considered a delicacy and was reserved for special occasions, such as Christmas or weddings. But no need to wait for a holiday, whip some of these cookies up anytime a craving strikes. This simple cookie can be made extra fancy if you bake them in shortbread molds …
YIELD: 24 COOKIES Sometimes a basic sugar cookie is the best dessert! The secret to these cookies is to keep the dough chilled. I like them best rolled to ¼ inch thick, but you can roll them a touch thinner if you prefer a crispier sugar cookie. Directions ¾ cup non dairy margarine ½ cup …
YIELD: 36 COOKIES Just as versatile as their vanilla cousins, these wafers can wear many hats. Sandwich a little Caramel Frosting in between two cookies or add 1 teaspoon mint extract and dip them in melted chocolate for easy thin mints. ________________________________________________________________ Ingredients ¾ cup cold non dairy margarine 1 cup sugar 1 cup sorghum …
YIELD: ABOUT 36 COOKIES A vanilla wafer is always a good cookie to have around for basic reasons, like making into cookie crumbs, using in trifles, and simply snacking. Use the highest-quality vanilla extract you can get your hands on for these, or better yet, make your own. ________________________________________________________________ Ingredients 1 tablespoon flaxseed meal 2 …
YIELD: 24 COOKIES Tender and bright, these cookies are sure to delight! Use freshly squeezed lemon juice and extra-virgin olive oil for best results. If the dough seems a little soft, be sure to chill for about 20 minutes in the refrigerator before baking to prevent excessive spreading. ________________________________________________________________ Ingredients 2 tablespoons water 1 cup …
YIELD: 24 COOKIES Crispier than gingerbread, these snappers pack a big ginger flavor into such a small little snack. ________________________________________________________________ Ingredients 2 tablespoons water 1 cup packed light brown sugar ¾ cup olive oil ¼ cup molasses 1 cup sorghum flour ¼ cup superfine brown rice flour ½ cup potato starch ¼ cup tapioca flour …
YIELD: 12 COOKIES If you’ve never tried a black and white cookie, you are in for a treat. These ginormous lemony beasts boast not one, but two flavors of icing: chocolate and vanilla. ________________________________________________________________ Ingredients ½ cup + 1 tablespoon non dairy margarine ¾ cup sugar ½ teaspoon lemon oil or extract 2 teaspoons egg …
YIELD: 24 COOKIES Tart cherries work so nicely with the base of these no-bakes—perfect for when you’re craving cookies, but don’t want to turn on the oven. ________________________________________________________________ Ingredients 2 cups sugar ¼ cup coconut oil 2 teaspoons vanilla extract ½ cup non dairy milk 3 cups certified gluten-free oats ⅓ cup dried cherries ½ …