Everything Food
YIELD: 24 COOKIES These delightful cookies, similar to commercial fig bars, are hearty and not-too-sweet. The key to these cookies is keeping the dough super cold. I advise chilling after each rolling and shaping to ensure stick-free, evenly rolled cookies with no frustration. Directions In a small bowl, combine the flaxseed meal with the water …
YIELD: 24 COOKIES These dreamy cookies, with crispy wafers and creamy filling, make a wonderful accompaniment to chamomile or green tea. Directions In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes. In a medium bowl, whisk together the superfine brown rice flour, sorghum flour, tapioca …
YIELD: 24 COOKIES Similar to the coconut-topped Girl Scout Cookies that are both chewy and crisp, these brilliant bites utilize Medjool dates to stand in for the caramel, adding a little extra goodness. Directions Cream together the margarine, vanilla extract, and sugar until smooth. In a separate bowl, mix together sorghum flour, brown rice flour, …
YIELD: ABOUT 20 COOKIES These cookies taste just like America’s favorite sandwich cookie; a touch of orange adds an elegant note. You can even twist off the tops and just enjoy the filling! Dunked in almond milk they become the perfect remedy to the midday slumps. Directions Cream together the margarine and sugars and then …
YIELD: 24 COOKIES These cookies are a classic right up there next to Chocolate Chip and Peanut Butter. This version includes teff flour, which boasts a pretty impressive nutritional profile for such a tiny grain, being high in protein, iron, calcium, and potassium! Directions In a small bowl, combine the flaxseed meal with water and …
YIELD: 18 COOKIES These cookies are delicious on their own but also make a fabulous accompaniment to ice cream, especially when shaped into waffle cones. To make these cookies into homemade waffle cones you will need a Pizzelle press, which can be sourced from any typical home goods store. When hot to the touch, shape …
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 …