Almond Cookies

These simple cookies are both vegan and gluten free. They are also quick and easy to make, really only requiring one bowl.

These are basically an almond shortbread cookie, so they are not too sweet at all and pair well with spring and summer fruits such as berries and stone fruits.

Almond Cookies

Prep. Time: 10 minutes

Cook Time: 12-15 minutes

Yield: 8 cookies

Ingredients:

3 Tablespoons confectioner’s sugar

1 cup almond flour

Pinch salt

3 Tablespoons vegan butter

1 1/2 teaspoons vanilla

Directions:

Preheat oven to 350º F.

In medium bowl, soften or lightly melt butter.

Add vanilla. Mix.

Add almond flour, confectioner’s sugar, and salt. Mix until well-combined.

Roll dough into 8 balls, then place on parchment-lined baking sheet. Press down the centers to flatten somewhat.

Chill for 5 minutes, then place in oven. Bake for 12-15 minutes, or until bottoms and edges are browned. Let cool on baking sheet.

Hopefully you enjoy these cookies! I like that they are not too sweet and this small and easy batch is perfect to throw together for a coffee or tea date. Plus, being vegan and gluten free, they are good for most people to eat (aside from those with almond allergies of course).

Peanut Butter Dog Treats

Sometimes I just feel like making my dog cookies (as is the case with all the loved ones in my life). When that itch arises, I scratch it with this super simple recipe.

Plus, they’re peanut butter…. and my dog LOVES peanut butter.

These can be baked in a specific pan for cookies, or they can simply be rolled, flattened, and placed on a baking sheet.

Peanut Butter Dog Treats

Yield: about 30 cookies

Ingredients:

1 cup rolled oats

1/3 cup flour

2 Tablespoons ground flax

8 Tablespoons water

1/3 cup peanut butter

Extra 1/4 cup water

Directions:

Preheat oven to 375º F.

Mix together the oats and flour in a bowl.

In a separate bowl, combine the ground flax and 8 Tablespoons water. Add peanut butter and cream until well-combined.

Add the flour/oat mixture to the flax/peanut butter mixture until combined. This may be quite dry, so add the extra 1/4 cup water (or more, if necessary) to create a workable dough.

This dough can be either pressed into a pan, or rolled into balls and flattened. Either way, the cookies should be baked for about 20 minutes.

Lemon Cookies

These lemon cookies are my husband’s favorite. They use vegan butter to make a shortbread-style cookie and are good, especially for someone who loves lemon desserts.

A friend came to work the other day with these giant, fresh lemons from her family’s lemon tree, so I thought a batch of these cookies sounded like a good idea. Then of course I had to take a picture and share the recipe.

Lemon Cookies

Makes about 20-24 cookies.

Prep. Time: 45 minutes

Bake Time: 15-20 minutes (pay close attention because every oven is different and these can easily overtake and dry out)

Ingredients:

2 1/4 cups AP flour

1/2 cup confectioner’s sugar

2 sticks vegan butter, room temperature

Zest of 2-3 large lemons

1 teaspoon vanilla extract

Pinch of salt

For the Glaze:

Juice of about 1 lemon

1-2 cup confectioner’s sugar (this depends on how much lemon juice you have and your desired consistency)

Directions:

1. In a medium or large bowl, cream together the butter and sugar.

2. Once sugar and butter are smooth, add the zest and vanilla extract and mix until incorporated, then add flour and salt.

3. After all the flour is mixed in, form dough into a flat disk, wrap, and chill for 30 minutes.

4. Preheat oven to 350 degrees Fahrenheit, roll out the chilled dough until about 1/3 inch thick, then cut using a biscuit cutter or other cookie cutter (I use my circle cutter, which is 1 1/2 inches).

5. Place cookies onto parchment-lined baking sheet and bake until golden on the bottom (the color will show less on the tops of the cookies, so you can always gently lift one and check the bottom).

6. Let cookies cool and top with lemon glaze.

That’s it! These are easy cookies to make and sort of give the vibes of those lemon Girl Scout cookies.