These Lemon Cookies With Thyme are Mouthfuls of Spring Sweetness

Vegan Gluten-Free Lemon Cookies with Thyme

When spring rolls around, many find the rich, decadent treats of winter are no longer appealing. Instead, a citrusy sweet is appealing to the palette. Plus, there’s no denying that lemon cookies such as these taste sensational after eating a spring dish like an artichoke or lemon asparagus pasta.

Get into the swing of spring with these refreshing lemon cookies with thyme. These crunchy gluten-free shortbread cookies have a tangy twist and herby flavor that’s ideal for the season. Pair them with a mug of herbal tea for the perfect afternoon treat.

Lemon Cookies Ingredients

While thyme may not seem like a traditional ingredient in a dessert recipe, its uniqueness only elevates this recipe. My first foray into baking with thyme was when I made vegan lemon thyme cupcakes. I found the recipe in a cookbook and thought they were so beautiful, I had to try my hand. Upon completing the recipe, I fell in love with the herby flavor.

The aromatic herb not only made the dessert more aesthetically pleasing, it also highlighted the lemon and coconut flavors in the cupcakes. The creamy quality of the coconut balanced out the strong taste of thyme while the lemon provided a zesty juxtaposition. The flavors led me to experiment more with baking with thyme.

It quickly turned out that thyme and lemon are an unstoppable duo. In this shortbread cookie recipe, the two ingredients once again seamlessly meld together to form an addictive treat. Luckily, thyme is in its peak season now through fall so it’s the perfect moment to experience the magic yourself with this lemon thyme cookie recipe.

Buying The Ingredients

If you don’t grow your own thyme, then your next best bet is the farmers market. That’s where you’ll find the freshest herbs suited for cooking and baking. While you’re there, pick up your lemons. If you have a strong sweet tooth, reach for Meyer lemons which have the sweetness you crave.

As for flour, I recommend using Bob’s Red Mill Gluten-Free All Purpose Flour. It’s my go-to for gluten-free baking as it tends to work with nearly every recipe. If your dough is on the dry side, which can happen when gluten-free baking, just add water a teaspoon at a time until it is pliable.

Vegan Gluten-Free Lemon Cookies with Thyme Recipe

Vegan Gluten-Free Lemon Cookies with Thyme Recipe


  • ½ cup vegan buttery spread such as Earth Balance
  • ⅓ cup organic cane sugar
  • 1 lemon, zested
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme, minced
  • 1¼ cups gluten-free all-purpose flour
  • ¼ teaspoon sea salt


  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a baking mat.
  2. Add vegan butter and cane sugar to a large bowl. Using an electric hand mixer, beat until the mixture is light and fluffy, about two minutes.
  3. Add lemon juice, zest, and thyme and beat for an additional minute. Add gluten-free flour and sea salt and mix until just combined.
  4. Transfer dough out onto a flat surface such as a large baking mat sprinkled with gluten-free flour. Roll the dough out onto the floured surface and press until it’s about ¼ inch thick. If the dough is too difficult to work with, chill for 15 to 30 minutes in the refrigerator until it can easily be molded into shape.
  5. Using cookie cutters, cut dough into desired shapes and transfer to the prepared baking sheet. Bake for ten to twelve minutes, rotating halfway through. Cookies will be done baking once lightly golden around the edges.
  6. Serve immediately or store in an airtight container for up to five days on the counter. Enjoy!


Related on Organic Authority
Parsley, Sage, Rosemary and Thyme: 3 Ideas for the Last of Your Herb Garden
How to Make Lemonade: 4 Tasty Twists to Sip on this Summer
10 Delicious Ways to Add Preserved Lemons to Your Cooking

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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These Vegan and Gluten-Free Blueberry Breakfast Cookies are Goals

blueberry breakfast cookies

If having cookies for breakfast is #breakfastgoals, then these vegan and gluten-free blueberry breakfast cookies are definitely the best way to start the day.

Packed with whole food ingredients, sweetened only with a banana, and bursting with juicy blueberries in every single bite, these blueberry breakfast cookies will become your new favorite breakfast – guaranteed.

The best part about these blueberry breakfast cookies is that you probably already have all the ingredients on hand.

The dry ingredients of these cookies are rolled oats, almond flour, baking soda, cinnamon, and sea salt. Rolled oats are a great source of both insoluble and soluble fiber, both of which aid in digestive regularity and blood sugar balance. If you have a sensitivity to gluten or celiac disease, use certified gluten-free oats.

Almond flour, or ground up blanched almonds, is rich in protein, healthy fats, potassium, iron, and protein. Using almond flour in these blueberry breakfast cookies is another way to keep the recipe gluten-free, too.

Cinnamon adds a delicious spice and natural sweetness to these cookies, without the need for any other added sugar or flavors. This spice has been shown to reduce blood sugar fluctuations and therefore help to manage symptoms of diabetes, lower LDL cholesterol, and even reduce inflammation. Cinnamon truly is a wonder spice and essential in these breakfast cookies.

The dry ingredients are combined with ripe banana, coconut oil, a nut butter of choice, and blueberries. Throw in a handful of dark chocolate chips to make these cookies extra wild – and extra good!

Like cinnamon, banana adds sweetness to this recipe without the need for added sugar. It also helps to bind the cookies together and provide a cake-like, soft texture.

Coconut oil adds a dose of healthy fats while nut butter amps up the fat and protein count even more. Feel free to use your choice of nut butter, as peanut, almond, or cashew butter will all taste delicious.

Of course, blueberries are the real stars of these breakfast cookies. Every bite provides a burst of juicy blueberries and sweet flavor. Blueberries are fantastic sources of fiber, vitamins, and minerals including potassium, folate, and vitamin C.

These blueberry breakfast cookies are delicious served warm with a glass of almond milk. Cookies for breakfast have never been so healthy – or mouthwatering.

blueberry breakfast cookies

Blueberry Breakfast Cookies


  • 1 cup rolled oats
  • 1/3 cup almond flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp sea salt
  • 1 ripe banana, mashed
  • 1 Tablespoon coconut oil
  • 2 Tablespoons nut butter (peanut, almond, cashew)
  • ¾ cup frozen blueberries
  • ½ dark chocolate chips, optional


  1. Preheat oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
  2. Combine oats, almond flour, baking soda, cinnamon, and sea salt in a small bowl. Set aside.
  3. In a separate larger bowl, mash banana until smooth. Stir in coconut oil and nut butter of choice and mix until combined. Stir in dry ingredients and mix until smooth.
  4. Fold in blueberries and chocolate chips, if using.
  5. Scoop heaped tablespoons of cookie batter and use hands to form them into balls. Slightly flatten cookies to give them shape.
  6. Place on lined baking tray and repeat with remainder of batter.
  7. Bake cookies for 17-20 minutes, or until slightly golden.
  8. Remove from oven and let cool completely before storing.
  9. Store blueberry breakfast cookies in an airtight container in the refrigerator, where they will keep for up to four days. Enjoy!


Related On Organic Authority
This 5-Ingredient Blueberry Zucchini Smoothie is a Creamy, Low-Sugar Superstar
5-Ingredient Vegan No-Bake Peanut Butter and Raw Cacao Cookies (Date-Sweetened!)
Vegan Gluten-Free Gingersnap Cookies Recipe

Photos by Kate Gavlick

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.

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